Overordnede kursusmål
That the students acquire 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 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.
- use Artificial Intelligence (AI) for building your buisness
case and to support the food product innovation
- Demonstrate and report overview and in-depth solutions to the
task assignment with respect to both technological and commercial
challenges.
- Be able to prepare a manuscript meeting a specific format
defined by a journal selected for publishing. This includes proper
use and citation of relevant literature.
Kursusindhold
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
product development task.
Each team will decide about the target for a novel food product to
develop. The targets and the teams will be defined through brain
storming sessions during the first weeks of the course. Students
are advised to consider and propose ideas for novel food products
to work on during the course.
Stage gate project management will be introduced and applied on the
work of the project teams.
Subjects of specific relevance for food product development will be
introduced by lectures given by invited experts from industry and
DTU. These subjects are likely to cover sensoric analysis, consumer
analysis, life cycle analysis, sustainability, process economy,
packaging, food ingredients, and industrial project management.
Each team must prepare a prototype of the food product and the team
prepares a report describing the key issues for the product. The
key issues will include: target market, consumer acceptability,
production process, product quality, cost calculation, product
pricing, way of distribution etc.
The report will be prepared in the format of a manuscript for a
scientific food journal or a conference proceeding.
The progress during the course will be monitored through two
stage/gate meetings.
The final assessment is based on the report, an oral group
presentation, and an individual oral exam.
Sidst opdateret
02. maj, 2024