Food Development Project (4cr)

Course unit code: CA00CX31

General information

Credits: 4 cr

Teaching language: Finnish

Responsible person: Kirta Nieminen

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. Student is able to lead the designing, testing and standardization of recipes. Student is able to apply sensory methods in the development project.

Content

Food trends
From idea to product - steps of food development project
Work-life orientated food development project
The collection and utilization of user information in ideation and product design
Product development, recipe optimization and sensory evaluation of products
Assessment of microbiological quality and shelf life
Food labeling

Qualifications

Introduction to Project Work, Food Production Processes, Planning of Menus, Sensory Evaluation

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. Student is able to develop and test a recipe. Student is able to interpret food chemistry and sensory research methods in a food product development project.

Assessment criteria, good (3)

The student knows well the food product development steps and methods, as well as be able to apply them to solve different types of R & D projects. Student is able to organize and carry out design, testing and optimizing of recipes. Student is able to apply food chemistry and sensory research methods in a food product development project.

Assessment criteria, excellent (5)

The student knows excellently food 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. Student is able to organize and carry out design, testing and optimizing of recipes. Student is able to apply food chemistry and sensory research methods in a food product development project.