Course Outline Winter 2015 Food Product Development FOOD 4510/HNSC 4280

Course Outline Winter 2015
Food Product Development
FOOD 4510/HNSC 4280
The University of Manitoba
COURSE TITLE: Food Product Development
Departments: Food Science/Human Nutritional Sciences
Academic Session: 2013-2014
Course Number: FOOD 4510/HNSC 4280
Credit Hours: 3
Prerequisites and how they apply to this course: MKT 2210, STAT 2000 or equivalent, plus either
FOOD 3010 or HNSC 3330. The marketing course is required as knowledge of market requirements
and marketing products is critical to the success of new products. The statistics course provides the
background for designing experiments and evaluating data for variables associated with new
products. Knowledge of food ingredients and how they react in food systems is also important in
product development and therefore FOOD 3010 or HNSC 3330 are required.
Classroom Location: 245 Ellis Building
Meeting Days and Class Hours: TR 11:30-12:20pm
Lab/Seminar Location: NA
Lab/Seminar/Hours: NA
Department Office location: 250 Ellis Building Phone Number: 204 474-9621
Course Web Page (if applicable): Course information is available using Desire2Learn (D2L)
Instructor Information
Names & Titles: Susan Arntfield, Professor
Rotimi Aluko
Office Locations: 201 Ellis Building
W567 Duff Roblin
Office Phone Numbers: 204 474-9866
204 474-9555
Office Hours: MWF 8:30-10:30 am or by appointment
by appointment
Email Addresses: [email protected]
[email protected]
Teaching Assistant(s) (if applicable): NA
TA Office Hours and Location: NA
Course Philosophy
Students’ Learning Responsibilities: Students will be expected to apply the information learned throughout
their undergraduate programs to develop new products. This will require technical, communication and
team building skills. In addition to contributing to the group in the development of a new product, students
will have to demonstrate knowledge of the steps involved in product development through individual and
group exams and exercises
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Course Outline Winter 2015
Food Product Development
FOOD 4510/HNSC 4280
Why this course is useful? The course should provide some insight into the development of food products
within a food processing company while giving students a chance to see one way to apply what they have
learned in their program. In addition to the technical aspects of prototype development, they will learn the
relevant aspects of supply chain management, marketing and business plan development.
Who should take this course? This is a required course for all students in the Food Science Program (both
science and business options) as well as students in the Food Option or Food Industry Option in Human
Nutritional Sciences. It can be taken as an elective by Human Nutritional Science students in other options
who have a desire to learn about developing new products. Students from other programs with the
necessary background are also welcome to take this course.
How this course fits into the curriculum: This course is normally taken in the second term of the final year
of the program so that students have the strong background in foods that is necessary for product
development.
Course Description/Objectives
Undergraduate Calendar Description: This course will allow the student to gain an understanding of
the product development procedure as it relates to the food industry. Emphasis will be on
application of basic knowledge of foods and food processing in designing a new product.
Instructional Methods: This course consists of lectures, special presentations and a lot of group work using
laboratories, kitchens and sensory evaluation facilities. In developing a new product, students must
determine what issues need to be addressed and find a way of addressing them. Much of the learning is
through the hands on activities required for product development.
Course Goals and Learning objectives: At the end of the course, each student should:
I.
Know the principles of new product design. Specifically,
a. State what is meant by new products and identify reasons for product development.
b. Explain the role of market research and marketing efforts in the product development
process
c. Convert market research into technical product requirements.
d. Create an appropriate marketing plan for your product.
II.
Apply previous knowledge of food chemistry, food microbiology, food processing and nutrition in
the development of a new product.
a. Evaluate the technical requirements associated for a new product
b. Relate raw ingredient to its role in your new product
c. Analyze product for potential pathogens
d. Create plan to deal with quality and safety issues
e. Apply the appropriate processing technology to create a new product.
f. Produce a prototype, including properly labeled package, for a new food product.
III.
Apply knowledge of sensory Science to Food Product Development
a. Distinguish which sensory test to use for a given application
b. Conduct a sensory analysis appropriate for your product.
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Course Outline Winter 2015
Food Product Development
FOOD 4510/HNSC 4280
IV.
Apply knowledge of statistics in relation to development of a new product
a. Explain the use of Factorial Designs and Response Surface Methodologies as applied to new
production development
b. Interpret statistical data to optimize prototype variables.
V.
Manage time and multiple tasks effectively.
a. Prepare a time line for completion of group project
b. Meet deadlines for competition and final reporting
VI.
Communicate effectively both in writing and orally
a. Write a written report that integrates all aspect of food product development for a specific
product
b. Present orally the key aspects of your new product in a public form
c. Present orally the technical aspects of your project within class
VII.
Utilize a variety of resources (including library) to effectively determine issues to be addressed in
developing a new product.
a. Recommend appropriate requirements and technologies
b. Provide proper attribution for resources.
VIII.
Function in a group of people with diverse backgrounds. Specifically,
a. Manage obligations in doing group work.
b. Incorporate the input of different disciplines in product design.
c. Take on responsibilities in different areas of product development.
d. Deal with conflict within a group.
Use of iclicker: The iclicker will be used to assist in formative evaluation of course materials. This will be
done during class either as reviews at the beginning of class or when there is a need to see if concepts are
understood. While the data from this exercise will be collected, there are no marks attributed directly to
these evaluations.
