Course Description
New food product development technology. Basics of new product development process; establishment and management of a product development project; techniques used for product development, including team approach method, focus group, optimization, up- scaling, sensory evaluation, shelf life and stability testing, nutritional labeling, and HACCP plan; ingredient technology: function and selection; functionality of food components; innovations protection.
Athena Title
Food Product Development
Equivalent Courses
Not open to students with credit in FDST 7250
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 understand how to develop a new product using logical process stages, team approach method, project management, techniques for development process, including brainstorming, focus group, optimization, up-scaling, shelf life/stability testing, product acceptance, nutritional labeling, and HACCP system, innovation protection, target market identification and testing, and ingredient technology. Critical thinking and problem solving will be emphasized. Students will be using updated techniques learned in the course to develop a new product.
Topical Outline
Status of new food products developed from food industry Basic stages for new food product development process Idea generation and screening for better idea Using team approach technique for new product development Establishment of a new project -- mission statement, objectives, constraints, resources Management of a new product development project -- definition, planning, implementation and evaluation Gantt chart as a scheduling technique Focus group technique used for meeting consumer's need Optimization technique used for experimental design in product development Sensory evaluation technique used for product acceptability Up-scaling technique used for product development process Shelf life and stability testing techniques for new products developed Using software to establish nutritional labeling for new food products Using software to build a HACCP plan for new food products Functionality of food components as key for developing a new food product Ingredient technology -- function and selection of ingredients for formulation Trend of new product development as affected by the dietary guidelines and nutritional promotion Protection of innovations: copyrights, patents, trademarks, and trade secrets Target consumers identification and testing for a successful new product Case studies: retail food product industry, foodservice industry, ingredient industry and food packaging industry Project paper: developing a project for new food product development and management
Syllabus