Module Details

Module Code: n/a
Full Title: Food Innovation
Valid From:: Semester 1 - 2023/24 ( September 2023 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Joe McKeever
Departments: Life and Health Sciences
Module Description: This module aims to provide students with an appreciation of the food science and technological requirements needed for the production, processing and packaging of value added food products. It will also enable them to assess the legal and regulatory requirements for functional, artisan and organic food production.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Appraise the drivers of consumer demand in relation to value-added food products
MLO2 Identify and integrate scientific, commercial and technological knowledge needed in the manufacture of value added, functional and artisan food products.
MLO3 Identify and interpret the various legal, quality assurance and safety regulations in relation to the manufacture and sale of value added food products.
MLO4 Evaluate the principles and requirements needed for a business to work in the organic sector.
MLO5 Formulate and produce a value added food product/ingredient under laboratory conditions.
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 DkIT 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
 
Module Indicative Content
Drivers of consumer demand
Health and wellness; sustainable food production; animal welfare; food safety and quality;food traceability; convenience; lifestyle issues.
Food innovation
Concepts, market research, financial feasibility, ingredients sourcing, formulation, trial production, test marketing, batch production, industrial scale production
Value added food production
Preparation, production and packaging of chilled and frozen ready meals. Production of value added milk, meat, fruit, vegetable and bakery products. Production of low fat, low calorie, low salt products; dietary supplements and high energy sports’ drinks.
Functional foods and food ingredients
Overview of what functional foods are, effects of diet on the consumers health etc. This topic will consider probiotics, prebiotics, iron, casein and other value added functional food ingredients and their incorporation into food products.
Organic production and processing
Overview of the requirements for working with the 'Organic Sector' to include some of the following: EU Organic Production Standards. Inspection, certification and registration requirements needed by Organic Certification Bodies (OCBs): Irish Organic Farmers and Growers Association (IOFGA), Organic Trust Ltd., Demeter Standards and DAFM. Organic meat, fruit and vegetable processing.
Artisan food products
Role of small-scale food production for local markets in sustainable agriculture. Batch systems for production and packaging of various artisan products e.g. dairy, meat, preserves, baking and confectionary, fruit and veg.
Regulation and quality assurance
Hygiene, safety, quality assurance,traceability and labelling requirements at point of sale for various artisanal food products.
Practical
Analysis of food. Production and verification of a food product under laboratory conditions.
Module Assessment
Assessment Breakdown%
Course Work80.00%
Practical20.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing S1 Week 7 Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
Report on Organic products as Value added food products.
Assessment Type Class Test % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 1,2,3
Duration in minutes 0
Assessment Description
End-of-Semester in class Examination
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 5
Duration in minutes 0
Assessment Description
Production and testing of VA food products. Assessment with consist of laboratory MCQ's and/or presentation of laboratory findings and/or laboratory report.
No Final Examination
Reassessment Requirement
Reattendance
The assessment of this module is inextricably linked to the delivery. Therefore reassessment on this module will require the student to reattend (i.e. retake) the module in its entirety.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecturer-Supervised Learning (Contact) Contact Relating to course content. Online and face to face delivery. Every Week 2.50 2.5
Practical Contact Laboratory Based work Every Week 0.50 0.5
Directed Reading Non Contact No Description Every Week 2.00 2
Independent Study Non Contact No Description Every Week 2.00 2
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part-time workload.
 
Module Resources
Recommended Book Resources
  • Angela Tarabella. (2019), Food Products Evolution: Innovation Drivers and Market Trends, 1. Springer, p.142, [ISBN: 9783319238104].
  • Charis M. Galanakis. (2021), Innovation Strategies in the Food Industry, 2. Academic Press, p.400, [ISBN: 9780323852036].
  • Gordon W. Fuller. (2011), New Food Product Development, CRC Press, p.508, [ISBN: 9781439818640].
  • Bagcli,C. Lau,F.C. Ghosh,C.K.. (2010), Biotechnology in Functional Foods and Neutraceuticals, 2nd. CRC Press, [ISBN: 9781420087116].
  • Wildman, E.C.. (2006), Handbook of Neutraceuticals and Functional Foods- Concept to Product, 2nd. CRC Press, [ISBN: 9780849364099].
Supplementary Book Resources
  • Teagasc. (2002), Principles of Successful Organic Farming, Teagasc.
This module does not have any article/paper resources
Other Resources