Sustainable Food Management

Innovation Management

Integrated course, 3.00 ECTS


Course content

• Target groups for new foods
• Getting to know new innovation methods
• Practical procedures of developmental tasks in the food industry

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