Product development
| Structure Type: | Course |
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| Code: | KC03BE60011 |
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| Type: | Elective |
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| Level: | Bachelor |
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| Credits: | 6.0 points |
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| Responsible Teacher: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
3 autumn |
6.0 |
2015-08-01 |
2015-12-31 |
Learning Outcomes
Upon completion of the course, the student will
- be able to apply a customer-oriented product development process methodology
- be able to organize and implement food product development project.
Student's Workload
Total work load of the course: 150 h
- of which scheduled studies: 80 h
- of which autonomous studies: 70 h
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
Consumer surveys and evaluation based on the senses in various phases of product development
Test marketing
Generation of ideas
Project selection
Product design
Test design methods
Recipe optimisation
Price calculations
Preservation and packaging tests
Process design
Product testing and marketing
Factor test designs and analysis of results using variance analysis and factor analysis.
Recommended or Required Reading
Material distributed by the lecturer. Supplementary material
Fuller, G. New Food Product Development, (2005).
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=58551
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lectures
- Assignments
- Production design project as a group project (attendance and participation compulsory)
Assessment Criteria
1-2: The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve.
3-4: The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student is able to combine his knowledge with previous experiences in the subject.
5: The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment Methods
The grade for the course comprises two parts: an exam 2/3 and the product development project 1/3. Both parts must be successfully completed to receive a grade for the course.
Work Placement
None
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