NFSC422- Food Product Research and Development
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Course Description
- A capstone course of 3 credits
- Course consists of one lecture, one lab and one discussion per week
Advanced Studies Capstone: A CORE Capstone Course
- Taken in your major after 86 credit hours
- It satisfies one of the two Advanced Studies requirements
- It is designed to integrate material learned previously in your major
- A faculty and student committee approved this CORE Advanced Studies
- Capstone course because it calls on you to examine the inter-relationships that bind your discipline together
- Transfers to you the main responsibility for taking an active role in learning
- Please take advantage of the opportunity this course offers to you
General Purpose
To utilize skills and knowledge from undergraduate studies in food science to develop a food product that meets the criteria for:
- Consumer acceptance and current food trends
- Sensory and nutritional goals
- Manufacturability
- Ingredient supply chain
- Regulatory compliance
- Food Safety
- Quality Assurance
- Marketing
Course Objectives
- To understand through experience, the process of food product development and its role in the food industry.
- To be able to prepare a new food product prototype related to a current food trend
- To become familiar with food product ingredients: technology, functionality (flavor, texture, shelf-life, safety, processing), regulatory aspects, ingredient suppliers
- To become familiar with the different groups within a food company responsible to bring new food products to market: R&D, Application groups, Marketing, Marketing Research, Packaging, Operations/Production, Regulatory, Quality Assurance, Supply Chain, Purchasing.
- To understand the importance of Best Practices as it relates to food product research and development
- To participate in pilot plant scale-up operations of new food products.
- To experience the process of careful and detailed record keeping, necessary for efficient generation of new food products.
- To be exposed to current literature in the trends of food product research and development area.
- To be exposed to the area of sensory science, it methods and value in the creation of food products.
Course Materials
Textbook: Developing New Food Products for a Changing Marketplace, Brody & Lord
Course Communications
WebCT Website
- http://www.courses.umd.edu/
- Copy of syllabus
- Lecture notes and materials will be uploaded following each lecture
- Forum for discussions
- Online resources for food developers
Instructor
This class is currently being taught by an Adjunct Professor. For more information contact:
Y. Martin Lo, Ph.D.
Office: 3102 Marie Mount Hall
Lab: 0536 BREG BLDG
(301) 405-4509
http://128.8.90.143:8080/cms/entity/ymlo@umd.edu
Tentative Discussion**/Lecture/Laboratory Schedule
| Week # | Reading Chapters | Lecture | Laboratory |
| Week 1 | No Reading | Introduction to food product research and development | Video: “How to Make Junk Food” Selection of Teams (2 students/team) |
| Week 2 | Chapters 1, 2, 3 | Food Trends: Guest Speaker | Preliminary Project: Recipe to Formulation Process- Teams will use a recipe to prepare, evaluate and improve a food product. They will also translate the recipe into a formulation. Details TBD in handout. Term Project: Discussion of term project product ideas. |
| Week 3 | Chapter 10 | Product Concepts | Analyzing Food Products in Market: Each team will bring to lab one new and interesting retail food product and a competitive counterpart. Teams will present to class a comparison of the two products. Details TBD in handout. |
| Week 4 | Chapter 12 | Sensory Evaluation and its use in Product Development: Guest Speaker | Sensory Analysis |
| Week 5 | Chapters 4,5 | Project Justification | Term Project |
| Week 6 | Chapter 7 | Due: Project Plan | Term Project |
| Week 7 | Chapter 8 | Flavor Ingredients: Guest Speaker | Term Project |
| Week 8 | Chapter 11 | Due: Analytical Techniques | Term Project |
| Week 9 | No Reading | Midterm Examination | Term Project |
| Week 10 | Chapters 16,18 | Due: Poster Draft, Introduction to Food Regulations-Guest Speaker | Term Project |
| Week 11 | Chapter 13 | Due: Sensory Plan | Term Project |
| Week 12 | Chapter 17 | Due: Sensory Ballots and Panel | Term Project |
| Week 13 | No Reading | No Lecture | Term Project |
| Week 14 | Chapter 9 | Due: Draft Report | Term Project |
| Week 15 | No Reading | Team Product Presentations | Last Day of Class |
**Discussion sessions to be run by TA with topics chosen at Instructor/TA discretion based on student/project needs.
Grading
Laboratory grading will be based on:
- 20% Initiative, creativity, commitment, inputs to bench-top and scale-up laboratory assignments
- 20% Laboratory notebook and accurate record keeping
- 20% Mid term
- 40% Final project report/presentation/exam
A = 90-100%
B = 80-89%
C = 70-79%
D = 60-69%
F < 60%
For more information, contact Dr. Martin Lo
Last updated: 10/5/2006