Lead Instructors:
Zannatul Ferdoush (Senior Lecturer, Department of Nutrition and Food Engineering, DIU)
Juwel Rana (Assistant Professor, Department of Nutrition and Food Engineering, DIU)
Dr. Nizam Uddin (Associate Professor and Head, Department of Nutrition and Food Engineering, DIU)
Guest Instructor:
Zoheb Hasan Fahad (Scientific Officer, Bangladesh Agricultural Research Institute)
⏱ Duration: 3 Days (21 hours total, 7 hours per day) | Blended (Online + In-Person Practical Workshop)
Course Description
This course bridges the gap between food innovation, research, and academic publishing by teaching learners how to convert practical food product development into structured research articles.
Evidence of Demand
The food sector has experienced rapid expansion driven by consumer demand for safe, nutritious, sustainable, and innovative food products. At the same time, research institutions emphasize applied research outputs, yet a significant gap exists: many students and industry professionals lack the skills to convert practical product work into structured research articles suitable for publication.
Purpose and Objectives
The purpose of this course is to equip learners with the ability to convert product development processes into structured research frameworks. Objectives include:
Understand the relationship between food product development and research publication.
Apply appropriate research methodologies in food product development studies.
Analyze and interpret data from food product testing and evaluation.
Convert product development processes into structured research frameworks.
Develop well-organized research articles based on product innovation projects.
Apply academic writing standards, including referencing and journal formatting.
Course Content & Class Plan (Modules)
Tentative Syllabus:
Module 1: Introduction to Food Product Development and Research
Module 2: Research Methodology for Product-Based Studies
Module 3: Chemical and Quality Analysis of Innovative Food Products
Module 4: Sensory Evaluation of Food Products
Module 5: Data Analysis and Interpretation
Module 6: Academic Writing and Publication
Module 7: Capstone Project
Practical & Field Work
Practical Project: Hands-on development of food products (accounts for 30% of the final grade).
Laboratory Work: Utilizing chemical analysis facilities for proximate analysis (moisture, ash, protein, fat, fiber) and engaging in sensory testing methods like hedonic scaling and ranking.
Capstone Project: The development of a food product-based research paper integrating proximate analysis, sensory evaluation, and demand evidence, culminating in manuscript preparation and presentation.
Learning Outcomes
Upon completion, students will be able to:
Explain the relationship between food product development and academic research publication.
Conduct proximate analysis (moisture, ash, protein, fat, fiber, carbohydrate) for innovative food products.
Perform sensory evaluation using appropriate methods.
Design research studies based on food product development processes.
Collect and analyze data from chemical, sensory, and consumer-based studies using appropriate techniques.
Interpret and integrate experimental results into coherent research findings.
Develop a structured research article based on food product innovation.
Apply academic writing and referencing skills for publication.
Prepare and present a complete product-based research manuscript.
Target Audience
Undergraduate students in Food Science and Technology, Nutrition, Engineering, Biotechnology, Innovation & Entrepreneurship and related fields.
Postgraduate students (MSc) working on food product development or applied research projects.
Diploma in Food Technology students.
Entry Requirements
Minimum Age: 18 years and above.
Qualifications: Enrollment in or completion of a Bachelor's degree in Food Science and Technology, Nutrition, Biotechnology, Agriculture, Chemistry, or related fields.
Career Pathways
This course supports career advancement into roles such as:
Food Product Development Scientist
Research and Development (R&D) Officer
Quality Assurance / Quality Control Specialist
Food Laboratory Analyst
Tools & Resources
Laboratory Facilities: Well-equipped Food Science Laboratory for product development and analysis, basic food processing equipment, chemical analysis facilities, glassware, and safety equipment.
ICT and Software Resources: Computers or laptops with internet access and statistical software (e.g., SPSS, Excel) for data analysis.
Academic Resources: Textbooks and reference materials in Food Science, Food Chemistry, and Product Development.
Assessment Criteria
Daily Quizzes & Assignments: 40%
Practical Project (Development of Products): 30%
Final Exam (Comprehensive analytical test covering all modules): 30%
Standard Course Fee
Base Fee: BDT 1500
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