Home / New Product Development

New Product Development

Course Code:

8.4.2

Semester:

8th Semester

Specialization Category:

SC

Course Hours:

2Θ

ECTS:

3


Course Tutors

Koussissi Elisabeth

Course Code: 8.4.2 

Semester: 8th Semester 

Category: Optional from a compulsory choice   

Hours: 2h Theory

ECTS : 3

 

 

LEARNING OUTCOMES 

Upon completion of the course, students will be able to: 

  • Acknowledge the added value of innovation in general and of New Product Development in the food and drinks sector in particular
  • Apply the necessary strategies and procedures, for successful New Product Development in the food and drinks sector
  • Know the basic stages of a typical new product development process in the food and drinks sector, in order to cover the needs of both consumers and businesses
  • Offer added value – significant contribution in the research and innovation sector of a food – drinks company / institution.

 

COURSE CONTENT

Course content – lectures can be divided in four (4) main chapters, as follows:

Part Α: Importance of innovation in the food and drinks sector. Why and when should I invest in new product development? Basic principles and definitions in innovation, intellectual property rules, drivers and stoppers in new product development in the food and drinks sector.

Part Β: Consumers and market trends in the drinks sector: The added value of knowing your market (Consumer Market Intelligence) in the innovation process. Basic strategies in exploring consumer needs and market trends for the creation of successful concepts.

Part C: Strategies and techniques in new product development in the food and drinks sector. A new product development standard procedure from idea generation to product launch.

Part D: Application of new raw materials usage and/ or new processing techniques in the development of novel drink products and services. Case studies.

 

Evaluation Method 

 

Assessment of essays composed by the students, individually or from group work conducted in teams of maximum two students. Alternatively, written examination at the end of the course.

 

RECOMMENDED BIBLIOGRAPHY 

  • Hal McFie (2007). Consumer-led food product development. Woodhead Publishing Limited, Abington, Cambridge, England.
  • Gordon W. Fuller (2011). New Food Product Development: From Concept to Marketplace, 3rd CRC Press, Taylor & Francis Group.
  • R. Moskowitz, S. Porretta and M. Silcher (2005). Concept Research in Food product Design and Development. Blackwell Publishing.