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EIT Food New Product Development Training “NPD Skills” is a unique series of courses, prepared by 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!

Within the ON-SITE SPRING EDITION of the New Product Development Training “NPD Skills”, there are 2 (in-person) courses to choose from. You can enrol in one or both courses:

• Sensory evaluation and its role in food product design – 20.05.2024 (9:00 a.m. – 4:30 p.m.)

• Functional food: theory and practice – 21.03.2024 (9:00 a.m. – 3:30 p.m)

You can choose which course(s) you would like to attend by indicating your preferences in the application form.

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

Programme structure

The innovative formula of the Training enables participants to choose which of the thematic courses they wish to attend to gain new knowledge in a specific area of new product development in the food market, as well as develop their unique competencies.

During the on-site spring edition of the Training, participants can attend the following courses:

– Sensory evaluation and its role in food product design
– Functional food: theory and practice

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

Dear Applicant! Before you decide which courses suit you best, please read their descriptions and learn about the competencies you’ll be able to develop thanks to attending (learning.eitfood.eu/courses/new-product-development-training-npd-skills-on-site-spring-edition):

– Sensory evaluation and its role in food product design
The Sensory Evaluation course is designed to learn the crucial role of sensory analyses 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 course will provide you with valuable insights and practical skills.

Competences to be developed (at practice level):
- Critical Thinking (Underpinning capabilities)
- Food Systems (Technical capabilities)

– Functional food: theory and practice
The Functional Food course 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, participants will have the skills and knowledge needed to design and develop functional food products.

Competences to be developed (at practice level):
- Leadership (Underpinning capabilities)
- Food Systems (Technical capabilities)

Your adventure begins with applying for the first chosen course…and if you like exploring, choose as many courses as you want!

The entire programme of this New Product Development Training “NPD Skills” 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 courses, project tasks, sensory evaluations, video case studies, live food processing sessions, innovative teaching materials, and case study analysis.

It is recommended to arrive in Warsaw the day before the course (on the 19th/20th of May), or in the morning on the day of the training (on the 20th/21st of May).

Important – before the course starts, there will still be registration (at least half an hour before the beginning of the course).

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