FDST 4250/6250
New Food Product Development
INSTRUCTOR: Dr. Yao-Wen Huang
TWO LECTURES: 02:00P-0315P TR
ONE LAB: 03:35P-06:35P
COURSE DESCRIPTION:
The course will discuss the basic stages of new food product development, establishment and management of a project, food constitutes and functionality, ingredient functions and selection, sensory evaluation and application, dietary guidelines and food regulations affecting product development, product safety and stability, optimization and up-scaling techniques, trademarks, patents and label requirements, market research testing. A special project to create a new food product will be done by teams in the regular lab hours as well as extra time decided by each team members.
HONESTY POLICY:
Honesty and integrity are essential to the academic function of the University. Dishonesty is strictly prohibited. Effort to receive or give assistance on examinations or term papers is prohibited. Refer to handbook on regulations and procedures for conduct for more specific information. Students found dishonest will automatically be dropped from the class with an ÒFÓ grade and be reported to the student affairs office for disciplinary actions.
GRADE POLICY:
- First hour exam - 100
- Second hour exam - 100
- Third hour exam - 100
- Final exam - 200
- Term paper and presentation (50 each) - 100
- Lab reports - 100
- New product development team project - 300
- Written report - 150
- Oral presentation - 100
- Participation - 50
Total points - 1000
COURSE OUTLINE
| 1-09 | (R) | Introduction of the course |
| 1-14 | (T) | Definition of new food product |
| 1-15 | (W) | Overview of the functionality of foods Organizing a team |
| 1-16 | (R) | New product development process |
| 1-21 | (T) | Film presentation and discussion on product development |
| 1-22 | (W) | Looking for a new product in supermarket and identifying their functionality |
| 1-23 | (R) | Team project |
| 1-28 | (T) | Ideation and screening for better idea |
| 1-29 | (W) | Presentation of new products identified in supermarkets (Film presentation on inside of supermarket) |
| 1-30 | (R) | Team approach for new product development project |
| 2-04 | (T) | Establishment of a project |
| 2-05 | (W) | Ideation (Film presentation and discussion) |
| 2-06 | (R) | Management techniques for a project |
| 2-11 | (T) | Management techniques for a project |
| 2-12 | (W) | Term paper presentation |
| 2-13 | (R) | Ingredient technology |
| 2-18 | (T) | 1st Hour Exam |
| 2-19 | (W) | Ingredient technology Team project (Topic determination for each team) |
| 2-20 | (R) | Looking for ingredients for team project in the Dixie IFT Supplier Night (a Field trip to Atlanta) |
| 2-25 | (T) | Dietary guidelines and product development direction |
| 2-26 | (W) | Team project |
| 2-27 | (R) | Development of a functional food |
| 3-04 | (T) | Up-scaling technique |
| 3-05 | (W) | Focus group technique |
| 3-06 | (R) | 2nd Hour Exam |
| 3-11 | (T) | Case study: packaging industry |
| 3-12 | (W) | Product development tools |
| 3-13 | (R) | Product development tools |
| 3-18 | (T) | Spring break |
| 3-19 | (W) | Spring break |
| 3-20 | (R) | Spring break |
| 3-25 | (T) | Shelf life test technique |
| 3-26 | (W) | Optimization technique |
| 3-27 | (R) | J.W. Woodroof's Lecture |
| 4-01 | (T) | Food regulation affecting product development |
| 4-02 | (W) | Team project |
| 4-03 | (R) | HACCP plan establishment technique |
| 4-08 | (T) | Case study: beverage industry |
| 4-09 | (W) | Team project |
| 4-10 | (R) | 3rd Hour Exam |
| 4-15 | (T) | Sensory evaluation technique |
| 4-16 | (W) | Nutritional label development technique |
| 4-17 | (R) | Patent and trademarks |
| 4-22 | (T) | The Field trip to Coca Cola R&D Center in Atlanta |
| 4-23 | (W) | Trend of new food product development |
| 4-24 | (R) | New product presentation |
| 4-29 | (T) | Overall review of product development process (Film presentation) |