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Lab
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Operations
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Assignments
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1
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Introduction
- An overview.
Organization and Assignment of Teams: Assignment of
roles Discussion of food categories Ideation; Development of 10
ideas for screening
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Select
a category.Each
team is requested to go
a super market and find new products in your category. Develop a list of 10 possible
products for development
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2
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Ideation
– Reduction of 10 ideas to 3. Selection of 3 ideas for final
concept development;
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Idea
Map, Gap analysis, product screening; product attractiveness
score card
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3
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Computer
training for concept evaluation by Conjoint Analysis; Consumer test
of concept by computer- Conjoint Analysis
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Conduct Conjoint Analysis
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4
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Evaluation
of computer results; selection of product; Determination of product
attributes
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Define product attributes; Start development of Protocept
Development;
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5
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Preliminary
project plans; