M1 FIPDes (Food Innovation and Product Design)

To be established by each student and validated by the course manager.

The summer programme aims at giving a perspective on different food topics that will complement and strengthen knowledge, understanding, skills and abilities from other courses. A further aim is the improvement of students’ soft skills.

Tutored project

• Communicate effectively in the professional environment
• Assess ethical implications in the food field
• Consider safety requirements
• Collaborate and contribute effectively in team work

The summer internship is an optional module that terminates the first year of the FIPDes Erasmus Mundus Master. programme. Possible topics of the summer internship are not restrictive. The content should be in the framework of food innovation and product design topics. It is preferred if the internship offers a practical work in labs, companies, organisations, offices. However, a bibliographic work, a survey, etc directed by a scientific supervisor is accepted.

The aim of the summer internship is for the student to initiate/develop/reinforce professional skills and abilities such as:
• the ability to identify, formulate and manage complex issues;
• the ability to participate in research or development work and in so doing, contribute to the development of knowledge;
• the ability to plan and with scientific and engineering methods, carry out qualified assignments within specified limits;
• the ability to critically and systematically integrate the knowledge acquired in key and qualifying courses in the Programme;
• the ability to, on both national and international levels, clearly report and discuss his or her conclusions and the knowledge and arguments on which they are based;
• independently identify relevant sources of information, perform information searches, evaluate the relevance of the information and use proper referencing techniques.

• ability to identify, formulate and manage complex issues;
• ability to participate in research or development work and in so doing, contribute to the development of knowledge;
• ability to plan and with scientific and engineering methods, carry out qualified assignments within specified limits;
• ability to critically and systematically integrate the knowledge acquired in key and qualifying courses in the programme;
• ability to, on both national and international levels, clearly report and discuss his or her conclusions and the knowledge and arguments on which they are based;
• independently identify relevant sources of information, perform information searches, evaluate the relevance of the information and use proper referencing techniques.

During creativity workshops, students will use different creativity approaches and tools to develop for cocept ideation linked to their  prototype. 
Several interactive and experiential intercultural sessions are organized throughout the semester, in order to: discuss culture and identity; cover different aspects of French culture, including how to adapt to a French academic environment; develop intercultural communication skills; discover how to make the most of this unique FIPDes experience both at the personal and professional levels.

This module consists of 2 transversal topics: intercultural intelligence,  and creativity.
Objectives:
With this triple module, students will learn how to:

• implement creativity-fostering practices and tools.
• develop reflexivity and cultural sensitivity; explore some cultural differences; discover some intercultural tools and strategies to try and make the most of working across cultures.
• apply these tools and strategies while working on concrete cases: the Innovation project in Dublin (S2).

tutorials

workshops

teamwork

challenges

Knowledge and understanding:
• Become aware of one’s own cultural affiliations as well as of the cultural diversity of the group and discover how enriching these differences can be.
• Be able to animate a creativity session and develop ideas based on a design brief
Skills and abilities
• Develop intercultural sensitivity and the ability to build bridges across cultures in order to encourage win-win situations;
• Develop the ability to use innovation-fostering tools;
• Demonstrate the ability to deploy these capacities in the context of a real project.
• Use a project management software in order to better streamline, organize and manage a project.

James P Lewis, Fundamentals of Project Management, American Management Association, ISBN 0 8144- 0879-6.
Partington, D, The project management of organizational change, International Journal of Project Management, Vol. 14, Issue1, p 13-21.
Corbel, J-C., Management de projet – Fondamentaux, méthodes, outils, Eyrolles
Corbel, J-C., L’essentiel du management de projet, Eyrolles

Food biotechnology or food science

The courses present 

i) the main mechanisms for structuring food products (gelation, thickening, crystallization, foaming, emulsification, etc.) considering the different macronutrients (protein, polysaccharides, lipids). It considered also the method to characterize the properties

 ii) the mechanism for controlling organoleptic properties such as colour and flavour through formulation and chemical reactivity 

iii) the strategies to analyse food product composition and structural properties and sensorial perception

iv) the bioprocess such as fermentation considering the kinetics of growth and metabolism of microorganism to develop properties such as structure or aroma. 

v) The main risk (microbiology and chemical) that should be assessed and the legislation.

