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NES2107 : New Food Product Development

  • Offered for Year: 2024/25
  • Module Leader(s): Dr Beth Clark
  • Lecturer: Dr Helen Mason, Mr Graham Cole, Dr Martin Cooke
  • Owning School: Natural and Environmental Sciences
  • Teaching Location: Newcastle City Campus

Your programme is made up of credits, the total differs on programme to programme.

Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0
European Credit Transfer System


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

Students will cover the following topics:

1. The nature of Food Consumer Research
2. Using Secondary sources in Food Consumer Research
3. Designing and Doing Qualitative Food Consumer Research
4. Designing and Doing Quantitative Food Consumer Research
5. The New Food Product Development Process

Outline Of Syllabus

Illustrative syllabus:
1. Introduction to the Module
• Qualitative and Quantitative Research Methods
• Marketing Research methods
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
• 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 defence
• 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 and assurance
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. Project workshops will support the group new product
development process.
Optional drop-in surgeries will be scheduled to support the group projects.

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture11:001:00Module Intro
Guided Independent StudyAssessment preparation and completion112:0012:00Presentation Preparation
Guided Independent StudyAssessment preparation and completion112:0012:00Reflection Preparation
Structured Guided LearningLecture materials82:0016:00Lecture materials and course content
Scheduled Learning And Teaching ActivitiesPractical41:004:00Laboratory Practicals
Scheduled Learning And Teaching ActivitiesSmall group teaching121:0012:00PiP lectures/Discussion sessions
Scheduled Learning And Teaching ActivitiesWorkshops62:0012:00Workshops
Scheduled Learning And Teaching ActivitiesFieldwork17:007:00Visit to Brew Lab
Scheduled Learning And Teaching ActivitiesDrop-in/surgery31:003:00Optional drop in surgery
Guided Independent StudyIndependent study1121:00121:00Group project work, inc. gap analysis, product devt, brand devt, legislative compliance.
Teaching Rationale And Relationship

This module aims to deliver comprehensive research methods training using the framework of the New Food Product Development. Research Methods and the Theory of New Food Product Development will be delivered in lectures. Students will engage in a New Food Product Development project that will require them to engage in all stages of the process and undertake both secondary and primary research. Drop in ‘surgery’ sessions will be provided for each group at key intervals during the academic year. These will provide students with the opportunity to discuss their progress, get feedback from their supervisor and engage in discussions about their skills development and group project.

Assessment Methods

The format of resits will be determined by the Board of Examiners

Other Assessment
Description Semester When Set Percentage Comment
Reflective log2M30Reflective Log
Design/Creative proj2M70Group project, peer assessed. Includes presentation of new food product.
Formative Assessments

Formative Assessment is an assessment which develops your skills in being assessed, allows for you to receive feedback, and prepares you for being assessed. However, it does not count to your final mark.

Description Semester When Set Comment
Written exercise1MWritten exercise
Assessment Rationale And Relationship

As an action learning module, the assessments are geared around the group project and individual reflections on the new product development process and its practice within the group context.
The group project assesses students' active learning, oral communication and commercial acumen skills. The groups will be comprised of an interdisciplinary mix of students including those with an interest in nutrition and food marketing for whom the module is compulsory. Students will be required to work as a team, whilst taking on personal responsibility for specific group-determined tasks related to the development of a new product. Peer assessment of team members can differentiate individual marks up to a maximum of + or - 10% of the group mark.
A personal reflection will enable students to reflect upon the group active learning process.

Reading Lists