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Development of innovative products II

Course developers

Prior knowledge

PārZ1013, Food Law

PārZ1015, Quality Systems

PārZ2062, Nutrition

PārZ3089, New Food Product Development

Course abstract

The aim of the study course is to apply theoretical and practical knowledge about the meat, fruit and vegetable processing technologies in the development of new products.
A new product in the field of meat and fruit, vegetables processing is being developed in the study course. At the stage of ideas, the student team prefer one of idea and develop the prototypes during the development phase. Students chooses and justifies the appropriate technological process of products. At the product development stage, the students determines product and process quality parameters, identifies potential hazards and risks, and makes the necessary calculations of the raw material and products. At the commercialization stage caried out economic calculations and made marketing plan.

Learning outcomes and their assessment

Knowledge’s and understanding of the new products development process in the meat and fruit, vegetables production industries and their role in quality management and business (1,5 seminars).
Skills to apply the knowledge gained during the study process in the development of new products; Skills to design and implement a product development plan. Organize the work of the group, build discussions and implement new product development processes in production (2,3,4,6,7 seminars).
Competence to select and use scientific research data in the development of novel foods, quality control and selection of technical solution of technology, applying critical thinking and teamwork (course work).

Course Content(Calendar)

1.st and 2nd lectures. A general review of the meat processing industry and analysis of the newest scientific research.
Workshop New product idea collection and analysis, product profile design development. Topic selection and justification.
Prototype development phase. Selection of new food production technology, summary of technology process parameters.
New product quality management, hazard risk identification and document development.
Selection of technological equipment, calculation of energy resources: water, steam, electricity.
Workshop. Discussion on the choice of technological processes and equipment for the development of new meat products.
3rd and 4rd lectures. Actualities and specifics of marketing of meat production industry
Development of product design for realization.
Workshop. Marketing strategy and promotion activities plan.
Workshop. Project cost calculation and SWOT analysis.
5th and 6th lectures. A general review of the fruit and vegetables processing industry and analysis of the actuality scientific research.
Workshop New product idea collection and analysis, product profile design development. Topic selection and justification.
Prototype development phase. Selection of new food production technology, summary of technology process parameters.
New product quality management, hazard risk identification and document development.
Selection of technological equipment, calculation of energy resources: water, steam, electricity.
Workshop. Discussion on the choice of technological processes and equipment for the development of new fish products.
7th and 8th lectures. Actualities and specifics of marketing of fruit and vegetables industry
Workshop. Marketing strategy and promotion activities plan.
Workshop. Project cost calculation and SWOT analysis.

Requirements for awarding credit points

The course work, which consists of two parts - the development of a new product in the processing of meat and the development of a new product in the processing of fruit and vegetables, has been written, presented and defended.
Assessment consists of the average mark of the two parts.

Description of the organization and tasks of students’ independent work

Preparing for the 1st and 5th workshop. Working in the group analysing the latest trends in the areas of meat and fruit, vegetables processing and supply in the trade. A summary of current trends is being developed, which is submitted electronically in the form of a presentation.
Preparation for the 2nd and 6th workshop. Choosing the most appropriate technological process and equipment for the production of new product. Prepare a presentation to participate in a reasoned discussion on the technological solution of new products.
Preparation for the 3rd and 7th workshop. Study of information, compilation, analysis, market research, evaluation of competitors for the planning of sales of new products.
Preparation for the 4th and 8th workshop. Information about raw materials, technological equipment and other material costs. Analytical approach of economic parameters calculations. SWOT analysis of project.

Criteria for Evaluating Learning Outcomes

The course paper, which consists of two parts - the development of a new product in the processing of meat and the development of a new product in the processing of fruit and vegetables, has been developed and defended. The grade consists of an average grade from both parts

Compulsory reading

1. Toldra F. Handbook of meat processing. USA: Publishing by Wiley-Blackwell. 2010. 566 p.
2. Processing fruits: Science and technology. 2nd ed. Edit by D.M. Barrett, L.P.Somogyi, H. Ramaswamy. Boka Raton: CRC Press, Inc., 2005. 841 p. https://www.taylorfrancis.com/books/9781420040074 1996.g. 2 eks.
3. Processing Vegetables: science and technologies. Ed. by D.S. Smith, J.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997 -X. 434 p.
4. New product development. C. Berenson, M. Iansiti, T. J Kosnik u.c. 2nd edition. Boston, Massachusetts (ASV): Harvard Business publishing, 2002. 159 p. Business fundamentals as taught at the Harvard Business School. ISBN 97815

Further reading

1. Kotler P. Kotlers par mārketingu: kā radīt, iekarot tirgu un dominēt tajā. Rīga: Lietišķās informācijas dienests, 2007. 269 lpp. ISBN 9789984995267. 2. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas red. Jelgava: Latvijas Lauksainmiecības universitātes Pārtikas tehnoloģijas fakultāte, 2000. 524 lpp. ISBN 9984191710. 3. HACCP and ISO 22000: application to foods of animal origin. Edited by I. S. Arvanitoyannis. Chichester, U.K.; Ames, Iowa: Wiley-Blackwell, 2009. 549 p. ISBN 9781405153669.
3. Noformēšanas vadlīnijas, https://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf.

Periodicals and other sources

1. Innovations in Food Technology, https://innovationsfood.com
2. Science direct, https://www.sciencedirect.com
3. Scopus, https://www.scopus.com/
4. The European Federation of Food Science and Technology (EFFoST), https://www.effost.org/

Notes

Compulsory study course for bachelor study programm "Food Quality and Innovations".