Course code PārZ5036

Credit points 4

Food Design

Total Hours in Course160

Number of hours for lectures20

Number of hours for seminars and practical classes28

Number of hours for laboratory classes16

Independent study hours96

Date of course confirmation26.02.2020

Responsible UnitDepartment of Food Technology

Course developers

author Pārtikas tehnoloģijas katedra

Dace Kļava

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Evita Straumīte

Dr. sc. ing.

Course abstract

During the course students acquire knowledge of food design and its role in the production of new products (from raw materials to the market), creating innovative solutions in the food industry. Applying knowledge of design elements and methodologies, ideas are generated in line with the latest scientific knowledge and trends in the food industry, technological solutions and quality testing prototypes are planned using consumer tests.
The aim of the course is to deepen students' knowledge, as well as to develop skills and competences in using design elements and methodologies in the process of developing new products.

Learning outcomes and their assessment

Students know and understand food design, its basic elements and use of developing new products, identifying consumer preferences and use of marketing communication tools - practical work, homework 1 and the theoretical part of the exam.
Skills to use creative thinking in food design and to identify consumer perceptions. Can use marketing communication tools to commercialize new products - laboratory work, practical works and homework no. 2 and no. 3.
Students can apply theoretical and practical knowledge, to formulate and critically analyse practical application of food design - homework 3, practical works and practical part of the exam.

Course Content(Calendar)

Kursa saturs (kalendārs)/ Content (Calender)
1. Food design and its contribution to food development (lecture - 1 h) Sensory properties of products (colour, shape, size, structure, consistency, aroma) as elements of food design (lecture - 3 h, laboratory work 4h).
2. Creative thinking methods in food design development. Evaluating ideas using qualitative and quantitative methods and selection. 1st Homework. Description of ideas obtained and summary of evaluation results. Argumentative discussion on the results of the evaluation of the obtained ideas (lecture - 4 h, practical work - 6 h, seminar - 2 h).
3. Identification of consumer behaviour, needs and benefits. Different consumer methods for food product sensory quality (Line scale, Hedonic scale, CATA, RATA, Just about Right, Mapping/Napping etc). Emotions in creating and choosing new products. (lecture - 3 h, laboratory work - 6 h, practical work - 4 h)
4. Product architecture and concept development. Prototyping technique and methods used and development stages (lecture - 2 h, practical work - 2 h). Design of sensory evaluation tests (methods, recruitment and selection of panellists, place of sensory evaluation etc.). Sensory claims as a consumer information source about product properties. Prototype development, improvement and evaluation (lecture - 2 h, laboratory work - 6 h, practical work - 2 h)
2nd Homework. Development of product design concept.
5. Summarizing the results of prototype testing and analysis methodology. Improvement of critical reception and use skills in seminar on prototype design concept (Seminar 2h).
6. Integrated marketing communication (Social Networks, E-Marketing, Bloggers, Influencers, etc.) (lecture - 2h, practical work - 2h)
7. Marketing activities. New product sales promotion measures for sale event planning and calendar development. (lectures 3h, practical assignments 3h). 3rd Homework. Development of sales events calendar according to the product design concept.
8. SWOT Analysis - in the context of product design (Seminar 2-h). Test.

9. Presentation of independent work (Seminar - 3 h)

Requirements for awarding credit points

Exam, which is formed as follows:
• Attend at least 80% of lectures, laboratory workshops and seminars (20%);
• Laboratory work, practical work and 3 home assignments (25%);
• Pass the theory test (20%);

• Develop and present independent work - design concept for one product (35%).

Description of the organization and tasks of students’ independent work

Independent work – development and presentation of 3 homework’s (max 5 slides): 1. description of obtained ideas and summary of evaluation results; 2. development of food design concept; 3. development of product marketing calendar according food product design concept.

Criteria for Evaluating Learning Outcomes

The exam mark is formed as the arithmetic mean of homework, independent work presentation and exam test mark.
Homework is credited and graded after the student has prepared a presentation and participated in a discussion seminar.
Independent work is a presentation of the product design concept.

Compulsory reading

1. Baran R. J., Galka R. J. Customer relationship management: The foundation of contemporary marketing strategy. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017. 449 p.
2. Moskowitz H. R., Beckley J. H., Resurreccion A.V. Sensory and consumer research in food product design and development. Ames, Iowa: Blackwell Publishing, 2006. 358 p.
3. Innovation in food engineering [elektroniskais resurss] : new techniques and products. Eedited by M. L. Passos, C. P. Ribeiro. Boca Raton, Fla.: CRC Press, 2010. 721 p. Grāmata izdota arī iespiestā veidā. ISBN 9781420086072. E-grāmata. Pieejama LLU tīklā ar LLU IS (e-studiju) parolēm: http://marc.crcnetbase.com/isbn/9781420086072
4. Handbook of research on innovation and entrepreneurship. Edited by D. B. Audretsch ... et al. Cheltenham, UK; Northampton, MA: Edward Elgar, 2011. 510 p. ISBN 9781848440876
5. Consumer-led food product development. Edited by H. MacFie. Cambridge: Woodhead Publishing; Boca Raton etc.: CRC Press, 2007. 613 p.
6. Fuller G. W. New Food Product Development: From Concept to Marketplace. Third Edition. Boca Raton: CRC Press, 2016. 508 p.

Further reading

1. Ebster C., Garaus M. Store design and visual merchandising: Creating store space that encourages buying. New York, NY: Business Expert Press, 2011.
2. Strautniece E. Pārtikas produktu sensorā novērtēšana. LLU, PTF. Jelgava, 2004. 88 lpp.
3. Dent A., Sherr L. Product design. London: Thames & Hudson, 2014. 208 p. ISBN 9780500291290
4. Innovation in healthy and functional foods. Edited by D. Ghosh ... etc. Boca Raton, FL: CRC Press/Taylor & Francis, 2013 598 p. E-grāmata
pieejama tiešsaistē LLU tīklā ar LLU IS lietotājkontu (e-studiju parole): http://www.crcnetbase.com.ezproxy.llu.lv/doi/book/10.1201/b13022.

Periodicals and other sources

Food Quality and Preference. ISSN: 0950-3293. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/food-quality-and-preference
Food Research International. ISSN: 0963-9969. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/food-research-international
Food Chemistry. ISSN: 0308-8146. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/food-chemistry
Current Opinion in Food Science. ISSN: 2214-7993. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/current-opinion-in-food-science
Latvijas investīciju un attīstības centrs. Pieejams: http://www.liaa.gov.lv

Notes

Obligatory study course in academic master’s programme Food Science in 2nd semester.