Food Innovation and New Product Development
Full course description
Within this course, we will give specific attention to technological aspects of specific food ingredients that influence sensory and functional properties of the final food product. The course will introduce you to the concepts of food science and technology and the market segmentation as is presented by the food industry by means of specialized product categories (e.g., bakery, dairy, confectionary). Specific product categories may or may not be ideal “carrier systems” for the addition of components that are desirably used and marketed for specific health purposes (e.g., a dairy drink as a carrier for pre- and probiotics to promote a healthy digestion). Besides the theoretical information, tutorials, practicals and some feedback sessions will be used to elaborate deeper in certain topics to create a proposal for a new product development (NPD). At the end of the course, you will have elaborated an idea of a food product that could be healthy, sustainable, innovative and feasible to be produced.
Course objectives
In summary, this course will focus on:
- To analyze food ingredient classes such as carbohydrates, fibers, lipids, proteins and bioactive compounds and their possible use to develop new food products.
- To evaluate current and emerging technologies that impact on the food production process and the opportunities for innovation in the area of food composition profile, taste, texture and mouth-feel.
- To explain various food categories, among which dairy, bakery, beverage, confectionary, fruit and vegetable and meat as potential carrier systems for health ingredients.
- To evaluate and improve the sustainability aspects of the different aspects of product development ranging from the supply chain to food developments.
- To integrate all the knowledge on the steps necessary to translate research results to scientific and societal impact, e.g. which safety and efficacy studies need to be performed and to which food law and regulations needs a product to adhere to.
- To explain what steps are needed to bring an idea from the lab to a product on the market and achieve societal impact of research results, e.g. to identify the relevant stakeholders, actions needed to acquire a patent, and the steps need to be taken to come from a prototype to large scale production.
- To develop an idea of a food product that could be healthy, sustainable, innovative and feasible to be produced.