Module 1: Introduction to New Product Development
- Importance of innovation in the food industry
- Current market trends and consumer demands
- Types of new products (line extension, reformulation, novel products, functional foods, fortified foods)
- Challenges in NPD
Module 2: Idea Generation & Screening
- Sources of new product ideas (consumer insights, R&D, competitors, regulatory bodies)
- Brainstorming and creativity techniques
- Market surveys and focus groups
- Screening methods to select feasible ideas
Module 3: Concept Development & Feasibility
- Defining the product concept and USP (Unique Selling Proposition)
- Market feasibility study (demand, competition, pricing)
- Technical feasibility (raw material availability, processing technology, shelf life)
- Financial feasibility (cost analysis, ROI, break-even)
Module 4: Product Design & Formulation
- Recipe formulation and ingredient selection
- Role of functional ingredients, additives, preservatives, and fortification
- Sensory considerations (taste, texture, aroma, appearance)
- Nutritional profiling and compliance with food laws
- Prototype development
Module 5: Process Development & Scale-up
- Selection of processing methods and equipment
- Pilot plant trials and optimization
- Standardization of process parameters
- Scaling up from lab to commercial production
Module 6: Packaging & Shelf-life Studies
- Functions and importance of packaging in NPD
- Selection of suitable packaging material (glass, plastic, metal, biodegradable, smart packaging)
- Shelf-life evaluation (microbiological, sensory, chemical stability)
- Labelling requirements and regulatory compliance
Module 7: Sensory Evaluation & Consumer Testing
- Sensory evaluation techniques (hedonic test, triangle test, descriptive analysis)
- Consumer acceptance testing
- Data collection and statistical analysis for product improvement
Module 8: Regulatory & Safety Considerations
- FSSAI, Codex, ISO, HACCP requirements in NPD
- Nutritional and health claims (label claims, functional claims)
- Food safety, hygiene, and allergen considerations
Module 9: Commercialization & Marketing
- Branding and positioning of the new product
- Pricing strategies and distribution channels
- Advertising and promotional strategies
- Launching the product in the market
Module 10: Post-launch Evaluation
- Monitoring consumer feedback and market response
- Product modification and continuous improvement
- Life cycle management of food products
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