Course overview

This course focuses on managing the food product development process. The concept of food product development is recognised as being vital to the economic success of food industry companies and is reflected in the constantly changing product offerings of food retailers and food services.

Food product development is a strategic activity by which food industry companies survive in the long term, as they strive to constantly identify innovations to meet current and future demands of consumers. This may refer to successful development of new food products, to the process of manufacturing or packaging design, to delivery innovation.

Food product development has become the key strategic focus for successful food industry companies and this course examines the principles and practices of managing the process of food product development, introducing the stages involved from design to factory scale up and product launch.

Key facts file

Course Dates:

28 Jan - 1 Feb 2019

Title: Management of Food Product Development
Type/Duration:

Course - 5 days - The course can be taken as a stand alone training course.

Entry Requirements:

Graduate level or experienced within the food industry.

Credits: 15
Cost: £1200.00
Course Provider: Harper Adams University
Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: Harper Adams University
Tutors:

Rachel Hilton

Learning outcomes

By the end of this course participants will be able to:

  • Critically analyse the role of food product development in food industry management and identify the reasons for its success or failure.
  • Understand and critically analyse methods of organising for food product development, including the relationship between different industry specialisms (specifically NPD technologists, marketing and production) and how to manage them.
  • Evaluate the usefulness of new product development models for the food industry and understand the role of accurate product costing.
  • Review the process of food product development for both retail and food service food products.

 

Additional Course Information

Areas covered on this course will include:

  • NPD stimulus and rationale
  • Success and failure of New Product Development
  • Organisational issues
  • Models
  • New Product Development process
  • NPD interfaces and NPD management
  • Product considerations
  • Packaging
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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