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Food Innovation Management

Developments in the food industry are faster and faster. Improvements take place all the time, furthermore trends, fashions and consumer’s taste is changing all the time. In order to be a success the fierce competition has to be beaten. A good product is not enough, it has to be better than the competition and it has to be recognised as such.

Product development is a team effort in which project management skills are of great importance, furthermore multi-disciplinary is necessary: creativity sessions are organised, consumer behaviour has to be investigated, knowledge of technology, food safety law and processing have to be put into practice. Besides that the development of packaging and how to launch the new product is important. All these aspects might lead to innovation in food products. During this semester you will be busy with a big Product development Project in which you have to manage the whole trajectory of Product development. You will develop a new or improved product in which you have to control all aspects of the developed product. In the end you have to present your product. You will have a lot of supporting lectures.

Leerdoelen

The student is able to:
-Carry out chemical & microbiological calculations in food analysis
-Judge microbiological growth in lab scale experiments
-Work self-employed and safe in a laboratory
-Recognise and demonstrate an understanding of the specific decisions and behaviour of consumers while buying consumer products
-Analyse industrial process methods on a food sector
-Evaluate and monitor progress in a desk study
-Outline the steps taken during a project
-Present preliminary results in an individual oral assessment
-Evaluate growth and classification of food micro-organisms
-Create a table with nutritional values based on chemical experiments
-Set up a research proposal and construct a report on the results of the sensory analysis
-Set up a research proposal and construct a report on the results of texture analysis and processing
-Evaluate cost price and feasibility of own developed product
-Recognise and demonstrate an understanding of the impact of culture on business behaviours and practices
-Evaluate and apply the product development cycle
-Create a new innovative food product

Aanvullende informatie

In case of a low number of applications for the minor, the minor may not be offered. After closing the registration period, you will be informed as soon as possible (no later than 8 June 2019).

Ingangseisen

Technological background.

Provide documents for entry requirements:
Followed programme with marks (learning agreement for Erasmus students).

Toetsing

VFT3FCVE1:
Written exam about food analysis (40%)
Portfolio Practical reports (40%)
Written exam about consumer behaviour (20%)

VFT3PGVE1:
Report on product group (portfolio, 70%, bottom mark 5.5)
Individual assessment on report (oral, 30%, bottom mark 5.5)

VFT3PAVE1:
60% Microbiology and Chemistry (written, bottom mark 5.5)
40% Sensory analysis, physics and processing (written, bottom mark 5.5)

VFT2PDVE2:
90% Report and presentation on developed product (portfolio, bottom mark 5.5)
10% Report on X-culture (portfolio, bottom mark 5.5)

VFT3ASVE:
Assignment 100% Portfolio (bottom mark 5.5)

Literatuur

Jongen and Meulenberg. (1998). Innovation of Food production systems. ISBN: 9074134513

Linnemann and van Boekel. (2007). Food product design, an integrated approach. Wageningen Academic Publishers. ISBN: 9086860125

Wood MB. (2007). The marketing plan handbook. 3rd ed. Prentice Hall. ISBN: 0135136288

Kotler et al. (2013). Principles of Marketing. EUROEAP ed. Or 6th rev. ISBN: 9780273742975

Rooster

VFT3FCVE1 (7ECTS):

Chemistry lectures (~30 hours)

Microbiology lectures (~30 hours)

Consumer behaviour lectures (~20 hours)

Chemistry practicals (~40 hours)

Microbiology practicals (~40 hours)

Self-study (~50 hours)

VFT3PGVE1 (7 ECTS):

Group work research product group (~100 hours)
Feedback sessions (~40 hours)
Self-study (~60 hours)

VFT3PAVE1 (7ECTS):

Lectures on Microbiology (~20 hours)
Lectures on Chemistry (~20 hours)
Lectures on Sensory (~10 hours)
Lectures on Physics and Processing (~20 hours)
Practicals Microbiology (~40 hours)
Practicals Chemistry (~40 hours)
Self-study (~50 hours)

VFT3PDVE2 (7 ECTS):

Product development in the sensory kitchen (~100 hours)
Lectures on X-culture (~30 hours)
Feedback on X-culture (~10 hours)
Feedback on product development (~30 hours)
Self-study (~30 hours)

VFT3ASVE (2 ECTS):

Introduction lecture (~2 hours)

Assignments filled in by student in cooperation with teacher (~54 hours)