Module No.
MODULE 2
Module Title: Research Methodologies and Problem Identification in Food Technology
Course Title: Food Technology Project Study and Development
Course Number: ST 4
I. Module Overview
This module equips students with the knowledge and skills needed to develop a research-based
concept proposal in food technology. It focuses on applied research, effective literature review, clear
problem formulation, and sustainability considerations aligned with real-world food industry needs.
At the end of this module, learners will be able to identify a relevant food technology problem, support it
with literature, and propose appropriate research methodologies.
II. Learning Outcomes
After completing this module, students should be able to:
Apply appropriate research methodologies in food technology projects
Conduct a basic literature review using credible sources
Formulate research-based problems, objectives, and project concepts
Integrate sustainability considerations in food technology research proposals
Lesson 1: Applied Research in Food Technology
1.1 What is Applied Research?
Applied research is a type of research aimed at solving practical, real-world problems. In food
technology, it focuses on improving food safety, quality, processing efficiency, shelf life, nutrition, and
sustainability.
Examples of applied research topics in food technology:
Extending shelf life of ready-to-eat foods using natural preservatives
Developing gluten-free or plant-based food products
Improving food safety through better packaging or processing methods
Reducing food waste through by-product utilization
1.2 Importance of Applied Research in Food Technology
Addresses actual industry and community problems
Supports innovation and product development
Enhances food safety and quality
Contributes to sustainable food systems
Differences between basic and applied research
Curiosity-based vs. solutions-based
Basic research and applied research have different goals. Basic research focuses on
previously unknown knowledge and advancing that knowledge rather than solving a problem.
Applied research seeks to identify solutions to current problems. For example, it can sometimes
attempt to solve problems for companies to increase their profits and reduce costs. Companies
often have entire departments dedicated to conducting these experiments and studies.
Expanding existing knowledge vs. finding new knowledge
Basic research attempts to find and investigate unknown knowledge. For example,
astronomers might try and confirm the existence of water on Venus. Applied research studies
might then perform analysis of the water, where it may have come from, and if it's similar to
Earth's water. This is a way that basic and applied research work together. Basic research finds
new knowledge, and applied research expands that knowledge to practical use.
Theoretical vs. practical
Basic research usually focuses on theories and ideas. For example, researchers working
on complex mathematical problems work with concepts that have no physical presence.
Researchers can make theoretical discoveries using basic research that has practical use.
Different researchers can then begin to use applied research to expand the theoretical knowledge
into practical knowledge.
When to use basic or applied research
Basic and applied research are both helpful tools for obtaining the information you don't
know. In general, basic research finds new information, creates new ideas, and pushes the
boundaries of current understanding. Applied research identifies and isolates particular parts of
knowledge that might be useful in the future. Consider using basic research methods if you're
seeking new information or understanding. Once you acquire the knowledge, you can focus on
using applied research to expand that knowledge, create solutions to existing problems, and
improve structures and systems.
Lesson 2: Literature Review
2.1 What is a Literature Review?
A literature review is a systematic examination of existing studies, articles, and reports related to
your research topic. It helps establish what is already known and identify research gaps.
2.2 Sources of Literature
Peer-reviewed journals (e.g., Journal of Food Science, Food Control)
Theses and dissertations
Government and institutional reports (FAO, WHO)
Books and credible online databases (Google Scholar, ScienceDirect)
2.3 Purpose of a Literature Review
Understand existing knowledge and technologies
Avoid duplication of previous studies
Identify gaps or limitations in current research
Justify the need for your proposed study
2.4 Simple Steps in Conducting a Literature Review
1. Define your research topic
2. Search for related studies
3. Read and summarize key findings
4. Compare similarities and differences
5. Identify gaps that your project can address
Lesson 3: Identifying and Formulating the Research Problem
Read the article below and summarize:
[Link]
[Link]
3.1 Formulating Research Objectives
Objectives explain what the study aims to achieve.
General Objective – overall goal of the study
Specific Objectives – measurable steps to achieve the goal
Example:
General: To develop a ready-to-eat chicken product with extended shelf life using natural
preservatives.
