Food Development ProjectLaajuus (5 cr)
Code: 8B00CX68
Objective
The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.
Content
Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.
Qualifications
Planning of menus (RESTO)
Packaging Technology and Legislation (BIELI)
Food processes (BIELI)
Assessment criteria, satisfactory (1)
The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.
Assessment criteria, good (3)
The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Further information
R&D part 5
Enrollment
11.09.2024 - 05.01.2025
Timing
07.01.2025 - 27.04.2025
Credits
5 op
RD proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI22
Objective
The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.
Content
Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.
Materials
Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
O'Sullivan, M. (2016). A handbook for sensory and consumer-driven new product development: Innovate technologies for the food and beverage industry.
Earle, M. D., Earle, R. L., & Anderson, A. M. (2017). Food Product Development the Web Edition.
Material distributed by the lecturer.
Teaching methods
Lectures, exercises and a development project in groups (participation in assignments and project required).
Completion alternatives
Reported working life skills and a separate task.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 20 h
- of which autonomous studies and scheduled work at kitchen/laboratory: 115 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.
Assessment criteria, good (3)
The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
The evaluation consists of the following parts: exercises, a development project and its reporting, and self-assessment /exam.
Qualifications
Planning of menus (RESTO)
Packaging Technology and Legislation (BIELI)
Food processes (BIELI)
Further information
R&D part 5
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 18.12.2024
Credits
5 op
RD proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI21
Objective
The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.
Content
Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.
Materials
Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
O'Sullivan, M. (2016). A handbook for sensory and consumer-driven new product development: Innovate technologies for the food and beverage industry.
Earle, M. D., Earle, R. L., & Anderson, A. M. (2017). Food Product Development the Web Edition.
Material distributed by the lecturer.
Teaching methods
Lectures, exercises and a development project in groups (participation in assignments and project required).
Completion alternatives
Reported working life skills and a separate task.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies and scheduled work at kitchen/laboratory: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.
Assessment criteria, good (3)
The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
The evaluation consists of the following parts: a development project and its reporting, and exercises/self-assessment /exam.
Qualifications
Planning of menus (RESTO)
Packaging Technology and Legislation (BIELI)
Food processes (BIELI)
Further information
R&D part 5