Indice degli argomenti

  • Food product development - Prof. Sam Saguy - a.y. 2016/2017

    Professor Emeritus Food Innovation & Technology, The Hebrew University of Jerusalem, Israel & Visiting Professor of Food Innovation and Technology Univ. of Teramo, IT.

    Expertise: Open innovation & partnerships, strategic planning, technology assessment, new product development, consumer research and insights, competitive analysis, innovation process from fuzzy front end to market launch. Fundamental basic research: deep fat frying, kinetics, modeling, thermal processing, wetting, drying, rehydration, fermentation, shelf life and packaging. 

    Industrial Experiences: Molson Coors Brewing Company (Denver, CO), Nestlé R&D (Switzerland), Nestlé Food Service (New Milford, CT), The Pillsbury Company & GrandMet (Minneapolis, MN), General Mills (USA & Europe), Frutarom (Switzerland), Ferrero books (Italy), Unilever (Israel), Seagram (USA & India), PepsiCo (USA, Spain & Japan), Marks & Spencer, UK.
    Managing Associate/Co-Founder: Moskowitz Nateev Saguy, Ltd, Israel - Consumer Research Company.
    Global Recognition: Visiting Professor, University of Salerno (2015); Lifetime Achievement Award, IAEF; Executive Group Member, EAFE - EFFoST; Fellow, IFT, IUFoST & ISEKI Food Association; Academy Member IAFoST; Certified Food Scientist, IFT. Life Time Achievement Award, Israeli Food Industry Association, Visitante Distinguido, U. Nacionale de Cordoba, Argentina.
    Peer Reviewed Papers: 117; h-Index: 30; Co-editor 3 books, Book chapters: 21; Patents: 6;
    Editorial Scientific Boards: J. European Food Research & Technology, Springer; Food Science and Technology Int., Japan; J. Food Engineering, Elsevier; IFT Press Editorial Advisory Board.
    http://departments.agri.huji.ac.il/biochemfoodsci722/teachers/saguy_sam/
     

    INFO ABOUT THE COURSE

    OBJECTIVES OF THE COURSE

    • Knowledge and understanding: To open new horizons: learning, thinking, assessing collaborating, partnerships, cross fertilization and innovating.
      To study Foods New Product Development (NPD) processes, the key elements and techniques (e.g., market and consumer research/insights, strategic considerations, brainstorming, design, innovation, planning).
      To elaborate on strategy, open- and close-innovation, SWOT (Strength, Weakness, Opportunities & Threats) analysis and business models.
      To facilitate conducting a NPD project from concept through the marketplace and along the value chain.
      To meet leading people from the academia & industry to get a wide scope prospective as they emerge.
      To develop Team work on assignments.
      To develop an Italian Traditional New Food Product from concept to market.
    • Applying knowledge and understanding: To search the literature, screen and read recent scientific publications and to integrate the knowledge in discussion and lectures setting.
    • Making judgements: Reviewing and assessing recent scientific papers.
    • Communication: Preparing and presenting (verbally and in writing) and discussions (in English), and team work.
    • Learning skills: Assimilating lectures’ material. Reading current scientific papers. Discussions and presenting.

    PREREQUISITE AND PREPARATORY
    • Prerequisite: Basic food science and technology
    • Preparatory: None


    DUBLIN DESCRIPTORS FOR UNIT

    UNIT 1: New Product Development Process (NPD)

    • Knowledge and understanding: Learning the various NPD processes, key forces in the marketplace, success and failure of new products in the marketplace, the stage gate process and recent developments. Topics include: new products and NPD, brainstorming, NPD processes, Stage Gate, consumers surveys and questionnaire, Consumer tastes studies and market research, shelf life studies, SWOT and business models and innovation (closed and open).
    • Applying knowledge and understanding: Utilizing food science and technology know how to prepare a project on Italian Traditional Food Product.
    • Making judgements: Selecting, reading and assimilating recent scientific papers on the subject. Completing the requirements of course assignments.
    • Communication: Both verbal and written reports (in English).
    • Learning skills: Literature search, screening, selection, assessing recent scientific publications, conducting brainstorming activities, learning new material.


    UNIT 2: Team assignments covering the above topics.
    • Knowledge and understanding: The assignments include: Success and failure of new products in the marketplace; the Stage Gate process and beyond; defining and meeting customers’ needs: Beyond hearing the voice of the consumer; food consumer trends, fad tracking and monitoring; and SWOT analysis and business model. Development of the skills to write a consumer questionnaire utilizing recent software, statistics and food related interactions.
    • Applying knowledge and understanding: Utilizing food science and technology know how to prepare a project on Italian Traditional Food Product.
    • Making judgements: Selecting, reading and assimilating recent scientific papers on the subject. Completing the requirements of course assignments.
    • Communication: Both verbal and written reports (in English). Learning how to work in a team.
    • Learning skills: Assessing recent scientific publications, conducting brainstorming activities, learning new material. Writing reports in English. Team assignments.


    UNIT 3: Semester Project: development of an Innovative Italian Traditional Food Product (IITFP).
    • Knowledge and understanding: Selecting, reading and assimilating recent scientific papers on the subject. Completing the requirements of course assignments.
    • Applying knowledge and understanding: Utilizing food science and technology know how to prepare a project on Italian Traditional Food Product. Preparing a web questionnaire and assessing the data.
    • Making judgements: Literature review, screen, selecting, reading and assimilating recent scientific papers on the subject. Completing the requirements of course assignments. Working in teams.
    • Communication: Both verbal and written report (in English) including presentation and short video.
    • Learning skills: Assessing recent scientific publications, conducting brainstorming activities, learning new material. Consumers studies. Video and presentations (in English). Team assignments.

    COURSE BOOKS

    New Food Product Development: From Concept to Marketplace

    • Author: Fuller, G.W.
    • Edition: 3rd Ed. CRC Press (Taylor & Francis), Boca Raton, FL., 2011


    An Integrated Approach to New Food Product Development
    • Author: Moskowitz, H.R., Saguy, I.S. and Straus, T. (Eds.)
    • Edition: CRC Press (Taylor & Francis), Boca Raton, FL., 2009

    RESEARCH MATERIAL

    Scientific Papers on New Product Development


    INTERMEDIATE TESTS

    INTERMEDIATE TEST 1

    • Reference unit: 1-2-3
    • Date: not yet defined
    • Type of test:


    EVALUATION
    Assignments (Team; 4 out of 5): 40% Oral Project Presentation (Team): 35% Final written report (Team): 25% Total: 100%

  • Argomento 1

    • Argomento 2

      • Argomento 3

        • Argomento 4

          • Argomento 5

            • Argomento 6

              • Argomento 7

                • Argomento 8

                  • Argomento 9

                    • Argomento 10