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Curricular information is subject to change
On completion of this module students should be able to: work effectively as a member of a product development team; source information from reliable sources using library and web resources; conceptualize and formulate a new food product; determine processing and packaging requirements for the product; prepare product specifications and labeling for the product; contribute to the writing of a technical report; make an effective presentation.Indicative Module Content:
This module will contribute to the development of your understanding of the following areas that are considered core to your development as a professional in Food Science.
Food chemistry and analysis: Structure and properties of food components; Chemistry of changes occurring during processing, storage and utilization of foods; Principles, methods, and techniques of qualitative and quantitative physical and chemical, analyses of food and food ingredients.
Food processing and engineering: Characteristics of raw food material; Principles of food preservation; Principles of food engineering; Principles of food processing techniques; Food Packaging.
Success skills: Oral and written communication skills; Critical thinking/problem solving skills; Professionalism skills; Life-long learning skills; Interaction/teamwork skills; Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.); Time management and project management skills.
Applied food science: Integration and application of food science principles to real product situations; Computer skills; Quality assurance; Sensory analysis of foods; Food laws and regulations.
Food safety and microbiology: Influence of the food system on the growth and survival of microorganisms; Control of microorganisms in foods.
|Student Effort Type||Hours|
|Autonomous Student Learning||
This course is largely self-directed and will require students to be motivated, self-starting and organised.
|Description||Timing||Component Scale||% of Final Grade|
|Assignment: Product Quality as assessed by Audience at the "Product Launch" event (50% of component) and by the group's supervisor (remaining 50%).||Unspecified||n/a||Standard conversion grade scale 40%||No||
|Continuous Assessment: Personal contribution to the overall group effort and overall level of engagement in the module as assessed by the group supervisor in consultation with support staff and peer assessment.||Throughout the Trimester||n/a||Standard conversion grade scale 40%||No||
|Group Project: Final written report on the project compiled by the group and assessed by group supervisor and one other member of academic staff. The same overall mark will be assigned to each group member.||Coursework (End of Trimester)||n/a||Standard conversion grade scale 40%||No||
|Presentation: Product launch: individual mark for the quality of student's presentation at the product launch as assessed by academic staff and industry invitees present at the launch event.||Coursework (End of Trimester)||n/a||Standard conversion grade scale 40%||No||
|Resit In||Terminal Exam|
• Feedback individually to students, on an activity or draft prior to summative assessment
• Peer review activities
• Self-assessment activities
Groups will meet weekly with their assigned academic supervisor and demonstrators to agree a plan of action for the coming weeks activities at the subsequent meeting the last weeks activities will be reviewed. In addition weekly updates on progress will be presented by each member of each group, in turn, over the semester, feedback on presentation skills and the level of progress of the group will be given by the module coordinator and peers present at the sessions. These weekly sessions provide useful formative practice/feedback opportunities to students to help develop their presentation skills as they will need to present for credit at the final product launch. Additionally these sessions allow the module coordinator and students to keep track of the level of progress across all the groups. The level of progress by each group, relative to the milestones provided in the initial course documents, serves as a valuable form of feedback.
|Assoc Professor Nigel Patrick Brunton||Lecturer / Co-Lecturer|
|Professor Enda Cummins||Lecturer / Co-Lecturer|
|Dr Peter Dunne||Lecturer / Co-Lecturer|
|Dr Emma Feeney||Lecturer / Co-Lecturer|
|Dr Marco Garcia-Vaquero||Lecturer / Co-Lecturer|
|Professor Ronan Gormley||Lecturer / Co-Lecturer|
|Dr Niamh Harbourne||Lecturer / Co-Lecturer|
|Dr Daniel Hurley||Lecturer / Co-Lecturer|
|Dr Jean-Christophe Jacquier||Lecturer / Co-Lecturer|
|Professor James Lyng||Lecturer / Co-Lecturer|
|Professor Frank Monahan||Lecturer / Co-Lecturer|
|Assoc Professor Amalia Scannell||Lecturer / Co-Lecturer|
|Ms Laura Gunning||Tutor|
|Ms Michelle Kearns||Tutor|
|Ms Lauren McGuinness||Tutor|
|Mr Steven Mulrooney||Tutor|
|Ms Roisin O'Sullivan||Tutor|
|Ms Emma Regan||Tutor|
|Small Group||Offering 1||Week(s) - 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12||Fri 14:00 - 14:50|
|Small Group||Offering 1||Week(s) - 3||Fri 14:00 - 16:50|
|Practical||Offering 1||Week(s) - Autumn: All Weeks||Fri 15:00 - 17:50|
|Lecture||Offering 1||Week(s) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 12||Mon 13:00 - 13:50|
|Practical||Offering 1||Week(s) - 1, 3, 4, 5, 6, 8, 9, 10, 11, 12||Wed 14:00 - 15:50|
|Workshop||Offering 1||Week(s) - 2, 7||Wed 14:00 - 16:50|
|Lecture||Offering 1||Week(s) - 3||Wed 14:00 - 16:50|
|Lecture||Offering 1||Week(s) - 5||Wed 14:00 - 16:50|
|Practical||Offering 1||Week(s) - 1, 3, 4, 5, 6, 8, 9, 10, 11, 12||Wed 16:00 - 17:50|