Food and Drink Innovation Project | Abertay University

Food and Drink Innovation Project


Individual in-depth investigation of a particular aspect of food and drink innovation


The aim of this Module is to provide the student with : An opportunity to undertake individually an in- depth investigation in a relevant area of interest. A period of active reflection on relevant elements of the taught subjects form the basis for writing a substantial dissertation

Learning Outcomes

By the end of this module the student should be able to:

1.  Assume a practical and meaningful role within a food and drink innovation development team.

2.  Evaluate strengths and weaknesses (personally and as a team) and identify possible areas for improvement by appraising appropriate methodological approaches to food and drink projects within a team.

3.  Work in a team; produce one or more innovations (as part of the project), which are appropriate for Masters level of study.

4.  Critically evaluate the experience of project management both from a personal and team perspective, drawing valid conclusions from the available evidence.

5.  Critically evaluate the potential for commercialisation of any products / procedures recommended as part of project based assessments.

Indicative Content

1 The food and drink innovation lifecycle

Team formation, concept pitch, concept document, project brief, product prototyping, production management, deadlines and resources.

2 Recording progress

Individual and team logs and reports, meetings, minutes, agendas, presentations, communication technologies, sensory panelling.

3 Interacting with team members

Identifying problems, conflict resolution, team building, leadership.

4 Reflection

Professional practice, identifying strengths, weaknesses, opportunities and threats, analysing the development processes, reflecting and moving forward with the next project.

5 Food and Drink Project

Product development, new processes and packaging.

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Traditional and contemporary development techniques.

Statement on Teaching, Learning and Assessment

Developing innovative food and drink products / processes within a team requires the melding of a great variety of skills: creativity and imagination at conception, working with others in an effective manner, technical insight and methodical progress during development, and diagnostic insight and precision during validation. The module takes a project based approach (projects are in line with the overall programme title) by inviting students to accumulate knowledge and experience, to cultivate expertise and awareness and to reflect and grow. These, in turn, will provide opportunities for feedback and reflection and allow students to demonstrate the achievement of the learning objectives. The project will be undertaken over the summer period, but groups will be formed and preparatory work will commence in early April with the project concluding in September. Assessments will take the form of product creation or innovative processes, reports and presentations, as well as log books and other collected articles to form a portfolio of work. Additionally projects will be designed by (in conjunction with Academics) industrial partners, who provide the students with both mentorship and consultancy. Additionally this module reflects the Abertay Graduate Attributes and will prepare students to work within a multi-disciplinary face-paced industrial team.

Teaching and Learning Work Loads

Total 600
Lecture 4
Tutorial/Seminar 4
Supervised Practical Activity 0
Unsupervised Practical Activity 120
Assessment 300
Independent 172

Guidance notes

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 2018/19 , and may be subject to change for future years.