澳门六合彩开奖记录
FBMPRE: Food Product Reformulation
Module code: FBMPRE
Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy
Credits: 20
Level: Postgraduate Masters
When you'll be taught: Semester 2
Module convenor: Dr Atefeh Amiri Rigi, email: a.amiririgi@reading.ac.uk
Module co-convenor: Dr Maria Oruna-Concha, email: m.j.oruna-concha@reading.ac.uk
Pre-requisite module(s):
Co-requisite module(s):
Pre-requisite or Co-requisite module(s):
Module(s) excluded:
Placement information: NA
Academic year: 2024/5
Available to visiting students: Yes
Talis reading list: Yes
Last updated: 5 August 2024
Overview
Module aims and purpose
You will develop expertise in designing, developing and evaluating reformulated food products thus provided you with the knowledge and understanding of the key pillars in food product reformulation including nutrition, public health, food science, manufacturing, food quality, legislation, consumer perception and business perspective.聽
Module learning outcomes
By the end of the module, it is expected that students will be able to:聽
- Identify and critically discuss the drivers that catalyse for food product reformulation projects in the food industry聽
- Identify the nutritional, public health, technical, manufacturing, quality, legislative, business and financial challenges associated with reformulating food products聽
- Justify reformulation strategies which take account of and balance these challenges, in order to influence stakeholders and the decision-making process within companies聽
- Reflect and critique their performance as part of a multidisciplinary group.聽
Module content
- Drivers for food reformulation: factors that could be the catalysis for change from a business perspective and from a global perspective.聽聽
- Nutritional science and public health nutrition perspectives: 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 and ways of communicating those changes with consumers.聽
- Technical perspective: evaluation of the technological functionality of ingredients during processing. Understanding of the key physic-chemical properties of food products to be assessed to inform and conduct iterative optimisation interventions to improve the quality of the reformulated product.聽
- Manufacturing perspective: identify the processing operations needed to manufacture the reference and reformulated food product and create a flow diagram of the process. Understanding the science behind the main piece of equipment selected for each operation and the main changes in ingredients and food product structure that happen during each operation.聽
- 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.).聽
- 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.聽
- Business perspective: application of key techniques in business innovation and venture creation (business model canvas). Description of the market strategy and analysis of the financial viability of the business idea (cash flow projections).聽聽
Structure
Teaching and learning methods
Students will be working in groups; each group will be given a case study on a 鈥渇ood reformulation challenge鈥 and will be required to consider, describe and justify all aspects of the reformulation process.聽聽
Independent learning skills will be developed through engaging with screencasts, published research (TALIS reading list and beyond), etc.聽
Group work will promote learning through discussion withing the group, peer-learning, and reflection on individual and group performance.聽
Workshops will be used to present their reformulation strategy, discuss gap and challenges, monitor group performance and delivery of formative feedback.聽聽
Practical sessions will provide an opportunity to develop hands-on expertise in specific analytical techniques to evaluate physic-chemical properties of food products.聽
Writing skills will be developed through the production of a scientific report in which the reformulation challenge is solved and justified through all the perspectives considered in this module (business, nutritional, public health, technical, manufacturing, quality, legislation, sensory and consumer perception).聽
Study hours
At least 36 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.
聽Scheduled teaching and learning activities | 聽Semester 1 | 聽Semester 2 | 听厂耻尘尘别谤 |
---|---|---|---|
Lectures | |||
Seminars | 12 | ||
Tutorials | |||
Project Supervision | |||
Demonstrations | |||
Practical classes and workshops | 3 | ||
Supervised time in studio / workshop | 21 | ||
Scheduled revision sessions | |||
Feedback meetings with staff | |||
Fieldwork | |||
External visits | |||
Work-based learning | |||
聽Self-scheduled teaching and learning activities | 聽Semester 1 | 聽Semester 2 | 听厂耻尘尘别谤 |
---|---|---|---|
Directed viewing of video materials/screencasts | 9 | ||
Participation in discussion boards/other discussions | |||
Feedback meetings with staff | |||
Other | |||
Other (details) | |||
聽Placement and study abroad | 聽Semester 1 | 聽Semester 2 | 听厂耻尘尘别谤 |
---|---|---|---|
Placement | |||
Study abroad | |||
聽Independent study hours | 聽Semester 1 | 聽Semester 2 | 听厂耻尘尘别谤 |
---|---|---|---|
Independent study hours | 155 |
Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.
Semester 1 The hours in this column may include hours during the Christmas holiday period.
Semester 2 The hours in this column may include hours during the Easter holiday period.
Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.
Assessment
Requirements for a pass
Students need to achieve an overall module mark of 50% to pass this module.
Students taking the MSc in Nutrition and Food Science need to achieve all of the following to pass this module:
- a mark of 50% in each assessment
Summative assessment
Type of assessment | Detail of assessment | % contribution towards module mark | Size of assessment | Submission date | Additional information |
---|---|---|---|---|---|
Written coursework assignment | Project report | 90 | 1,600 words | Semester 2 Assessment week 2 | Students will be assessed individually through their performance in their individual section in the report (1,000 words). This will be 60% of the module mark. The group will be assessed through their performance in the report sections (public summary, business model, market opportunity and costs) and the level of cohesion in the discussion. This will be 30% of the module mark. |
Written coursework assignment | Reflection report | 10 | 1,000 words | Semester 2 Assessment week 3 | From all the marks a student will receive from the other 6-7 members of their group the average will be calculated and it will be used as an $拢individual weighting factor' to moderate each of the student's final $拢Group mark' |
Penalties for late submission of summative assessment
The Support Centres will apply the following penalties for work submitted late:
Assessments with numerical marks
- 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 three working days;
- the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
- where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
- where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
Assessments marked Pass/Fail
- where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
- where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.
The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/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.
Formative assessment
Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.
Students will receive individual feedback in their corresponding project section during the workshops.聽聽
Students will receive group feedback in their business plan, market segmentation and costing section in a workshop session.聽聽
Students are invited to submit one draft of their public summary to get formative feedback before the submission of the group report.聽
Reassessment
Type of reassessment | Detail of reassessment | % contribution towards module mark | Size of reassessment | Submission date | Additional information |
---|---|---|---|---|---|
Written coursework assignment | Project report | 90 | 1,600 words | During the August University resit period | |
Written coursework assignment | Reflection report | 10 | 1,000 words | During the August University resit period |
Additional costs
Item | Additional information | Cost |
---|---|---|
Computers and devices with a particular specification | ||
Printing and binding | ||
Required textbooks | ||
Specialist clothing, footwear, or headgear | ||
Specialist equipment or materials | ||
Travel, accommodation, and subsistence |
THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.