This course provides a series of lecture and laboratory classes that cover the basic theoretical and practical concepts associated with the design and development of new food products and processes. The product development process: the need for new products, types of new products, the development team, idea generation, steps in the product development process; the role and specific tasks of market research, market research techniques, target markets, limitations of market research. Roles of advertising and supermarkets in new product success; product lifecycles, reasons for new product failure and preventative strategies. Ingredient and additive behaviour and contributions in foods: properties of the major food components in relation to food 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.