Course Details

• Credit: 3
• Semester: 2
• 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 Development of New Products
 ➤ Chapter 2: Market Research
 ➤ Chapter 3: Product Quality Assessments
 ➤ Chapter 4: Food Preservation and Packaging
 ➤ Chapter 5: Shelf Life of Product
 ➤ Chapter 6: Development and Launching of New Products

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the basic principles in the development of new food products and appropriate marketing innovation strategies.
2. Link variety of science and food technology disciplines that is suitable for the development of new food products.
3. Presents orally the proposed paper and final product prototype with confidence.
4. Report important information on theory and experimental work in food product production and through final reports in groups.
5. Identify business opportunities from the resulting prototype.
6. Practice teamwork by understanding and taking on alternate roles between group leaders and group members in developing new food products in groups.