FOOD2192 Introduction to Food Product Development
10 Credits Class Size: 80
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
Module summary
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.
Objectives
On completion of this module students will be better able to:
1) Understand and describe the techniques involved in a food product development process
Learning outcomes
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
Syllabus
- Techniques and stages in new product development
Teaching Methods
| 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 |
Private study
Research and directed reading and preparation for exam - 46 hours
Preparation for seminars and reporting - 36 hours
Opportunities for Formative Feedback
Feedback during seminars
Methods of Assessment
Coursework
| 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
Reading List
The reading list is available from the Library website
Last updated: 29/04/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team