FOOD09021 2022 Food and Nutritional Product Development Research Project

The research project will allow the learner to investigate an area relevant to Food and Nutritional Product Development, using knowledge skills and competencies acquired at earlier stages of the Master’s Programme, to research an area deemed appropriate by an academic Supervisor.  Learners will examine and define the issues/research problem, develop a research proposal, select and execute appropriate methodologies, analyse data, evaluate findings critically and draw justifiable conclusions, demonstrating self-direction and originality of thought. The learner will be allocated a supervisor who will advise on the direction of the work. Regular meetings with their supervisor will engage the student in discussion which will deepen their learning and motivation. These meetings will help the student to maintain focus and challenge them on hypothesis and approaches to their experimental design and implementation.  Throughout the period of research, the learner is encouraged to network with other researchers in academia and industry/sector (where an Industry link/project occurs) and to disseminate their research findings in oral and written format to both academic and professional audiences. Critical thinking skills will be developed through analysis of research data and the presentation of research outcomes in the format of thesis, conference style presentation and viva.

About the Second Edition: "... a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.... delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.... [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." Journal of Product Innovation Management, Vol. 23, No. 3 See whats new in the Third Edition: Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating. The organization is more intuitive, statistical methods are adapted to a more basic consumer methodology, the material is rearranged to reflect the advances of internet testing, and new time intensity testing methods (TDS, TOS, progressive profiling, Time Intensity Multi-Evaluation) have been added to the descriptive analysis chapters.

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, "minimal" processing technologies, genetic modification of foods, functional foods, developments in "active" or "intelligent" packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Project specific books will be available from the library e-books facility.

Specific to the research area under investigation.

This is project dependant, students will be guided by supervisor.

Supervisors may advise students of additional readings appropriate to their project.

Specialised training may be required dependant on the project, if so the supervisor and student will negotiate this requirement.