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MVI385 Food Product Development

Credits (ECTS):10

Course responsible:Elling Olav Rukke, Simon Gustafson Bruerberg

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 will have a new teacher autumn 2024 and is being revised, will be offered if there are enough resources.

The course is built around the following sustainable subjects:

  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).
  3. Research design and data-analysis.
  4. 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).
  • 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: elling-olav.rukke@nmbu.no and in Canvas.
  • 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.

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

    One written exam Grading: Passed / Not Passed Permitted aids: A1 No calculator, no other aids
  • An external examiner with PhD in Food Sciences with experiences from Product Development within a big National/International Food Company.
  • Seminars/case studies, role plays and possible excursions.
  • 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.
  • M-MATVIT
  • Special requirements in Science