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Food Product Development

This 2+1 credit hour optional course on Food Product Development provides students the opportunity to integrate their food science training and gain experience in developing food products. The course covers the corporate organization of food companies, the product development process, marketing, legal and quality aspects. Students will complete a project developing a food product with market research. The course aims to apply concepts taught in prerequisite food science courses and support students interested in entrepreneurship or further research in food product development.

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Aleem Ahmed
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152 views

Food Product Development

This 2+1 credit hour optional course on Food Product Development provides students the opportunity to integrate their food science training and gain experience in developing food products. The course covers the corporate organization of food companies, the product development process, marketing, legal and quality aspects. Students will complete a project developing a food product with market research. The course aims to apply concepts taught in prerequisite food science courses and support students interested in entrepreneurship or further research in food product development.

Uploaded by

Aleem Ahmed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Course No.

633 (Optional)
Food Product Development
2+1 Credit Hours

To provide the opportunity for students to integrate their training in food science and technology courses
and related disciplines and to gain experience with the theory and practice of developing food products.

INTRODUCTION :Corporate Organization of Food Companies, Overview of Food Product


Development(FPD), Product Development Process, Ideation and Screening Process, FP Marketing and
Market Research, Legal and Fiscal, – Test Markets and Launches, Successes and Failure

PRODUCT DEVELOPMENT: Technical Aspects of New Product Development–Dairy, Meat & Poultry, Juices
and Non‐alcoholic Beverages, Cereals and Grains, Fats and Oils, Flavors, Candy and Chocolates.

QUALITY ASPECTS

QC/QA Aspects of Food Product Development, Microbial Aspects of New Product Development, Package
Development, Shelf Life of Packaged Foods, Nutrients and Fortification, Labeling and Pertinent
Regulations.

PROJECT: Project on developing a Food product with market research. (20 marks)

TEXT BOOKS

1. Brody, A.L. and Lord, J. 2008. Developing New Food Products for a Changing Marketplace, 2nd Edition.
CRC Press, Boca Raton, FL.

2. Campbell‐Platt, G. 2009. Food Science and Technology. Blackwell Publishing Ltd., Oxford, UK.

REFERENCE BOOKS

1. Fuller, G.W. 2011. New Food Product Development, 3rd Edition. CRC Press, Boca Raton, FL.

2. Moskowitz, H., Saguy, I. S., and Straus, T. 2009. An Integrated Approach to New Food Product
Development. CRC Press, Boca Raton, FL.
Basics concepts of foods have been taught at third year level. (Oils & fats, sugar, proteins, milk, poultry
meat, flavors etc.) The students who have creativity will choose this course as an optional in order to get
in depth knowledge of product development with special reference to foods. Lot of students have desire
to have their own business in future, for them it is an opportunity to apply their ideas.

In the past few years a lot of alumni have approach department for support in development/
improvement of different products. Food industry has shown exponential growth during the last 7 to 10
years with lots of ready to cook/eat products. There is still much left to be explore in the field of juices,
health drinks, sports drinks, organic foods, baby foods, etc.

This course will also help in creating research interest in students. Some of them might opt for M.phil/Ph.D
enrollments.

The course has been slightly modified and project has been added as mandatory for all students.

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