Course code PārZ3085

Credit points 3

Development of innovative products III

Total Hours in Course81

Number of hours for lectures8

Number of hours for seminars and practical classes8

Independent study hours65

Date of course confirmation21.03.2018

Responsible UnitInstitute of Food

Course developers

author prof.

Sandra Muižniece-Brasava

Dr. sc. ing.

author prof.

Tatjana Ķince

Dr. sc. ing.

author Pārtikas institūts

Dace Kļava

Dr. sc. ing.

author Pārtikas institūts

Zanda Krūma

Dr. sc. ing.

author Pārtikas institūts

Anita Blija

Dr. sc. ing.

author Pārtikas institūts

Evita Straumīte

Dr. sc. ing.

author Pārtikas institūts

Ilona Dabiņa-Bicka

Dr. sc. ing.

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 develop new products in the field of grain processing and beverage production. 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 of cereal technology and beverage 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 (2,3,4,6,8 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 cereal industry and analysis of the newest scientific research tendencies.
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 cereal products.
3rd and 4rd lectures. Actualities and specifics of marketing of cereal 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 beverages production 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 beverages.
7th and 8th lectures. Actualities and specifics of marketing of beverage 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 cereal and the development of a new product in the processing of beverage, 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 cereal processing or beverage industries 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 of cereal products and the development of a new product in the processing of beverages, has been developed and defended. The grade consists of an average grade from both parts.

Compulsory reading

Kulp, K., Ponte, J.G. 2000 Handbook of Cereal Science and Technology. CRC Press, Manhattan, 790 p
Handbook of food products manufacturing : principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods / edited by Y.H. Hui.Hoboken, New Jersey : John Wiley & Sons, c2007, 1131 lpp.
Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija; Latvijas Lauksaimniecības universitāte. Rīga : RTU izdevniecība, 2010. ISBN 9789984322339
New product development / Conrad Berenson, Marco Iansiti, Thomas J Kosnik u.c. Second edition. Boston, Massachusetts (ASV) : Harvard Business publishing., c2002. v, 159 lpp. : il. ; 28 cm. Business fundamentals as taught at the Harvard Business School . ISBN 97815

Further reading

Kotler, Philip, Kotlers par mārketingu : kā radīt, iekarot tirgu un dominēt tajā / Filips Kotlers ; [no angļu valodas tulkojusi Rita Baroniņa]. Rīga : Lietišķās informācijas dienests, 2007. 269 lpp. ; 22 cm. ISBN 9789984995267.
Pārtikas rūpniecības tehnoloģiskās iekārtas / L. Dukaļskas red. Jelgava : Latvijas Lauksainmiecības universitātes Pārtikas tehnoloģijas fakultāte, 2000 524 lpp. : il., tab. ; 21 x 16 cm. ISBN 9984191710.
HACCP and ISO 22000 : application to foods of animal origin / edited by Ioannis S. Arvanitoyannis. Chichester, U.K. ;Ames, Iowa : Wiley-Blackwell, 2009. x, 549 lpp. : il. ; 25 cm. ISBN 9781405153669 (printed case hardback : alk. paper).
Noformēšanas vadlīnijas, https://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf.

Periodicals and other sources

1. The European Federation of Food Science and Technology (EFFoST), https://www.effost.org;
2. Beverage industry, https://www.bevindustry.com;
3. Science Direct, https://www.sciencedirect.com.

Notes

Compulsory study course in the academic bachelor study programm "Food Quality and Innovations".