module specification

NF7061 - Food Product Development and Processing (2021/22)

Module specification Module approved to run in 2021/22
Module title Food Product Development and Processing
Module level Masters (07)
Credit rating for module 20
School School of Human Sciences
Total study hours 200
140 hours Guided independent study
60 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 40%   CWK 1: Case study: Poster & oral presentation (1000 words)
Coursework 60%   CWK 2: Product development report and oral presentation (3,000 words)
Running in 2021/22
Period Campus Day Time Module Leader
Autumn semester North Wednesday Afternoon

Module summary

This module is designed to merge two important and relevant elements of Food Science program together.
The first section integrate theory and practice through practical food product development, research and sensory evaluation. Techniques used in industry for commercial product development and creation of initial product concept to product launch involving aspects of packaging, labelling, pricing and marketing and issues of starting a new food business will be explored. Theory of sensory evaluation techniques are discussed and after practical training some of the techniques will be used and the results are analysed.
In the second part of the module, students will study the basic principles of food processing, theoretical aspects of processes, new technologies in food processing, fermented foods, functional foods, and reduction of waste with particular reference to organic foods. Attendance for all practicals is essential.
Assessment: Coursework 1 Poster & Oral Presentation (40%) + Coursework 2 Product development report and presentation (60%)  [Pass on aggregate]


• Context of the food industry in UK, Europe and worldwide. Influences on food production and trends - lifestyle, economics, functional foods and novel ingredients, nutrition trends and dietary guidelines.  Investigation of market research data. LO1, LO2, LO3, LO4, LO5, LO6, LO7
• From green field to production – establishing the supply chain.
• Gap and market/competitor analysis, customer segmentation and niche marketing, new product development including the Stage-Gate process and food trends.
• Formulating product design specification- integrating the 'voice of the consumer' by using the Quality Function Development method.  Manufacturing issues and product & ingredients specifications, ingredients sourcing, ethical sourcing.
• Creative product development- concept development, marketing and manufacturing feasibility studies, test kitchen/pilot plant systems.
• Product development and modification techniques. Functionality of food components; ingredient technology: function and selection; pilot trial to scale up.
• Nutritional and product labelling, packaging and design.
• Sensory determination and introduction to the taste panel process, types of tests and their uses. Instrumental assessment of food sensory quality.
• Designing and conducting statistically valid sensory tests including selecting sensory assessors, sample preparation, and collection, analysis and interpretation of sensory data. Review of rapid sensory profiling techniques.
• Development of a new food businesses, sources of advice and support. Product costing, market pricing practices and tools. Differences between mark up and gross margin. Food business models.
• Developments in food processing technology - why food is processed, from farm to factory, basic principles
• Theoretical aspects of food processing
• Advanced technology of food processing, including non-thermal methods
• Comparisons of new technologies with conventional processes
• Preservation and waste of organic fruit & vegetables - maintaining the quality of organic fruit & vegetables, reducing waste in production, processing and marketing.

Balance of independent study and scheduled teaching activity

The basic principles will be developed through lectures and contributing to class discussions as students will study how the food industry operates, new product development and sensory analysis as well as traditional and modern food processing. Where possible, these will be illustrated with industrial case studies and appropriate visits. Students will be expected to undertake a significant amount of self-directed study including reading of appropriate texts and will be expected to locate and evaluate sources of information such as consultants, industry experts, small business advisors, and undertake appropriate practical food development and sensory work.

Learning outcomes

On completing this module students should:
1. Have a critical understanding of the key stages of product development, successfully create (design) a new food product and carry out and critically evaluate by apply appropriate research approaches;
2. Understand the  key principles of sensory analysis and factors affecting sensory perception, design and conducting statistically valid sensory tests including selecting sensory assessors, sample preparation, and collection, analysis and interpretation of sensory data;
3. Have an advanced understanding of appropriate techniques for the retail food product industry, foodservice and ingredient industry developing an awareness of nutrition, packaging and marketing as elements of new product development.
4. Give a detailed, understanding of the theory and principles of at least three new processing technologies.
5. Compare the effectiveness of conventional and new technologies based on capital and production costs, efficiency, safety and environmental issues.
6. Give an in-depth exposition of current developments in functional foods.
7. Achieve improvement in communication skills (Orally and in writing) of original scientific material to both academics and professional audiences

Assessment strategy

Students will prepare a high quality, properly referenced, scientific poster describing recent developments in one of the new trends in food processing e.g. functional foods and functional ingredients, which will be presented and critically discussed (40%).
Food technology laboratory practical work will be linked with coursework in the form of a report of product development, which will assess skills in research techniques, critical analysis of market, product development manufacturing and report writing (60%).
Constructive feedback will be provided to students’ drafts as part of formative assessment.
To pass the module, students need to achieve a minimum aggregate mark of 50%. There will also be an attendance requirement for the practical sessions. If the module is passed on reassessment, then the maximum mark awarded will be 50%. [Pass on aggregate]


Barbosa-Canovas, G. V and Gould, G. W. (editors) (2000) Innovations in Food Processing (2000). Lancaster Pa: Technomic Publishing Co.

David Jukes. (1996-2015). Information on current food laws. Available: Last accessed 20/04/2015

Fellows, P. J. Food Processing Technology (2009). 3rd edition. Cambridge: Woodhead Publishing. (CORE)

Gibson, G. R. and Williams, C. (2000) Functional Foods: Concept to Product (2000). Cambridge: Woodhead Publishing

IFST (2013) Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 6th Edition London: Institute of Food Science and Technology (CORE)
Kilcast, D, (2010)  Sensory analysis for food and beverage quality control [electronic resource] : a practical guide. Woodhead, Cambridge (CORE)

MacFie, H. (2007) Consumer-Led Food Product Development, Boca Raton, Fla. : CRC
Moskowitz , H.R, Saguy, S., Straus, T. (2009) An integrated approach to new food product development. CRC Press, Boca Raton.

Richardson, P. (editor) (2001) Thermal Technologies in Food Processing. Cambridge: Woodhead Publishing

Sandeep, K. P. (2011) Thermal processing of foods: control and automation (Institute of Food Technologists Series). Hoboken NJ: Wiley-Blackwell

Stone,H ,Bleibaum, R ,Thomas H,  (eds) (2012) Sensory evaluation practices  4th ed. Elsevier/Academic Press.

Wright, S. and McCrea, D. (editors) (2000) Handbook of Organic Food Processing and Production. Iowa: Iowa State University Press