Preamble:
This course is intended to provide specific knowledge and skills necessary for the establishment of a food or bioprocessing based entrepreneurship. Generally, the basic reason for failure of entrepreneurial ventures is inadequate knowledge and/or skills on either the technology side or the management side. Essential concept and tools associated with the new product/process development would be discussed in the course to make the participants confident in taking up entrepreneurship activity or in facilitating food/bio enterprises, particularly, in rural settings. The course has no prerequisite. The specific learning objectives of course are;

• Knowledge and skills about development of new food and bio products and their processing technology.
• Skills in research on aspects of quality and commercial viability of innovative food/bio- products and processes.
• Techno-commercial foundation for would-be entrepreneurs.

Syllabus:
Classification of processed foods and bio-products and overview of both the industries; Concept of new product in food processing and bio-processing industries: innovation and incentives of new product development (NPD), four phases of NPD in industry; Strategic element of NPD: market survey and market data analysis, idea screening, product specification, product planning, safety and regulatory concerns; product design and process development: process specifications, packaging system development, product testing strategies including strategies for self-life analysis, process optimization, scale-up, quality management system and statistical quality control, labeling requirement; Product commercialization: marketing strategy including positioning and pricing of the product, test marketing, supply chain design, financial performance indicators; Product launch and evaluation: launching strategies, evaluation of the lunched product, financial analysis; Case studies of process development in Industries.

Text books:
1. R. Earle, A. Anderson, Food product development: Maximizing success. CRC Press, 2001.
2. J.A. Wesselingh, K. Soren, V.E. Martin, Design & development of biological, chemical, food and pharmaceutical products. John Wiley & Sons, 2007.
3. E.B. Magrab, S.K. Gupta, F. P. McCluskey, and P. Sandborn. Integrated product and process design and development: the product realization process. CRC Press, 2009.
Reference books:
1. G.W. Fuller, New food product development: from concept to marketplace. CRC Press, 2016.
2. M. Sorli, S. Dragan, Innovating in Product/Process Development: Gaining Pace in New Product Development. Springer Science & Business Media, 2009.