Food Product Development (11:400:412)

(Revised on Month Day, Year)

COURSE WEBSITE, RESOURCES & MATERIALS

All of the materials that you will need for this course- Lecture notes, materials for case studies- will be posted in the class Canvas website. Textbook: There is NO mandatory textbook required for this course.

Prerequisites:

Food Processing Technologies 11:400:301, Food Science and Food Laws 11:400:314, Food Chemistry 11:400:411, Sensory Evaluation of Foods 11:400:405 and Food Microbiology 11:400:423. Food Microbiology 11:400:423 may be taken as a co-requisite.

COURSE DESCRIPTION:

A comprehensive consideration of food product development, including fact finding, prototype and process development, shelf life, technical and financial feasibility, distribution, and consumer acceptance.

LEARNING GOALS:

This course fulfills Food Science Program Learning goal #6: Graduates will demonstrate effective professional and leadership skills.

Course Objectives:

The capstone course, Food Product development requires students to assimilate and integrate the knowledge they have gained to work in teams with cooperating entrepreneurs and companies to develop products of interest. The course forces the student to engage at multiple levels, scientifically, interpersonally, and managerially.

By participating in the course and working on the teams and individual assignments the students are expected to achieve or improve the following skills and competencies:

• Integrate the knowledge acquired from previous academic courses and apply it to the real life project of developing a new food product.
• Improve the skills of searching diversified sources including books, review publications, scientific journals, and Internet to select relevant and reliable information for the project.
• Gain necessary in professional life basic knowledge at the level expected of Food Science major of outside of the curriculum subjects including business planning, marketing, project management, and cost evaluation.
• Develop a real new food product prototype and prepare a scientifically comprehensive description of this prototype
• Demonstrate in practice constructive participation in team projects
• Prepare a team proposal for a company for scale‐up processing, and market launching of a selected new product category.

ASSIGNMENTS/RESPONSIBILITIES, GRADING & ASSESSMENT

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 forum for developing ideas and testing them. The teams will introduce their activities to the class in a series of presentations and written reports.

Within the team framework, you will do a guided independent product development project. To assure a systematic effort, a structured schedule of reports will be required to provide information on the progress. An individual oral presentation and a written report on the prototype as well as substantial contribution to team’s reports are expected. Each team will be required to prepare a term paper (with slides) on an assigned topic related to the new trends in food industry.

Guidance:

Group and individual guidance are a very important part of this course. It will be provided mainly in the form of class distribution and interpretation of detailed instructions. Various aspects of 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 the nature will be addressed in class. Specific inquires related to the projects will be subject to student/instructor and/or teaching assistant meetings.

Class Meetings:

Meetings will cover scientific principles of food product development with emphasis on interdisciplinary character of this field. The integration of physical, chemical, and biological sciences including engineering and technology, as well as management, marketing, and social sciences will be discussed. Attendance is required.

Attendance Policy:

Students are expected to attend all classes; if you expect to miss one or two classes, please use the University absence reporting website https://sims.rutgers.edu/ssra/ to indicate the date and reason for your absence. An email is automatically sent to me.

Team and Individual Activities:

Teams‚ meetings will include discussions on assigned projects and related matters. Detailed plans will be developed by the teams. Work on individual assignments related to a selected product will include information search and consultations. Detailed plans will be developed by individual students.

For the preparation of prototypes, students and/or teams are responsible for making contacts with cooperating companies. Students and/or teams are responsible for making contacts to acquire necessary ingredients, and to request the equipment and work space needed to produce the prototype for presentation to the class. These arrangements must be done well in advance and coordinated by TA

• Active participation in and contribution to the team’s marketing plan development, presentation, and report 25%
• Individual prototype development, presentation, and report 25%
• Active participation in and contribution to the team’s scale‐up plan development, presentations, and report 25%
• Term paper 25%
• Passing grades must be achieved in all four parts listed above to pass the course. Logs with a record of tasks performed by the teams are required
• Logs with a record of tasks performed by the individual students are required

CLASS SCHEDULE

Final Exam/Paper data and Time: Online Final Exam Schedule.

