Formulation of Food: from Consumer Expectations to Prototype

Objectives

  • Nowadays, the lifetime of a food product is becoming shorter and shorter. The consumers need choice and novelty. Your competitor develops the same products as you: it decreases your profits. You need to formulate new products:
  • To develop a range of products (different flavors, color, nutritional specialties…).
  • To adapt the production to environmental strains such as regulations, process or raw material  changes.
  • To create a non existing product (ground-breaking innovation): a new service or a new food  product.
  • The program is centered around a project of product development. The competency developed by students are: project management, in respect of the PDS (product design specification). The PDS is
    based on:
    - a short analysis of consumer expectations (better price/value ratio, a new value or service, for food or cosmetic products),
    - a scientific state of art to predict the chemical reactions occurring during process, the physical
    processes.
  • The Formulation project fits the target texture and appearances or flavor, and produces a lab prototpye in order to do sensory analyses.

From idea to product in six steps (Déroulement pédagogique)

From idea to product in six steps (240h):

  1. The go-to-live of the project: preparation of the plan and timing of the project.
  2. Chemical studies. Analysis of existing formulation. Analysis of the composition of the products or ingredients of each project.
  3. The benchmarking and customer profitability analysis: a second oral presentation is done one month after the first one and a written report is given.
  4. Professional conferences: presentation of ingredients by R&D experts of food companies.
  5. Preparation of the operational phase: technical and scientific deadlock to be broken and kick-off.
  6. Final project : a fly simulator for the future food developer (150h) to obtain a prototype that can be evaluated by sensory analysis.

Teaching language: mainly English ; some professional conferences could be given in French. Sensory experiments and marketing aspects will be necessarily in French & English. A minimum of B1 level in English is recommended. 

 

 

Type of jobs - positions

The specialized end-course corresponds to M.Sc. level. Positions can be found either in 

the food industry or in the cosmetic industry: 

• Research & Development (formulation, 

ingredients sourcing, reverse formulation…), 

• Product management, 

• Marketing, project management. 

Most this specialized end-course

- Only specialized end-course in France proposed in English language
- Participation in the national competition Ecotrophelia
- The projects are given by industrial partners

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