• Explain the reactivity and functionality of food components (protein, carbohydrate, lipids), in relation with their structure
• Explain the microbial processes related to fermentation and Quantify the kinetics of microbial growth and production of fermented food and bioproducts by microorganisms 
• Be able to explain the overall principle of the main food characterization methods (rheology, spectral methods, chromatography)
• Identify the sanitary risk (chemical/microbiological) and define/estimate the risk
• Define the basic elements about individual diversity product preference and consumer understanding (food choice, hedonic testing, role of context)
• Define the methods to evaluate and understand perception using sensory test in compliance with best practices (choice and presentation of products, definition of questions and instructions, etc.)

After an introductive lecture, a fair distribution of time is defined between the 3 disciplines (Food structure, chemistry and microbiology) lectures and tutorial (43h)

A case study of commercial  product is analysed by group : Starting from the label, envision what is the role of the ingredients and process that could be responsible for the organoleptic and nutritional properties of a given product. A short presentation to the cohort. At mid-time, a seance with mind mapping is proposed to implement with the knowledge from the module. 

A final integrative tutorial, to be prepared by the students, is proposed to highlight the complementarity between the 3 disciplines in the construction of product properties. The milk processing to yogurt is used as a support

Time is allocated for independent study within the timetable to work on new material and prepare for tutorials. A question-and-answer session is scheduled with students before the exam.

The acquisition of the knowledge and the ability to mobilize it are evaluated through a written exam considering a case study.

A visit of Grignon experimental farm is organised to deal with the sustainability.

1. Integrate concepts coming from different fields (biochemistry, microbiology, physico-chemistry…) and use them to solve a new practical case.
2. Evaluate the role of raw material components in the development of food structure and/or organoleptic properties during processing or conservation.
3. Take into consideration the consumer perception and preference/ food choice and test associated.
4. Combine the microorganisms and the fermentation methods for the production of fermented food products or bioproducts. 
5. Be able to take food safety into consideration either microbiological risk and predictive microbiology or chemical biocontamination with concern to the law from the raw material to the end life of product. 
6. Suggest an experimental design (instrumental/sensory) to answer a characterization problem and analyze a food product.

• Belitz H.D., Grosch W., Scieberle P. (2004). Food chemistry (3rd revised edition), Springer Ed.
• Gordon L. Robertson (1993). Food packaging, Principles and practice. New york, Marcel Dekker Ed.
• An introduction to food colloids. Dickinson, E., Oxford university press, Oxford, 1992
• Microstructural principles of food processing and engineering. Aguilera, J.M. et al., Aspen Publishers, Inc., Davis, 1999
• Rehm H.J., Reed G., Pühler A., Stadler P. (2001). Biotechnology (2nd edition), VCH Ed.

-Explore the diversity and the potential  of emerging food ingredients

- evaluate and improve their properties in different food applications.

Be able to measure relevant textural, functional, sensorial and chemical key properties.

Courses

Tutorials

Experimental project

Team project

Principles of formulation engineering, from the methodology to the definition of the statement of work/specifications (cahier des charges). Towards the industrialization goals: from recipe to pilot scale: which challenges, which tricks?
Formulation of food flavourings, technological frame and practical work: which solution for which problem?
Approaches and examples of nutritional food formulation.
Application examples of statistical tools for formulation.
The module is based on a balanced distribution of lectures, practicals and teamwork. The lectures will be given by experts on their topics from the research or the industrial field. Part of the course is based on project work, where the students should analyse a case study and propose solutions concerning a formulation issue. The output of the project will be assessed at the end of the module as the main evaluation deliverable together with the active involvement of each student.

Provide the students with the basic knowledge, methodologies and the most recent tools for approaching a food formulation problem at research or industrial scale.

Lectures-Courses

Tutorials 

Visit

Practical workshops

Knowledge and understanding
• Understanding the connections among the multidisciplinary dimensions underpinning food formulation (nutritional, flavouring, texturing, technological, regulatory, etc.).
• Understanding the formulation methodology and steps towards food product industrialization (scale-up from recipe to pilot trials).
• Understanding the key aspects of the European regulatory frame 

Skills and abilities

• Be able to identify and hierarchize the main constraints, variables and parameters for a successful formulation.
• Be able to critically analyse an ingredient list 

•  Be able to propose a formulation from a given product design brief

• Food Formulation: Novel Ingredients and Processing Techniques. Editor(s): Shivani Pathania, Brijesh K. Tiwari. First published:5 March 2021; Print ISBN:9781119614746 |Online ISBN:9781119614760; |DOI:10.1002/9781119614760
• Formulation Engineering of Foods, J. E. Norton, P. Fryer, I. T. Norton (Edts), 2013.ISBN: 978-0-470-67290-7. Food Processing E-Book: Label it clean! Oct 2014: http://www.foodprocessing.com/assets/wp_downloads/pdf/2014/FP1410-NatOrgIngred-eBook-v2.pdf
• Conception raisonnée des aliments: une approche multidisciplinaire de la formulation, 2013. C. Michon Ed. Les Cahiers de formulation, N°16. http://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165914.

