MVI385 Food Product Development
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
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 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.
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).
Lectures, self-study, semester assignments/case studies, individual problem-solving, workshops and group discussions. Collaboration with Norwegian Food Industry.
The course responsible may be contacted by e-mail: firstname.lastname@example.org 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.
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
A relevant bachelor´s degree. Knowledge in Food Processing Technology as well as statistics equivalent to STAT100 is an advantage.
Bachelor´s degree (in Food Science) or equivalent.
STAT100 or equivalent.
Seminars/case studies, role plays and possible excursions.
Final written examination: 3.5 hours, counts 100%, graded Passed or Not Passed
- 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.
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.
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