Integrated Product and Process Development
Integrated course, 5.00 ECTS
Introduction to an integrated approach in product development with selected examples from milk, cereal, meat, fruit products or tea and spices.
Laboratory exercise on the realisation of product ideas and plant concepts from students.
Work on case studies from participating companies with a focus on agricultural processing and food start-ups.
Evaluation of objectives: Parameters, economy, sensory testing, analytics.
Individual company case study: preparation of the 2. semester company project.
Participants gain detailed knowledge on interactions between product development )e.g. market research, target parameters) and process design and optimization (e.g. choice of technology, scaling, control, legal issues).
Participants acquire the skill to develop a plant concept for selected tasks, choose necessary equipment and evaluate outcomes.
Recommended or required reading and other learning resources / tools
Books: Food Chemicals Codex 10th edition 2016-2017 (FCC-USP): incl. Supplement 1, 2 and 3; Codex Alimentarius: Lebensmittelhygiene; Codex Alimentarius: Lebensmittel-Kennzeichnung; KODEX Lebensmittelrecht; Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition); Transparent Food Marketing: A Clear Understanding of Food Marketing Terminology; Food Retail Management Strategic Cases; New Food Product Development: From Concept to Marketplace, Third Edition;
Journals: Food Hydrocolloids; Food Policy; Food Quality and Preference; Journal of Food Protection; Journal of Food Protection; Food Microbiology; Food and Bioprocess Technology; Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C; Foodborne Pathogens and Disease; Journal of Food Products Marketing; Journal of International Food & Agribusiness Marketing; International Journal of Food Science & Technology; Journal of Food Processing & Technology; Journal of Food Process Engineering; Journal of Food Processing and Preservation; Journal on Hygienic Engineering & Design; Hygienic Design of Food Factories;
Mode of delivery
Prerequisites and co-requisites
Basic natural and engineering sciences
Assessment methods and criteria
Module Exam + laboratory exercise