Module Details

Module Code: HOSP7059
Title: Food Prod. Design & Innov.
Long Title: Food Prod. Design & Innov.
NFQ Level: Intermediate
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module will provide learners with a conceptual and practical framework for understanding the role of food product design/menu innovation within the food industry.

The module also explores the role of the research and development process within the food industry from manufacturers, hospitality businesses and consumer perspectives.

The Independent Study Hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Propose an innovative new food product/dish/menu design concept with supporting rationale.
LO2 Relate skills, knowledge and understanding of food preparation and food trends within food research and the food design and development process.
LO3 Evaluate dishes within the context of quality control and hygiene management procedures within the food production environment.
LO4 Analyse the influencing factors in identifying innovation, needs and potential market-place opportunities.
LO5 Assess the influence of government organisations and global drivers of food design, including both micro and macro influence.
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
Innovation, Food Trends & Research - 40%
Food Innovations, Trends & Fashion. Research Requirements. Attaining successful commericalisation to the market-place. Limitation to development.
Consumer Buying Behaviour/ Influencing Factors - 20%
Consumer Buying Behaviour. Determination of Food Choice/Selection. Economic, Cultural & Social Perspectives. Developing markets and market opportunities.
Food Product Analysis - Perspectives - 20%
Organoleptic Sensory Assessment. Commercial Food Product Analysis - criteria. Acceptance/Rejection - Manufacturer, Retailer, Consumer. Shelf-life testing & evaluation.
Design, Ethics, Legislation & Regulation - 10%
Food design ethics - ingredients. Legislation & Regulation. Micro & Macro Influencers - Internal, National, EU & Global. Packaging & Labelling requirements - National & International.
Risk Assessment & Quality Control - 10%
Food cooking & preservation methods. Food production risk assessment - facilities & capabilities. Quality Control & Hygiene Management Systems. Contemporary quality assessment issues - Global.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 60
Timing Week 10 Learning Outcomes 1,2,3,4,5
Assessment Description
Report style project/feasibility study incorporating all the theories, concepts and stages of the NFPD process, with a supporting rationale for the development of the NFP/Dish, which is applicable to the apprentices workplace.
Assessment Type Presentation % of Total Mark 40
Timing Week 12 Learning Outcomes 1,2
Assessment Description
Presentation 'Dragon's Den' style of the NFPD concept, with supporting rationale.
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
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Lab Contact Practical/Workshop Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning 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
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 4.00 4
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Lab Contact Practical/Workshop Every Week 1.00 1
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., 3. CRC Press, p.508, [ISBN: 1439818649].
  • Brody, A. & Lord. J.. (2010), Developing New Food Prducts for a Changing Marketplace, CRC Press, [ISBN: 1566767784].
  • Beckley, C. et al. (2007), Accelerating New Food Product Design & Development, Wiley-Blackwell, [ISBN: 081380809X].
  • Linneman, A. et al. (2011), Food Product Design: An Intergrated Approach, 2nd. Wageningen, [ISBN: 9086861733].
  • Moskowitz, H. et all. (2005), Concept Research in Food Product Design & Development, Wiley - Blackwell, [ISBN: 0813824249].
  • Moskowitz, H. et all. (2009), Packaging Research in Food Product design & Development, Wiley - Blackwell, [ISBN: 0813812224].
Recommended Article/Paper Resources
  • Journal of Food Science.
  • British Food Journal.
  • Journal of Food Products Marketing.
  • International Journal of Product Development.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 7 Mandatory