AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Food Product Development

Content

LECTURES
1. Introduction and overview. Chapters’ description and specific goals
2. New trends in food products. Needs in the market. Examples of successful products
3. Stages of food product development
4. Idea generation. Examples. Ideas evaluation
5. Find market gaps. Perceptual maps. Examples (Lab. 1)
6. From an idea to a concept. Using an idea map for concept evaluation. Examples (Lab. 2, 3)
7. Process development. Examples. Patent search
8. Protocept (requirements, formulation, ingredients selection). Evaluation (Lab. 4)
9. Prototype. Process flow chart, specifications, packaging considerations, performance testing. Shelf life considerations (Lab. 5)
10. Scale-up. Final product specs. Use of experimental designs for product optimization (Lab. 6, 7)
11. Consumer testing. Sensory evaluation, best performed products selection (Lab.8)
12. Product roll out. Roadblocks to success
13. Project presentations (Lab. 9)

LABORATORY EXPERIMENTS
1. Perceptual map creation
2. Questionnaire for ideas selection
3. Concept development. Concept evaluation through
4. Protocept. Formulation development (raw materials, amounts)
5. Prototype. Process development (process conditions, packaging, shelf-life)
6. Experimental design (response and design parameters, use of software)
7. Food product optimization (selected products upon experimental designs)
8. Sensory evaluation. Final products (SIMS presentation)
9. Final products presentation and discussion

Learning results

The course material includes the:

  • Technological development of a new food product by turning an innovative idea into a novel product.
  • Student gains the knowledge of using a specific strategy to develop a product concept and to successfully introduce a novel food in the market.
  • Several scientific fields’ knowledge and skills are interacted and applied, thus the student learns how to solve problems and to combine different information for a multidisciplinary task.

Bibliography

Books
– Brody, A.L., and Lord, J.B. 2007.New Food Products for a Changing Marketplace Taylor and Francis, Inc., New York
– Fuller,G.W. 1994. New Food Product Development: From Concept to Marketplace CRC Press, Washington D.C. 0849380022, 9780849380020
– Fuller, G.W. 2010, Food, Consumers, and the Food Industry: Catastrophe or Opportunity? Taylor & Francis, 0849323266, 9780849323263
– Moskowitz, H. R., Saguy, I. S., Straus, T. 2010. An Integrated Approach to New Food Product Development. CRC Press.
– http://class.fst.ohio-state.edu/fst650/650%20Lecture%20Notes.htm (Ohio State University Lecture notes)

WEb sites-Journal:
– http://www.preparedfoods.com/ (Prepared Foods).
– http://www.foodproductdesign.com/toolbar.html (Food Product Design).
– http://www.foodnavigator.com/
– http://www.ift.org/food-technology.aspx
– http://www.bakeryandsnacks.com
– LWT-Food Science & Technology

Faculty

2105294692
imandala@aua.gr
Professor Ioanna Mandala is professor in Food Engineering- Physical Properties of Foods, Head of […]

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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