23564 Integreret produktinnovation i fødevareindustrien

2024/2025

Kursusinformation
Integrated product innovation in the food industry
Engelsk
10
Kandidat
Kurset udbydes som enkeltfag
Retningsspecifikt kursus (MSc), Food Technology
Teknologisk specialisering (MSc), Food Technology
Tilvalgskursus (B Eng), Fiskeriteknologi
Tilvalgskursus (B Eng), Fødevaresikkerhed og -kvalitet
E5 (ons 8-17)
Campus Lyngby
Projektarbejde (såvel teoretisk som eksperimentelt) med jævnlige statusdiskussioner samt nogle forelæsninger, også med bidrag fra gæster fra fødevareindustrien.
13-uger
E5A, E5B
Mundtlig eksamen og bedømmelse af rapport(er)
Vurdering af en rapport (33%), en mundtlig fremlæggelse I gruppe (33%) og en individuel eksamen (34%).
Skriftlige hjælpemidler er tilladt
7-trins skala , ekstern censur
27764
Fødevareteknologi, -kemi og -mikrobiologi på bachelorniveau.
Minimum 12
Claus Heiner Bang-Berthelsen , Lyngby Campus, Bygning 201 , claban@food.dtu.dk
Egon Bech Hansen , Lyngby Campus, Bygning 202, Tlf. (+45) 3588 6203 , egbh@food.dtu.dk
Jason Li-Ying , Lyngby Campus, Bygning 371, Tlf. (+45) 4525 4856 , yinli@dtu.dk
23 Fødevareinstituttet
38 DTU Entrepreneurship
I studieplanlæggeren
Dette kursus giver den studerende en mulighed for at lave eller forberede et projekt som kan deltage i DTUs studenterkonference om bæredygtighed, klimateknologi og miljø (GRØN DYST). Se mere på http://www.groendyst.dtu.dk
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