FOOD PRODUCT DEVELOPMENT | Makerere University Courses

Course Code:

1. FST 3205

Course Credit Units:

Semester:

Semester 2

Year of Study:

Year 3

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Agricultural and Environmental Sciences

School:

School of Food Technology, Nutrition and Bioengineering

Department:

Food Technology and Human Nutrition

Course Discipline:

Enterprenuership

Course Description & Objectives:

The concepts of a food ‘product’, ‘new product’, product innovation, product development and product life cycles. Approaches to new food product development. Technologies in product formulation. Quality function deployment during product development. The role of research and development in product development.

Learning Outcomes:

General objectiveThe commercial end result of food science is the delivery of acceptable foods to consumers. This course is designed to immerse students in the product development process using the product development team approach that is prevalent in the food industrySpecific objectives

To equip students with knowledge on how to identify the processes and stages required to bring a new food product from conception to commercialization.
To equip students with the knowledge on the technical and scientific data that must be available before a product can be manufactured.
To equip students with the practical skills of producing in the laboratory a prototype of a new product that has a high probability that it could be produced commercially

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