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Food Product Development

This document outlines the objectives, deliverables, and process for a product and process development course, which aims to teach students teamwork and problem solving skills through developing new food products in cooperation with industry partners. Key aspects of the course include developing business and scale up plans, creating product prototypes, conducting sensory and market testing, and presenting findings. The document provides guidance on conducting market research, developing prototypes, testing, and creating final reports.

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fitsnj
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908 views

Food Product Development

This document outlines the objectives, deliverables, and process for a product and process development course, which aims to teach students teamwork and problem solving skills through developing new food products in cooperation with industry partners. Key aspects of the course include developing business and scale up plans, creating product prototypes, conducting sensory and market testing, and presenting findings. The document provides guidance on conducting market research, developing prototypes, testing, and creating final reports.

Uploaded by

fitsnj
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Product and Process

Development

Rutgers University Center


for Advanced Food
Technology
Course Objectives
Identify the process used in the development of
new food products for the marketplace
Develop teamwork skills needed by today’s
professionals
Gail real-life problem solving experiences
working with an industry partner
Learn how to research and evaluate information
and data
Develop skills to report, communicate and
present findings to others
Course Deliverables

Team Business Plan – Develop and


present
Individual Prototype Development
Team Scale up plan and presentation
Individual Product Development Final
Report
Teams Cooperate with
Industry Partners

 The cooperation of the industrial partners is on a


voluntary basis
 Teams learn as much as possible from public sources
such as websites prior to meeting with the company
representatives
 Initial questions can be found in internet sources or
publications about business plans
 Stress interpersonal skills and tact.
 The company assumes an advisory capacity, does not
provide all the answers for the students
 Preparation for meetings is vital
BASICS OF PRODUCT
DEVELOPMENT
 Idea Stage: The idea stage involves "cloud nine" dreaming and
making every effort to determine what product the consumer will
purchase and continue to purchase.
 Competitive Research, Market Analysis
 Product Definition: This stage involves creation of the new product’s
parameters and exploring regulatory issues.
 Prototype Development/Sensory Evaluation/Package design
 Scale up, Marketing Plan
Start with a Business Plan
Establish feasibility of sales, prototype and process
development by research:
Market Analysis- What size is the potential
market?
Demographics – Who is the customer, how do
you reach them?
Competitive Analysis – Who are the competitors,
what share of market do they own?
Competitive Advantage – How will this product
succeed, distinguish itself in the marketplace?
Product Definition &
Analysis

Customer Requirements
Product Definition- Ideation
Prototype formulas- science based
Preliminary package and product
definitions
Students to obtain ingredients by
contacting companies and arranging to
receive samples
Prototype Testing

Pilot Plant Test Run and testing for


formula latitude and process sensitivity
Identification of process parameters and
definition
Consumer Taste Panels
Nutritional Analysis
Team Scale Up Plan

Processing Parameters
Equipment needed
Raw Materials Specifications
Cost of production to include ingredients
and manufacturing
Work Force Requirements
Distribution
Individual Final Report

Key points from business plan


Final prototype formulation and process
Packaging prototype, nutritional analysis
Marketing plan based on analysis
Financial results
Food Technology
Food Engineering
Outcome Based Education

Clarity of Focus about Outcomes


Designing Backwards
Consistent, high expectations of success
Expanded opportunity
Goes beyond traditional techniques in that it
demands that students demonstrate creativity,
ability to analyze and synthesize information,
ability to plan and organize tasks
Links

http://members.ift.org/IFT/Education/TeacherR
esources/
http://members.ift.org/NR/rdonlyres/D703897B-
3821-45D3-BED8-CCC50F00A6FF/0/fc2ctchg.pdf
To learn about how chocolate is made go to:
http://www.hersheys.com/discover/chocolate.asp
Experimenting with Molded
Chocolate

Assign Groups different temperatures for various


chocolates semi-sweet, dark, and milk chocolate.
 Group 1 –Heating to 115F-120 F will give off flavors and
coarse texture
 Group 2 – Heating to 85-87 F will form the best
tempered chocolate (beta crystal formation) with
smooth texture
 Group 3 – Heating to 75-80 F will melt chocolate but not
form beta crystals with a lighter color
 Above 125 F is burning. Do not burn the chocolate!
Procedures
 Lower temperatures may require to first heat the beaker
then remove beaker from heat then place beaker in hot
water again to remain at that temperature.
 This can be done with beaker tongs or an oven mitt and
a place to put the beaker.
 Once the chocolates are melted, they can be poured
into molds and allowed to cool. Observations can be
made when the chocolate is melted, a spoonful can be
spread on a plate to observe color, shiny surface,
texture, taste, smell, etc.
Evaluation

Characteristics when
Color

melted at various
temperatures.
Surface

Different chocolates Texture

have different profiles


Taste

Smell

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