Syllabus Information

5.3. Syllabus

The program offered tries to help students achieve the expected results, and includes the following contents..

Section 1. Innovation in the food sector

Contents: Concept and types of innovation; Food innovation; Opportunities, limits and trends. Innovation team management.

Section 2. Launching of new products

Contents: Product life-cycle; Stages on the launching of new products; Examples of new products' successes and failures. 

Section 3. The food product development process

Contents: Agents, process and stages; Useful tools in product development; Quality of new developments; R&D Projects.

Section 4. Market research

Contents: Introduction to market research; Research methods of primary data; The survey; Measurement of variables; The sampling process.

Section 5.  Data analyses with SPSS

Contents: Basic aspects of SPSS; Characteristics of the variables; Refinement of databases; Descriptive data analyses; Advanced data analyses.

Section 6.  Designing food for specific dietetic requirements

Contents: Specific considerations; Ingredients and food matrix; Validation assays; Food Laws and Regulations; Challenges and strategies for developing food for specific dietary management