course aims in Estonian
Õpetada eristama tootearenduse tasandeid, printsiipe ja meetodeid. Arendada üliõpilaste loovust ja õpetada kombineerima erinevaid toidutehnoloogia ja teaduse saavutusi tootearenduses. Arendada meeskonnatöö, projektitöö ning probeleemide lahendamise oskuseid.
course aims in English
To teach levels, principles, and methods of product development. To develop creativity of student and to teach how to combine food technology and science principles in development. To develop team work, project work, and problem solving skills.
learning outcomes in the course in Est.
Üliõpilane:
Mõistab ja kasutab innovatsiooni meetodeid toidutoodete väljatöötamisel
Rakendab toiduainete koostise, toidutehnoloogilisi, toiduohutuse, toidukvaliteedi ja toiduteaduse alaseid teadmisi innovatsiooniprotsessis.
Viib läbi tarbijauuringuid.
Planeerib ja valmistab uued tooted.
Hindab tootearenduse edukust.
learning outcomes in the course in Eng.
Student:
Knows and is able to use innovation methods for developing food products.
Implements food composition, food technology, food safety, food quality, and food science knowledge in product development.
Is able to carry out consumer studies.
Plans and creates new products.
Evaluates the success of product development.
brief description of the course in Estonian
Toote- ja tehnoarenduse üldised põhimõtted toidu töötlemisel. Innovatsioon. Eesmärgid ja mudelid. Uute ideede genereerimine ja identifitseerimine. Ideede võimalikkuse hindamine ja prototüübi valik. Arendustöö etapid prototüübist piloottoodanguni. Turu-uuringute ja majandusnäitajate tähtsus. Sensoorsete ja turunduslike fookusgruppide ja tarbijauuringute rakendamine tootearenduses. Tööstuslike katsetuste komplitseeritus. Uue toote ja tehnoloogia tutvustamine. Toote- ja tehnoarenduse funktsionaalanalüüs.
Aine raames tudengid planeerivad, viivad läbi, töötavad välja prototüübi ja analüüsivad arendusprojekti.
brief description of the course in English
General aspects of food innovation management. Identification stage of the generation of new products ideas: introduction to product development. Prefeasibility and teasability stage: from ideas to products concepts and prototype. Product and process development stage: from prototype to pilot production; planning experiments for product development; market and economical aspects. Industrialization stage: management of new food products industrialization. Launching stage – going to market. Monitoring the launch. Innovation management
During this course students will plan, execute, create prototype, and analyze product development project.
type of assessment in Estonian
-
type of assessment in English
-
independent study in Estonian
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independent study in English
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study literature
Rolan Traillon, Food innovation management from idea to success. FoodNET, 259 lk, 2001
study forms and load
daytime study: weekly hours
4.0
session-based study work load (in a semester):