NEW PRODUCT DEVELOPMENT - 2019/0

Module code: BMS2078

Module Overview

This module will cover the fundamental aspects needed to be covered for new product design and development starting from the study of the functionality of the main ingredient components in foods and their impact on nutritional aspects as well. Following this, the module will cover further steps involved in the design of novel products such as marketing evaluation of target consumers, product development, sensory and physical evaluations, shelf-life and packaging, followed by food law legislation key aspects such as labelling. The module will aim to the development of specific solving skills and will include visits to food industries as a mean for the students to have a hands-on evaluation of the realistic industrial based environment

Module provider

School of Biosciences and Medicine

Module Leader

GIACINTUCCI V Dr (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 5

JACs code: D630

Module cap (Maximum number of students): 50

Module Availability

Semester 2

Prerequisites / Co-requisites

None

Module content

• NPD in the Food Industry and the process involved
• Innovation and drivers for NPD (Invitation for an external speaker from industry? Perhaps one of our young professionals?)
• Sensory evaluation (2hrs)
o Techniques (Sensory evaluation practical)
o consumer behaviour/preferences
o consumer studies
• Methods to generate new product ideas Food matrices and anti-nutritional aspects
o Carbohydrate (Terri?) (2hrs)
o Fats (Jonathan?) (2Hrs)
o Proteins (Veronica) (2Hrs)
o Functional Foods (Veronica) (1hrs)
o 3D printing and personalised nutrition (Veronica) (1hrs)
• Packaging/Shelf Life (Veronica) (1hrs)
• Scale up (external guest) (1hrs)
• Physical properties
o Texture (Veronica) (1hrs)
o Rheology (Veronica) (1hrs)

• Marketing
o inside NPD department (other roles) (Anita?) (1hrs)
o Market Research (choosing the target) (Anita?) (1hrs)

• Food Legislation:
o Novel Foods regulations, Food Safety Act 1990, Traceability, HACCP (2hrs)
o Labelling, Health Claims (Chero Hodgkins) (1hrs?)
o Food Safety Training (2hrs)
• Practicals:
o Sugar replacement: investigation of functionality of a range of ingredients as sugar replacement on physico-chemical properties of food matrices. (Vero) (3hrs)
o Fat replacement: novel fat design / investigation of functionality of a range of ingredients as fat replacers or saturated fat replacers on physico chemical properties of food matrices. (Vero) (3hrs)
o Sensory (Terri) (3 x 1 hr45’)

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework Literature search 50
Oral exam or presentation Group presentation 50

Alternative Assessment

Re-scheduled oral presentation for students who have missed the presentation date or an individual 3,000 word essay covering the same learning outcomes for students who have missed a significant proportion of preparation of the presentation

Assessment Strategy

The assessment strategy is designed to provide students with the chance to demonstrate that they can understand the functionalities of the main ingredients to be used in a food formulation and the systems they can be used in as well as understanding the process of products development from the creation of the concept to the design of the product from both the point of view of food science and consumer sciences. The assessment strategy is also designed to motivate student’s reflections on the topic and to provide students with the opportunity to show that they understand the properties and the roles of food ingredients

Module aims

  • • Understanding of the innovation process and industry management roles when it comes to the development of a food product from the creation of the idea to the market launch
  • • Proper understanding of the raw materials functionalities, unit operations and principles of nutrition and food science
  • • Understanding of consumer science, food regulations regarding manufacture of food products, labelling and packaging systems

Learning outcomes

Attributes Developed
001 Develop an idea for a new product from the concept to the production of a proposal or a prototype by working in teams CKPT
002 Use appropriate analysis in order to ensure the quality of the developed product CK
003 Illustrate a product production flow chart as well as developing an appropriate packaging CK
004 Apply efficiently the principles of sensory evaluations and consumer behaviour CK
005 Prepare a label that is in line with Food laws and regulations CKP
006 Recognize and understand the marketing strategies in order to successfully position the product into the market niche KPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 118

Lecture Hours: 23

Laboratory Hours: 9

Methods of Teaching / Learning

A mixture of lecture and practical based sessions will allow the application of theory to practice. As will the use of external guest speakers as experts in the field. The addition of visits to food industries will allow the students to experience the industrial based environment hands-on

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

Reading list for NEW PRODUCT DEVELOPMENT : http://aspire.surrey.ac.uk/modules/bms2078

Other information

N/A

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Food Science and Nutrition BSc (Hons) 2 Compulsory A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2019/0 academic year.