Food Product Development 11:400:412

3 credits

Instructor:

	Dr. Henryk Daun, Room 311, Foods Science Building, Telephone: 732-932-9611x230
	e-mail: daun@aesop.rutgers.edu
	Office hours: By appointment

Course Format:

The structure of this course is different from most of the other courses you have taken. Rather than a lecture course, it is a capstone course that is set up as a guided independent project in which you are expected to demonstrate the ability to integrate and apply the knowledge that you have acquired from previously taken academic courses. Initially you will be divided into teams, which will provide a framework in which you will do your independent product development project. The teams will determine general criteria with which you will develop your product, allow the division of some general tasks, provide a forum for developing ideas and testing them, and help show how an individual project is integrated into a company. The companies will report their activities to the class in a series of two reports (Business Plan and Scale-up).

Within the team framework, you will do a guided independent product development project. To assure a systematic effort, a structured schedule of e-mail reports with specific requirements will be used to demonstrate the progress of the project. A report and class presentation of the prototype and a final report at the end of the term will summarize the project findings.

It is expected that each project will be approached in a unique way that fully utilizes your diversified backgrounds and interests. Each of you will have areas of strength and weakness in the process. While it is not expected that you will become an expert in your areas of weakness, it is expected that you will take the initiative to do independent study in those areas so that you can complete the assignments. In the areas where you have strengths or great interest, it is expected that you will concentrate your efforts with greater detail and depth.

Guidance:

Group -and individual guidance are a very important part of this course. It is provided mainly in the form of class distribution and interpretation of detailed instructions. Various aspects of the Food Product Development stages will be discussed in class in a setting similar to industrial management meeting. Continuous interaction between students, the instructor and the teaching assistant are also a significant part of the course. Students are expected to participate in class discussions and individual conferences. Questions that are general in nature will be addressed in class. Specific inquiries related to the individual projects will be the subject of student/instructor and/or teaching assistant meetings. Another important form of continuous class interaction is the course web page and e-mail. The most up-to-date class information is available continuously on the web page, and accessing the TA and instructor for individual questions via e-mail is strongly encouraged.

Course Information:

Readings will be assigned from various sources.

Class Website:

	http:/foodsci.rutgers.edu/fs412
	All report guidelines and many of the class handouts will be available here starting the second week of the term.

Class Meetings:

	Tuesdays 1:25-2:20 PM, Room 109, Foods Science Building.
	Meetings will cover scientific principles of food product development with the emphasis on interdisciplinary character of this field and integration of physical, chemical and biological sciences including engineering and technology, as well as management, economics, marketing and social sciences.
	Attendance is required.

Team Meetings:

	Tuesdays & Thursdays 2:50-4:10 PM, Room 109, Foods Science Building.
	Meetings will include discussions on assigned projects, individual and class team consultations, and class team meetings.
	Attendance is required.

Individual and Class Team Activities:

	Tuesdays & Thursdays 4:30-5:50 PM, Library, Computer Room (409), CAFT/FMT facility or other.
	Work on individual assignments involve activities related to a selected product. Detailed plans will be developed by individual students and class teams.
	For the preparation of the prototype, students and/or class teams are responsible for making industrial contacts to acquire ingredients, and to plan and request (in advance) the equipment and workspace needed to produce the prototype for presentation to the class. Arrangements must be made through the TA.
	Participation in a "real life" project

Grade Breakdown:

Active participation in and contribution to the team's business plan development and presentation	25%
Individual prototype development presentation and report	25%
Active participation in and contribution to the team's scale up plan development and presentation	25%
Individual product development final report	25%
Total	100%

	Passing grades must be achieved in all four parts listed above to pass the course.
	Participation in a "real life" project is required.

	Final Reports will be graded by TA and the instructor.
	Final Grades will be determined by TA and the instructor.
	Logs with a record of tasks performed during the team meetings and individual activities are required.