Critical Issues in Food Technology and Innovation
- Module code
- Module leader
- John Dooley
- Module level
- Module credits
- Min study time
- 60 hours
- Contact Hrs within study time
- 20 hours
- Teaching period
- January to April
The aims of this Critical Issues in Food Technology and Innovation module focus on providing students with an appraisal of the major issues involving the opportunities, challenges and innovations affecting the food and beverage industry. For managers in the food industry, it is important to be able to relate to the key issues with respect to technological, innovative and marketing highlights affecting today’s industry culture.
An analysis of present and future opportunities in the sector will enable students to better understand the opportunities and challenges the food and drink industry are facing. Issues such as Food Safety will be addressed in the light of innovation in packaging design and novel technologies. Current topics such as the impact of reduced salt and fat on the manufacturing of foods as a result of public health pressures and its demand on R&D are important issues that will be considered. Finally, students will be able to become acquainted with current developments in the food and drink industry with respect to, for example, sensory analysis, new technologies, authenticity & traceability.
The lectures should be a dynamic environment where students will be expected to actively participate and enter into discussion/debate as appropriate to the lecture programme. Needless to mention that attendance, punctuality and active participation during sessions are important elements that will be taken into consideration in those cases of students with borderline marks.
To achieve credit for this module, students must be able to:
- Consolidate their understanding of the opportunities, challenges and innovations facing areas in the food industry.
- Critically appraise and discuss the application of new technologies in areas of the food industry.
- Review and critically evaluate contemporary case studies in a logical and structured way.
|Coursework||1 x report||70%|
|Coursework||1 x oral presentation||30%|
Students should be familiar with the content of at least one of the following:
- Floros J.D et al. (2010) Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. An IFT Scientific Review.
- Estrada-Flores, S. (2010) Understanding innovation in food supply chains, in Mena, C. and Stevens, G. (ed.) Delivering Performance in Food Supply Chains. Cambridge: Woodhead Publishing Ltd.
- Lyndhurst, B. (2009) An Evidence Review of Public Attitudes to Emerging Food Technologies, FSA Report
- Yiannas, F. (2009) Food Safety Culture: creating A Behaviour-Based Food Safety Management System. New York: Springer.
- Brody, A., Bugusu, B., Han, J., Sand, C. and McHugh, T. (2008) Innovative Food Packaging Solutions, Journal of Food Science, 73 (8):107-116.
- DEFRA (2010) Food 2030 HM Government. [online] Available from: http://www.defra.gov.uk/foodfarm/food/strategy/ Date accessed (15/12/2010).
- Kemp, S., Hollowood, T. and Hort, J. (2009) Sensory Evaluation: A Practical Handbook. Singapore: Wiley-Blackwell.