Short Title:Food Product Innovation and Development
Full Title:Food Product Innovation and Development
Module Code:FOOD H1002
 
Credits: 10
NFQ Level:8
Field of Study:Food processing
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This module aims to provide the students with the knowledge and skills to work effectively as a member of a product development team, conceptualise and formulate a new product, determine processing, packaging, product specification and labeling requirements for the product.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe the complete process of innovation. Concept development, brainstorming, blue-sky thinking, market analysis, material selection, product costing, presentation of kitchen samples.
LO2 Evaluate and select appropriate food production operations and packaging systems in the design of food production systems to satisfy shelf-life, food quality and safety requirements.
LO3 Evaluate the contribution of different food components to the nutritional values of the food product.
LO4 Prepare product specifications and labeling for a new product.
LO5 Discuss product marketing requirements in product development.
LO6 Describe the steps involved in production trials and the transfer of projects from development stage to production.
LO7 Recognise requirements and procedures for a product launch
Pre-requisite learning
Co-requisite Modules
No Co-requisite modules listed
 

Module Content & Assessment

Content (The percentage workload breakdown is inidcative and subject to change) %
Steps involved in introducing a new food product to the market
Idea generation, idea screening and funnelling, concept development and testing, marketing strategy and development, commercialisation, test marketing, product development, business analysis, customer approval for own branding
15.00%
Scale up to production trials
Determine process equipment requirements, source equipment if necessary, determine impacts in HACCP plan, brief production team on requirements for trial production run, supervise and approval of production run samples. Presentation of samples to customer, re running of production trial to address any issues highlighted by customer. De-brief with production team following customer approval and agree project milestones, develop GANTT project chart.
20.00%
Development of packaging and product specifications
Packaging; production sample fit trials, determination of packaging format, drop test trials, transit trials, determine pack colours and pack copy information both marketing and technical. - Finished product specification, develop product specification for proposed product using bespoke or customer specific formats
20.00%
First production
- Brief production team on desired product characteristics, supervise product assembly and production and sign off product produced against reference samples
20.00%
Theoretical product development project Preparation of a product
Prepare a cohesive group report detailing information on the product produced, outlining the process used, packaging and labelling requirements and comparing small scale versus industrial scale production processes Be aware of BRC requirements in product development Product launch Team presentation where each member of the team will make a brief presentation on some aspect of their product's development
25.00%
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Assignment Project based assignment 4,5 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6,7 60.00 End-of-Semester
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.
Reassessment Description
Repeat Exam or Assignment

IT Tallaght 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 Theory, review of legal requirements, case studies, guidelines, videos 3.00 Every Week 3.00
Independent Learning Independent study, supplemental reading, preparation of assignments and for continuous assessments and preparation for final exam 9.00 Every Week 9.00
Total Weekly Learner Workload 12.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, review of legal requirements, case studies, guidelines, video 3.00 Every Week 3.00
Independent Learning Independent study, supplemental reading, preparation of assignments and for continuous assessments and preparation for final exam 9.00 Every Week 9.00
Total Weekly Learner Workload 12.00
Total Weekly Contact Hours 3.00
 

Module Resources

Required Book Resources
  • Fuller Gordon W 2011, New Food Product Development: From Concept to Marketplace, Third Edition, Ed., CRC Press
  • Brody Alan L., 2007, Developing New Products for a Changing Marketplace, Second Edition,, 2007 Ed., CRC Press
  • Side Catherine, 200, Food Product Development – Based on Experience,, Wiley Publications
Required Article/Paper Resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_HD Higher Diploma in Food Science and Technology 1 Mandatory