Sustainable Food Management

Product Development

Integrated course, 2.00 ECTS


Course content

• Fundamental legal regulations,
• Approval procedures for Novel Food,
• Current state of nutrition in Austria and Europe,
• Health-enhancing properties
• Differentiation between functional foods and medicinal products

Learning outcomes

Students know about the acquisition and production of novel food groups and functional food groups, recognize the challenges of adding ingredients to foods and are able to apply fundamental procedures of product development.

Recommended or required reading and other learning resources / tools

Scharz, K.; Bruhn, M.: Handbuch Produktentwicklung Lebensmittel und Innovationen Behrs Verlag
Erbersdobler, H.F.; Meyer, A.H.: Leitfaden Functional Food. Behrs Verlag

Mode of delivery

Integrated course

Prerequisites and co-requisites

From the modules Food Sales and Marketing; Nutrition; Sensory Science; Food Hygiene Management

Assessment methods and criteria

Module exam