HOSP7040 - Food Product Development

Module Details

Module Code: HOSP7040
Title: Food Product Development
Long Title: 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: Synthesise the theoretical concepts and practical procedures associated with food product development to critically assess, test, evaluate and benchmark a pre-existing food product.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify and explain the stages involved in food product development.
LO2 Evaluate the role and process of market research in food product development.
LO3 Investigate key influencing factors in food trends and identifying market opportunities.
LO4 Analyse principles of food safety, sensory analysis, process design, ingredient selection, nutrition, food preservation, packaging and labeling commercial pre-existing food product.
LO5 Identify costing and quality control principles to the evaluation of a commercial pre-existing food product.
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
Stages of Food Product Developement
Reasons for product development, Stages in the development process, Food preservation, quality control (QA), HACCP
Consumer Buying/Influencing Factors & Markets
Understand the cultural, social, personal and psychological characteristic of consummer behavior, and buyer decision process.
Food Trends & and market research
The Role Of Market Research In Product Development.
Commercial food product
Analyse and compare commercial food products using the following criteria, weight, cost, yield, nutritive value, storage, shelf life, ingredients used, instructions and sensory analysis.
Report
Effectively communicate the report findings.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Reflective Journal % of Total Mark 60
Timing Week 12 Learning Outcomes 1,2,4,5
Assessment Description
Students will be required to document their analysis of commercial product. A log book detailing the process of analysing a comercial food product will be expected to display a systematic knowledge and understanding of the key elements of product dvelopment. The report should include concept recipes and development processes.
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 8 Learning Outcomes 1,2,3
Assessment Description
In class test
Assessment Type Presentation % of Total Mark 20
Timing Sem End Learning Outcomes 1,3,4,5
Assessment Description
Students will be required to present the findings of their product analysis.
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
Lab Contact Kitchen, product trials and testing Every Second Week 1.50 3
Lecture Contact Topics from course content and in-class discussions Every Second Week 1.50 3
Independent & Directed Learning (Non-contact) Non Contact Product research and suggested reading Every Week 4.00 4
Total Hours 10.00
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 Product trials and testing Every Second Week 1.50 3
Lecture Contact Theory Lecture Every Second Week 1.50 3
Independent & Directed Learning (Non-contact) Non Contact Product research and suggested reading Every Week 4.00 4
Total Hours 10.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • D. Inwood and J. Hammond. Product development, [ISBN: 0 7494 1004 3].
  • Gordon W. Fuller. (2016), New Food Product Development: From Concept to Marketplace, 3rd. crc press, p.508, [ISBN: 9781439818657].
Supplementary Book Resources
  • Howard R. Moskowitz, Sebastiano Porretta, Matthias Silcher. (2005), Concept research in food product design and development, Blackwell Pub., Ames, Iowa, [ISBN: 0813824249].
  • Maurice Hanssen; with Jill Marsden. (1988), E for additives, Thorsons, London, [ISBN: 0 7225 1562 6].
  • Moskowitz, H.R et al. (2012), An Integrated Approach to Product Develpment, CRC press USA, [ISBN: 9781420065534].
  • Igoe, R.S, Hui, Y.H. (2011), Dictionary of food Ingredients, Gaithersburg USA, [ISBN: 978-14419971].
  • Lynch, F.T. (2010), The Book of Yields, 8th. Wiley USA, [ISBN: 978-04717459].
  • editors, Jacqueline H. Beckley... [et al.]. (2008), Accelerating new food product design and development, Wiley, Ames, Iowa, [ISBN: 9780470276389].
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 1 Mandatory