FOOD PRODUCTS DEVELOPMENT AND MARKETING

Objective:
 Help students get familiar with approach to develop a new food product
 Encourage students develop their critical thinking skill that is needed for the development
of new food product using the principles of food science and technology
 Improve team- work skill of students, demonstrating the importance of inidividual
contribution and joint effort towards the success of the assigned project in terms of timing
and quality of results.
Requirements for students:
- Have good knowledge of food processing technology, food laws, food safety and quality,
HACCP, sensory analysis and business management.
- Be active and participatory to group activities (planning and implementation of the
assigned project, preparation of presentation and report, etc.)
- For reimbursement provide the instructor tax receipts for the expense of raw materials,
ingredients and others (of maximum VND 500,000) you have bought to make the new
product.
Evaluation:
- Full attendance: 20%
- Quality of the report: 40%
- Presentation: 40%

Lab outline:
Lab1: Introduction and product analysis
 Introduction to development and marketing of new food products
 Analysis and evaluation of food products
Assign projects to groups of five to six students.
Each group is requested to purchase one food product and analyze its characteristics from
the following aspects:
 Packaging specifications
 Label content
 Sensory evaluation
Each group presents its findings. The content of the presentation should cover
1. Information of the product purchased (Name of the product, Producer, Address)
2. Is it a new product? Why?

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 3. What may be the competitive characteristics of this product?
4. Can we improve this product? How?
 Students are guided to conduct their projects on new product development.
Each group is required to develop an innovated food product.

Lab 2: Generation and screening of ideas for the development of an innovated product
Groups are requested to:
- Collect ideas for new food products
- Prepare questionnaire and conduct a survey to learn about customers’ needs, desires
and behaviour. This is a market research. Research methods and procedures, and
result analysis must be well defined.
- Assess the feasibility of each idea
- Select the most feasible idea for your project

Lab 3: Presentation of proposal for the development of a new food product

The proposal should cover the following information
- Name of the group; name and contact details of the group leader
- Clear assignment to each member of the group regarding the following areas
 R &D and processing
 Marketing and target consumers
 Quality assurance and food safety
 Packaging and nutritional labeling
- Background about the target market, the needs/problems/opportunities
- Reasons to develop this new product
- Product concepts that can be declared to the target customers
- Flow chart of processing method
- Product description, expected shelf-life, key sensory properties, key product label
information
- Tasks and timelines (in the form of a Gantt Chart).
- Estimated costs

Lab 4: Design product and process development.

Each group designs product, the processing procedure and creates food sample, product
label, packaging, HACCP plan and calculate the production cost for one unit.

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 Lab 5: Sensory test.
Students can use sensory method for evaluation of the quality of innovated product and
acceptance or preference of consumers to this product.
Adjustment of processing procedure can be made if necessary.
Make plans for distribution, marketing and control the products. Explain these plans.

Lab 6: Presentation and submit the report.

Reports should be written in A4 paper, single-lined with concise content. The maximum
length is 15 pages. Use Time New Roman font, size 13, bold headings at size 14; spacing
after each paragraph is 6 pts.

References:
Earle, M., Earle, R. and Anderson, A. (2001). Food Product Development, Cambridge:
Woodhead Publishing Ltd.
MacFie, H. (ed). (2008). Consumer-led Food Product Development, Cambridge: Woodhead
Publishing Ltd.
Earle, M.D and Earle, R.L. (2009). Creating New Foods. The Product Developer’s Guide. The
Web Edition. Publisher: The New Zealand Institute of Food Science & Technology (Inc.)
http://www.nzifst.org.nz/creatingnewfoods/
Survey Template Library . http://www.questionpro.com/survey-templates?
categoryID=5&mode=1