Undergraduate Education of Food Science and Technology,TUSTFood Product Development
Course Code: PEC2102
Credits: 1
Teaching Hour: 16
Prerequirement: Introduction to Food Science and Technology, Food Marketing, Technical Economy
Instructor: Prof Zheng Zhao, Dr Tao Wu
Course Objective: To provide an understanding of technological and scientific aspects of food product development, as well as the factors influencing food choice, the implications of this for the food product development process, and methods to develop more market-oriented food products.
Main Contents:
Chapter 1 Concepts of food product development
1.1 Concepts of food products
1.2 Consumer market and industrial market for food products
1.3 Necessity and risk of food product development
1.4 Factors affecting food product development
Chapter 2 Steps of food product development
2.1 Opportunity and risk assessment
2.2 Product ideas and product concepts
2.3 Prototype product and concept testing
2.4 Pilot trial and evaluation
2.5 Commercial launch and marketing strategy
Chapter 3 Product ideas and product concepts
3.1 Innovation strategies and tactics (TRIZ)
3.2 Source of product information
3.3 Brain storming for product development
3.4 Expert consultation for product development
3.5 Idea evaluation and formation of product concepts
Chapter 4 Food process development
4.1 Preservation methods for food products
4.2 Application of food ingredient and additives
4.3 Changing food physical shape
4.4 Improvement of food packaging
4.5 Integration of food processing technology
4.6 Engineering of food processing technology
Chapter 5 Economic analysis of product development
5.1 Basic concepts of product accounting
5.2 Main contents of technical feasibility evaluation
5.3 Computer method for product feasibility evaluation
Chapter 6 Product standards, patents and labels
6.1 Searching standards and patents
6.2 Standard application
6.3 Patent application
6.4 Food labels -- Summary of product development
Chapter 7 Product development documentation
7.1 Drafting of product development proposal
7.2 Drafting product development issues
Assessment：4 member team work: product development proposal (70%), 6 attachments（brain storming, expert consult record, consumer survey, standard index, patent brief and product label, 5 mark each (30%)
Qualifying standard: 60%
Penalties: No submit of proposal (including its attachments) and any academic misconduct shall be assigned a mark of zero.
Text book: Zheng Zhao, Food product development notes, TUST, 2006
References
1.Mary Earle, et al. Food Product Development. New York: Woodhead Publishing, 2005
2.Ruguo Hu., Food Product Design: A computer-Aid Statistical Approach. Lancater Technomic, 1999
Credits: 1
Teaching Hour: 16
Prerequirement: Introduction to Food Science and Technology, Food Marketing, Technical Economy
Instructor: Prof Zheng Zhao, Dr Tao Wu
Course Objective: To provide an understanding of technological and scientific aspects of food product development, as well as the factors influencing food choice, the implications of this for the food product development process, and methods to develop more market-oriented food products.
Main Contents:
Chapter 1 Concepts of food product development
1.1 Concepts of food products
1.2 Consumer market and industrial market for food products
1.3 Necessity and risk of food product development
1.4 Factors affecting food product development
Chapter 2 Steps of food product development
2.1 Opportunity and risk assessment
2.2 Product ideas and product concepts
2.3 Prototype product and concept testing
2.4 Pilot trial and evaluation
2.5 Commercial launch and marketing strategy
Chapter 3 Product ideas and product concepts
3.1 Innovation strategies and tactics (TRIZ)
3.2 Source of product information
3.3 Brain storming for product development
3.4 Expert consultation for product development
3.5 Idea evaluation and formation of product concepts
Chapter 4 Food process development
4.1 Preservation methods for food products
4.2 Application of food ingredient and additives
4.3 Changing food physical shape
4.4 Improvement of food packaging
4.5 Integration of food processing technology
4.6 Engineering of food processing technology
Chapter 5 Economic analysis of product development
5.1 Basic concepts of product accounting
5.2 Main contents of technical feasibility evaluation
5.3 Computer method for product feasibility evaluation
Chapter 6 Product standards, patents and labels
6.1 Searching standards and patents
6.2 Standard application
6.3 Patent application
6.4 Food labels -- Summary of product development
Chapter 7 Product development documentation
7.1 Drafting of product development proposal
7.2 Drafting product development issues
Lecture Hour Allocate
|
Chapter
|
Content
|
Hour
|
|
1
|
Concepts of food product development
|
2
|
|
2
|
Steps of food product development
|
2
|
|
3
|
Idea generation, evaluation and product conception
|
2
|
|
4
|
Application of food technology
|
2
|
|
5
|
Consumer assessment and marketing
|
2
|
|
6
|
Standards, patents and labels
|
2
|
|
7
|
Economic analysis of product development
|
2
|
|
8
|
Writing of product development proposal
|
2
|
|
Total
|
|
16
|
Assessment：4 member team work: product development proposal (70%), 6 attachments（brain storming, expert consult record, consumer survey, standard index, patent brief and product label, 5 mark each (30%)
Qualifying standard: 60%
Penalties: No submit of proposal (including its attachments) and any academic misconduct shall be assigned a mark of zero.
Text book: Zheng Zhao, Food product development notes, TUST, 2006
References
1.Mary Earle, et al. Food Product Development. New York: Woodhead Publishing, 2005
2.Ruguo Hu., Food Product Design: A computer-Aid Statistical Approach. Lancater Technomic, 1999
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