Module manager: Dr Evi Paximada
Email: E.Paximada@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2025/26
FOOD2192
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, using industry-related process. Based on a brief, the students will generate their idea, narrow it down, tested it via focus groups, surveys, and sensory test.
On completion of this module, students will have an improved understanding of the techniques involved in a food product development process. Introductory sensory evaluation and associated analysis will be covered. The hands-on experience the students will gain, will be relevant to their placement year or when they graduate.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
LO1. Describe the stages in a product development process
LO2. Explain how different methodologies and tools (such as focus groups and questionnaires) are used in food product development
LO3. Conduct a sensory test and analyze the test results
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO1. Demonstrate ability to work as a team and participate in peer review
SKLO2. Critical thinking: The ability to weigh up different arguments and perspectives about key stages of a product development process using supporting evidence to form opinions, arguments, and ideas.
SKLO3. Technical/IT skills: The ability to use technology appropriately and ethically to enhance efficiency determining food composition and identifying appropriate technologies for tasks.
SKLO4. Time management, planning & organizing: The student would develop the ability to prioritise, work efficiently and productively and to manage your time well to meet deadlines.
SKLO5. Problem solving & analytical skills: The ability to take a logical approach to using different sensory methods to solving problems; analyze sensory test results and resolving issues by tackling from different angles, using both analytical and creative skills. The ability to understand, interpret, analyze and manipulate numerical data.
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 7 | 2 | 14 |
| Practical | 3 | 1 | 3 |
| Seminar | 3 | 2 | 6 |
| Private study hours | 77 | ||
| Total Contact hours | 23 | ||
| Total hours (100hr per 10 credits) | 100 | ||
The students will be able to submit their product development concept and obtain feedback relating to the various stages of the required processes involved to enable refinement of the proposal.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Group work | 100 |
| Total percentage (Assessment Coursework) | 100 | |
Should a resit be required at team level then the submission will follow the same format. If an individual resit is required, a product proposal will be required but reduced to be commensurate with what a single team member would be expected to produce and should have reflective commentary to acknowledge team member contributions.
The reading list is available from the Library website
Last updated: 30/04/2025
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