Product Development

General aspects of food innovation management. Identification stage of the generation of new products ideas: introduction to product development. Prefeasibility and teasability stage: from ideas to products concepts and prototype. Product and process development stage: from prototype to pilot production; planning experiments for product development; market and economical aspects. Industrialization stage: management of new food products industrialization. Launching stage – going to market. Monitoring the launch. Innovation management During this course students will plan, execute, create prototype, and analyze product development project.

NB! This course will take place in spring semester 2024/2025 which starts on 3rd of February and ends on 16th of June (you can find that information under Start date section). The real course start and end dates will be announced at the beginning of February at the latest.

Student: Knows and is able to use innovation methods for developing food products. Implements food composition, food technology, food safety, food quality, and food science knowledge in product development. Is able to carry out consumer studies. Plans and creates new products. Evaluates the success of product development.

Final assessment can consist of one test/assignment or several smaller assignments completed during the whole course. After declaring a course the student can re-sit the exam/assessment once. Assessment can be graded or non-graded. For specific information about the assessment process please get in touch with the contact person of this course. For specific information about grade transfer please contact your home university

Inglise keel B2 on vajalik

• Rolan Traillon, Food innovation management from idea to success. FoodNET, 259 lk, 2001

lectures, exercises