FST 508
Food Product Development
2
Course Description
At the end of this course, the students should be able to:
1. formulate new food products;
2. manipulate food product development tools;
3. optimise food product design and development;
4. integrate cost analysis; and
5. conduct shelf-life evaluation studies.
Course Outline
Background and definition of terms (Basic and applied research, development and technical
service). New products (basic concepts and ideas underlying new products development,
reasons for new products, sources of pressure for new products, products life cycle). Food
product development tools (expert profile panel, primary sensory panel, secondary sensory
panel, research guidance panel). Types of new products for company. Stages in successful
new product development. Information needed to launch a new product. Optimising food
product design and development. Cost analysis. Business plan. Project. feasibility analysis;
approach to setting up and running business. Case studies in New product development.
Product recall (for product destruction, formulation and redevelopment). Methods of shelf-life
evaluation.