But du cours
Project 2 is dedicated to new product development in the non-alcoholic beverage industry. The context relates to innovation in the fruit juice category within an intertropical setting, considering local raw materials for product formulation and aiming for a low environmental impact for the manufactured product. This project will be carried out in student groups.
Acquis d'apprentissage visés
- Be able to design a new product or improve an existing one, particularly in the intertropical context;
- Take into account the environmental aspect of a project;
- Evaluate and implement the appropriate technologies with regard to the available food matrices;
- Know how to perform a functional analysis of a food product and be able to select the appropriate combination of ingredients/additives/processes to meet the requirements.
Prérequis
Knowledge of food formulation; Food processing operations / Food processing engineering; Sensory analysis; Notions of marketing.
Programme
Over the courses, students will have to:
- Analyze the state of the art and the market;
- Pursue an innovative process;
- Design a new product or improve an existing one using a local resource;
- Assess and optimize the environmental impact of product formulation;
- Evaluate and implement the appropriate technologies with regard to the available food matrices;
- Perform a functional analysis of a food product and be able to select the appropriate combination of ingredients/additives/processes to meet the requirements;
- Design sensory analysis.
Throughout the project, students will benefit from tutoring and courses on:
- Juice processing;
- Innovation process and creativity;
- Marketing studies;
- Sensory analysis.
The students will also benefit from practical work in agro-food technology and sensory analysis labs.
Modalités d'évaluation
- Individual assessment
- Oral presentation and group deliverable
Supports
See tutor guide and student guide, IDEONIS and HILL developed tools