The development and design of a product formulation and production process for a defined food product concept, and the production and marketing of the product at pilot scale.
The aim of this Module is to equip students with the skills for conducting product development projects (from concept level through to commercialization) in the food industry.
By the end of this module the student should be able to:
1. Develop a kitchen scale prototype (including packaging) that is suitable for scale up.
2. Select, assemble and operate pilot scale food processing equipment and generate a safe acceptable product with a suitable shelf life
3. Create an appropriate consumer trial for commercialisation
4. Design a product proposition (including product specification) encompassing all aspects of the new product.
5. Critically appraise of ethical, legal, social and environmental factors which impact on process selection and evaluation.
Kitchen Scale development of a concept through to development of a commercial formulation.
Application of experimental design in food prototype and pilot scale development of a food product.
Upscale of kitchen formula for generating large enough number of units for market evaluation.
Quantitative consumer market evaluation.
A study of the requirements and feasibility of factory scale manufacture, including financial analysis and food safety considerations.
6 Header 6
Consideration of ethical, legal and social issues, including product and plant safety and environmental impact.
Commercialisation and product launch.
Statement on Teaching, Learning and Assessment
This module is based around an enquiry based learning exercise where students engage in a real food NPD project. Working independently (simulating industry) students will develop a new food product ready for launch from a product concept. Throughout the module students will be following a structured NPD program where unsupervised time will be focussed on actual activities including prototype development, shelf-life trialling, scale up, quantitative acceptability trialling and commercialisation. The module (week 1 – 8) will have 1 hour of lectures and where theories and NPD practices are introduced and explored. Students will also have formalised planned meetings with a tutor to present progress and future work. This will simulate the regular NPD team meetings that occur in the food industry. From week 3 – 8 2 hour practicals will be run and from week 8-11 3 hour practicals will be run where the majority of food development and scale up activities will occur . These teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. The level of understanding and application is commensurate with this level of study.
Teaching and Learning Work Loads
|Supervised Practical Activity||26|
|Unsupervised Practical Activity||23|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2017/18 , and may be subject to change for future years.