Module Code - Title:
FT6041
-
PRODUCT DEVELOPMENT & SENSORY PROPERTIES
Year Last Offered:
2025/6
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
Rationale and Purpose of the Module:
Food and Pharmaceutical companies need professionals with expertise in food/pharma development. From the design of the experiment, the use of different food technologies to produce the food/ingredient, sensory analysis, data analysis and optimisation of formulations are the main steps in the R&D department. This module aims to give students a comprehensive understanding of functional foods development - from the idea mining to the product on the market. This module will introduce the steps to develop potentially functional foods. It will encompass technological hurdles and operations, and the sensory analysis will be presented, whereby students will have a hands-on approach to design and analysing data from sensory tests. Case studies published in relevant outlets will give students a practical understanding of the importance of functional foods from the technological, nutritional, and epidemiological standpoints.
Syllabus:
1. Product development: definition, nutritional, and technological importance;
2. Experimental design applied in food research;
3. Statistical methods applied in food research;
4. Modeling and optimization of food processes and products;
5. Sensory analysis methods applied in food development.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
On successful conclusion of this module, graduates should demonstrate an in-depth understanding of the steps to develop food products, with an emphasis on functional foods. Furthermore, graduates should choose the best design of experiment to design foods, analyse experimental data in terms of statistical analysis and obtain optimal conditions (i.e., ingredients) to develop foods. Graduates should validate and characterise sensorially the optimal formulation using different sensory tests to analyse the sensory properties of foods.
Affective (Attitudes and Values)
On successful completion of this module, graduates will be able to:
Appreciate the interrelationship between chemistry, food technologies, nutrition, medicine, and biology for the development of functional foods. Sensorial acceptance-guided development of foods.
Psychomotor (Physical Skills)
On successful completion of this module, graduates will be able to:
Perform detailed scientific literature searches using scientific databases to substantiate the development of foods
Deliver a presentation on selected current topics and issues related to scientific trends and industrial applications
Generate a written report on current scientific developments in the functional foods sector
How the Module will be Taught and what will be the Learning Experiences of the Students:
Lectures, tutorials and project-based assignments. Practical classes will be part of the Module and will comprise computer-based simulations and data analysis, and sensory tests to assess the food product's quality traits. This approach will enable understanding the functional food design from a technical perspective, thus giving an immersive experience to graduates.
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Saarela, M. (2011)
Functional foods concept to product
, Cambridge: Woodhead Pub. 2nd ed
Piggott, J. R. (1988)
Sensory analysis of foods.
, London: Elsevier Applied Science Second edition
Antony, J. (2014)
Design of experiments for engineers and scientists
, Amsterdam, [Netherlands] : Elsevier Second edition
Other Relevant Texts:
Ghosh, D. K. (2012)
Innovation in healthy and functional foods
, Boca Raton, FL: CRC Press
Kilcast, D. (2010)
Sensory analysis for food and beverage quality control: a practical guide
, Oxford: Woodhead
Programme(s) in which this Module is Offered:
Semester(s) Module is Offered:
Autumn
Module Leader:
niamh.burke@ul.ie