AP0617 - Product Development and Sensory Analysis

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What will I learn on this module?

You will learn some of the fundamental theoretical principles in the field of food marketing and complement that with processes related to new product development and innovation in the food industry. Current and future trends in food production will be discussed and complemented with a group research project.
You will also learn and employ practical skills and techniques pertinent to the development and assessment of new food products. Theoretical knowledge on food ingredients, food market and innovation drivers will be translated into a practical assignment with the aim to develop an innovative products.
You will learn about key theoretical and practical concepts in sensory analysis of foodstuffs and complement that with workshops on data analysis and statistics pertinent to sensory data.
You will gain insights in Good Manufacturing Practice, workflows pertinent to New Product Development teams and practical experience in running product trials.

How will I learn on this module?

You will learn through lectures, tutorials, laboratory classes, IT sessions and independent learning. The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of the specialist subjects that will enable you to put into practice these concepts and techniques during the laboratory sessions. You will work on these during hands-on sessions in Northumbria’s IT labs, which are fully equipped with the latest industry-standard software.
Practical sessions will involve laboratory manipulations, data handling, calculations and the writing of practical reports. 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 matter and support your transition to independent learning and critical analysis.

How will I be supported academically on this module?

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 and the module tutor is able to provide you with guidance about the module content. You will also have the opportunity to attend tutorial sessions to discuss module content and receive guidance on the assessments.

In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory 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).

What will I be expected to read on this module?

All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)

What will I be expected to achieve?

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 Practices.
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.

How will I be assessed?

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

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



Module abstract

‘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.

Course info

UCAS Code BD46

Credits 20

Level of Study Undergraduate

Mode of Study 3 years full-time or 4 years with a placement (sandwich)/study abroad

Department Applied Sciences

Location City Campus, Northumbria University

City Newcastle

Start September 2020 or September 2021

Fee Information

Module Information

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