Course Description
Increasing the value to consumers of foods from agricultural commodities into ready-to-eat and/or ready-to-heat-and-eat products. Quantifying the need and translating them into augmented products. Ensuring safety and retaining quality throughout the food distribution chain. Communicating the desirable attributes to all channel members and especially consumers. Concept of holistic hurdles to enhance the user benefits of food products.
Athena Title
Marketing of Value-Added Foods
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
To meaningfully link value-added food product attributes and benefits to downstream elements including distribution, communication, retail display, consumer access, consumer use, consumer satisfaction, feedback from consumers, to incorporate the critical elements of meeting consumer needs and desires into the technologies involved in value-added food product development and enhancement.
Topical Outline
Food Product Development -- brief overview of entire process role in business, growth, strategies Food Product Failure and Success -- reasons; cases; examples Value-Added Products Versus Agricultural Commodity -- past, present, future; preparation; minimally processed; chilled, fresh/nearly fresh; perception; reality Issues of Value-Added Foods -- technical; non-sterile; food safety/spoilage, shelf life, quality retention; deterioration Issues of Value-Added -- marketing, retailer, consumer; preparation, scratch, mix, kits, heat-only; microwave, cool, instructions; beverages, salads, side dishes, entrees, desserts Packaging for Value-Added Foods -- part of product/protection/ use/design Team Project -- develop value-added food product from concept through implementation Measurement of Consumer Perception, Response, Feedback Regulatory Issues -- safety; national; labeling Holistic Hurdles Shelf Life of Value-Added Foods -- prediction; measurement Lauching Value-Added Products -- marketing introduction; innovation; credibility; sampling, testing; feedback from field and corrective action Technologies Targeted for Value-Added Foods -- pasteurization; ultra-high pressure; modified atmosphere; irradiation