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.

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

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

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 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.

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

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

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 and beverages

6. Compare a variety of sensory evaluation methods for product characterisation

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

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

The research project will allow the learner to investigate an area relevant to Food and Nutritional Product Development, using knowledge skills and competencies acquired at earlier stages of the Master's Programme, to research an area deemed appropriate by an academic Supervisor. Learners will examine and define the issues/research problem, develop a research proposal, select and execute appropriate methodologies, analyse data, evaluate findings critically and draw justifiable conclusions, demonstrating self-direction and originality of thought. The learner will be allocated a supervisor who will advise on the direction of the work. Regular meetings with their supervisor will engage the student in discussion which will deepen their learning and motivation. These meetings will help the student to maintain focus and challenge them on hypothesis and approaches to their experimental design and implementation. Throughout the period of research, the learner is encouraged to network with other researchers in academia and industry/sector (where an Industry link/project occurs) and to disseminate their research findings in oral and written format to both academic and professional audiences. Critical thinking skills will be developed through analysis of research data and the presentation of research outcomes in the format of thesis, conference style presentation and viva.

1. Manage an independent research project with a support structure in place for supervision.

2. Critically evaluate academic literature (and literature/technical information from a wide variety of other sources), to draw inferences from this body of knowledge to conduct an extensively focused critical review.

3. Develop professional practice skills including research project management, time-management and scientific writing skills.

4. Develop a research methodology and project plan for a research project.

5. Conduct the project by selecting and applying appropriate research methodology/techniques and analyse the data according to accepted models of analysis.

6. Interpret, critique and draw coherent conclusions from the research data generated.

7. Produce a thesis/research project which meets postgraduate standards of technical expertise investigating the subject area outlined in the research proposal.

8. Develop the skills to present and defend aspects of their research at seminars, conferences and vivas.