Food Development ProjectLaajuus (4 cr)
Code: CA00DV27
Objective
The student can present the stages of the product development process and productization and can apply methods of a customer-oriented product development process. The student can plan, implement, and lead a customer-oriented, cost-effective, nutritionally quality-conscious and innovative food product development and productization process. The student can lead the design, testing and standardization of recipes. The student can apply food chemistry and sensory research methods in a food product development project.
Content
Food Trends
From idea to product - the stages of the product development process
Working life-based product development and productization project
Collecting and utilising user data in ideation and product design
Product development, recipe optimization and sensory evaluation of products
Assessment of microbiological quality and shelf-life
Labelling and design
Qualifications
Introduction to Project Work, Planning of Menus, Sensory Evaluation
Assessment criteria, satisfactory (1)
The student knows and master’s the basic concepts of product development, the stages and methods of the product development process, and is able to apply them in solving product development projects. The student is able to develop and test the recipes.
Assessment criteria, good (3)
The student is well acquainted with the basic concepts of product development, the stages and methods of the product development process and is able to apply them in solving different types of product development projects. The student is able to implement recipe design and testing. The student is able to combine what they have learned with their previous experiences in the subject area.
Assessment criteria, excellent (5)
The student is excellently familiar with the basic concepts of product development, the stages and methods of the product development process, and is able to apply them diversely in solving different types of product development project questions and problems. The student is able to organize and implement the design and testing of recipes. Students demonstrate the ability to create new meanings within the subject area as well as demonstrate innovativeness by applying what they have learned.
Materials
Fuller, G. W. (2011). New food product development: From concept to marketplace (3rd ed.). CRC Press.