| CODE | FEH3025 | ||||||||||||
| TITLE | Food: New Product Design and Development | ||||||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 6 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This study-unit will cover the main aspects of the New Product Development (NPD) process in a food manufacturing setting. These include the NPD process from concept to post-launch as well as the importance of NPD when launching a new product. The study-unit will include an overview of the various NPD methodologies used, and will explain the importance of the multidisciplinary nature of the NPD role. Several scenarios will be discussed, including the NPD of short and long shelf-life products as well as chilled and shelf-stable products. A limited number of sessions will be reserved for group discussions on how to best approach the development process for various products in an industrial NPD setting. Study-unit Aims: This study-unit aims to: - review the New Product Development (NPD) process through its complete lifecycle; - show the importance of the NPD process when developing and launching a new product; - review different NPD methodologies and characterise the links between the different departments which are to be involved in the NPD process; - demonstrate the role and importance of the NPD technologist; and - evaluate the different approaches to different types of products. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - describe the various stages of the NPD process in a food manufacturing environment from concept to post-launch; - differentiate between different NPD models (iterative, stage-gate, mixed) in an industrial setting; and - distinguish between the different requirements (such as shelf-life, processing and preservation requirements, physical, chemical and sensory characteristics) when developing different products (short-/long-shelf-life, shelf-stable/refrigerated). 2. Skills By the end of the study-unit the student will be able to: - explain the inter departmental interactions needed for a successful product launch; and - create a basic list of physical, microbiological and chemical characteristics a new product should possess depending on the given brief. Main Text/s and any supplementary readings: Main Text - Fuller, G. W. (2011) New Food Product Development: From Concept to Marketplace 3rd ed. CRC Press. |
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| STUDY-UNIT TYPE | Lecture, Independent Study and Group Learning | ||||||||||||
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| LECTURER/S | Robert Cordina Foteini Pavli (Co-ord.) |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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