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Module

ACE2073 : New Food Product Development

  • Offered for Year: 2020/21
  • Module Leader(s): Dr Orla Collins
  • Lecturer: Mr Karl Christensen, Dr Sharron Kuznesof, Dr Helen Mason
  • Owning School: Natural and Environmental Sciences
  • Teaching Location: Newcastle City Campus
Semesters
Semester 2 Credit Value: 10
ECTS Credits: 5.0

Aims

Through an active learning approach, this module aims to introduce students to the key issues and practical steps involved in adopting a critical path approach to new food product development by:

i) working in mixed degree subject teams to develop and market test a new food product according to a given brief
ii) enhancing and reflecting upon skills developed during the duration of the module.

Outline Of Syllabus

Illustrative syllabus:

1. Introduction to the Module

2.       NPD in the food industry and the critical path process
Introduction to core concepts in NPD
•       Novel food definitions and perspectives
•       The business rationale for innovation/NPD
•       Review of the NPD (and critical path) process, its history, development and role within an organization
•       Overview of key food market trends

3.       Innovation, the market gap and the brief
•       Characterising innovation
•       Methods for generating new product ideas
•       Gap analysis

4.       The role of the consumer in the NPD process
•       Consumer consultation in the NPD process
•       Critiquing the role of the consumer in the NPD process
•       Mapping consumer research data collection techniques to the NPD process


5.       Legislation and NPD
•       EU Novel Foods Regulation
•       Food Safety Act 1990 -Due diligence defense
•       Food Safety (HACCP)
•       Labelling (FIRs)
•       Traceability (incl. food fraud vulnerability assessments)
•       Health Claims Legislation


6.       Scaling-up: from kitchen pilot to full scale manufacturing

7.       Microbiological safety and quality control in practice

8. Strategic brand development considerations


9 & 10 Project Workshops: Students will work in interdisciplinary groups to produce a new food product in accordance with a given brief. 2 x project workshops will support the group new product development process.

4 x 1 hour optional drop-in surgeries will be scheduled to support the group projects.

Teaching Methods

Module leaders are revising this content in light of the Covid 19 restrictions.
Revised and approved detail information will be available by 17 August.

Assessment Methods

Module leaders are revising this content in light of the Covid 19 restrictions.
Revised and approved detail information will be available by 17 August.

Reading Lists

Timetable