Facilitation and carrying out of a research project which allows independent investigation, novel food product development and compilation of a Product Design Brief. Learners who successfully complete this module will be competent in producing and testing a novel food product from idea stage to marketable potential. They will develop a food product in industrial kitchens and carry out scientific testing as appropriate. Some or all of their research can be carried out in T.U. Dublin or in the food industry, food service sector, public sector or related establishment.
Unit 1: Introduction to the module and commencement of kitchen trials and laboratory testing
Kitchen and laboratory testing
Units 2-6: Kitchen trials and laboratory testing
Continuation of kitchen trials and laboratory testing (chemical, physical and microbiological).
Unit 7: Sensory Analysis, Packaging and Labeling. Lab testing.
Formal sensory analysis/Kitchen/Packaging and labeldesign. Continuation of laboratory testing.
Unit 8: Adjustments following formal sensory testing and continuation of lab tests.
In-class sensory/Kitchen prototype development and lab tests.
Units 9-10: Final In-class sensory/Kitchen and lab testing
Finalizing food product prototype.
Unit 11: Packaging and label assessment,
Nutritional assessment,Poster design and completion of project report.
Unit 12:Poster presentation
Presentation of poster to academic staff, classmates and other students and food industry personnel.
project-based learning
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |