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HOSP7017 - Food Product Dev. Concepts

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Title:Food Product Dev. Concepts
Long Title:Food Product Dev. Concepts
Module Code:HOSP7017
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: MARY MC CARTHY
Module Description: This module develops the basic theoretical and practical concepts associated with the design and development of food products and processes.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explain the role of product development in the production of food items.
LO2 Describe the potential factors influencing the food product market.
LO3 Design a complete sensory investigation using appropriate methods, selection of panellists, preparing test samples, analysing the results.
LO4 Discuss and report on commercially available convenience products in the marketplace.
LO5 Develop a prototype convenience product and present a detailed evaluation of the product.
Pre-requisite learning
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).

6990 HOSP6001 Culinary Arts Operation
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
 

Module Content & Assessment

Indicative Content
Role of Product Development
What is Product Development? Definition of a product. Types of new products. Need for product development. Product lifecycle.
Potential Markets influencing Factors
Social and demographic changes, Consumer trends, Identifying market opportunities, Manufacturing and retailing perspective.
Principles of Sensory Analysis
Principles of Sensory Analysis. Sensory Attributes of foods. Human senses.
Sensory Analysis of Food
Types of sensory test methods - discrimination tests, scaling, descriptive analysis, preference tests. Selection of test panelists. Design of sensory test sheets. Controls for test room, product and panels.
Analysis of Convenience Products
Detailed practical study of the quality and market value of commercially produced convenience food products, to include the formats of extending shelf life.
Development of Replica Prototype
Develop a replica prototype using fresh and convenient ingredients to the standard recipe stage. Evaluate prototype. Carry out detailed comparison between prototype and commercial convenience product.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Written Report Report on food industry field trip 1,2,4 10.0 Week 3
Project Analysis of Commercial Convenience Products 1,2,3,4 20.0 Week 8
Project Development of Replica Prototype and evaluation of the product 1,2,3,5 30.0 Week 12
Short Answer Questions An examination of the theoretical components of the module, including commercial convenience foods, product development, the business environment, and sensory analysis practices and techniques. 1,2,3 40.0 Sem End
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 institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lecture on coursework 2.0 Every Week 2.00
Lab Food analysis and sensory analysis 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) Suggested reading, study and assignments 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lecture on coursework 2.0 Every Week 2.00
Lab Food Analysis and sensory analysis 2.0 Every Week 2.00
Directed Learning Suggested reading, study and assignments 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 

Module Resources

Recommended Book Resources
  • edited by Aaron L. Brody and John B. Lord 2007, Developing new food products for a changing marketplace, CRC Press Boca Raton, Fla. [ISBN: 0849328330]
  • Gordon W. Fuller 2011, New Food Product Development, CRC Press [ISBN: 1439818649]
  • Harry T. Lawless, Hildegarde Heymann 2010, Sensory Evaluation of Food: Principles and Practices, 2nd Ed., Springer New York [ISBN: 1441964878]
Supplementary Book Resources
  • Taylor Andrew J.(Editor), Linforth Robert (Editor) 2010, Food Flavour Technology, 2 Ed., Wiley-Blackwell [ISBN: 9781405185431]
  • Baines, David. Seal, Richard. 2012, Natural food additives, ingredients and flavourings ., Woodhead Publishing Ltd, [ISBN: 9780857095725]
  • Kilcast, K. 2011, Food and beverage stability and shelf life, Woodhead Publishing Ltd, [ISBN: 9780857092540]
  • Mathew Attokaran PhD 2011, Natural Food Flavors and Colorants, Wiley [ISBN: 9780813821108]
  • UK Food Standards Agency 2014, McCance and Widdowsons's The Composition of Foods, 7th Ed., Royal Society of Chemistry UK [ISBN: 1849736367]
  • Morten C. Meilgaard, Gail Vance Civille, B. Thomas Carr 2006, Sensory evaluation techniques, 4th Ed., CRC Press Boca Raton [ISBN: 0849338395]
  • Vaclavik Vickie A., Elizabeth W. Christian 2003, Essentials of food science, 2nd Ed., 20, Kluwer Academic/Plenum Publishers New York [ISBN: 0-306- 47363-1]
  • Trott Paul 2008, Innovation management and new product development, Harlow, England ; Financial Times/Prentice Hall, 2008. [ISBN: 0273713159]
Supplementary Article/Paper Resources
  • Sloan, E.A., Top 10 Functional Food Trends, Food Technology
  • Sloan, E.A., New Product Showcases Sizzle, Food Technology
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 4 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie