This module describes and applies the process of product development, from idea generation to final product. This includes developing competence in accessing relevant literature, information and market resources and scientifically reporting findings.
It develops the theoretical and applied knowledge base in the field of consumer research. This module describes ingredients with nutraceutical properties and potential. Theory is supported with practical laboratory application.
Setting the scene. Why develop new products? The concept of added value. The elements of successful product development.
Developing the Concept. Idea viability. Target market: Where?, When?, Why?, What?, How?, Who?. Identifying the need. Idea generation, new products and the food industry. Product trends - Irish & International market trends.
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.
Current Nutraceutical Ingredients: sources, production, uses and legislation.
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
Lectures, Demonstration, literature searching, assimilation and critical evaluation of scientific literature, market trends and consumer reports. Lecture format with use of audiovisual aids. Group discussions on various topic - media, current trends, legislation, new products, Novel ingredients, sustainability, ethics etc
Lectures will be paralleled with a series of Laboratory Practical sessions.
Individual product development project - idea generation, recipe and process plan and implementation, testing and improving.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |