Module manager: Prof Gleb Yakubov
Email: g.yakubov@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2026/27
Successfully completed Level 2 of BSc Food Science and Nutrition course or equivalent qualification
| FOOD3472 | Nutritional Foundations in Food Product Development: Interdi |
FOOD3371
This module is not approved as a discovery module
This module explores the key stages of the food product development process and their application in the formulation, manufacturing, and launch of new food products. Students will engage with industry-relevant themes or specific briefs from industry partners, developing a product from the ideation stage through to a simulated product launch, presented in a Dragons’ Den-style experiential learning event. The module covers key aspects such as: - Properties and techno-functional characteristics of ingredients and raw materials - Product formulation and processing techniques - Ingredient interactions in food systems - Nutritional quality and sensory evaluation - Packaging and environmental considerations - Market evaluation and marketing strategies - Regulatory compliance and nutritional labelling A central focus of the module is the integration of expertise in Food Science, Nutrition, and professional skillsets, including effective teamwork in a project-based setting. The module is designed to closely emulate a real-world environment, reflecting the challenges and practices commonly encountered in the food industry.
The module aims to develop students’ professional ability to: 1) Apply the complete process of innovation and project management in developing a food product from ideation to market launch. 2) Evaluate and select appropriate raw materials, food unit operations, packaging, labelling, shelf-life determination, food quality and safety requirements based on principles of previously taught food science and nutrition modules; 3) Recognise UK, European, and international food regulations required for the manufacture and sale of food products.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject: SSLO 1. Develop a product concept by considering consumer needs, technological innovations, scientific insights, market trends, and desired environmental, nutritional, or consumer impacts. SSLO 2. Develop a product prototype , progressing from ideation to final concept using appropriate sensory and analytical evaluations. SSLO 3. Propose product specifications based on selected raw materials and processing steps. Conduct research on how food components and processing methods influence techno-functional characteristics, sensory attributes, and nutritional value. SSLO 4. Create product labelling that complies with relevant national, European, and international food legislation, and evaluate the scope for potential product claims. SSLO 5. Describe appropriate food processing steps, from production to packaging, applying HACCP principles through hazard analysis, identification of critical control points.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Supervision | 3 | 1 | 3 |
| Lectures | 18 | 1 | 18 |
| Practicals | 5 | 2 | 10 |
| Practicals | 11 | 3 | 33 |
| Seminar | 3 | 2 | 6 |
| Private study hours | 230 | ||
| Total Contact hours | 70 | ||
| Total hours (100hr per 10 credits) | 300 | ||
Student presentations at end of semester 1 with feedback from panel of academics. Student presentations at end of practical work in Semester 2 with feedback from panel of academics.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Presentation | 30 |
| Coursework | Technical Report | 60 |
| Coursework | Poster | 10 |
| Total percentage (Assessment Coursework) | 100 | |
Resits will follow the format of the original submission. The module offers an alternative assessment route, which may be provided on an individual basis in exceptional circumstances. This alternative assessment will be desk-based and must be completed individually with clear narratives describing teamwork and team management. Resits are available for each specific assessment. In the case of the presentation, the resit allows students to submit a pre-recorded presentation on the topic including management structure and teamwork overview, this will be followed by a set of questions from assessors that the student must address in writing.
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
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