On completion of this subject the student should be able to:
1. Develop simple food and pharmaceutical products using concepts of experimental designs using simple, process engineering tools such as material balances, thermal processing, food analysis and microbial quality tests;
2. Do product costing and planning, packaging studies and marketing of the developed products;
3. Do simple business proposal for funding and marketing of ideas;
4. Develop innovation into producing economical food products.
Development of food and pharmaceutical products: this involves identification and selection criteria of the raw materials, carry out simple and systematic raw materials and ingredient quantification using formula methods such as material balances; Carry out thermal process studies such as effect of temperature, acidification, etc. to monitor product life; The product developed will be subjected to packaging studies such as movement of gases and moisture, humidity and also do proximate analysis and microbial studies of the developed; Product costing, production planning and marketing: this involves careful product development cost and planning – identifying critical raw materials, costing, packing and marketing applying both business and scientific (science and engineering) studies; There is a simple market survey and business plan component to component to the course. The students will be able to write simple business proposal and marketing of ideas for possible funding or partnership. The course will have individual and group projects focusing on simple products and presentation on the findings. Lecture presentation will also be encouraged from partners in food, agricultural, fisheries and other agro and bio-processing industries.
Madura, J., Introduction to business, South-Western, Mason, USA, 2007.
Earle, D. M., Anderson, A. M., Product and process development in the food industry, Harwood Academic Publishers, Chur, Switzerland, 1985.
Food and drink: good manufacturing practice: a guide to its responsible management, Institute of Food Science and Technology, London, UK, 1998.
Continuous assessment 100%
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