MVI385 Food Product Development
Showing course contents for the educational year 2017 - 2018 .
Course responsible: Elling Olav Rukke
Teachers: Thore Egeland, Thore Egeland
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in the Autumn parallel. This course has teaching/evaluation in the Autumn parallell.
Course frequency: Annually
First time: Study year 2004-2005
The course is built around the following subjects:
- Identifying new products (keys to success and failure, processing technology, food-/healthy products etc.).
- Key requirements for successful product development (developing an innovation strategy, the PD-process, the knowledge base for PD, the consumer).
- Research design and data-analysis.
- Managing and improving PD, including case studies.
Students will acquire knowledge about cost-effective and market-oriented innovation processes from idea to launching. Regarding:
- Identifying new products.
- Key requirements for successful product development.
- Research design and prescription optimalisation.
- Managing and improving product development processes.
An introduction to the topic research desgn and data analysis will be given.
Lectures, self-study, semester assignments/case studies, individual problem-solving, workshops and group discussions. There may also be a one day collaboration with the course INN220 Introduction to Entrepreneurship regarding a "Solution Camp".
The course responsible may be contacted by e-mail: email@example.com and in Canvas.
'Food Product Development', M. Earle, R. Earle and A. Anderson, Woodhead Publishing Limited, ISBN 1 85573 468 0, including course responsibles experience from Research and Develop work within TINE, Mills, Uniliver and ELOPAK.
A relevant bachelor´s degree.Favorable with knowledge in Food processing technology and statistics equivalent to STAT100.
Bachelor´s degree (in Food Science) or equivalent.
Seminars/case studies, role plays and possible excursions.
Final written examination: 3.5 hours, counts 100%.
1) Lectures incl. preparations: 110 hours.
2) Self-study: 90 hours.
3) Seminar work incl. preparations and presentations: 70 hours.
4) Various activities (excursions, exercises, discussions and role plays etc.): 30 hours.
Total 300 hours.
Special requirements in Science
Reduction of credits:
Type of course:
Lectures: 3 x 2 hours per week, including seminars (discussion groups) and an excursion to a R&D department in a food- or packaging industry.
An external examiner grades a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: One written exam: Bestått / Ikke bestått