IFT108 - Food Research & Development

Outline info
Semester
School
Last revision date 2017-11-21 10:47:41.833
Last review date 2017-11-21 10:47:54.177


Subject Title
Food Research & Development

Subject Description
The primary objective of this subject is to develop the student's understanding of the needs for product development within the food industry, beginning with the product implementation stage of food product development including preliminary product description, prototype development, product testing and the formal presentation of a new product development, and process involved, the types of development, and the factors which affect development. The student has a theoretical understanding of the principles of food product development such as: target market evaluation, formulation, manufacturing, packaging, product costs, pricing, safety and marketing; shelf life and sensory analysis are also reviewed. Students are expected to work in a team to develop a novel food idea and present it. A final report and presentation are required. (Lectures only)

Credit Status
One credit toward the Industrial Food Technology Certificate Program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

  1. Describe the goals and activities of each stage of new food product development.
  2. Discuss roles and methods involved in monitoring and managing the food product development process.
  3. Discuss factors which impact on the need for new food products.
  4. Apply the concept of shelf life to the food product development process.
  5. Conceptualize a new food product, including its sensory appeal, cost, labels and packaging considerations.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
Some knowledge of food processing, chemical and microbiological analysis.

Topic Outline
Introduction and definitions
New food products and their characteristics.  Added value, customers and consumers, marketing characteristics
The generation of new product ideas.  Sources of new ideas, knowing and encouraging creativity
Organization.  Structure, defining research, products development team, constraints to innovation
The strategists.  Senior management, finance's  role in development
The strategists.  Marketing's role in development
Science & technology in action.  R&D, product safety, process engineering, and manufacturing facility
Going to market.  The test market, evaluation and results
Presentation of projects
Product development for the food ingredient industry
Quality, control.  Protecting consumers and products
Legal department.  Protecting the company, its name and image

Mode of Instruction
Lectures, and small group disucssions

Prescribed Texts
None

Reference Material
None

Required Supplies
None

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.


Modes of Evaluation
Assignments

  • Assignments are due at the beginning of the class on which they are due.
  • A late penalty of 10% per day is assessed for late assignments, including those not handed in at the beginning of class when due.
  • Material will not be accepted after one week following the due date and/or when the marked material is returned to students, whichever comes first.
  • Assignments are to be prepared by computer.

Absenteeism and Exams
  • Students should be aware that absenteeism almost guarantees an inability to achieve satisfactory grades.
  • Students who are absent for an examination due to an emergency (e.g., motor vehicle accident, hospitalization or death in the family) may provide official documentation within five days of the missed exam and be provided a deferred exam at a later date.  Official documentation includes a death notice or an original doctor’s certificate identifying the date, length of time expected absence and the specific reason for the absence.  Examinations missed without official documentation and approval result in a grade of zero.
  • There are no deferred options for missed tests.  The value of missed tests, at the discretion of the Faculty, will be added to other evaluation components.

English Proficiency
  • All written work should demonstrate the following characteristics for clarity and conciseness:
-writing is consistent with the rules of English grammar
-spelling and punctuation are correct
-sentences are structured correctly
-main ideas are supported with specific, relevant examples and reasons
-work flows logically through supporting statements/paragraphs
-work is arranged in correct format (e.g., as a report, essay)
-up to 10% of the final grade may be deducted on all work if the above English competencies are not met.

Format for Assignments
  • Students must use the standard, APA style for quoting sources.   Help is available at:  http://library.senecacollege.ca

LAB COURSES
Laboratory Attendance

The laboratory component is essential and therefore it is strongly recommended  that you attend all labs.  Any missed labs must be supported with a legal document with three days of the lab.  Any student who fails to attend 2 scheduled laboratory classes for a 7 week subject and more than 3 laboratory classes for a 14 week subject will not pass the subject.   

Laboratory Safety
Students are required to review and understand the safety procedures and guidelines outlined on the first class and sign the sheet to this effect before beginning work in the laboratory.  Students must also wear a lab coat and safety glasses when conducting experiments.
A student who arrives without the proper safety equipment will not be permitted to participant in the lab but will be asked to leave the class.  The student will receive no grade for the lab missed.

Grading is based on the following marking scheme:
Assignment 40%
Presentation 20%
Final exam 40%

NOTE:  DATES FOR PROJECTS AND ASSIGNMENTS WILL BE PROVIDED BY THE INSTRUCTOR.

Other Evaluation Considerations
The student is expected to comply with the Safety Rules for working in the laboratory, sign the safety contract, and WILL NOT UNDER ANY CIRCUMSTANCES WEAR CONTACT LENSES in the laboratory.  The student will know where all safety equipment is located in the laboratory and will be familiar with WHMIS concepts and signage.

PLEASE RETAIN THIS SUBJECT OUTLINE FOR POSSIBLE FUTURE USE IN SUPPORT OF CREDIT APPLICATIONS AT OTHER EDUCATIONAL INSTITUTIONS

Approved by: Denis Gravelle