Full course description
What is food innovation? What is it required to innovate in one of the most competitive industries, yet one with the shortest budgets in R&D?
These are some of the questions that we will analyze in this advanced level course. We will start by clarifying the concept of innovation and how it can be applied to food.
The course focuses on the development of innovative food concepts that are also attractive to consumers. We will work in intensive tasks that will help you to appraise the most important steps for generation of ideas that end up in new food product developments. You will have to make use of your creativity, but also of the knowledge gained to this point during your bachelor to create a food innovation framework that could help you to reproduce the steps to create food products that can be successes in the market and that provides clear benefits to consumers.
- Determine what food innovation entails by recognising food innovations in the market
- Deconstruct in detail the process of food innovation by identifying the factors and drivers to create new food products.
- Outline and justify the steps and decisions that need to be taken to systematically innovate in food by composing a food innovation framework.
- Simulate the use of a food innovation framework by proposing a food product derived from it.
At least to have taken two of the recommended courses.
- VSC1501 Sustainable Development
- VSS2101 Psychology of Eating
- VSC2201 Epidemiology of Food
- VSC2202 Food and Disease
- VSC2203 Food Technology and Processing
- VSC2205 Nutrition and Metabolism
- VSS3202 Consumer Behaviour
- VSC3204 Food Safety
- VSC3501 Sustainable Food Production
Literature will be based on original research articles. When books are needed, they will be available in the library.