FOOD8003: Food Product Scale-Up

Title: Food Product Scale-Up APPROVED

Long Title: Food Product Scale-Up

Module Code: FOOD8003

Credits: 5

NFQ Level: Advanced

Field of Study: Food Processing

Valid From: Semester 1 - 2017/18 ( September 2017 )

Module Delivered 1 programme(s)

in

Module BRENDAN O CONNELL

Coordinator:

Module Author: ANNA MURPHY

Module This module is designed to broaden the food product developers' knowledge of food
Description: technology as it relates to the scalability of food production. Professionals with this
combination of skills and knowledge are needed to create the next generation of exciting,
high-quality food products. By integrating food science with an emphasis on related food
processing principles, students will have a greater range of skills to facilitate them to
produce their own product or be part of an interdisciplinary team in the food industry.

Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Evaluate and describe the stages involved from bench top to larger scale production in the food
industry.
LO2 Discuss the importance of storage stability and shelf life determination of food products.
LO3 Describe the applications of the associated food technology, food chemistry and food
microbiological requirements to the process of scaling up food production.
LO4 Assess and evaluate food products using organoleptic and other analytical methods.
LO5 Evaluate consumer buying trends and futuristic consumer nutritional requirements in
convenience foods.

Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module.
You may enrol in this module if you have not acquired the recommended learning but you will have
considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior
learning is expressed as named CIT module(s) it also allows for learning (in another module or modules)
which is equivalent to the learning specified in the named module(s).
No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this
module. You may not earn additional credit for the same learning and therefore you may not enrol in this
module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You
may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
Co-requisites

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No Co Requisites listed

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 FOOD8003: Food Product Scale-Up

Module Content & Assessment

Indicative Content
Bench Top / Kitchen Scale Development
Recipe Formulation, costings, quality requirements, shelf-life, technical feasibility, confidentiality
agreements regarding recipes.
Scaling Up Process
Bench top/kitchen scale development – pilot plant - large scale production. Ingredients including
functionality, cost, availability, effects of seasonality. Manufacturing feasibility, food safety considerations,
traceability requirements including food withdrawal and recall, packaging and labelling, achieving desired
shelf life, associated costs. Production Trials – troubleshooting on formula adjustments, processing
parameters and equipment choices. Quality Control.
Stability and Shelf Life Testing of Food Products
Shelf life: Factors influencing shelf life of foods – intrinsic and extrinsic properties, principle of hurdle
technology, methods of determining shelf life of foods – challenge testing, durability studies, predictive
microbiology. Microbiological and organoleptic shelf life testing. Stability: Factors influencing stability
during processing, delivery and storage.
Food Processing and Formulation
Food Chemistry and Technology – rheological and mechanical properties of various food systems –
viscosity, spreadability, creaminess, mouthfeel. Evaluation of functional properties of new ingredients for
product quality and stability. Additives and Processing Aids. Flavour Technology – stability of flavour
during storage. Formulation of Products – solubility, wettability, dispersions.
Sensory Analysis
Commercial/Industrial Scale sensory analysis. Evaluating the sensory properties of new ingredients or
formulations. Trained panels.
Current and Future Consumer Trends
Assessing consumer preferences. Development of functional products – examination of foods having a
functionality beyond basic nutrition e.g. food for ageing population including role of nutrition in extending
functionality in later years (calcium, Vitamin D, omega 3 fortified foods, cereals with added fibre). The
manufacturing challenges of producing health based products.

Assessment Breakdown %
Course Work 100.00%

Course Work
Assessment Assessment Description Outcome % Assessment
Type addressed of Date
total
Written Report Bench Top Evaluations 1,2,3,4 40.0 Every Week
Other Case Study Review 1,2,3,4,5 20.0 Week 5
Essay This essay exam will consist of essay style questions 1,2,3,5 40.0 Sem End
which are designed to assess the learner's ability to
synthesise information presented in the lecture series.

No End of Module Formal Examination

Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a
requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

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 FOOD8003: Food Product Scale-Up

Module Workload

Workload: Full Time

Workload Type Workload Description Hours Frequency Average
Weekly
Learner
Workload
Lecture Theory 1.5 Every 1.50
Week
Lab Practical Evaluation of Foods 1.5 Every 1.50
Week
Independent & Directed Reading and Study 4.0 Every 4.00
Learning (Non-contact) Week
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00

Workload: Part Time

Workload Type Workload Description Hours Frequency Average
Weekly
Learner
Workload
Lecture Theory 1.5 Every 1.50
Week
Lab Practical Evaluation of Foods 1.5 Every 1.50
Week
Independent & Directed Reading and Study 4.0 Every 4.00
Learning (Non-contact) Week
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00

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Module Resources

Recommended Book Resources

Fuller, G. 2011, New Food Product Development: From Concept to Marketplace, 3rd Ed., CRC
Press [ISBN: 9781439818640]
Brody, Aaron. L., (Editor) and Lord, John B. (Editor) 2007, Developing new products for a changing
marketplace, 2nd Ed., CRC Press Boca Raton Fl [ISBN: 0849328339]
McGee, Harold, J, 2004, On Food And Cooking - The Science And Lore Of The Kitchen, Completely
Revised and Updated, Scribner USA [ISBN: 0684 80001-2]
Trott, P. 2011, Innovation Management and New Product Development, 5th Ed., Prentice Hall
[ISBN: 978-027373656]

Supplementary Book Resources

O'Sullivan, Maurice 2016, A Handbook for Sensory and Consumer-Driven New Product
Development: Innovative Technologies for the Food and Beverage Industry, Woodhead Publishing
United Kingdom [ISBN: 978-008100352]
Lawless, H.T. and Heymann, H. 2010, Sensory Evaluation of Food: Principles and Practices, 2nd
Ed., Springer [ISBN: 978-144196487]
Fellows, P.J. 2009, Food Processing Technology, Principles and Practice, 3rd Ed., Woodhead
Publishing [ISBN: 978-184569216]

This module does not have any article/paper resources

Other Resources

website: Food Safety Authority of Ireland

http://www.fsai.ie
website: Bord Bia
http://www.bordbia.ie
website: Teagasc
http://www.teagasc.ie

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Module Delivered in

Programme Programme Semester Delivery

Code
CR_OCULE_8 Bachelor of Business (Honours) in Culinary 2 Mandatory
Entrepreneurship

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