The student should acquire basic knowledge about: procedures and procedures that need to be implemented during the development of new food products; environmental factors that can have a significant impact on success/failure during the development and commercialization of a new product; important indicators of the quality of food products, advantages brought by the development and introduction of new products, and possible risks; to become familiar with a special category of new products, labeled as novel foods, and new ingredients that can be used to make new products.

Training students for the development of new food products, comparing the quality of their own products with competing products on the market and creative work on improving the quality of their own products.

1. Classification of new products and their characteristics. 2. Product life and the need for new product development. 3. Phases in the development of new food products (gathering ideas, defining the physico-chemical and sensory properties of the product, creating a model sample, sensory analysis of product quality and applicability, creating a recipe, defining the manufacturing procedures and the most important stages of the technological process, technological line,... , choice of packaging, preparation of the declaration in accordance with the applicable regulations, production and placement of the product). 4. Important indicators of the quality of food products. 5. Factors affecting the quality of the new product. 6. Procedures and activities necessary for placing a new product on the market. 7. Application of sensory methods of analysis in examining the status of a new product on the market. 8. Novel foods as a special category of new food products, advantages and risks of their introduction, EU regulations on novel foods. 9. Legal regulations on food quality and safety, declaration and labeling of packaged food. 10. Development of specifications for new food products, using knowledge in the field of food technology and appropriate legal regulations on food.

1. Grujić Slavica, Grujić Radoslav, 2011. New food products development. University of East Sarajevo, Faculty of Technology Zvornik, Zvornik (BiH).ISBN: 978-99955-625-9-5.

2. Backley H.J., Foley M.M., Topp J.E., Huang C.J. and Prinyawiwatkul W. (Ed.). 2007. Accelerating New Food Product Design and Development. Blackwell Publishing and the Institute of Food Tech. IFT Press

   (Original)

3. Fuller W.G., 2005. 2nd Edition. New Food Product Development. From Concept to Marketplace. CRC Press, Printed in USA.

   (Original)

4. Carpenter P.R., Lyon H.D. and Hasdell A.T., 2000. 2nd Edition. Guidelines for Sensory Analysis in Food Product Development and Quality Control, An Aspen Publication, Printed in USA.

   (Original)

5. Earle M., Earle R. and Anderson A. 2001. Food Product Development, Woodhead Publishing Limited, Printed in England.

   (Original)

A seminar paper in which the student works independently on a selected topic, written tests and a final exam.

Lectures, consultations and seminar work.