Food Product Development

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Course teacher

Associate teachers

Status of the course

Course objectives

The aim of this course is to familiarizes student with reasons for developing food product. Students will get basic knowledge about the main steps (5D) in food product development and understand that food-product development comprises many disciplines. Student will learn to design, produce and evaluate a food product.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Upon successful completion of this course, students will be able to:
- define new food product
- understand the reasons for developing food product
- identify and discuss five major steps in food product development
- understand the importance of team work and interdisciplinary approaches in
the development of food product

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Definition of new food product; Introduction to food product development - Reasons for developing food product.
2nd week: Five phases to developing and marketing a new food product known as the 5D’s (Decide, Discover, Define, Develop and Deploy);
3rd week: Brainstorming, establishing the goals and market demands;
4th week: Develop and refine the concept establishing processing, packaging, preservation and regulatory guidelines;
5th week Coolloquium1
6th week- 7nd week: Concept testing and prototyping; Product refinement, costing, manufacturing and packaging
8th week: Shelf-life testing, sensory analysis, physical, chemical and biochemical properties tested;
9th week: In use testing and customer acceptance testing; Product launch and roll out, investor presentation, marketing and trade shows
10 th week: Coolloquium2
11 th week: Students decision on new food product to research and develop;
12 th -14 th week: Competitive work of student groups
15 th week: Presentation and defence of seminar paper

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled