Food Product Development

NAME OF THE COURSE

Code

KTK314

Year of study

Course teacher

Prof Višnja Katalinić

Credits (ECTS)

4.0

Associate teachers

Assoc Prof Ivana Generalić Mekinić

Type of instruction (number of hours)

P	S	V	T
15	30	0	0

Status of the course

Elective

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

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

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance	1.0	Research	0.0	Practical training	0.0
Experimental work	0.0	Report	0.0
Essay	0.0	Seminar essay	2.0
Tests	1.0	Oral exam	0.5
Written exam	0.5	Project	0.0

Grading and evaluating student work in class and at the final exam

The course content is divided into two units that students take over partial exams or joining final exam at the end of the semester. The exam is considered passed if students achieve at least 60%. The final grade is based on the evaluation of partial exams and evaluation of seminar work. The share of seminar work evaluation in the final grade is 40%.
Grades: <60% not satisfied; 60-70% successful (2) 70-80% good (3), 80-90% very good (4), 90-100% excellent (5)

Required literature (available in the library and via other media)

Title	Number of copies in the library	Availability via other media
M.D. Earle, R.L. Earle, Creating New Foods. The Product Developer’s Guide - the Web Edition http://www.nzifst.org.nz/creatingnewfoods/	0	Da
Nutrition for Health and Development, WHO Progress Report 2000., WHO, Diet, Nutrition and Prevention of Chronic Diseases, FAO expert report, Geneva: World Health Organisation, 2003.	0	Da

Optional literature (at the time of submission of study programme proposal)

Gibson, M.W.Williams: Functional foods. CRC Press, Woodhead
Publishing Limited, Boca Raton, Boston, New York, Washington, DC, 2000.
Stručni/znanstveni članci po izboru nastavnika.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)