Aim
To deepen knowledge in food engineering and food technology by accomplishing a technical development project from idea to prototype.

Knowledge and understanding
For a passing grade the student must

• have knowledge about methodology for applied sensoric analysis and HACCP as well as for statistic evaluation of experimental results in a product development situation

• have knowledge about performance and limitations of production equipment

Skills and abilities
For a passing grade the student must

• be able to explain and apply relations between fundamental technological and technical theory and the issues that arise in the chosen development project

• be able to choose production equipment and technical as well as organisational solutions for the total process with respect to efficiency, economy and environment

• be able to apply sensoric methods and evaluate the results using statistics

• be able to apply systematic objective mastering management by objectives and to be aware of project methodology when solving the given task

• present ideas and visions in a technical development situation in a professional manner orally as well as in written form in English

• be able to report results and conclusions and to argue in English for recommendations based on the results obtained

• be able to search, value and treat information relevant for the project using university library resources and open electronic sources as well as contacts with suppliers

Judgement and approach
For a passing grade the student must

• be able to make relevant judgements and validations concerning food safety, economy and environmental factors in the project

• have developed and practised the ability of entrepreneurship

Contents
The project consists of a product development process of a consumer product performed from a commercial consumer perspective. The project steps involve innnovation process-planning-literature search-laboratory work-evaluation-reporting-recommendations for commercialisation and industrialisation.

The project is performed in competing student directed groups according to a systematic project managing model. Risk assessment, experimental design, sensoric analysis, statistical evaluation, are supported by lectures. The project group should accomplish an economical evaluation and an environmental systems analysis.

Lectures, seminars with written reports and opposition, laborations, study visits.

Literature
Coultate, T.P: Food - The chemistry of its components, The Royal Society of Chemistry, Cambridge, UK, Fourth or later edition 2002, ISBN: 0-85404-615-1