Module manager: Dr Paraskevi Paximada
Email: E.Paximada@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
This module is not approved as a discovery module
The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to developed new products. This module will examine key stages of a product development process including product concept design and consumer sensory assessment.
On completion of this module students will be better able to:
1) Understand and describe the techniques involved in a food product development process
On completion of this module students will be better able to:
1. Understand the stages in a product development process
2. Understand how different methodologies and tools are used in food product development
3. Understand different types of sensory methods and analyze the test results based on statistical tools
- Techniques and stages in new product development
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Workshop | 5 | 2 | 10 |
| Practical | 2 | 1 | 2 |
| Seminar | 3 | 2 | 6 |
| Private study hours | 82 | ||
| Total Contact hours | 18 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Research and directed reading and preparation for exam - 46 hours
Preparation for seminars and reporting - 36 hours
Feedback during seminars
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Group Report on Seminars (including peer assessment) | 70 |
| In-course MCQ | Sensory Seminar Lectures | 30 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 4/29/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team