AP0617 - Product Development and Sensory Analysis

You will learn through lectures, tutorials, laboratory classes, IT sessions and guided independent learning. The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of market research and product development that will enable you to put into practice these concepts and techniques during your primary research activities. Practical sessions will involve laboratory manipulations and data gathering handling and interpretation through statistical packages. Formative feedback will be provided to you from these sessions.
Directed learning will support the material delivered during taught and practical sessions and will allow you to consolidate your knowledge and understanding of the subject and support your transition towards independent learning and critical analysis.

The module tutor will provide you with academic material to support taught sessions on the respective module sites using the eLP. Material to support lectures will be uploaded in advance of lectures and practicals. The module tutor will provide you with guidance through group tutorials at each stage of the data gathering exercises.
In terms of wider university support, the library has a comprehensive portfolio of resources to help you with the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online (www.northumbria.ac.uk/skillsplus).

All modules at Northumbria include a range of reading materials that students are expected to engage with. Online reading lists (provided after enrolment) give you access to your reading material for your modules. The Library works in partnership with your module tutors to ensure you have access to the material that you need.

Knowledge & Understanding:
1. Understand the main drivers that determine food choice and factors affecting the sensory qualities of food products.
2. Understand the theoretical concepts pertinent to food product development and implement those in a real life scenario.

Intellectual / Professional skills & abilities:
1. Develop good working practices in accordance with Good Manufacturing Practice.
2. Develop data analysis and reporting skills.

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. Develop professional and ethical skills by carrying out analytical exercises in a group setting.
2. You will communicate information accurately and possess the ability to exercise some personal responsibility.
3. You will develop a curiosity and spirit of enquiry in food science and nutrition through independent study and research.

Working in groups the assessment will be split between a Business Case Pitch (40%), group work/individual marks for CW1 and 60% 2,000 word report/individual submission based on research, laboratory and IT practicals for CW2. This will help you appreciate the workflows pertinent to market research (CW1), new product development and sensory analysis and their use in the industry (CW2).
Elements of the assessment include the application of GMP guidelines in a manufacturing setting as well as theoretical aspects of sensory analysis and food
composition.

MLOs assessed for report A: KU 1-2, IPSA 1-2, PVA-1-3
MLOs assessed for report B: KU1-2, IPSA 1-2 PVA 1-3

Your tutors will be looking for, and developing, your ability to investigate and analyse problems. Feedback will be provided during tutorials and practical sessions.

AP0523 - Analytical and Food Chemistry
AP0521 - Nutrition through the Life Cycle
AP0410 - Food Science

N/A

‘Product Development and Sensory Analysis” is designed to provide you with an understanding of the main drivers of food choice, current and future market trends as well as the principles and workflows related to sensory analysis of foodstuffs. The module is also designed to provide you with knowledge of the main workflows pertinent to New Product Development (NPD) and insights on how those workflows could translate into a successful product. Building towards your professional development ‘Product Development and Sensory Analysis” will introduce you to a series of current issues in the field of Food Formulation through research seminars and group discussions on pertinent topics such as novel ingredients, novel processing and packaging methods as well as current and future market trends. As part of the module you will undertake a research project where you will translate the knowledge gained through lectures, seminars and practical work into a novel food product.