ACCOMODATIONS FOR STUDENTS WITH DISABILITIES

Please follow the procedures outlined at Rutgers Office Of Disability services Registration form. Full policies and procedures are found in the Rutgers Office Of Disability services website.

The Rutgers Office Of Disability services is located at Lucy Stone Hall, Suite A145, Livingston Campus, 54 Joyce Kilmer Avenue, Piscataway, NJ 08854. The contact phone number is (848) 445-6800.

Rutgers University welcomes students with disabilities into all of the University's educational programs. In order to receive consideration for reasonable accommodations, a student with a disability must contact the appropriate disability services office at the campus where you are officially enrolled, participate in an intake interview, and provide documentation at Rutgers Office Of Disability services documentation Guidelines website. If the documentation supports your request for reasonable accommodations, your campus’s disability services office will provide you with a Letter of Accommodations. Please share this letter with your instructors and discuss the accommodations with them as early in your courses as possible. To begin this process, please complete the Registration form on the ODS web site at: Rutgers Office Of Disability services Registration form.

Absence Policy

The University does recognize that temporary conditions and injuries can be problematic and may adversely affect a student’s ability to fully participate in class.

The Dean of Students Office at Rutgers University-New Brunswick provides solutions, services, and support to help students navigate Rutgers University. By focusing on students’ educational, social, and personal development, staff in the Office promote academic success and student retention. The Office serves as a student support network by providing advocacy, problem resolution, and critical incident intervention for those times when additional assistance is needed.

ACADEMIC INTEGRITY

The university's policy on Academic Integrity requires that a student:

Failure to uphold these principles of academic integrity threatens both the reputation of the University and the value of the degrees awarded to its students. Every member of the University community therefore bears a responsibility for ensuring that the highest standards of academic integrity are upheld.

Cheating and Plagiarism

(From Spring 2010 Andy Egan 01:730:252 Eating Right): "Cheating on tests or plagiarizing materials in your papers deprives you of the educational benefits of preparing these materials appropriately. It is personally dishonest to cheat on a test or to hand in a paper based on unacknowledged words or ideas that someone else originated. It is also unfair, since it gives you an undeserved advantage over your fellow students who are graded on the basis of their own work. In this class we will take cheating very seriously".

Turnitin will be used to assess students‚ submissions and all suspected cases of cheating and plagiarism will be automatically referred to the Rutgers Academic Integrity office.

Just In Case Web App

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The Violence Prevention & Victim Assistance (VPVA) phone number is (848) 932-1181, and it is located at 3 Bartlett Street, New Brunswick, NJ 08901

The Office for Violence Prevention and Victim Assistance provides confidential crisis intervention, counseling and advocacy for victims of sexual and relationship violence and stalking to students, staff and faculty. To reach staff during office hours when the university is open or to reach an advocate after hours, call 848-932- 1181.

Disability Services

The Office of Disability Services phone number is (848) 445-6800, and it is located at Lucy Stone Hall, Suite A145 Livingston Campus 54 Joyce Kilmer Avenue Piscataway, NJ 08854

Rutgers University welcomes students with disabilities into all of the University's educational programs. In order to receive consideration for reasonable accommodations, a student with a disability must contact the appropriate disability services office at the campus where you are officially enrolled, participate in an intake interview, and provide documentation at Office of Disability Services Documentation Quidelines website. If the documentation supports your request for reasonable accommodations, your campus's disability services office will provide you with a Letter of Accommodations. Please share this letter with your instructors and discuss the accommodations with them as early in your courses as possible. To begin this process, please complete the Registration Form.

Scarlet Listeners

Scarlet Listeners provides free and confidential peer counseling and referral hotline, providing a comforting and supportive safe space. Call at (732) 247-5555 for more information.