Food development project (5cr)

Evaluation scale

1-5

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 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 (participation in assignments and project required).

Employer connections

None

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 40 h
- of which autonomous studies and scheduled work at kitchen/laboratory: 95 h

Assessment criteria, satisfactory (1)

1-2
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.

3-4
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.

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.

Qualifications

Development of food and menus (RESTO)
Novel Food Production Processes (RESTO)
Food processes (BIELI)

Further information

R&D part 3
The course will be arranged in English if needed