ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20294f16Semester: 2016/2017 winter
Name: Food Product Development
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Andrzej Jarmoluk
Language of instruction: Polish
Learning outcomes: Knowledge: Student should learn as the result of a period of specified and supported study about formulation and creation new products in food industry sector. Skills: The student knows the principles of new food products designing. Student can make recipe, scheme of production technology and implement developed and designed solutions in industrial practice.
Competences: Social skills (Attitude): The course forms ability to work in group. It stimulates creativity and abilities to use in development of new, innovative products and technology of food production.
Prerequisites: Food Engineering, Mechanization and Automation in Food Industry, Process Engineering and Equipment for Food Industry, Food Engineering, General Food Technology, Food Packaging, Food Safety and Quality Management, Standardization and Normalization, Marketing, Economics and Organization of Food Industry, Water and Wastewater Managament, Hygiene and Food Toxicology, Technological Planning in Food Industry, Mechanization and Automation in Food Industry
Course content: Knowledge based economy. Signals and determinants for formulation of new products – successes and failures factors. Technological strategy, product strategy, company management strategy. Draw of technology, resources and methods. Process of formulation product – essential knowledge, knowledge management, system of knowledge, role of consumer, formulation of quality characteristic. Technology implementation – promotion, improvement technology management and formulation of new products processes.
Recommended literature: 1. Earle M., Earle R., Anderson A. (2007) Opracowanie produktów spożywczych. WNT, Warszawa; 2. Luning P.A., Marcelis W.J., Jongen W.M.F. (2005) Zarządzanie jakością żywności ujęcie technologiczno-menedżerskie. WNT, Warszawa; 3. Zalewski R.I. (2004) Zarządzanie jakością w produkcji żywności. WAE, Poznań, wyd. II zmienione i poszerzone.
Assessment methods: Based on the grade from Power Point presentation about project conception of new product or innovation.
Comment: e-learning