New Product and Process Development
| Title | ΑΝΑΠΤΥΞΗ ΝΕΩΝ ΠΡΟΙΟΝΤΩΝ ΚΑΙ ΣΧΗΜΑΤΩΝ ΕΠΕΞΕΡΓΑΣΙΑΣ / New Product and Process Development |
| Code | ΤΧΝ704 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420000995 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600121168
|
Course Type 2016-2020
- Scientific Area
- Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600121168
- At the Website of the School: http://food-science.agro.auth.gr/GR/metaptyxiaka/ekpaideytiko-yliko.html
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Students get aquainted with the whole process of new product development, from idea generation to product implementation and financial assessement.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
Course Content (Syllabus)
Principles of design and establishment of new food processing lines. Methodology of new food product development; design of new processing schemes. Individual case study for new product development from idea conception to food item production. The study includes: the selection and application of common and/or functional food ingredients and additives to achieve desired physico-chemical and organoleptic properties; the selection of suitable microbial hurdles; the design of processing (including mass and energy balances, equipment specifications), packaging, storage and handling for the desired shelf-life; the design and application of a HACCP system for the new line; the proximate investment budget and production cost. Overall, this exercise looks at the design of a new production line through a fully integrated approach; that is through combined application of food chemistry, food microbiology and food engineering principles.
Keywords
New product development
Educational Material Types
- Slide presentations
- Interactive excersises
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Student Assessment
Student Assessment methods
- Written Assignment (Summative)
- Performance / Staging (Summative)
- Report (Summative)
Bibliography
Additional bibliography for study
- Himmelblau D.M. 1974. Basic Principles and Calculations in Chemical Engineering. Prentice-Hall, Inc. Englewood, New Jersey (ελληνική έκδοση: Βασικές Αρχές και Υπολογισμοί στη Χημική Μηχανική (3η έκ.). Εκδόσεις Ζήτη, Θεσσαλονίκη, 1986. Επιμέλεια μετάφρασης Γ.Π. Σακελλαρόπουλος).
- Perry J.H., Chilton C.H. & Kirkpatrick S.D. 1963. Chemical Engineering Handbook (4th ed.). McGraw-Hill, New York.
Last Update
14-11-2018
