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. 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 advantages and disadvantages of relevant packaging materials and packaging design in relation to transport, storage and sales.
• Investigate and acquire relevant business and market information, including the end-user (consumer).
• Calculate variable and fixed costs associated with a new product.
• Identify important technological challenges and suggest solutions.
• Identify suitable analytical procedures for production control.
• Demonstrate and report overview and in-depth solutions to the task assignment with respect to both technological and commercial challenges.

The course is carried out as group work in teams of 3 students (optional 2 or 4 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 course will focus on market analyses, formulation of recipes, technological challenges during development and production, and selection of suitable packaging and distribution technology. The production process must be drafted, and cost calculations are demanded. A.R. Linnemann, C.G.P.H. Schroën and M.A.J.S. van Boekel (2011) ”Food product design. An integrated approach.” 2nd Ed. Wageningen Academic Publishers, The Netherlands. 26. oktober, 2016