The course is based on 13 sessions, each session including a short lecture on theoretical aspects coupled to tutorials on practical problems. The final exam consists of classical problems encountered in food engineering, to resolve in a limited time.

The purpose of this course is to give students an introduction to basic food process engineering principles.

Knowledge and understanding
The student must have understood the interest of using basic process engineering principles in order to dimension rationally the unit operations of a fabrication line in the field of food and bio-products. Three unifying concepts will be specifically presented and illustrated: unit operations, mass and energy balances and dimensionless numbers. Thermal unit operations (sterilization, cooling…) and/ or operations involving mass transfer (drying, evaporation) will be used as example and practice problems. For each practice problem, the simplifying assumptions which have to be made in order to simplify the mathematical formulation of phenomena of concern will be precisely discussed. A stress will also be put on fundamental physic principles underlying the methods presented in the course.
Skills and abilities
For passing grade the student must:
• be fluent with common engineering units and be able to check the dimensional consistency for a given equation
• be able to adopt a systemic approach when dealing with a practical situation
• be able to write a macroscopic mass and enthalpy balances on a closed or open system
• be able to understand the basics of physical principles underlying thermal conduction, mass diffusion, thermal convection and be able to quantify these elementary modes of heat and mass transfer
• calculate convective heat transfer coefficient and linear pressure drop for a liquid flowing under fully developed laminar or turbulent flow conditions using classical engineering dimensionless numbers
• be able to design a parallel flow heat exchanger in terms of exchange area between hot and cold fluids.
• be able to predict the temperature or concentration profiles within a solid product submitted to heat or mass exchange with its environment in steady-state or unsteady state conditions.
• Food process engineering fundamentals

Singh, R. Paul & Heldman, Dennis, R. (2013). Introduction to Food Engineering, Fifth Edition, Elsevier: Burlington, MA, USA.

The philosophy behind the EMJM-FIPDes will be presented. Introductory lectures on the main challenges of the food innovation will be given by the teaching staff of Consortium institutions and by guest lecturers from the professional sector and foreign universities. Round tables about interculturality and food culture will be also organised in order to introduce students with European food culture, society and R&D issues. A scientific international workshop and the diploma ceremony are also organised during this week. A visit of a food factory (or of a Food Group R&I centre) will close the week.

The introduction module is designed to welcome EM students, to present the teaching staff from the whole FIPDes Consortium institutions. This module will give all practical tips for stay and to catalyse team building.

Develop personal, interpersonal and professional communication skills.
Understand the cutting-edge trends of the food innovation and product design at a global scale.
Develop personal, interpersonal and professional communication skills.
Understand the cutting-edge trends of the food innovation and product design at a global scale.
Evaluate and analyse the key missions and organisation of a multinational food firm factory.

This module concerns the different steps and issues of R&D projects.
Groups of 5 students will be in charge of a precise mission in order to answer to a specific industrial question on product/process issues (e.g. reformulation issues, eco-conception of product or processes, etc.). Students' work will be divided among literature review, propose a roadmap, define the missions, planning and conduct the experimental part (if applicable), technical and scientific reporting (oral and written).

The purpose of the course is to put the students into a project management situation working on a practical case issued from an industrial/R&D food design topic. Students gathered in teams will be in charge of analysing, find a strategy, and solve a practical case.

Students will follow classes in project management and interculturality in order to better complete this module. The team will hold follow-up meetings with the industrial partner and academic tutors.

