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 Nutrition course or equivalent qualification
| FOOD3372 | New Product Development: Interdisciplinary Team Project |
This module is not approved as a discovery module
This module explores the various stages of the food product development process and their application in Nutritional Assessment of food products. It also explores how formulation, manufacturing, and launch of new food products are inter-linked with their nutritional credentials. 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: - Impact of ingredients and product formulation on nutrition - Nutritional quality and sensory evaluation - Packaging and nutritional labelling - Nutritional aspects of market evaluation and marketing strategies - Regulatory compliance and nutritional claims A central focus of the module is the integration of expertise in Nutrition and Food Science, as well as 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. Your role in this project will be to provide the nutritional expertise in the development process.
The module aims to develop students’ professional ability to:
1) Apply nutrition science in the process of food innovation and project management in developing a food product from ideation to market launch.
2) Evaluate nutritional aspects of raw materials, packaging, labelling, and provide in-depth assessment of nutritional profiling, whilst considering 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 as well as knowledge of regulation surrounding nutritional claims.
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 nutritional, environmental, or consumer impacts.
SSLO 2. Contribute to the development of a product prototype and assess its nutritional profile, progressing from ideation to final concept using appropriate nutritional databases and analytical evaluation.
SSLO 3. Create product labelling that complies with relevant national, European, and international food legislation, and evaluate the scope for potential product claims.
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO1: organise and manage teamwork, including effective assignment of roles and responsibilities, time management, communication, and participate in peer review
SKLO2: solve problems at and each step of the product development and nutritional assessment processes and make factual decisions
SKLO3: communicate effectively within a team and be able to contribute to presenting results through a poster presentation.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Supervision | 3 | 1 | 3 |
| Lectures | 18 | 1 | 18 |
| Seminars | 3 | 2 | 6 |
| Practicals | 13 | 1 | 13 |
| Private study hours | 60 | ||
| Total Contact hours | 40 | ||
| Total hours (100hr per 10 credits) | 100 | ||
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 | Oral Assessment | 40 |
| Coursework | Coursework | 60 |
| Total percentage (Assessment Coursework) | 100 | |
Resits will follow the format of the original submission.
Check the module area in Minerva for your reading list
Last updated: 06/05/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team