This module provides students with the basis for conducting scientific food research. This includes developing competence in accessing relevant literature, information and market resources and scientifically reporting findings. This module describes and applies the process of product development, right from idea generation to final product. It develops the theoretical knowledge base in the field of advanced sensory science & consumer research.
Why develop new products and the elements of successful product development.
Identifying the need. Idea generation, new products and the food and drink industries. Product trends - Irish & International market trends.
Developing the Concept. Idea viability. Target market: Where?, When?, Why?, What?, How?, Who?.
Responsible consumer research and sensory evaluation incorporating ethics, transparency, GDPR and EDI and assess the H&S and sustainability implications. Preparing the Brief. Establishing a clear brief & what it should contain. Feasibility. Is the idea feasible? Prototype preparation & presentation. Planning & Project management. Planning & identifying resources. Stages in practical product development. Implementation. Concept of least cost formulation and computer aided design in recipe development.
Product formulation will address: sustainable ingredients & raw materials sourcing, innovations in processing, reformulation, water and energy reduction. Reduction and utilisation of waste and environmentally friendly packaging.
Laboratory Practical sessions:
Focus groups, consumer research and sensory analysis.
Idea generation and concept testing
Product optimisation and testing
Benchmarking
Indicative syllabus covered in the module
Why develop new products and the elements of successful product development.Identifying the need. Idea generation, new products and the food and drink industries. Product trends - Irish & International market trends.Developing the Concept. Idea viability. Target market: Where?, When?, Why?, What?, How?, Who?.Responsible consumer research and sensory evaluation incorporating ethics, transparency, GDPR and EDI and assess the H&S and sustainability implications. Preparing the Brief. Establishing a clear brief & what it should contain. Feasibility. Is the idea feasible? Prototype preparation & presentation. Planning & Project management. Planning & identifying resources. Stages in practical product development. Implementation. Concept of least cost formulation and computer aided design in recipe development.Product formulation will address: sustainable ingredients & raw materials sourcing, innovations in processing, reformulation, water and energy reduction. Reduction and utilisation of waste and environmentally friendly packaging.Laboratory Practical sessions:Focus groups, consumer research and sensory analysis.Idea generation and concept testingProduct optimisation and testingBenchmarking
Lecture format with the use of audiovisual aids. Critical evaluation of selected scientific literature, market trends and consumer reports.
Group discussions on various topic - media, current trends, legislation, new products,
Novel ingredients, sustainability, ethics etc
Practical sessions from idea generation to final product benchmarking.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |