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“Innovation and Food Product Development”

FST 430
Course Syllabus Spring 2014

Syllabus Contents

1. Course Overview
2. Instructor Contact Information and Communication
3. Objectives and Learning Outcomes
4. Instructor Expectations
5. Required Texts and Other Materials
6. Course Format
7. Course Topics
8. Assignments and Assessment of Student Performance
9. Detailed Assignment Schedule and Due Dates
10. General OSU Requirements

1. Course Overview
This course is designed to provide students with a basic understanding of the product development
process in the commercial food industry. Through lectures, field trips, and hands-on formulation
activities, students will learn how to successfully initiate, organize, and carry out a product development

Credits: 4
Prerequisites: FST 360, 421,422; CH 331, 332

2. Instructor Contact Information and Communication

Neil Shay, Professor

Wiegand Hall, room 202
Phone: 737-0685
Office Hours: TBA (will be set based on student schedules to optimize availability)
3. Objectives and Learning Outcomes

Course Objectives:
1. Gain an understanding of the processes involved in the invention process, formulation, and
development of new food products.
2. Develop an appreciation of the food industry and how innovation is critical to the industry.
3. Cultivate basic food science principles to problem solve during product development.
4. Develop and enhance team cooperation and communication skills.

Specific Learning Outcomes:

1. Successfully produce food prototypes or food concepts.
2. Formulate products by preparing laboratory samples and sourcing raw materials
3. Develop formulations to meet cost targets, ingredient statement, nutrition profile and sensory
attributes of desired product.
4. Select optimal packaging system and materials that align packaging requirements with
product quality attributes, product compatibility, line processing, sustainability and costs.

5. Determine label and nutrition facts specifications according to regulations for nutrition,
product naming, and claims.
6. Determine food preservation technologies to address microflora in products or ingredients.
7. Assess microbiological risks from raw ingredients to finished product.
8. Design effective food safety plans (HACCP).
9. Create and present effective product development communication materials.

4. Instructor’s Expectations

It is the expectation of the instructor that you will be fully engaged in the activities of this course
throughout the term. The expectation is exactly the same as if you were a permanent, full-time
employee at a food company.

Attendance at every class session is mandatory; there are two field trips planned, and your attendance is
required in those activities. It is expected that you will be wearing a clean lab coat whenever you are
involved in food production, either in class sessions or while doing independent food preparatory work
for this course. As a general rule, any food preparation area, kitchen, pilot area, or lab must be left in the
same or better condition when finished with your work session. It is expected that you will wear
‘business casual’ attire when class sessions include guest lecturers or visitors, when you are making
scheduled class presentations, and also when attending field trips. It expected you will wear ‘business
formal’ attire for your two product development presentations.

Further, you are expected to work enthusiastically, proactively, and in support of your FST class
colleagues. We will provide proactive criticism as supportive feedback to improve projects,
presentations, and other work.

It is expected that you will receive and read any class announcements sent via Blackboard or email
within 24 hours of their posting. It is expected you will be able to turn reasonable assignments around
by the next class session, this will be as short as 48 hours in the case of Monday to Wednesday.
5. Required Text and Other Materials

New Food Product Development: From Concept to Marketplace
Gordon W. Fuller, 3rd Edition; CRC Press
(note, this book is available as a hardcover at the OSU bookstore or rentable Kindle version for a lower
price). A reserve copy will be kept in the main office and you can check that book out for 2 hours at a
time; the reserve copy is not to leave Wiegand Hall.

Required E-Newsletters:
IFT Weekly Newsletter (weekly newsletters are archived back to 2008 at
(Required reading: the current weekly newsletter for the duration of the spring term)

IFT Nutraceuticals Newsletter (monthly newsletters are archived back to 2008 at
(Required reading: the current monthly newsletter for the duration of the spring term)

Reference Materials:
Food Technology Magazine – free issue archive @ back to 1999
Food Product Design Magazine – free, but need to register @
Digital issues and other content available after registering

Nutraceuticals World Magazine – free @

Issue archive available

Email newsletters:

Many GMP materials are available online, as an example this short video:

This GMP Extension document is from Purdue University:

IFT Student Membership: IFT offers Student Membership to those working toward a degree. Student
members are part of the IFT Student Association (IFTSA), a forward-looking, student-governed
community within IFT.

Student Member application must be endorsed by a faculty member; student Membership dues are $50
per year. Membership includes a subscription to either Food Technology magazine or the online Journal
of Food Science. Student Members can choose to receive both publications online at the discounted rate
of $25. Also: FREE One-Year Membership for Graduating Students. If you’re currently a Student
member of IFT & your graduating, take advantage of a *free one-year membership from IFT at the time
of your graduation. It’s a great way to maintain access to all of the resources IFT can provide you with at
this critical point in transitioning from student to new professional.
6. Course Format

Classroom sessions: Mondays and Wednesdays, 2:00 – 4:00

Location: TBA

7. Course Topics
1. Intro, Overview, Food Ingredients
2. Teams, Organizations, and Structures
3. Ideation and Evaluation of Ideas
4. Strategies and Tactics
5. Innovation in Food Packaging
6. Formulations
7. Legal Issues in Product Development
8. Quality Control and HAACP
9. Marketing and Market Segments
10. Outsourcing, Consultants
11. Innovation in the Brewing Industry
12. Stability Testing of Foods
13. Open Innovation Stage Gates Processes
Innovation in the Cheese and Dairy Industry

8. Assignments and Assessment of Student Performance

Term Product Development Project

BerriHealth RFP Project
Heart Health Concept Project
Student Presentation
Current Events Participation
Scouting Report Presentation
Class Service as Discussants
Class Service as Peer Reviewers

Typical grading scale:

90-100: A
80–89: B
70–79: C
60-69: D
<60: F
9. Detailed Assignment Schedule, Due Dates, and Course Grading

1. Term Product Development Project (25 %)

Progress Report ( 1 page )
Preliminary Proposal ( 5 pages + References )
Progress Report
Final Written Proposal ( 22 pages maximum )
Oral Presentation, Sampling, and Defense

2. Berri Health RFP Challenge (15%)

1. Receive RFP
2. Progress Report
3. Progress Report
4. Presentations with One Page Product Sheet

3. Student Scouting Report Presentation (5%)

4. Peer Review of Term Project (10%)

(Last Week of Term)

5. Peer Review of BH-RFP Challenge (5%)

(Week 7 of Term)

6. Current Events Presentations (5%)

Each student presents about four 1 or 2 minute presentations during the term

7. Ingredient and Supplier Pages (5%)

Multi-part assignment as assigned during the term
Part 1 - Due Monday April 8: (to be discussed) – most popular food ingredients

8. Discussant Responsbilities (10%)

As assigned throughout term

9. Attendance and Other Participation (15%)

10. General OSU Requirements

Statement of Expectations for Student Conduct

All students are expected to be familiar with and abide by the standards of conduct at Oregon State
University. The following linked web page specifically addresses issues of academic honesty, including

• All written responses (in discussion posts, quizzes and the term project) should be in your own
words. If you do include a brief quote from another source you must put quotation marks around the
other author’s words and cite your source. Using others’ words without putting them in quotes and
citing the source is considered plagiarism because you are representing someone else’s words as your
own. If you do use quotes, use them sparingly. This means you should not be directly quoting much
more than one brief sentence or a couple phrases here and there. If you do include a direct quote it
should be used to emphasize a point rather than as a substitute for your own writing. To make the work
your own, and avoid plagiarism, you should be integrating information from more than one source, and
adapting your resource information to address the specific topic about which you are writing.
• Behaviors that are disruptive to teaching and learning will not be tolerated, and will be referred
to the Student Conduct Program for disciplinary action.
• Behaviors that create a hostile, offensive, or intimidating environment based on gender, race,
ethnicity, color, religion, age disability, marital status, or sexual orientation will be referred to the
Affirmative Action office.

Statement Regarding Students with Disabilities

Accommodations are collaborative efforts between students, faculty and the Office of Disability Access
Services (DAS). Students with accommodations approved through DAS are responsible for contacting the
faculty member in charge of the course prior to or during the first week of the term to discuss
accommodations. Students who believe they are eligible for accommodations but who have not yet
obtained approval through DAS should contact DAS immediately at 737-4098.