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.
1 Product Development
Kitchen Scale development of a concept through to development of a commercial formulation.
2 Experimental Design
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.
4 Market Evaluation
Quantitative consumer market evaluation.
5 Feasibility Assessment
A study of the requirements and feasibility of factory scale manufacture, including financial analysis and food safety considerations.
6 Additional Concerns
Consideration of ethical, legal and social issues, including product and plant safety and environmental impact.
Commercialisation and product launch.
Teaching and Learning Work Loads
|Teaching and Learning Method||Hours|
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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 2021/22 , and may be subject to change for future years.