Consumer, commercial and national needs for new products, types of new products, the steps in the product development process; development team, idea generation; market research: its role, specific tasks, techniques, and limitations; roles of advertising and supermarkets in new product success; product lifecycles, reasons for new product failure and preventative strategies; ingredient and additive properties and contributions to foods, effects of processing on their properties and functionality; optimisation of quality and acceptability of foods by manipulation of formulations; packaging and processing for food acceptability; sensory properties, storage stability and nutritional properties of foods; impact of new technology; sensory analysis: basic sensory analysis techniques, expert vs consumer panels, interpretation and implementation of sensory testing data, sensory rankings from different target markets.