Module: BIO5104-20 Food Product Development

Level: 5

Credit Value: 20

Module Tutor: Sarah Grey

Module Tutor Contact Details: s.grey@bathspa.ac.uk

1. Brief description and aims of module:

We as consumers want food to be fresher, more “natural” with minimal packaging and of high quality in terms of flavour, texture, appearance and nutrition. We want our food to be convenient and require minimal preparation and have a good shelf life. This module provides you with theoretical and applied knowledge of new food development from concept to proto-type development.

The module is designed to enable you to design and develop food products and have an understanding of how we add value to food through various processing techniques. It will build on the foundations developed at Level 4.

2. Outline syllabus

The module will start with an overview of Food Product development and the factors that you need to consider when developing products for an ever changing marketplace. Three lectures and extensive workshops will be delivered on sensory evaluation of foods and the techniques we use to evaluate the organoleptic qualities of food. Lectures on context of food product development will cover topics such as brand strategy, nutritional claims, costing, packaging, legality including IPR, microbiology and safe production of foods, and processing of foods. Several alumni will deliver presentations where they will discuss the various roles that they are employed in. They will also highlight the skills (subject specific and transferable) they gained from their BSU degree.

3. Teaching and learning activities

You will have a total of 69 contact hours which will include a mixture of lectures and practical workshops (Laboratory)

The module requires you to develop an affordable standard range healthy option convenient food for a supermarket identified by you.

Information provided in lectures will be further explored in practical workshops. Practical workshops will be staff-led but requiring student contributions based on directed study.

The assignments aim to develop your skills in analytical and critical thinking & data analysis. Our VLE, Minerva, will provide you with information that will help you develop an appreciation of the broader scientific and technological aspects which underpin this subject area and develop skills in independent learning.

Several practical sessions will provide you with the time and facilities to develop and evaluate your products in terms of sensory, nutritional and microbiological qualities. You will also need to cost your product.

Assessment Item 1:

• Assessment Type: Coursework

• Description: Presentation

• % Weighting: 20%

Assessment Item 2:

• Assessment Type: Coursework

• Description: Product development report (up to 4000 words)

• % Weighting: 80%