New Product Development — Why Is Teaching This Subject so Challenging?

Thursday, March 24 | 11:00 AM - 12:00 PM CT

Professional Development

Amy Lammert, Associate Professor at California Polytechnic State University
Bruce Perkin, Principal Scientist at Robust Food Solutions

Domains: Nutrition, Product Development / Marketing Strategies / Business, Food Science / Chemistry,  Food SafetyProfessional Development

New food product development is a critical function for any food business from foodservice through to consumer packaged goods. We know from research that the output of this activity has a very low success rate, with some papers suggesting that less then 10% of all new products are successful. If we then look at the education and training of new graduates into this field, we see that there a great disparity in the nature of what is taught, and how that was taught, which results in a wide range of effectivity and efficiency of new graduates as they enter this field. This session will explore the reasons why there is so much variability in the way NPD is taught, and will leverage the experience of a multi-institute collaboration between educators in this field to explore what opportunities exist for how we might raise the standard of education for those studying NPD for the benefit of the food industry as a whole.

Learning Takeaways:

  • An appreciation of the depth and breadth of skills required to become an effective new food product developer.
  • An understanding of how others my be able to help to contribute to growing and developing the quality of the educational resource that can be focused on growing the capability of those individuals who are likely to become the food innovators of the future.
  • Knowledge as to how to become involved in contributing to a collaboration to improve the standard of education of students of NPD, either as a content provider, reviewer, or provider of opportunities to stretch the minds and assist the development of students of NPD.