Short Title:Food Product Development 1
Full Title:Food Product Development 1
Module Code:HTSC H3034
 
ECTS credits: 5
NFQ Level:7
Module Delivered in 4 programme(s)
Module Contributor:Michael Hagan
Module Description:The aim of this module is to provide the learner with a theoretical and practical knowledge of new product development, from devising the initial idea through the various steps to developing a prototype product, including packaging and sensory analysis.
Learning Outcomes:
On successful completion of this module the learner will be able to
  1. Demonstrate a theoretical knowledge of the basic concepts of new food product development.
  2. Evaluate the processing steps involved in the production of selected products.
  3. Integrate the theoretical and practical knowledge involved in the production of a new food product.
  4. Demonstrate the key skills of critical thinking, performance, problem solving and analysis
 

Module Content & Assessment

Indicative Content
Developing a new food product
• Setting the Scene • Identifying the Need. • Developing the Concept. • Preparing the Brief. • Feasibility. • Planning and Project Management. • Implementation. Stages in practical product development. • Product Trends. • Introduction to packaging technology. • Sensory Analysis: • Factors affecting sensory assessment: • Selection of Sensory Analysis Practical Classes and Demonstrations
Indicative Assessment Breakdown%
Course Work Assessment %40.00%
Final Exam Assessment %60.00%
Course Work Assessment %
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Case study The learner will identify a potential product idea and bring that idea through the steps to preparation of a prototype 1,2,3,4 40.00 n/a
Final Exam Assessment %
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam A two hours unseen paper to examine the learner's grasp of the theory and practice studied in the module. 1,2,3,4 60.00 End-of-Semester
Indicative Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
Reassessment Description
A two hours written exam.

ITB reserves the right to alter the nature and timings of assessment

 

Indicative Module Workload & Resources

Indicative Workload: Full Time
Frequency Indicative Average Weekly Learner Workload
Every Week 2.00
Every Week 1.00
Resources
Recommended Book Resources
  • Gordon W. Fuller 2011, New Food Product Development, 3rd Ed., CRC Press [ISBN: 9781439818640]
  • Harold McGee 2008, Keys to Good Cooking, Doubleday Canada [ISBN: 0385666454]
  • M. Earle, R.L. Earle 2008, Case Studies in Food Product Development, Woodhead Publishing Ltd [ISBN: 1845692608]
  • authors, Morten Meilgaard, Gail Vance Civille, B. Thomas Carr 1999, Sensory evaluation techniques, CRC Press Boca Raton [ISBN: 0849342805]
  • Shaw, R. 1996, Product Development Guide for the Food Industry, CCFRA – Campden and Chorleywood Food Research Association Chipping Campden
Supplementary Book Resources
  • Robert S. Igoe 2011, Dictionary of Food Ingredients, 5th Ed. Ed., Springer [ISBN: 1441997121]
  • Bernard Lyman 1989, A psychology of food, Van Nostrand Reinhold Co. New York [ISBN: 0442259395]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
BN_SHTSC_8 Bachelor of Science (Honours) in Horticulture [240 ECTS credits] 6 Elective
BN_SHTSC_7 Bachelor of Science in Horticulture [180 ECTS credits] 6 Elective
BN_SHTSC_D Bachelor of Science in Horticulture [NFQ level 7, Add on 60 ECTS credits] 4 Elective
BN_SHTSC_D Bachelor of Science in Horticulture [NFQ level 7, Add on 60 ECTS credits] 2 Mandatory