| Credits:
(0-0;3-0)3
Description:
This
course will allow the student to gain an understanding of the product
development procedure as it is related to the food industry. Emphasis
will be on application of basic knowledge of foods and food processing
in designing a new product.
Instructors:
Dr. G. Fulcher
Room 248 Ellis Building
474-9065
Dr. R. Aluko
H515
Duff Roblin Building
Telephone:
474-9555
Textbook:
None
Classes:
Slot 10: (Tuesday
and Thursday 1:00-2:15 p.m.), Rm. 245 Ellis Building
Objectives:
At
the end of the course, each student should:
I.
Incorporate the skills obtained in the undergraduate program in
an applied environment. Specifically,
Incorporate fundamental scientific principles
in addressing a real situation.
Define a problem and offer feasible solutions.
Demonstrate an ability to use computers for data management and
problem solving.
Communicate effectively both in writing and orally.
Demonstrate knowledge of and/or ability to evaluate current issues
that relate to food production.
Apply critical thinking and ethical awareness in new situations.
Demonstrate an ability to manage time and multiple tasks effecitvely.
Gather new scientific information using a range of resources including
the library.
II.
Be able to function in a group of people with diverse
backgrounds. Specifically,
Meet obligations in doing group work.
Incorporate the input of different disciplines in product design.
Seek viewpoints of others when dealing with problems.
Take on leadership responsibilities in different areas of product
development.
Deal with conflict within a group.
III.
Understand the principles of product design. Specifically,
State what is meant by new products and identify
reasons for product development.
Recognize the role of market research and marketing efforts in
the product development process.
Convert market research into technical product requirements.
Interpret statistical data to optimize prototype variables.
Produce a prototype, including properly labelled package, for
a new food product.
Subject
Outline:
1.Stages in product
development - background and strategies.
2. Marketing aspects of product development
3. Business plans and project planning
4. Experimental design in product development - e.g. Factorial Designs,
Response Surface Methodology.
5. Product testing.
6. Other considerations in product development - e.g. logistics
and labelling
7. Examples of developed products
Assignment
of Marks:
Within limits
marks will be determined by the class, with marks for both individual
and group work. As a suggestion, marks given for individual work
will be 50% (40-60) [with 35% on final and 5% for each of two minitests
and 5% for the individual assignment], and 50% (60-40) for group
work [with 35% on project, 5% on each of 2 assignments and 2.5%
on each of two minitests]. You will be given an opportunity to evaluate
participation by fellow group members during the final exam. The
group mark given to any individual may be altered due to this exercise.
Grading:
A+ = 90-100
A = 80-89.9
B+ = 75-79.9
B = 67-74.9
C+ = 61-66.9
C = 56-60.9
D = 50-55.9
F = <50
Minitests:
There will be
a total of two minitests during the term each consisting of 10 multiple
choice and/or short answer questions. Both will be completed individually
and within groups.
Exercises:
There will be
two group exercises and one individual exercise during the term
that will deal with the marketing, planning and experimental design.
Both group exercises will be applied to the new product you are
going to develop.
Project:
Each group will
be expected to develop the prototype of a new product during the
course. The expectations for this product will be a modified version
of the requirements for the IFT Product Development Competition.
Details will be provided. A final report and an oral presentation
describing the product will be expected. A prototype of the product
should be available for sampling at the oral presentation.
Exam:
The final exam
will cover all aspects of the course. Suggestions from the class
for questions to be used on the final exam are encouraged. Be sure
that they are not too vague, yet require knowledge of the subject
and some thinking. All submitted questions will be considered and
if yours is selected, then you will have an edge on the final exam.
Library
Material: The
following material provide background information for the course
Carpenter, R.P.,
Lyon, D.H. and Hadsell, T.A. 2000. Guidelines for sensory analysis
in food product development and quality control. Aspen Pub. Gaithersburg,
MD. Sci TP 372.5G85.
Cooper, R.G.
1993. Winning at new products: accelerating the process from idea
to launch. Addison-Wesley, Reading Mass. Management Library.
HF 5415.153 C65.
Graf, E. and
Saguy, I.S. 1991. Food Product Development. Van Nostran Reinhold.
Sci HD 9000.5F5964.
Baker, R.C.,
Han, P.W. and Robbins, K.R. 1988. Fundamentals of New Food Product
Development. Elsevier. Sci TP 370 B35.
Fuller, G.W.
1994. New Food Product Development. From Concept to Marketplace.
CRC Press, Boca Raton, FL. Sci HD 9000.5F86.
Livingston,
G.E., Moshy, R.J. and Chang, C.M. 1982. The Role of Food Product
Development in Implementing Dietary Guidelines. Food and Nutrition
Press, Westport, CT. Dafoe TX 360 U6 R65.
Moskowitz, H.R.
1993. Product Testing and Sensory Evaluation of Foods. Food and
Nutrition Press, Westport CT. Sci TX
546 M915.
Moskowitz, H.R.
1985. New Directions for Product Testing and Sensory Analysis of
Foods. Food and Nutrition Press, Westport CT. Dafoe
TP 372.3 M67.
Side, C. 2002.
Food product development based on experience. IFT Symposium Series.
Iowa State Press. Dafoe TP620 F628.
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