Module Details

Module Code: HOSP7041
Title: New Food Product Development
Long Title: New Food Product Development
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: The aim of this module is to equip the learner with the knowledge of new product development processes and techniques, where they can apply these principles in the development of a new innovative food product.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Investigate the motivations of new product development, market research, consumer research, added value concepts, elements of success.
LO2 Complete basic primary and secondary market research to establish the size of the market opportunity and potential market demand for the product.
LO3 Implement the processes of innovative new product development.
LO4 Prototype development, labelling and packaging concepts.
LO5 Synthesise and validate principles of food safety, sensorary analysis. product design, nutrition, food preservation, costing and quality control of an innovative food product to the standard recipe stage to meet the needs of the specifically identified market.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Product concept
Explore sources of new ideas, trends in consumer demand, techniques for market research, methods for idea generation and screening ideas.
Recipe Development
Create a standard recipe (to include a % based recipe for volume production) and cost-selling price analysis for the proposed new product, using appropiate technology.
Packaging
Create a packaging and labelling concept for the new product, complying with current legislation non labelling, nutritional and health claims.
Developement of New Product
Under guidance, working individually or in-groups, develop the new safe product, with a defined shelf life to meet the needs of the identified market segment. Showcase and elevator pitch making recommendations for bringing the product to the next stage of the process.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 10
Timing Week 3 Learning Outcomes 1,2
Assessment Description
Pitch presentation of product concept.
Assessment Type Written Report % of Total Mark 70
Timing Week 10 Learning Outcomes 1,3,4,5
Assessment Description
Log book detailing the new food product concept and plan of development. The learner will be expected to display a systematic knowledge and understanding of the key elements of NPD. The report should include concept recipes and development processes.
Assessment Type Presentation % of Total Mark 20
Timing Week 12 Learning Outcomes 3,4,5
Assessment Description
Presentation of the final product and packaging concepts.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical kitchen, food concept trials to include sensory analysis and shelf life testing. Every Week 2.00 2
Lab Contact Computer Lab, labelling and packaging concepts Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Product research into specific experts in the field in preparation for the practical classes. Completion of elements for the reflective journal. Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical kitchen, food concept trials to include sensory analysis and shelf life testing. Every Week 2.00 2
Lab Contact Computer Lab, labelling and packaging concepts Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Product research into specific experts in the field in preparation for the practical classes. Completion of elements for the reflective journal. Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Paul Trott. (2012), Innovation Management and New Product Development, Prentice Hall, p.648, [ISBN: 0273736566].
  • Moskowitz, H.R., Saguy,I.S.,Straus,T.. (2009), An Intergrated Approach to New Food Product Development, CRC Press, USA, [ISBN: 978-14200655].
  • Fuller,G.W.. (2011), New Food Product Development from Concept to Market Place, CRC Press, London, [ISBN: 978-143981864].
Supplementary Book Resources
  • C.Merle Crawford, C.Anthony Di Benedetto. (2011), New Products Management, McGraw Hill Higher Education, p.576, [ISBN: 9780073404806].
  • Aaron L. Brody, John B. Lord (Editor). (2007), Developing New Food Products for a Changing Marketplace, CRC Press, [ISBN: 9781420004328].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 2 Mandatory