Knowledge and understanding For a passing grade the student must:
•evaluate and describe the global issues of Research and Development
Skills and abilities For a passing grade the student must:
• identify and reformulate the requirements of the industrial commitment into a technical specification
• Identify and prioritise actions for the good realization of the project in a given timeframe and in function of the available resources (machines, project members, experts, materials…).
• acquire the methodology of teamwork
• Mobilise previous and on-going knowledge and be able to share it within the team.
• search, analyse and summarise scientific and technical documents
• Be able to communicate with the industrial partner in a professional and organised way
• present the outcomes of the project to a scientific and industrial target
•Apply the project management skills
• identify and reformulate the requirements of the industrial commitment into a technical specification
• Identify and prioritise actions for the good realization of the project in a given timeframe and in function of the available resources (machines, project members, experts, materials…).
• acquire the methodology of teamwork
• Mobilise previous and on-going knowledge and be able to share it within the team.
• search, analyse and summarise scientific and technical documents
• Be able to communicate with the industrial partner in a professional and organised way
• present the outcomes of the project to a scientific and industrial target
•Apply the project management skills

Levels groups will be formed at the first week, to suit better for the student.
Cultures, civilization and news offer extensive range of options to make alive and interactive courses.
• History of French life and culture
• How to integrate French culture
• Local mentality
• first aid kit
• company culture
• How to make CVs
• How to make a cover letter
• How to manage a job interview

Activate, consolidate and expand their knowledge, develop autonomy and fluency in the language, a level of autonomy (B1 / B1 + CEFR / European Framework) or operability (B2 / B2 +) to make courses or studies in French speaking countries if the student wishes.
For students who are French speaker, they will have the same courses with same aims and purpose, and materials but for a foreign language.

• Write a correct CV and cover letter
• Understanding French life, culture and some keypoint of history
• Understanding French company culture
• Interculturality
• Communication
• Share with another culture
• Open-minded

Theoretical lessons on sustainable issues in European food sector. Initiation on the Life Cycle Assessment method and its use for the eco-design. PhD presentations of their research subjects and of their results in connection with some of the different sustainable issues. Industrials and associations illustrations given by some members of these organizations.

Identify sustainable issues of food production, distribution and consumption. Discovery of major tools, methods and concepts associated with the topic.

• Knowledge and understanding :
  Identify strategic sustainability issues for food companies. Having knowledge to mobilize models solutions / improvements to products and organizations.
• Skills and abilities
  Understanding of LCA functioning and aims. Being able to enter in progress initiatives companies (operational product / site or strategy) companies.
  New approach of the complex systems and of their modeling.

Chi-square test, Z test, Student’s t test, simple linear and multiple regressions, variance analysis and descriptive statistics.

The programme is designed to give participants an understanding of the concepts and techniques needed for the statistical analysis of experimental data, and why these methods are necessary in experimental sciences.

Knowledge and understanding: For a passing grade the student must:
Understand the skills necessary for statistical tests and multivariate analysis.
Skills and abilities: For a passing grade the student must:
Demonstrate a clear understanding of the theory and practice of data analysis.
Demonstrate a clear understanding of the theory and practice of data analysis.

R. Gordon, M.Pickering, D. Bisson
"Uncertainty Analysis - the 'Worst Case' Method"
J. Chem. Educ. 1984, 61, 780-781

J. C. Miller, J. N. Miller
Statistics for Analytical Chemistry
New York : Ellis Horwood PTR Prentice Hall, 1993.ISBN 0-13-030990-7

The module will provide the theoretical underpinning and practical application of Marketing communications and consumer behaviour which is central to the successful operation of any enterprise in the food and culinary arts related industries. The Marketing Communications component of the module addresses a number of current perspectives and schools of thought in the marketing communications arena pertaining to integrated marketing communications, branding, on-line communications and ethical considerations. The Consumer Behaviour component addresses the nature of consumers in terms of behaviour, attitudes, consumption and culture. The module also assesses the relevance and application of these perspectives in the marketplace. This module will be delivered by way of lectures and presentations followed by class discussion. Other learning resources may include nominated websites. Guest lecturers may also contribute where applicable. Throughout the module the students are encouraged to undertake independent reading to supplement and consolidate what is being learnt in lectures and to broaden their individual knowledge and understanding of the subject.

The aim of this module is to introduce graduate students to the principal concepts and applications of marketing communications and consumer behaviour. Students will be encouraged to engage with the theory in a critical manner and to develop appropriate analytical skills which may be applied to various business and consumer situations.

Knowledge and understanding In order to pass the student must: • Demonstrate a systematic understanding of the theoretical and practical aspects of marketing communications. • Critically evaluate the role of marketing communications in developing the marketing and/or corporate brand. • Discuss and critically evaluate a range of theoretical perspectives pertaining to the field of consumer behaviour.

