MVI385 Food Product Development

The course will have a new teacher autumn 2024 and is being revised, will be offered if there are enough resources.

The course is built around the following sustainable subjects:

1. Identifying new products (keys to success and failure, processing technology, food-/healthy products etc.).
2. Key requirements for successful product development (developing an innovation strategy, the PD-process, the knowledge base for PD, the consumer).
3. Research design and data-analysis.
4. Managing and improving PD, including case studies.

Knowledge: Students will acquire knowledge and techniques that can be used in a systematic sustainable product development processes in the food- / feed industry from idea to successful product launch.

Skills: The Student will be able to apply, evaluate and elucidate factors of importance for successful product development, among other things by focusing on basic techniques in product development, teamwork, customer-oriented philosophy, project management and practical industrial application.

General competence: The course is divided into 5 main parts where the students will acquire competence about;

• Part 1: Examples of new foods, degree of innovation, strategy and management; - Causes of success or failure.
• Part 2: Instruments for successful product development;
• 2.1 Innovation strategy
• 2.2 The product development process
• 2.3 Knowledge needs
• 2.4 Customer orientation
• Part 3: Experimental design, data analysis, prescription- and sensory optimization.
• Part 4: Levels and management of the product development process.
• Part 5: Graduate project A practical / theoretical task in product development where knowledge is combined with real challenges in cooperation with the Norwegian food industry (meat, fish, milk, vegetables, cereals).