MVI385 Food Product Development

Credits (ECTS):10

Course responsible:Harald Carlsen

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:50

Course frequency:Annually

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.

Teaching and exam period:This course starts in the Autumn parallel. This course has teaching/evaluation in the Autumn parallell.

About this course

The course is built around the following main themes:

  1. Identifying new products (keys to success and failure, processing technology, food-/healthy products etc.).
  2. Key requirements for successful product development (developing an innovation strategy, the PD-process, the knowledge base for PD, the consumer, tools/techniques in PD).
  3. Statistical methods and data analyses in food PD
  4. Technology management, sensory processes, product maintenance and nutritional aspects
  5. Managing and improving PD, including case studies.

Learning outcome

Knowledge: Students will acquire knowledge and techniques that can be used in responsible product development processes in the food industry from idea to successful product launch.

Skills: The Student will be able to acquire knowledge of the role of product development in an organization and apply, evaluate and elucidate factors of importance for successful product development. Skills emphasized are 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 with 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: harald.carlsen@nmbu.no and/or Knut Ellekjær (knell2331@nmbu.no) and in Canvas.
  • 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.

  • Assessment method
    Final written examination: 3.5 hours, counts 100%, graded Passed or Not Passed

    One written exam Karakterregel: Passed / Not Passed Hjelpemiddel: A1 No calculator, no other aids
  • Examiner scheme

    Examiner will be the course responsible and an additional examiner at NMBU who has not been involved in the course (teaching or otherwise).

    An external examiner must approve the evaluation arrangements for the course.

  • Mandatory activity
    Group work on the process of developing a food product and possible excursions.
  • Teaching hours
    Lectures: 2 to 3 x 2 hours per week, including seminars (discussion groups) and a possible excursion to a PD department in a food- and/or packaging industry.
  • Preferential right
    M-MAT, M-MATVIT
  • Admission requirements
    Special requirements in Natural Sciences