Skills and abilities In order to pass the student must: • Explain the importance of consumer behaviour concepts and marketing communications strategies within a modern business context. • Demonstrate a critical appreciation of marketing communications and consumer behaviour as complimentary academic disciplines. • Demonstrate a systematic understanding of the theoretical and practical aspects of marketing communications. • Critically evaluate the role of marketing communications in developing the marketing and/or corporate brand. • Discuss and critically evaluate a range of theoretical perspectives pertaining to the field of consumer behaviour. • Explain the importance of consumer behaviour concepts and marketing communications strategies within a modern business context. • Demonstrate a critical appreciation of marketing communications and consumer behaviour as complimentary academic disciplines.

This module focuses on providing the knowledge and the interrelated skills required to commercially develop a new food/beverage business product and idea from concept to fruition. The teaching strategies will be learner centred and include a variety of approaches including: debates Lectures; Case Studies; Guest Lecturers, site visits and seminars.

To develop a systematic understanding and awareness of the issues, tools and techniques involved in developing a new Food/ beverage product.

Knowledge and understanding In order to pass the student must: • Display a systematic knowledge and understanding of the key ingredients of creating a new business venture in both small medium and large enterprises • Demonstrate a critical awareness of the risks and rewards associated with food product development business ventures Skills and abilities In order to pass the student must: • Evaluate the key drivers of change within an organization • Construct a business product plan for a 3-5 year time frame • Develop further their intellectual and personal qualities • Facilitate and advance their own learning • Display a systematic knowledge and understanding of the key ingredients of creating a new business venture in both small medium and large enterprises • Demonstrate a critical awareness of the risks and rewards associated with food product development business ventures • Evaluate the key drivers of change within an organization • Construct a business product plan for a 3-5 year time frame • Develop further their intellectual and personal qualities • Facilitate and advance their own learning

Indicative syllabus covered in the module and / or in its discrete elements • Introduction to MG module • Lecture: Overview of Molecular Gastronomy • Lecture: Introduction to Hydrocolloids • Kitchen: Practical application of Agar and Alginate • Lecture: Maltodextrin, Xanthan and Hemicellulose • Kitchen: Practical application of Maltodextrin, Xanthan • Lecture: Liquid Nitrogen and Dry Ice • Practical: Practical application of Liquid Nitrogen • Lecture: Formalisms and Precisions • Kitchen: Precisions • Kitchen: Sous-vide • Lecture: Note-by-Note • Kitchen: Note-by-Note Demo • Students to work on Assignment

• Critically evaluate the fundamental scientific and gastronomic theories of Molecular Gastronomy. • Produce a novel and innovative dish/cocktail using ingredients and techniques associated with Molecular Gastronomy. • Develop new skills to a high level including novel techniques

1 hour lecture followed by 2 hour kitchen class (in most weeks). Lectures delivered by Culinary Scientist (Róisín Burke) and Kitchen practicals by Culinary Arts lecturer (Pauline Danaher) and Culinary Scientist (Róisín Burke). The module runs over 12 weeks in Semester 2 in TU Dublin.

This, H. (2014). Note-by-Note Cooking: The Future of Food. Colombia Press

This, H. (2013) Molecular Gastronomy: Exploring the Science of Flavor. Colombia Press

Burke, R.M., Danaher, P. & Hurley, D. Creating bespoke note by note dishes and drinks inspired by traditional foods. J. Ethn. Food 7, 33 (2020). https://doi.org/10.1186/s42779-020-00071-3

Burke, R.M. and Danaher, P. (2020). Assessment and Evaluation of Student Learning Through a Project-based Assignment on Note by Note Cooking. International Journal of Food Studies. 9: 282-294.

This module focuses on the development of a new food product and is a synthesis of the theoretical and applied knowledge in developing a new food product. Prototype development, formulation and use of production equipment. Shelf life and Consumer sensory testing.

The aim of this module is to deepen the skill and knowledge base required to produce a successful new food product.

Knowledge and understanding In order to pass the student must: • Integrate the theoretical and practical skills of product development
• Develop and deepen their critical analysis in the evaluation of scientific and technical data • Facilitate and advance their own learning

Skills and abilities In order to pass the student must: • Take significant responsibility for the development of a new food product • Manipulate food ingredients and additives to ensure effective development of a food product • Communicate results of a new product development • Take significant responsibility for the development of a new food product • Manipulate food ingredients and additives to ensure effective development of a food product • Communicate results of a new product development