Course code MVI385

MVI385 Food Product Development

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Showing course contents for the educational year 2021 - 2022 .

Course responsible: Elling Olav Rukke
Teachers: Paula Varela-Tomasco, Thore Egeland
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
50
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
Preferential right:
M-MAT 
Course contents:

The course is built around the following sustainable 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.
Learning outcome:

Knowledge: Students will acquire knowledge and techniques that can be used in a systematic sustainable product development processes in the food- / feed industry from idea to successful product launch.

Skills: The Student will be able to apply, evaluate and elucidate factors of importance for successful product development, among other things by focusing on basic techniques in product development, teamwork, customer-oriented philosophy, project management and practical industrial application.

General competence: The course is divided into 5 main parts where the students will acquire competence about;

  • Part 1: Examples of new foods, degree of innovation, strategy and management; - Causes of success or failure.
  • Part 2: Instruments for successful product development;
  • 2.1 Innovation strategy
  • 2.2 The product development process
  • 2.3 Knowledge needs
  • 2.4 Customer orientation
  • Part 3: Experimental design, data analysis, prescription- and sensory optimization.
  • Part 4: Levels and management of the product development process.
  • Part 5: Graduate project A practical / theoretical task in product development where knowledge is combined with real challenges in cooperation with the Norwegian food industry (meat, fish, milk, vegetables, cereals).
Learning activities:
Lectures, self-study, semester assignments/case studies, individual problem-solving, workshops and group discussions. Collaboration with Norwegian Food Industry.
Teaching support:
The course responsible may be contacted by e-mail: elling-olav.rukke@nmbu.no and in Canvas.
Syllabus:

'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. 

Recommended additional literature;

"Food Industry R & D, a New Approach", Traitler, H., Coleman, B. and Burbidge, A., 2017,ISBN- 9781119089391."Supply Chain Management for Sustainable Food Networks", Iakov et al., 2016, ISBN - 9781118930755
Prerequisites:
A relevant bachelor´s degree. Knowledge in Food Processing Technology as well as statistics equivalent to STAT100 is an advantage. 
Recommended prerequisites:

Bachelor´s degree (in Food Science) or equivalent.

STAT100 or equivalent.

Mandatory activity:
Seminars/case studies, role plays and possible excursions.
Assessment:
Final written examination: 3.5 hours, counts 100%, graded Passed or Not Passed
Nominal workload:
  • Lectures incl. preparations: 90 hours.
  • Self-study: 80 hours.
  • Seminar work incl. preparations and presentations: 50 hours.
  • Various activities (excursions, exercises, discussions and role plays etc.): 30 hours.

Total 250 hours.

Entrance requirements:
Special requirements in Science
Type of course:
Lectures: 3 x 2 hours per week, including seminars (discussion groups) and a possible  excursion to a R&D department in a food- or packaging industry.
Examiner:
An external examiner with PhD in Food Sciences with experiences from Product Development within a big National/International Food Company. 
Allowed examination aids: A1 No calculator, no other aids
Examination details: One written exam: Passed / Not Passed