Throughout this module the learners will explore the key nutrition concepts, physiological principles, nutritional needs and recommendations for different groups of population at the various stages of life including preconception, pregnancy, lactation, infancy, preschool and school-age, adolescents, adults, the elderly and specific groups such as those intolerant to gluten.

1. Understand nutritional requirements and importance of nutrition during different stages of the life cycle

2. Applycurrent nutritionalguidelines to propose the appropriate strategy to combat nutrition problem in a context of a given life stage

3. Reflect upon the various factors includingfinancial, social and environmental circumstances impactingdiet and nutritional intake of apopulation group during particular stage of the life cycle

4. Discuss how the nutrition-related issues specific to each stage of the life cycle relateto health and disease development

The structure and physicochemical properties associated with various nutrients can play important roles during the formulation and stability of food matrices. Furthermore, the degradation of nutrients through natural and industrial processes can often lead to negative implications in relation to the pro-longed quality and safety a food product. Through this module, students will gain the necessary knowledge, understanding and insights to be able to discuss the relationship between nutrient structure and function within a food product. In addition, this module will address the stability of nutrients when subjected to pro-longed storage, industrial processing techniques and the incorporation of additives, thus providing students with the ability to discuss and troubleshoot the perceived barriers and solutions associated with product shelf-life.

1. Recognise and differentiate between thestructural features and physicochemical properties associated with various nutrients.

2. Understand the role played by various biochemical processes in the degradation of nutrients and the subsequent impact onfood safety, quality and shelf life.

3. Compare and contrastthe effect of industry relevant processing techniqueson the stability of nutritional components within various food products.

4. Evaluatethe importanceof food additives for the protection of nutrients and subsequent shelf life extension of various food products.

5. Evaluate the application(s) and limitation(s) of analytical methodologies for the identification and quantitation of nutritional components within various foods products.

Through this module, students will gain the necessary knowledge, understanding and insights to be able to discuss the relationship between nutrient structure and function within a food product. Previous experience in Food Science will form the scaffold to build further understanding of novel and emerging processing methods and their impact on the stability of nutrients and bioactive compounds, their effect on the physicochemical properties, the shelf-life and the sensory properties of the final food, beverage or nutraceutical. Students will also be provided with the skills to explore the impact of packaging technologies and various packaging materials on the properties of the final products. At the end students will be enabled to discuss and troubleshoot the perceived barriers and solutions associated with product shelf-life.

1. Review the impact of novel and emerging processing methods on the stability of nutrients and subsequent properties of foods, beverages and nutraceuticals

2. Assess the incorporation of functional ingredients to enhance nutritional and bio-functionalproperties of foods, beverages and nutraceuticals

3. Evaluate the use of novel and emerging packaging technologiesto ensure food product quality and sustainability

4. Evaluate the use of additives and functional ingredientstowards the development of clean label products

This module aims to provide students with the knowledge and understanding of food legislation and quality systems in order to apply them at the different stages of food product development. The learners will be able to develop their own food safety and quality systems for the production of a specific product of their choice, taking also into consideration legal acts associated with labelling, nutrition and health claims, novel foods, novel processes, additives, food contact materials.

1. Analysethe main food standard codes of practices (Codex Alimentarius, FDA Food Code and UK Food Law Code of Practice)

2. Apply food legislation to the different stages of product development

3. Recogniserisks associated with food safety, food fraud, food defenceand develop systems such as HACCP, TACCP or VACCP in order to control them

4. Build a food safety management system taking into consideration the principles of GMP, GHP and ISO Quality Systems

5. Critique the impact of foodlegislationon food innovation and food product development

Food Business Innovation and Entrepreneurship will provide students with the business acumen required to link science to business, giving them the skills to be a success in food product development in both the Irish and International Markets. This module will build on the skills and learning outcomes of the Food Product Development Module, enabling students to understand the needs and wants of consumers and how this can be harnessed during the development process to streamline the development process and increase efficiencies ensuring a smooth transition from prototype product to final launched product. The module will also ensure students have the required knowledge and expertise to set up their own food business.

1. Examine food marketing,and appraise the key marketing factors underpinning new product success in competitive markets.

2. Evaluate the costs of product development and marketing of new products to food companies

3. Investigate the underlying influences on consumer behaviour

4. Formulate a marketing strategy for a new food product.

5. Investigate and critique key features of entrepreneurship and innovation

This module will enable students to explore the journey of a food product or beverage from initial concept, to product development going through the stages of prototype development, testing a variety of formulations, sensory and consumer testing. The students will be able to identify the needs and wants of consumers, generate ideas, screen the ideas considering their feasibility and their sustainability (economic, environmental and social pillars of sustainability) and they will develop their own prototypes. The students will be able to apply a number of instrumental and sensory methods to characterise their final products, calculate cost of production.

1. Assessrelevant market trends to guide idea generation of new products

2. Develop a food or beverage or nutraceutical following the steps of product development from initial concept and product design brief to prototype development including cost calculation

3. Develop a prototype using experimental design and practices

4. Apply a variety of instrumental food analysis methods for its characterisation

5. Examine the processing steps for production of common food products, beverages and nutraceuticals, including novel processing methods

6. Compare a variety of sensory evaluation methods for product characterisation, including emerging sensory evaluation methodsconsumer profiling methods and emotional response to products

7. Evaluatethe role of packaging on product development including shelf-life extension, protection, communication and containment

By completing this module, learners will be able to formulate a research question, develop a research proposal, and select appropriate methodologies to answer their research question. They will consider ethics in research, and will become familiar with different research methodologies and data analysis methods. They will learn how to conduct a review of the literature and disseminate their research using a variety of methods.

1. Apply qualitative or quantitative data analysis methods to test a hypothesis

2. Communicate effectivelyresearch outcomes using a variety of methods (written and oral).

3. Critically review the scientific literature related to food and nutritional product development.

4. Develop a research proposal in order to answer a research question, adhering to ethical considerations