NEW PRODUCT DEVELOPMENT - 2021/2
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 Veronica (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
Module cap (Maximum number of students): 50
Overall student workload
Independent Learning Hours: 54
Tutorial Hours: 22
Laboratory Hours: 8
Guided Learning: 30
Captured Content: 36
Module Availability
Semester 2
Prerequisites / Co-requisites
None
Module content
• NPD in the Food Industry and the process involved
• Innovation and drivers for NPD
• Sensory evaluation
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
o Fats
o Proteins
o Functional Foods
o 3D printing and personalised nutrition
• Packaging/Shelf Life
• Physical properties
o Texture
o Rheology
• Marketing
o Market Research
• Food Legislation:
o Novel Foods regulations, Food Safety Act 1990, Traceability, HACCP
o Labelling
o Food Safety Training
• Practicals:
o Sugar replacement: investigation of functionality of a range of ingredients as sugar replacement on physico-chemical properties of food matrices.
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.
o Sensory
Assessment pattern
| Assessment type | Unit of assessment | Weighting |
|---|---|---|
| Coursework | LITERATURE SEARCH | 50 |
| Coursework | COURSEWORK: PRESENTATION RELATED ESSAY | 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
Methods of Teaching / Learning
A mixture of:
- lectures,
- tutorials,
- discussions/brainstorming
- practical based sessions
Such activities will allow the application of theory to practice.
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
https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: BMS2078
Other information
This module has a capped number and may not be available to ERASMUS and other international exchange students. Please check with the International Engagement Office email: ieo.incoming@surrey.ac.uk
Programmes this module appears in
| Programme | Semester | Classification | Qualifying conditions |
|---|---|---|---|
| Nutrition BSc (Hons) | 2 | Optional | A weighted aggregate mark of 40% is required to pass the module |
| 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 2021/2 academic year.