NEW PRODUCT DEVELOPMENT AND PROCESSING - 2022/3
Module code: MHUM011
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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 and Medicine
BROWN Jonathan (Biosc & Med)
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 innovation (2 h)
- Sensory evaluation, Consumer behavior / preferences, Consumer studies (2 h)
Methods to generate new product ideas Food matrices and anti-nutritional aspects
- Carbohydrates (2 h)
- Fats (2 h)
- Proteins (2 h)
- Functional Foods (1 h)
- 3D Printing and personalized nutrition (1 h)
Packaging/Shelf life (2 h)
- Texture and Rheology (2 h)
- Inside the NPD department, Market research (2 h)
- Food regulations, HACCP (1 h)
- Labelling and Health Claims (2 h)
- Principles of separation techniques for food production and preservation
- Filtration, ultrafiltration and reverse osmosis (2 h)
- Centrifugation (1 h)
- Role of heat processing in food production and preservation Introduction and overview of thermal processes (1 h)
- Pasteurization, sterilization and canning (1 h)
- Novel and emerging non- thermal techniques
- High pressure, UV and pulsed electric field processing (1 h)
- Cold plasma (1 h)
- Other methods
- Evaporation (1 h)
- Food extrusion (1 h)
- Role of refrigeration in food preservation
- Freezing/frozen storage (1 h)
- Process of freezing/chilled storage/impact on microorganisms (1 h)
|Assessment type||Unit of assessment||Weighting|
|Coursework||Critical review of a hot topic in NPD (3000 words)||50|
|Oral exam or presentation||Presentation of Novel Processing methods||50|
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.
The assessment strategy is designed to provide students with the opportunity to demonstrate:
- The ability of students to look for research-based evidence and to write up a critical essay summing up the main characteristics (pros and cons and future innovations) of an up-to-date NPD topic (novel ingredients and uses).
- Ability of the student to assess the characteristics of novel formulations, ingredients interaction and processes choices following an in-depth bibliographic search of up to date experimental researches on food science technology and processes.
- 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:
- Coursework – 3000 words (50 %)
- Oral presentation – 15 minutes and 5 minutes questions (50 %)
The students will get formative assessment when they will chose the topic for their group presentation. They will get feedback on the abstract they will produce during one of the tutorial hours allocated for them to work on the group presentation and to do bibliography search.
- 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).
|001||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.||CP|
|002||Design a new product development process by analyzing target market and ingredients functionality and proper processing techniques||KC|
|003||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||KC|
|004||Understand the factors that determine the safety and acceptability of the foods so processed||KC|
|005||Develop team working skills as well as critical thinking for research based evidence (research papers, literature reviews, textbooks)||KCPT|
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 (1 x 2 h)
- SurreyLearn video clips on some aspects of the module
- Peer learning from the presentations about different novel processes and their use
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
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.