Specific:
o To evaluate the antimicrobial effect of selected plant extracts
o To assess the sensory acceptability of the developed product
o To determine the shelf life under chilled storage
Lesson 4: Sustainability Considerations in Food Technology Research
4.1 What is Sustainability?
Sustainability in food technology involves developing processes and products that are environmentally
sound, economically viable, and socially acceptable.
4.2 Sustainability Aspects to Consider
Use of local and renewable raw materials
Reduction of food waste
Energy-efficient processing methods
Eco-friendly packaging
Nutritional and social impact
4.3 Integrating Sustainability in Research Proposals
When developing your concept proposal, consider:
How does the project reduce waste or improve resource efficiency?
Does it support local producers or communities?
Is the technology affordable and scalable?
Research Methodologies in Food Technology
Common Research Methods
Experimental Research – testing variables under controlled conditions
Descriptive Research – observing and describing characteristics
Comparative Studies – comparing two or more treatments or products
Product Development Research – formulation, testing, and evaluation
Selecting the Appropriate Methodology
Choose a methodology based on:
Research objectives
Available resources and equipment
Time frame
Nature of the problem
Learning Activities
Activity 1. Mini Literature Review
Instruction:
Search for at least 3 related studies
Summarize each study (author, year, focus, key findings)
Output: Literature review matrix
Activity 3: Problem Statement and Objectives
Instruction:
Write one clear problem statement
Formulate one general objective and 3–5 specific objectives
Output: Draft problem statement and objectives
Activity 4: Concept Proposal Drafting
Instruction: Prepare a concept proposal containing:
1. Project Title
2. Background of the Study
3. Problem Statement
4. Objectives
5. Proposed Methodology
6. Sustainability Considerations
Output: 3–5 page concept proposal
Rubrics for Major Activities
Rubric 1: Activity 1 – Mini Literature Review Matrix (30%)
Needs
Criteria Excellent (5) Good (4) Satisfactory (3)
Improvement (2–1)
Selection of 3 or more highly relevant, Fewer than 2 or not
3 relevant studies 2 relevant studies
Studies credible studies relevant
Summary Clear, accurate summary Mostly accurate General but lacks Inaccurate or
Accuracy of focus and findings with minor gaps depth unclear
Organization Well-organized, complete Organized with Basic Disorganized or
(Matrix) matrix minor issues organization incomplete
Proper citation and Minor citation
Use of Sources Limited citation No citation
credible sources errors
Rubric 2: Activity 2 – Problem Statement and Objectives (20%)
Needs Improvement
Criteria Excellent (5) Good (4) Satisfactory (3)
(2–1)
Problem Statement Clear, focused, Clear but Understandable but Unclear or not
Clarity researchable slightly broad vague researchable
Relevance to Food Highly relevant and
Relevant Moderately relevant Weak relevance
Technology practical
Clearly aligned with Some alignment
General Objective Mostly aligned Not aligned
problem issues
3–5 clear, measurable Mostly clear Objectives lack
Specific Objectives Missing or unclear
objectives objectives clarity
Rubric 3: Activity 3 – Concept Proposal (50%)
Needs
Criteria Excellent (5) Good (4) Satisfactory (3)
Improvement (2–1)
Clear, engaging, Clear but needs
Title and Background Basic background Weak or unclear
well-supported depth
Strong, evidence- Clear but limited
Problem Statement General statement Poorly defined
based evidence
Clear, measurable, Some unclear
Objectives Mostly aligned Not aligned
aligned objectives
Appropriate, feasible, Appropriate but Inappropriate or
Methodology Basic methodology
detailed lacks detail unclear
Sustainability Well-integrated and Mentioned with
Briefly mentioned Not addressed
Considerations relevant explanation
Organization and Logical, clear, well-
Minor issues Understandable Poorly organized
Writing written
References
AOAC International. (2019). Official Methods of Analysis
FAO. (2020). Sustainable food systems: Concept and framework.
Fellows, P. (2017). Food Processing Technology: Principles and Practice. Woodhead
Publishing.
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food.
ISO. (2018). Food safety management systems (ISO 22000).
Pardede, P. (2018, October) . Identifying and formulating the research problem [Instructional
material, Module 4]. English Education Department, Universitas Kristen Indonesia.