To give the students competences in the part of food product development, which is concerned with food product design and the food product technology associated with that. This would typically be the tasks that product developers would be assigned in a product development laboratory in the food industry.
Læringsmål:
En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
Analyse a complex task assignment and plan its completion and deliverables.
Develop and design a plausible product concept, including relevant alternatives.
Describe and evaluate the production process for the product, including capacity calculations and suggestions for modifications and investments.
Investigate and acquire relevant business and market information, including the end-user (consumer).
Calculate variable and fixed costs associated with a new product.
Write a technical product development report as basis for a decision-making process by management.
Demonstrate and report overview and in-depth solutions to the task assignment with respect to both technological and commercial challenges.
Present product concepts and the development work orally with up-to-date presentation technology.
Kursusindhold:
The course is carried out as group work in teams of 3 students (optional 2 students). Each team will work on a specific development task, partly of own choice. The overall conditions for the product are defined from the beginning by the team of teachers, representing the different competences in an industry (marketing, product development laboratory, and production). The task is to develop a food product concept with variations. The product design is desk-top work; market investigations are based on field studies and literature survey. The course will focus on design tools, market analyses formulation of recipes, and selection of suitable packaging and distribution technology. The production process must be drafted, and cost calculations are demanded.
Special remarks The course is restricted to students following the M.Sc. in Food Innovation and Management (FIM). Other students who wish to attend the course, must apply to the course coordinator before 12 August 2008, documenting their qualifications. Due to the planning of the course with external partners, no late admission is possible. In case, the course is cancelled, FIM-students will be assigned an individual exercise of 10 points.
Bemærkninger:
The course is planned to be concentrated in the first 9 weeks of the semester in order to allow KU-Life Food Science and Technology students to participate in agreement with their block 1.
