UGA Bulletin

Course Description

The course provides a practical overview of all facets of new food product development. Project-based learning helps foster a teamwork approach to solve problems, enhance critical thinking, and strengthen professional communication skills. Exploration of market trends, consumer behavior, sustainable sources of food ingredient/product development, and food packaging will be emphasized.

Additional Requirements for Graduate Students:
Graduate students will typically be expected to complete a short report (3-5 pages) including a presentation (15-20 minutes) on critical aspects of food product development that particularly interests them (pending instructor approval). Graduate students are expected to show a higher level of integration of information and concepts. All graduate students will be graded at a higher level.

Athena Title

Food Product Development

Prerequisite

(FDST 4011/6011 and FDST 4040/6040-4040L/6040L) or permission of department

Semester Course Offered

Offered spring

Grading System

A - F (Traditional)

Student learning Outcomes

After successful completion of this course, students should be able to explain the complexities/intricacies governing the development of new food products.
After successful completion of this course, students should be able to evaluate new ideas, protocepts, and prototypes with critical thinking and problem-solving techniques.
After successful completion of this course, students should be able to discuss the steps and systems required to develop or improve a food product in response to an identified market need or opportunity.
After successful completion of this course, students should be able to identify sustainable sources and functionality of food ingredients.
After successful completion of this course, students should be able to apply sensory evaluation techniques in new food product development.
After successful completion of this course, students should be able to develop food safety and shelf-life criteria for new food products.
After successful completion of this course, students should be able to write a product formulation, ingredient, and finished product specifications.
After successful completion of this course, students should be able to effectively present the final product orally and in writing to the industry partner and participating faculty.
After successful completion of this course, students should be able to explain the synergies and dynamics of teamwork to solve problems, enhance critical thinking, and strengthen communication skills.

Topical Outline

Introduction and overview of product development
Food entrepreneurship and food product
Synergies and dynamics of teamwork in product development
Market screening for product trends and consumer preferences
Design thinking approach to consumer-driven food product development
Sustainable approach to food product development
Food ingredient functions
Characteristics of food texture
Stages of product development
Culinary skills in new product development
Food formulation and process development
Food safety approach for new product development
Sensory methods and consumer evaluation
Food packaging – new opportunities and trends
Shelf-life and quality assessment
Scale-up and commercialization
Regulatory issues and food labeling
New product launch and market evaluation
Food entrepreneurship – challenges and opportunities
Food pricing and marketing for new food products
Development of intellectual property and brand protection
Strengthening your professional communication skills
Role of digital media in food product communication
Report writing and project evaluation

Experiential Learning Outcomes

Creative

Articulate, implement, and reflect on a substantive application of their academic foundations to a real-world setting and/or challenge

Institutional Competencies Learning Outcomes

Leadership & Collaboration

The capacity to engage in the relational process of optimizing personal and collective strengths toward a common goal.

Syllabus

Public CV

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