754352 New product development
- Lecture and exercise
- Semester hours
- Lecturer (assistant)
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
1.Introduction into product development:
Why develop new products? How to gain product ideas; how to hear the voice of the customer; screening of ideas; development of product con-cepts; strategies of product development; special consumer oriented aspects of product development; process development and production as parts of the product development; ecological and ethic aspects of product development (life cycle assessment for example) etc.
2.Methods and course of the product development processes:
QFD (Quality Function Deployment), FMEA (Failure Mode and Effect Analysis), Simultanous Engineering, principles and techniques of team work etc.
3.Sensory Evaluation in the process of product development:
Introduction into sensory evaluation of foods, aims and methods of sensory analysis, food choice and the consumer, formation of food preferences, food quality and sensory properties, role of sensory properties in the con-sumers food choice etc.
4.Strategies and methods of experimental design:
Mixture design, selected methods of multivariate statistics
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
The main objective of this course is to create an understanding of the product development process as a part of the agri-food-chain that determines the quality and the economic success of food products to a great extent.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.