Topics include the history of packaging, packaging materials, technologies and operations. Current trends in packaging will also be analyzed. Nutrition with special emphasis on contemporary issues such as calories, fats, fat mimics, cholesterol, sodium and calcium, relationship of diet to health, nutraceuticals, etc. Since new products have become the lifeblood of most food companies, this course is very pertinent. The course takes the students through each of the stages of a typical new product process.
Special emphasis is placed on idea generation and the creative process.
Although step in the process is discussed, the importance of systematically carrying out the process is stressed. We will cover the changing nature of healthcare, the increasing focus on self-medication and appreciation of the effect of diet on overall health, the increasing demand on our food system to provide nutritious and healthy food alternatives, alternative strategies being employed by the public and private sector to create, distribute and promote functional foods, the use of health claims by food processors and the foodservice sector, the role of the FDA and of various public interest groups in the use of health claims, and the other major public policy issues surrounding functional foods. This course will cover the fundamental nutrition concepts needed by those involved in new product development and marketing. Special emphasis will be placed on current food-related health topics and the media, advertising and government programs that communicate these messages.