CORE FUNCTIONS OF FOOD R&D

Welcome to the world of Food Research and Development (R&D)! This course serves as an introductory exploration into the fundamental concepts, principles, and practices involved in the exciting field of food innovation. From ideation to commercialization, we will delve into the intricate process of developing new food products, improving existing ones, and ensuring their safety, quality, and sustainability.

Course Objectives:

• Understand the significance of food research and development in meeting consumer demands, addressing global food challenges, and driving innovation in the food industry.
• Explore the stages of the food product development cycle, including idea generation, concept development, formulation, testing, and commercialization.
• Gain insights into the key factors influencing food product design, such as consumer preferences, nutritional considerations, sensory attributes, and market trends.
• Learn about the principles and techniques utilized in food formulation, recipe optimization, and sensory evaluation.
• Examine the importance of food safety, quality assurance, and regulatory compliance throughout the product development process.
• Discuss emerging trends and technologies shaping the future of food R&D, including plant-based alternatives, functional foods, and sustainable packaging solutions.