Opinto-opas

Tavoitteet

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.

Sisältö

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.

Oppimateriaalit

Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
Fuller, G. 2011. New Food Product Development: from concept to marketplace.
O'Sullivan, M. (2016). A handbook for sensory and consumer-driven new product development: Innovate technologies for the food and beverage industry.
Muu opintojaksolla ilmoitettu materiaali.

Opetusmenetelmät

Luennot, harjoitukset ja tuotekehitysprojekti ryhmätyönä (läsnäolo pakollinen).

Toteutuksen valinnaiset suoritustavat

Mahdollisuus opinnollistaa

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä 135 h, luennot ja tuotekehitys 50 h, itsenäinen opiskelu 85 h

Lisätietoja opiskelijoille

Opintojakso toteutetaan tarvittaessa englanniksi

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (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.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Arviointimenetelmät ja arvioinnin perusteet

Arviointi koostuu seuraavista osioista: tehtävät, tuotekehitysprojekti ja sen raportointi sekä ryhmän itsearviointi.

Esitietovaatimukset

Planning of menus (RESTO)
or
Packaging Technology and Legislation (BIELI)
Food processes (BIELI)

Lisätiedot

R&D part 5