NEW PRODUCT DEVELOPMENT
SPRING EDITION 2024 ON-SITE
IN WARSAW
Apply for:
Sensory evaluation and its role in food product design
Functional food: theory and practice
scheduled for May 2024 in Warsaw!
ABOUT SPRING COURSES ON-SITE
Are you eager to level your expertise in New Product Development within the food industry? By joining us, you’ll dive deep into creating innovative food products and gaining invaluable skills! Enroll now and become a pro in new product development tailored specifically for the food sector!
These on-site courses are designed to cater to food professionals from RIS countries who are keen on refining their skills in targeted areas. The Spring Edition of the NPD Skills Training comprises two courses, each with two mandatory sessions. You’re welcome to apply for one or both courses, depending on your preferences!
Don’t miss this fantastic opportunity to enhance your competencies and collaborate in person with other food professionals!
Here's what you can expect from the Spring Edition of the NPD Skills Training in Warsaw:
Sensory evaluation and its role in food product design
20.05.2024
Functional food: theory and practice
21.05.2024
WHAT YOU’LL LEARN
Explore competencies aligned with our Competency Framework:
Sensory evaluation and its role in food product design
Competency Focus: Food Systems & Critical Thinking
Level: Practice
Functional food: theory and practice
Competency Focus: Food Systems & Leadership
Level: Practice
SCHEDULE AND STRUCTURE
You can enroll in one or two courses!
Sensory evaluation and its role in food product design
» May 20, 2024 (9:00 a.m. - 04:30 p.m.)
» On-site in Warsaw
Functional food: theory and practice
» May 21, 2024 (9:00 a.m. - 3:30 p.m.)
» On-site in Warsaw
The NPD Skills courses offer a remarkable opportunity for networking, teamwork, and gaining deeper insight into the environment of professionals working in the food industry. Bringing together food experts from diverse backgrounds and nations, these on-site courses in Warsaw provide a unique platform for training. The primary goal is to cultivate the development of pioneering product concepts within the food industry in RIS countries.
Designed to equip participants with the necessary tools, techniques, and best practices to support the NPD process, the course curriculum is meticulously crafted. It facilitates experiential learning, encouraging participants to engage actively in the learning process.
The Spring Edition online training offers the following courses:
Sensory evaluation and its role in food product design
By the end of the course learners will be able to:
- Skilfully use sensory analysis methods to collect data, analyse and interpret them, to provide sustainable solutions in the form of high-quality products responding to consumer needs.
- Understand the role of sensory analysis in food product development and demonstrate differences between analytical and affective tests used for sensory evaluation purposes.
- Use sensory analysis to successfully design and/or reformulation of food products.
Functional food: theory and practice
By the end of the course learners will be able to:
- Implement innovation principles of functional food design, with special attention to health-promoting values.
- Use nutrition and health claims in the development of functional products to create competitive advantages in the market and address consumer needs, thereby supporting the implementation of the functional food trend.
Limited spots available!
Secure your place today and earn a Proof of Successful Completion!
Are you ready to take your NPD skills to the next level?
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