Course Details

• Credit: 3
• Semester: 1
• Prerequisites: none

Synopsis

This course covers main factors such as market survey, marketing strategy, development process, consumer behaviour and others in new food product development and also outlines methodologies for their management. Students will be required to work in groups to develop a prototype food product, to present a final report and to exhibit the final product to the public.

Course Objective

This course is designed to expose undergraduates to the process of developing new food products. The students (in groups) will identify the stages involved in new food product development and develop innovative new food product to the market launch stage.

Course Content

Lectures:
 ➤ Chapter 1: Basic Principles in New Food Product Development
 ➤ Chapter 2: Market Research
 ➤ Chapter 3: Food Product Quality Assessments
 ➤ Chapter 4: Food Preservation and Packaging
 ➤ Chapter 5: Food Product Shelf Life
 ➤ Chapter 6: Development and Launching of New Food Product

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the appropriate marketing innovation strategies towards the development of new innovative food products.
2. Integrate a variety of food science and technology disciplines that are appropriate for the development of new food products.
3. Adopting food laws and regulations on nutrition labelling.
4. Deliver important information on the theory and work experiments in the production of food products and through the final report group work.
5. Deliver oral presentations and end product exhibits.