Special needs from the educational environment
• Personal Computer / Laptop / Tablet • Access to the internet
New Food Product Development
foodi
About This Course
The aim of this course is to show in practical terms how to apply appropriate design thinking and integrate Hazard Analysis Critical Control Point (HACCP) into New Food Product (NFP) development. The course is specifically designed for product development staff who want to understand HACCP and be more strategic NFP safety, marketing and product diffusion.
Keywords: Food science and technology, Computing, Marketing
What you'll learn
- To understand the principles of food product safety.
- To understand fundamentals HACCP in NFP development including ingredient quality, raw material supply and traceability.
- To understand basics of product design and methods of food processing
Syllabus
1. The principles of food safety and its role in new food product (NFP) development, food legislations and food-borne hazards
2. Raw Material Issues and Sources of Supply (Traceability) and HACCP implementation in NFP development.
3. Product Design and Methods of Processing (product specification development, procedures for chemical analysis, physical and sensory properties of food).