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Development of innovative products I

Course developers

Prior knowledge

PārZ1013, Food Law

PārZ1015, Quality Systems

PārZ2062, Nutrition

PārZ3089, New Food Product Development

PārZ4060, Food Additives

Course abstract

The aim of the study course is to apply theoretical and practical knowledge in fish and milk processing technologies in the development of new products. A new product in the field of milk and fish processing is being developed in the study course. At the stage of ideas, the student team prefere 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 milk and fish 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 seminrs).
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)

A general review of the dairy processing industry and analysis of the newest scientific research.
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.
Development of product design for realization.
Marketing strategy and promotion activities plan.
Project cost calculation and SWOT analysis
A general review of the fish processing industry and analysis of the actuality scientific research.
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.
Selection of technological equipment, calculation of energy resources: water, steam, electricity.
Marketing strategy and promotion activities plan.
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 milk and the development of a new product in the processing of fish, 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 milk and fish 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 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 milk and the development of a new product in the processing of fish, has been developed and defended. The grade consists of an average grade from both parts.

Compulsory reading

1. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija: māc. grām. Jelgava: LLU, Pārtikas tehnoloģijas fak., 2002. 247 lpp. ISBN 9984596370.
2. Luter J.B., Jacobsen C., Bakaert K., Sæbø A., Oehlehschlager J. Seafood research from fish to dish. Quality, safety and processing of wild and farmed fish. Netherlands: Wageningen Academic Publishers. 2006. 567 p.
2. Plikšs M., Aleksejevs Ē. Zivis. Rīga: Gandrs, 1998. 304 lpp.
3. 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.
4. 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. World Food Innovations, https://www.worldfoodinnovations.com.
3. ScienceDirect, https://www.sciencedirect.com.

Notes

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