Study Guide

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.
Fuller, G. 2011. New Food Product Development: from concept to marketplace.
Material distributed by the lecturer.

Teaching methods

Lectures, exercises and a development project in groups

Student workload

Total workload of the course 135 h, of which scheduled contact studies 49 h/40 h, of which autonomous studies 86 h/95 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

Active participation to contact lectures, exercises, food development project, self assessment and peer review

Qualifications

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

Further information

R&D part 5