FBMPRE-Food Product Reformulation

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Dr Maria Oruna-Concha
Email: m.j.oruna-concha@reading.ac.uk

Type of module:

Summary module description:

Detailed consideration of the interdisciplinary approach for food product reformulation. On completion of this module you will gain an understanding on the business catalysis for change and innovation, ingredient technological functionality, the evaluation of the product nutritional and quality attributes (taste, texture and microbial and chemical shelf life), the technological processes involved as well as considerations for any sustained health claims. Students will apply this core knowledge and will develop new employability skills through the module by working in multidisciplinary groups to solve a specific case study on product reformulation.

Aims:

To develop expertise in designing, developing and evaluating reformulated food products thus providing the students with the knowledge and understanding of the key pillars in food product reformulation including nutrition and health, food technology, legislation, consumer perspective and business model perspective. 

Assessable learning outcomes:

On completion of this module, students should be able to:

• Identify and critically discuss the drivers for food product reformulation


• Identify the nutritional, technological, quality, legislative, business and economic challenges associated with reformulating food products


• Justify reformulation strategies which take account of and balance these challenges, in order to influence stakeholders and the decision-making process withincompanies


• Critique their performance in working as part of a multidisciplinary group

Additional outcomes:

• Transfer, integration and application of knowledge from different subject areas.


• Critical thinking


• Research skills


• Enhanced team working


• Inter-professional skills.

Outline content:

1. Drivers for food reformulation: factors to consider the catalysis for change from a business perspective and froma global  perspective


2. Nutritional science perspective: analysis of the nutritional composition of foods, consumption patterns and implications on public health. Evaluation of strategies to improve the nutritional profile of the product.


3. Technical perspective: evaluation of the technological functionality of ingredients and the effect processing conditions in product quality. Analysis of the key physic-chemical properties to optimise the reformulated product..


4. Quality and legal perspective: assessment of the main critical control points in the manufacturing process to ensure a high quality and safe product. Application and discussion of the relevant legal requirements relating to the reformulated product (ingredient and product specifications, nutritional and health claims, labelling, etc.).


5. Sensory science and consumer perspective: evaluation of the sensory properties of the product to inform the reformulation strategy. Description and application of the main methodologies to evaluate consumer motivation for reformulation and consumer acceptance of the reformulated products.


6. Business perspective: application of key techniques in business innovation and venture creation (business model canvas). Analysis of the financial viability of the business idea (cash flow projections). And description of the market strategy   


7. Development of product prototypes at different stages to prove concepts in the experimental kitchen/pilot plant. Measurement of appropriate chemical, physical properties


8. Consumer perspective on reformulated products: nutritional education, food choice, etc.


9. Business model: marketing, consumer type, competitors

Global context:

Proving a global population with healthy diets from sustainable food systems is an immediate challenge. Moreover, public health, environmental and sustainability policies are influencing consumers’ food choice and the focus of the food industry in research and development. Opportunities to improve both the nutritional profile and the sustainability of diets exist all along the food chain. Specifically, product.

Brief description of teaching and learning methods:

Students will be working in groups; each group will be given a case study on a “food reformulation challenge” and will be required to consider, describe and justify all aspects of the reformulation process. Lectures on specific areas of the reformulation processes will be given to shape a knowledge framework in that specific topic. Group tutorials will be used to discuss in more detail in each section of the case study and monitor group performance. Pilot plant practical sessions will provide an opportunity to develop hands-on expertise in specific analytical techniques to evaluate physic-chemical properties of food products. The final written report will have two separate elements in it: (i) an individual contribution focusing on a specific area of the reformulation process and (ii) group contribution to the more general aspects of the report (e.g. public summary, business perspective, coherent integration of the main messages through the different sections of the repor t). 

Contact hours:

	Autumn	Spring	Summer
Lectures		10
Seminars		10
Practicals classes and workshops		3
Guided independent study:
Wider reading (independent)		27
Advance preparation for classes		15
Completion of formative assessment tasks		20
Group study tasks		30
Carry-out research project		50
Dissertation writing		20
Reflection		15
Total hours by term	0	200	0
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Dissertation	90
Project output other than dissertation	10

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

• Project report: 90%


• Self-reflection on group work: 10%  

Formative assessment methods:

Student will receive formative feedback during the module in workshops as individual feedback or group feedback. Moreover, there is a mid-point project review for formative feedback on week 8.

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 'Penalties for late submission for Postgraduate Flexible programmes', which can be found here: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

Overall mark of 50%

Reassessment arrangements:

Resubmission of coursework.

Additional Costs (specified where applicable):

1) Required text books: 

2) Specialist equipment or materials: 

3) Specialist clothing, footwear or headgear: 

4) Printing and binding: £20

5) Computers and devices with a particular specification: 

6) Travel, accommodation and subsistence: 

Last updated: 18 December 2023