Description of Examinations: Term and final exams will be comprised primarily of a combination of short
answer questions, situations to be addressed, multiple choice and essay questions.
Description of Assignments: There will three group assignments to be completed within this course. These
assignments will be distributed at appropriate times and posted on Desire2Learn.
Assignment Due Dates: Unless otherwise stated, due dates will be two weeks after the assignment has
been distributed. Marks will be reduced by 5% of the value of the assignment for each business day the
assignment is late. The late deduction will apply to all group members. There will be class time to work on
assignments. The is information posted on d2l concerning the proper use of references in all assignments
and the final project. Peer evaluation during final exam may affect mark received for group work.
Grade Evaluation
Assignments - group (2 @ 10 marks)
2 mini quizzes - individual (2 @ 5 marks)
2 mini quizzes- group (2@ 2.5 marks)
Final Product Report and Presentation
Final Exam
20%
10%
5%
35%
30%
You must have a mark of at least 45% on the final exam to pass the course.
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Course Outline Winter 2015
Food Product Development
FOOD 4510/HNSC 4280
Important Dates (e.g., voluntary withdrawal date): See University calendar or check on D2L
Texts, Readings, Materials
Textbook(s): There are no required text books for this course. Notes will be posted on Desire2Learn by the
instructor.
Supplementary Reading: A number of helpful references are available on-line (links posted in Desire2Learn)
or in the University of Manitoba Libraries. They include:
Beckley, J.H. 2007. Accelerating new food product design and development. Blackwell Pub. (e resrouce)
http://proxycheck.lib.umanitoba.ca/libraries/online/proxy.php?http://app.knovel.com/web/toc.v/cid:
kpANFPDD01
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 and Tech TP 372.5G85 2000.
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 and Tech HD
9000.5F5964 1991.
Earle, Mary. 2008. Case studies in Food Product Development. Woodhead Pub. Ltd. Sci and Tech TP 370.8
C37 2008
Fuller, G.W. 2011. New Food Product Development. From Concept to Marketplace. CRC Press, Boca Raton,
FL. (e resource). Previous edition 1993 Sci and Tech HD 9000.5F86 1993.
http://proxycheck.lib.umanitoba.ca/libraries/online/proxy.php?http://marc.crcnetbase.com/isbn/978
1439818657
Linnemann, A.R. 2011 Food product design: an integrated approach, 2nd, rev. ed. Wageningen Academic
Publishers. Sci TP 370 F66 2011.
Moskowitz, H.R. Beckley, J.H and Resurreccion, A.V.A. 2012 Sensory and consumer research in Food
Product Design and Development. Blackwell Publishing TX546.M68 2012 (e resource)
http://www.umanitoba.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_859300_0
Moskowitz, H.R. , Saguy, I.S. and Straus, T. 2009. An integrated approach to new food product development.
Boca Raton: CRC press (e resource).
Saarela, M. 2011. Functional Food: concept to product. Woodhead Pub. Sci and Tech Library RM 216F945
2011
Side, C. 2002. Food product development based on experience. IFT Symposium Series. Iowa State Press.
Dafoe TP620 F628 2002.
Smith, J. 2010. Functional food product development. Wiley Blackwell. Dafoe QP 144 F85 F853 2010
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Course Outline Winter 2015
Food Product Development
FOOD 4510/HNSC 4280
Course Policies
Late Assignments: 5% of assignment grade will be lost per business day late (exceptions made for
medical/personal problems with appropriate documentation). There is no provision for a late presentation
of the final product. If not presented at the assigned time, it will be considered a missed assignment.
Missed Assignments: A mark of zero will be assigned to missed assignments. As all assignments are done in
groups, this will apply to all group members.
Missed Exams: A mark of zero will be assigned for missed exams (exceptions made for medical/personal
problems with appropriate documentation)
Academic Integrity
Plagiarism or any other form of cheating in examinations, term tests or academic work is subject to serious
academic penalty. Cheating in examinations or tests may take the form of copying from another student or
bringing unauthorized materials into the exam room. Exam cheating can also include exam impersonation. A
student found guilty of contributing to cheating in examinations or term assignments is also subject to
serious academic penalty. Information on the expectations in terms of academic integrity are posted on
D2L
Use of Third Party Detection and Submission Tools: Electronic detection tools may be used to screen
assignments in cases of suspected plagiarism.
Group Work Policies: You are expected to complete group work in a professional fashion. You will be given
an opportunity to provide a peer evaluation of group members at the time of the final exam. Marks may be
adjusted based on this feedback. Completion of the peer evaluation request should be done in a fair and
reasonable fashion. It is unlikely that all group members warrant a perfect peer rating. While you should
make every effort to work with your group members, if this does not appear to be possible, let the
instructor know.
Course Content
Topic
1.
2.
3.
4.
5.
6.
Introduction and general information
Characteristics of new products
Failures, successes and stages in product development
Marketing aspects of product development and project planning
Product testing including sensory testing
Experimental design in product development - e.g. Factorial Designs,
Response Surface Methodology.
7. Use of test market and final launch
8. Planning and financial analysis
9. Other considerations in product development - e.g. logistics and
labeling
10. Class time to work on projects
Number of
Lectures
~2
~2
~1
~2
~2
~3
~1
~1
~1
~10
5