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New Product Development training - “NPD Skills”

Tuition fee FREE
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EIT Food New Product Development training is a unique series of workshops, prepared by 7 highly skilled international Partners from different institutions and countries, offering participants the opportunity to gain a holistic insight into new product development in food market!

Experts from universities, research institutions and industry have made every effort to ensure that participants gain a new perspective on the specific problems discussed and, by acquiring new tools, techniques and practices, gain the ability to develop innovative ideas and then turn them into action! The guiding principle of the workshop is therefore learning through experience!

So if you want to become an expert in new product development, don’t hesitate – just apply, because this workshop is for you!

Programme structure

The innovative formula of the training enables participants to choose which of the thematic workshops they wish to attend in order to gain new knowledge in a specific area of new product development in the food market, as well as develop their unique competences.
In the summer edition of the training, participants can attend the following workshops/courses:

  • Functional food: theory and practice
  • Project management in new product development
  • Consumer-centric approach in New Product Development
  • Sensory evaluation and its role in food product design

Each course offers a wide range of up-to-date knowledge which, combined with practical examples and a series of exercises, is guaranteed to enhance participants’ skills!

Dear Applicant! Before you decide which courses suit you best, please read their descriptions and learn about the competences you’ll be able to develop thanks to attending (learning.eitfood.eu/):

  • Functional food: theory and practice
    - The Functional Food training is a chance to discover the principles of functional food design and learn how to implement innovation to create products with health-promoting values. Participants will gain knowledge of the legal framework for nutrition and health claims and learn how to use them effectively to communicate to consumers. By the end of the course, you will have the skills and knowledge needed to design and develop functional food products.
    - Competences to be developed: Leadership (at practice level)
  • Project management
    - The Project Management training learners will gain knowledge and tools necessary to effectively plan, execute, and monitor NPD projects. During the course, participants will learn how to identify the critical information needed to plan an NPD project in the food industry. They will also be introduced to a variety of project management tools and techniques that can be applied to the NPD process. By the end of the workshop, participants will gain valuable skills in project management and NPD processes specific to the food industry and be able to handle the challenges and complexities of NPD projects in order to effectively deliver successful outcomes.
    - Competences to be developed: Entrepreneurship (at explore/ practice level)
  • Consumer-centric approach in New Product Development
    - The Consumer-centric approach in New Product Development training is focused around two main concepts: design thinking and building concepts based on the persona approach. During the training, participants will learn how to use these two concepts to create innovative products that meet the needs and preferences of their target consumers. They will learn how to conduct market research, develop personas, ideate potential solutions, prototype and test their products. By the end of the training, participants will have a deep understanding of the consumer-centric approach in product development and be ready to use the tools and knowledge necessary to develop successful products in the food industry.
    - Competences to be developed: Problem solving (at practice level)
  • Sensory evaluation and its role in food product design
    - The Sensory Evaluation training is designed to learn how sensory evaluation plays a crucial role in designing and reformulating food products to meet the needs of consumers. By the end of this course participants will have a solid understanding of the role of sensory analysis in food product development and have skills to successfully design and reformulate food products using sensory evaluation techniques. Whether you are a food scientist, product developer, or simply interested in understanding the science behind food product design, this workshop will provide you with valuable insights and practical skills.
    - Competences to be developed: Critical thinking (at practice level)

Your adventure begins with applying for the first chosen course…and if you like exploring, choose as many workshops as you want!
The entire programme of this New Product Development training is jointly prepared and delivered by experts from academia, industry and research institutions, namely: University of Warsaw, Technion – Israel Institute of Technology, Aarhus University, PepsiCo International, Elea, Campden BRI Hungary Ltd., CSIC- Consejo Superior de Investigaciones Científicas, and EIT Food CLC North-East.

The whole training is based on an innovative approach to teaching and learning and will involve interactive workshops, project tasks, sensory evaluations, video case studies, live food processing sessions, innovative teaching materials and case study analysis.

The arrival to Warsaw for the in-person workshops, which will take place on 29.06.2023 & 30.06.2023 (for participants attending Consumer-centric approach in New Product Development & Sensory evaluation and its role in food product design).

Preferred time of arrival in Warsaw: the day before the workshop / early morning on the day of the workshop.

The workshops in the summer edition of the New Product Development training will be held on the following dates:

  • 05.06. & 06.06.2023 (Functional food: theory and practice)
  • 14.06. & 21.06.2023 (Project management in new product development)
  • 29.06.2023 (Consumer-centric approach in New Product Development)
  • 30.06.2023 (Sensory evaluation and its role in food product design)

Participants choose which workshops they would like to attend by indicating their preferences in the application form.

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Not available for applying at the moment
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