| Course ID: | FDST 7180E. 3 hours. |
| Course Title: | Marketing of Value-Added Foods |
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. |
| Oasis Title: | Marketing of Value-Added Foods |
| Nontraditional Format: | This course will be taught 95% or more online. |
| Prerequisite: | FDST 7020E or permission of department |
Semester Course
Offered: | Offered fall semester every even-numbered year. |
| 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 |
| Honor Code Reference: | Students are responsible for maintaining and adhering to the
strictest standards of honesty and integrity in every aspect
of their lives. Honesty in academic matters is a large part of
this obligation. Specific regulations governing student
academic conduct are contained in the "UGA Student Handbook",
and these should be read to avoid any misunderstanding. |