Study Guide

Objective

The participants are able to describe and apply food product developmentprocess and cost-effectivness and -calculation. The participants are able to plan and perform foodproduct development project and are able to conduct consumer research on sensory analysis. The participants are able to describe sensory function and are able to conduct sensory evaluation tests.

Content

- Food development process
- The importance of product development to the company
- Product development based on cdio-principles
- Sensory analysis and organizing of sensory evaluation tests

Materials

The course will be held in English. Students gather their own material. Material delivered during lessons is in Teams.

Teaching methods

Project based learning, task based learning, research, literature study, web based material, individual learning, laboratory work,

Exam schedules

No exam.

International connections

International studies, Team learning, Co-teaching, Based on working-life needs, Project work, Digi-learning

Completion alternatives

For individual implementation, please contact Eija Kulju.

Student workload

Project plan, project reporting, Learning Cafe, Laboratory work, demonstrations, Final report and exhibition
The students measure their workload by keeping record of working hours. Total hours 5 x 26,7 h.

Content scheduling

Starting info week 36 Wed 4.9.24
Week 37 assignment
Weekly meetings 36-50
Final presentations week 49


The participants will develope a food product from a chosen raw material. The group work is done from industry's view.
They will participate in product development lessons held by RDI personnel from the industry.
During the course participants will learn about consumer research, product development, cost of different food processes considering sustainable development and it's principles. Course is implemented together with material technology and University of Turku Food Sciences.

Further information

The course consists of product development, laboratory and groupwork. Therefore, the participation is oblicatory.

Evaluation scale

H-5

Assessment methods and criteria

The assessment is based on Project working and reports.
The criteria of assessments can be found from Teams or laboratory's intra.

Assessment criteria, fail (0)

The participants haven't complited all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorily the main basic knowledge and methods of the given subject.

Assessment criteria, good (3-4)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorily the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant can combine the learned knowledge into earlier studied experience of the subject.

Assessment criteria, excellent (5)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorily the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant has showed ability to create new importance in given subject with application of the knowledge.