New Product Development Training “NPD Skills” - ON-SITE SPRING EDITION

Apply for Sensory evaluation and its role in food product design & Functional food: theory and practice courses, taking place in Warsaw, in May 2024.

Level: Professionals from RIS countries

Applications: Applications open on April 1st

Location: Faculty of Management, University of Warsaw

Price: Participation in courses is free of charge; participants are responsible for covering transportation and accommodation costs

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Overview: New Product Development Training “NPD Skills” - ON-SITE SPRING EDITION

About
Benefits and impact on Participants
What you'll learn
Structure and Modules

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About : Do you work in the food industry?

Do you want to improve your skills in New Product Development? By participating, you'll acquire expertise in the creation of innovative products within the food market! Join the training and become an expert in the development of new products in the food market!

The NPD Skills courses present an outstanding chance for networking, collaboration, and gaining a deeper understanding of the professional landscape within the food industry. By uniting food specialists from various backgrounds and countries, these in-person courses held in Warsaw create a distinct training environment. The main objective is to foster the creation of innovative product ideas within the food industry in RIS countries.

Tailored to provide participants with essential tools, methods, and top practices to aid the NPD process, the course content is carefully designed. It promotes hands-on learning, urging participants to actively participate in the educational journey.

The ON-SITE Spring Edition of the NPD Skills Training consists of two online courses. You can apply for one or both courses; the choice is yours! Here's what awaits you in the ON-SITE Spring Edition of the NPD Skills Training:

Sensory evaluation and its role in food product design (May 20th 2024)
Functional food: theory and practice (May 21st 2024)

The ideal applicant should:

Be a food professional employed in companies, academia, or research institutes
Have an entrepreneurial approach to problem-solving and a willingness to share their knowledge with other participants of the New Product Development training
Have relevant knowledge and experience in the food sector (please check each workshop on the Competency Framework to make sure it fits your needs and experience well
Have working knowledge of the English language (the course will be held in English)
Be a citizen of one of the RIS countries, including:
- EU Member States: Bulgaria, Croatia, Cyprus, Czech Republic, Estonia, Greece, Hungary, Italy, Latvia, Lithuania, Malta, Poland, Portugal, Romania, Slovakia, Slovenia, Spain.
- Horizon Europe Associated Countries: Montenegro, Republic of North Macedonia, Serbia, Turkey, Ukraine.
- Outermost Regions: Guadeloupe, French Guiana, Réunion, Martinique, Mayotte and Saint-Martin (France), the Azores and Madeira (Portugal), and the Canary Islands (Spain).

Find more about the EIT RIS Countries here.

Benefits and impact on Participants : Boost your career and get a Proof of Successful Completion!

Learn: Discover the intricacies and principles of functional food and sensory evaluation in food product creation with the help of an industry expert!

Practice: Apply professional sensory analysis tools & techniques as well as nutrition and health claims to implement innovation and develop skills to design products with health-promoting values and respond to new consumer needs and trends!

Innovate: Network and connect with directors, managers, researchers, scientists, and other experts working in the agri-food industry to share your experiences and create innovative solutions!

Gain new knowledge on NPD in the food industry, apply it in practice and make a difference!

What you'll learn : You will learn the following competencies

Food systems

Analyse the food system using a range of systems approaches to appraise current and future sustainability challenges.

Implement innovative responses to address sustainability challenges in the food system.

Critical thinking

Collect, analyse, interpret and report information to develop sustainable solutions to current and future challenges.

Appraise unintended consequences of any course of action to devise ethical goals.

Leadership

Appraise different strategies to deliver a food system innovation.

Demonstrate leadership towards the implementation of a food system innovation.

Learn more about our competency framework

Structure and Modules : You can enrol in one or two courses

Do you want to improve your expertise in New Product Development within the food industry? By joining us, you'll have the chance to explore the creation of innovative food products and gain invaluable skills! Enroll today and become adept in new product development tailored specifically for the food sector!

These on-site courses are tailored to suit the needs of food professionals from RIS countries eager to refine their skills in specific areas. You're encouraged to apply for either one or both courses, depending on your preferences!

Don't let this great opportunity slip by—enhance your abilities and connect face-to-face with other food professionals!

Sensory evaluation and its role in food product design
Competency Focus: Food Systems & Critical Thinking Level: Practice

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
Competency focus: Food Systems & Leadership, Level: 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.

Course Structure - 2 on-site courses

Sensory evaluation and its role in food product design