NUTR07022 2019 Product Development for the Nutrition and Food Industries

General Details

Full Title
Product Development for the Nutrition and Food Industries
Transcript Title
Product Development for the Nu
Code
NUTR07022
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
07 - NFQ Level 7
Credit
10 - 10 Credits
Duration
Semester
Fee
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Thomas Smyth, Maria Dermiki
Programme Membership
SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition
Description

This module explores the journey of a nutrition/food product from initial concept, to product development, prototype and formulations. The students go through the steps of identifying the needs of the consumers, generating ideas, screen the ideas in terms of feasibility and develop their own prototypes. The sensory and physicochemical properties of prototypes are tested.

Learning Outcomes

On completion of this module the learner will/should be able to;

1.

Examine the processing steps for production of common food products 

2.

Analyse the potential of an initial concept product and prepare a brief

3.

Examine relevant market trends

4.

Develop the concept using experimental design and practises

5.

Address the main issues of product formulation

6.

Develop a prototype product for analysis, shelf‑life, sensory and consumer testing

7.

Review packaging implications for product value‑added steps

8.

Apply relevant practical techniques for product development and characterisation

Teaching and Learning Strategies

Facilitation of this module will be through lectures, work‑shops, laboratory practicals and enquire based learning. Each stage of the development from concept to prototype product will be covered in lectures and associated work‑shops and the students through enquire based learning will develop a product of their own.   

Module Assessment Strategies

This module is 60% Continuous Assessment and 40% Final Exam. 

The assessment of this module is an integral part of understanding the overall product development process. Final examinations will be used to assess an overall understanding of the module contents.

Laboratory skills and report-writing ability will be assessed as part of the practical work performed during the module. Through enquire based lerning students develop their own product  which they present  at the end of term and their oral and written presentation skills are assessed. Moreover, this process develops team, project and time management skills.

Repeat Assessments

Repeat continuous assessment and/or final exams

Indicative Syllabus

The student will consider many aspects of the development of a new nutrition/food product from concept to proto‑type with each step examined from a value‑adding viewpoint. To understand this an overview of common food commodities, their source and production will be detailed. Sensory issues such as smell, taste, texture, colour and other relevant issues will be studied. The relevant analytical and affective tests will be examined.  Product‑formulation will be looked at from production, improvements of nutritional composition, sensory attributes and shelf‑life. The form and type of packaging will be considered not only as a method of distribution but also as an active part in production of the final product, whether it be preservation, maturation or as a marketing tool. Current developments in terms of nutritional/functional product development will also be studied.

 

 

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
60 %
End of Semester / Year Formal Exam
40 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Presentation Continuous Assessment Group Project 10 % Any 1,2,3,4
2 Laboratory practicals Practical Written Report 50 % OnGoing 1,2,3,4,5,6,7,8
             

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 End of semester exam Final Exam Closed Book Exam 40 % End of Semester 1,4,5,7
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 3 Weekly 3.00
Laboratory Practical Science Laboratory Practical 3 Weekly 3.00
Independent Learning Not Specified Independent Learning 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 6.00 Hours

Required & Recommended Book List

Required Reading
2016-04-19 New Food Product Development: From Concept to Marketplace, Third Edition CRC Press

About the Second Edition:


" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. [a] should-have reference book for anyone involved in developing new food products working in or with the food industry."
Journal of Product Innovation Management, Vol. 23, No. 3


See whats new in the Third Edition:




  • Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing

  • Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint

  • Cohesive overview of all aspects of new food product development technologies and advances

  • In-depth review of techniques of new product development and simulated test markets

  • Expanded discussion of the problems specific to product development for the food service industry


With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

Required Reading
2011-06-09 Functional Food Product Development (Hui: Food Science and Technology) Wiley-Blackwell

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.

Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.

Key features:

  • A comprehensive review of the latest opportunities in this commercially important sector of the food industry
  • Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
  • Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
  • Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients
  • Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Recommended Reading
2014-08-22 Methods for Developing New Food Products DEStech Publications, Inc
ISBN 9781605951126 ISBN-13 1605951129

Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Recommended Reading
2016-09-13 A Handbook for Sensory and Consumer-Driven New Product Development Woodhead Publishing
ISBN 0081003528 ISBN-13 9780081003527

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. Presents novel and effective sensory-based methods for new product development-two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Recommended Reading
2001-09-18 Food Product Development Woodhead Pub Limited
ISBN 1845697227 ISBN-13 9781845697228

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts

Module Resources

Non ISBN Literary Resources

n/a

Journal Resources

https://www.journals.elsevier.com/food-quality-and-preference (Food Quality and Preference)

https://www.journals.elsevier.com/appetite (Appetite)

https://www.journals.elsevier.com/lwt (Food Science and Technology)

https://www.journals.elsevier.com/food-research-international (Food Research International)

 

URL Resources

https://www.foodnavigator.com/ (ideas on ingredients , new products and  market trends)

https://www.figlobal.com/hieurope/ 

https://eu.ecotrophelia.org/en/about-us

https://www.bordbia.ie/Pages/Default.aspx

www.fsai.ie (information on legislation to prepare labels of final products)

Other Resources

sensory booths, software for capturing data from sensory tests

Additional Information

None