NEW PRODUCT DEVELOPMENT AND PROCESSING - 2022/3
Module code: MHUM011
This module will harmoniously cover the fundamental topics needed to design a new food product with particular attention to different food technologies (classic and novel processes). This module builds up creativity for novel food formulation skills as well as setting a base for fundamental principles for food processing by highlighting benefits and but also potential risks. Learning is facilitated by the use of discussion sessions, tutorials and videos.
School of Biosciences
GIACINTUCCI Veronica (Biosciences)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 7
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 115
Lecture Hours: 33
Tutorial Hours: 2
Prerequisites / Co-requisites
NPD in the Food Industry and the process involved
- Innovation and drivers for NPD (including processes)
Methods to generate new product ideas Food matrices and anti-nutritional aspects
- Functional Foods
- 3D Printing and personalized nutrition
- Fat replacement (bakery)
- Sugar replacement (bakery)
- Texture and Rheology
- Market research
- Food regulations, HACCP
- Labelling and Health Claims
- Principles of separation techniques for food production and preservation
- Filtration, ultrafiltration and reverse osmosis
- Role of heat processing in food production and preservation Introduction and overview of thermal processes
- Pasteurization, sterilization and canning
- Novel and emerging non- thermal techniques (High pressure, UV and pulsed electric field processing , other methods)
- Food extrusion
- Cold processing
- Process of freezing/chilled storage/impact on microorganisms
|Unit of assessment
|Oral exam or presentation
|Presentation on a New Product and Novel Processing Methods (Scenario based)
The assessment strategy is designed to provide students with the opportunity to demonstrate:
- The ability of students to use research-based evidence from practicals and to write up a lab report understanding ingredients functionalities.
- Ability of the student to assess the characteristics of novel formulations, ingredients interaction.
- Develop critical thinking and team work skills.
- Understand the theoretical concepts learnt in class and how they overlap and interact using real life evidence.
Thus, the summative assessment for this module consists of:
- Lab report from sugar and fat replacement practicals – (50 %)
- Presentation on a real-life scenario related to product development and product processes – (50 %)
The module leader will produce assessment briefs and share them with the students at the beginning of the semester and will be available to answer questions and doubts.
The students will get formative assessment during tutorials or revision sessions.
- Students will receive oral feedback as well as written (SurreyLearn and via email).
- Coursework feedback will be given also by the use of a designed rubric
- The oral presentation feedback will be written (Exam feedback sheets).
- Analyze and explain the processes for food product development (concept idea – market research - product formulation)
- Explain the functionality of key ingredients used in complex food formulations (protein, carbohydrates, fats)
- Enable students to be able to find autonomously, research-based evidence that is relevant for new product development and food science and technology processes
- Give an appreciation of the spectrum of methods used for food processing (classic and innovative processes).
|Re-scheduled oral presentation for students who have missed the presentation or an individual 3000 word essay covering the same learning outcomes for students who have missed a significant proportion of preparation of the presentation.
|Design a new product development process by analyzing target market and ingredients functionality and proper processing techniques
|Appreciate the main physical phenomena (e.g. heat transfer, fluid flow, psychometrics, freezing, etc.) and associated unit processes (canning, drying, freezing, concentration, extrusion, emulsification, etc.) employed by the food industry
|Understand the factors that determine the safety and acceptability of the foods so processed
|Develop team working skills as well as critical thinking for research based evidence (research papers, literature reviews, textbooks)
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning and teaching strategy is designed to:
Build on existing knowledge in the field of food science in terms of the development of new products and the new processes available for the development of safe, palatable nutritious foods.
The learning and teaching methods:
- Lectures 2-3 hours per week for 11 weeks
- Group discussion tutorials for coursework and presentation assessment
- SurreyLearn video clips on some aspects of the module
- Peer learning from tutorials, discussions, practicals
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.
Upon accessing the reading list, please search for the module using the module code: MHUM011
Programmes this module appears in
|Food Science MSc
|A weighted aggregate mark of 50% 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 2022/3 academic year.