Innovative Food Product Development

Course Objective

1. To equip students with skills to design and develop novel food products using innovative techniques.

2. To explore the integration of consumer trends and emerging technologies in food product development.

3. To provide knowledge of sustainable and functional food formulation strategies.

4. To enhance creativity and problem-solving abilities in addressing food industry demands.

5. To prepare students for entrepreneurial and research opportunities in food innovation.

Course Outcome

1. Students will be able to conceptualize and create innovative food products tailored to market needs.

2. Students will apply advanced processing technologies to develop functional and sustainable foods.

3. Students will evaluate sensory, nutritional, and safety aspects of new food products.

4. Students will demonstrate proficiency in prototyping and scaling up food product designs.

5. Students will integrate consumer insights and regulatory standards into product development.

Syllabus

Unit 1: Foundations of Food Product Innovation

Trends in Food Product Development

• • Overview of global food trends (health, sustainability, convenience).

  • Influence of consumer preferences on product innovation.

Ideation and Concept Development

• • Techniques for generating food product ideas (brainstorming, mind mapping).

  • Translating concepts into feasible product designs.

Ingredient Selection and Functionality

• • Role of novel ingredients (hydrocolloids, emulsifiers, fibers).

  • Enhancing functionality (texture, stability, nutrition).

Sensory Science in Product Design

• • Principles of sensory evaluation and consumer testing.

  • Optimizing flavor, texture, and appearance in new products.

Regulatory and Safety Considerations

• • Overview of food safety standards (FDA, FSSAI, Codex).

  • Labeling requirements and allergen management.

Unit 2: Technologies for Innovative Food Products

Extrusion Technology

• • Principles and types of extrusion processes.

  • Applications in snacks, cereals, and textured proteins.

Encapsulation Techniques

• • Methods of microencapsulation (spray drying, coacervation).

  • Delivery of bioactive compounds and flavor protection.

3D Food Printing

• • Technology and materials for 3D food printing.

  • Designing personalized and visually appealing food products.

Fermentation for Functional Foods

• • Advances in fermentation processes and starter cultures.

  • Development of probiotics, prebiotics, and fermented products.

High-Pressure Processing (HPP) in Product Development

• • Basics of HPP and its effect on food structure.

  • Creating minimally processed, high-quality products.

Unit 3: Product Prototyping and Market Readiness

Prototype Development

• • Steps in creating food prototypes (lab-scale trials).

  • Refining prototypes based on feedback and testing.

Packaging Innovations

• • Role of packaging in product shelf life and appeal.

  • Sustainable and smart packaging solutions.

Nutritional Enhancement

• • Fortification and enrichment strategies.

  • Balancing nutrition with taste and cost.

Scale-Up and Commercialization

• • Transition from lab to industrial production.

  • Cost analysis and market feasibility studies.

Marketing and Consumer Acceptance

• • Strategies for branding and positioning new food products.

  • Conducting consumer trials and analyzing feedback.

References:

• Sloan, A. E. (2019). Top Food Trends. Food Technology Magazine.

• Moskowitz, H. R. (2008). New Food Product Development. CRC Press.

• Vaclavik, V. A. (2014). Essentials of Food Science. Springer.

• Lawless, H. T. (2010). Sensory Evaluation of Food. Springer.

• Curtis, P. A. (2015). Food Laws and Regulations. Wiley.

• Riaz, M. N. (2019). Extrusion Cooking. Woodhead Publishing.

• Nedovic, V. (2013). Encapsulation Technologies for Food. Springer.

• Sun, J. (2019). 3D Food Printing. Elsevier.

• Steinkraus, K. H. (2018). Handbook of Indigenous Fermented Foods. CRC Press.

• Fellows, P. (2017). Food Processing Technology. Woodhead Publishing.

• Fuller, G. W. (2011). New Food Product Development: From Concept to Marketplace. CRC Press.

• Robertson, G. L. (2016). Food Packaging: Principles and Practice. CRC Press.

• Allen, L. (2006). Guidelines on Food Fortification. WHO Publication.

• Saravacos, G. D. (2012). Food Process Engineering Operations. CRC Press.

• Kotler, P. (2017). Marketing Management. Pearson Education.

• Fuller, G. W. (2011). New Food Product Development: From Concept to Marketplace. CRC Press.

• Fellows, P. (2017). Food Processing Technology: Principles and Practice. Woodhead Publishing.

• Robertson, G. L. (2016). Food Packaging: Principles and Practice. CRC Press.

• Articles from Journal of Food Product Development, Food Technology Magazine.

• Industry reports from organizations like IFT (Institute of Food Technologists) and FAO.