How to Innovate with Food Products
How to Innovate with Food Products
Seminar

How to Innovate with Food Products

$25.00
All modules delivered online
Desktop ✓ | Tablet ✓ | Mobile ✓
Study in your own time
Certificate for completion (digital download)

While majority big food brands and retailers are competing on price, the premium food marketplace in the US is growing at 4 times the average category growth rate and it was valued at $70 billion in 2016 (source Hartman group research). Premium food marketplaces are innovative food and beverage experiences built on uncommon food attributes both symbolic and sensory.

During this session, Dr. Tamara Allaf an innovator of a disruptive swell drying technology will take us through the process of product innovation. As an example, she will take us through a case study where a client has requested them to change the properties of the onion which was used as a key ingredient for several of their product line. On these lines she will take us through several case studies that will help us understand:

1) The collaborative approach to food product innovation that is needed for launching a product successfully 
2) Understanding the principles of product formulation and approach to developing sustainable products 
3) The role of creative processing technologies in the development and launch of tasty and sustainable products.

Program Title How to Innovate with Food Products
Course Type Seminar

While majority big food brands and retailers are competing on price, the premium food marketplace in the US is growing at 4 times the average category growth rate and it was valued at $70 billion in 2016 (source Hartman group research). Premium food marketplaces are innovative food and beverage experiences built on uncommon food attributes both symbolic and sensory.

During this session, Dr. Tamara Allaf an innovator of a disruptive swell drying technology will take us through the process of product innovation. As an example, she will take us through a case study where a client has requested them to change the properties of the onion which was used as a key ingredient for several of their product line. On these lines she will take us through several case studies that will help us understand:

1) The collaborative approach to food product innovation that is needed for launching a product successfully 
2) Understanding the principles of product formulation and approach to developing sustainable products 
3) The role of creative processing technologies in the development and launch of tasty and sustainable products.

MODULAR VIDEOS
  • Introduction to the Session (01:56)
  • How to Innovate? (05:28)
  • Challenges in Collaboration between Research & Business (05:56)
  • How to Collaborate? (13:31)
  • Industry Meets Science (06:59)
  • Key Points Of The Session (06:32)
  • Summary Of The Session (03:57)
DISCUSSION ELEMENTS
  • Food Allergens (03:57)
  • Impact of DIC on Nutrition (04:10)
  • Relevance of DIC for Cereal Processing (04:02)
  • Using DIC with ripe & high sugar products (05:57)
  • The Business Case of DIC (08:07)

The learner will be able to understand different technologies & processes for product innovation through real life case studies.

Learners who would benefit most include:

  1. Professionals working within the food and agribusiness industry
  2. Graduating students ready to face the real world
  3. Students preparing for their internship interviews
  4. Entrepreneurs looking to build an innovative Food business

Modular multi-media video bits explaining different concepts which the learner can self-pace.

Module creator: Tamara Allaf & Shanmukh Sagar