Module Details

Module Code: FOOD8003
Title: Food Product Scale-Up
Long Title: Food Product Scale-Up
NFQ Level: Advanced
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module is designed to broaden the food product developers' knowledge of food technology as it relates to the scalability of food production. Professionals with this combination of skills and knowledge are needed to create the next generation of exciting, high-quality food products. By integrating food science with an emphasis on related food processing principles, students will have a greater range of skills to facilitate them to produce their own product or be part of an interdisciplinary team in the food industry.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate and describe the stages involved from bench top to larger scale production in the food industry.
LO2 Discuss the importance of storage stability and shelf life determination of food products.
LO3 Describe the applications of the associated food technology, food chemistry and food microbiological requirements to the process of scaling up food production.
LO4 Assess and evaluate food products using organoleptic and other analytical methods.
LO5 Evaluate consumer buying trends and futuristic consumer nutritional requirements in convenience foods.
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
Bench Top / Kitchen Scale Development
Recipe Formulation, costings, quality requirements, shelf-life, technical feasibility, confidentiality agreements regarding recipes.
Scaling Up Process
Bench top/kitchen scale development – pilot plant - large scale production. Ingredients including functionality, cost, availability, effects of seasonality. Manufacturing feasibility, food safety considerations, traceability requirements including food withdrawal and recall, packaging and labelling, achieving desired shelf life, associated costs. Production Trials – troubleshooting on formula adjustments, processing parameters and equipment choices. Quality Control.
Stability and Shelf Life Testing of Food Products
Shelf life: Factors influencing shelf life of foods – intrinsic and extrinsic properties, principle of hurdle technology, methods of determining shelf life of foods – challenge testing, durability studies, predictive microbiology. Microbiological and organoleptic shelf life testing. Stability: Factors influencing stability during processing, delivery and storage.
Food Processing and Formulation
Food Chemistry and Technology – rheological and mechanical properties of various food systems – viscosity, spreadability, creaminess, mouthfeel. Evaluation of functional properties of new ingredients for product quality and stability. Additives and Processing Aids. Flavour Technology – stability of flavour during storage. Formulation of Products – solubility, wettability, dispersions.
Sensory Analysis
Commercial/Industrial Scale sensory analysis. Evaluating the sensory properties of new ingredients or formulations. Trained panels.
Current and Future Consumer Trends
Assessing consumer preferences. Development of functional products – examination of foods having a functionality beyond basic nutrition e.g. food for ageing population including role of nutrition in extending functionality in later years (calcium, Vitamin D, omega 3 fortified foods, cereals with added fibre). The manufacturing challenges of producing health based products.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 40
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Bench Top Evaluations
Assessment Type Other % of Total Mark 20
Timing Week 5 Learning Outcomes 1,2,3,4,5
Assessment Description
Case Study Review
Assessment Type Essay % of Total Mark 40
Timing Sem End Learning Outcomes 1,2,3,5
Assessment Description
This essay exam will consist of essay style questions which are designed to assess the learner's ability to synthesise information presented in the lecture series.
No End of Module Formal Examination
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.

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
Lecture Contact Theory Every Week 1.50 1.5
Lab Contact Practical Evaluation of Foods Every Week 1.50 1.5
Independent & Directed Learning (Non-contact) Non Contact Reading and Study 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
Lecture Contact Theory Every Week 1.50 1.5
Lab Contact Practical Evaluation of Foods Every Week 1.50 1.5
Independent & Directed Learning (Non-contact) Non Contact Reading and Study 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
  • Fuller, G.. (2011), New Food Product Development: From Concept to Marketplace, 3rd. CRC Press, [ISBN: 9781439818640].
  • Brody, Aaron. L., (Editor) and Lord, John B. (Editor). (2007), Developing new products for a changing marketplace, 2nd. CRC Press Boca Raton, Fl, [ISBN: 0849328339].
  • McGee, Harold, J,. (2004), On Food And Cooking - The Science And Lore Of The Kitchen, Completely Revised and Updated, Scribner, USA, [ISBN: 0684 80001-2].
  • Trott, P.. (2011), Innovation Management and New Product Development, 5th. Prentice Hall, [ISBN: 978-027373656].
Supplementary Book Resources
  • O'Sullivan, Maurice. (2016), A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry, Woodhead Publishing, United Kingdom, [ISBN: 978-008100352].
  • Lawless, H.T. and Heymann, H.. (2010), Sensory Evaluation of Food: Principles and Practices, 2nd. Springer, [ISBN: 978-144196487].
  • Fellows, P.J.. (2009), Food Processing Technology, Principles and Practice, 3rd. Woodhead Publishing, [ISBN: 978-184569216].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULE_8 Bachelor of Business (Honours) in Culinary Entrepreneurship 2 Mandatory