The aim of this module is to introduce the learner to food and beverage new product development process through the development of a relevant concept brief.
There will be emphasis on the product development process, food legislation, nutritional information and ingredient selection.
Setting the Scene for new product development
introduction to new food product development
Identifying the Need and latest Product Trends.
what are the current trends and where to find the information
Developing the Concept
how to brainstorm and look for concepts
Preparing the Brief -
the importance of writing a well produced brief and addressing the feasibility of project
Planning and Project Management.
the importance of preparing and planning for product development
Implementation of a product development project
Stages in practical product development
Sensory Analysis
Selection of Practical Classes and Demonstrations
Experimental Design
Factors affecting sensory assessment:
Learners will be actively encouraged to engage in their own learning through student centred learning strategies such as group discussions, debates and project work
The assignment will be linked to other modules on the programme
Guest lecturers may be invited to speak on particular aspects of the module or emerging issues within the food industry
Learners will actively aquire knowledge from lectures, u-tube videos, practical demonstrations and self -directed learning.
Workshopsmayl take place with the Food Safety Authority of Ireland, Teagasc, The Dublin Food Chain
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |