AP0617 - Product Development and Sensory Analysis

What will I learn on this module?

You explore the fundamental theoretical principles of food market research and complement that with processes related to innovation and development of new products in the food industry. Current and future trends in food production will be explored and practical knowledge gained through a group research project.
You will learn and employ practical skills and techniques pertinent to market research and the development and assessment of new food products. Theoretical knowledge on food ingredients, food market and consumer drivers will be translated into a practical assignment with the aim to develop 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 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.

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. 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).

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 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.

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 2024 or September 2025

Fee Information

Module Information

All information is accurate at the time of sharing. 

Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning. Most courses run as planned and as promoted on our website and via our marketing materials, but if there are any substantial changes (as determined by the Competition and Markets Authority) to a course or there is the potential that course may be withdrawn, we will notify all affected applicants as soon as possible with advice and guidance regarding their options. It is also important to be aware that optional modules listed on course pages may be subject to change depending on uptake numbers each year.  

Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.


Your Learning Experience

Find out about our distinctive approach at 

Admissions Terms and Conditions

Fees and Funding

Admissions Policy

Admissions Complaints Policy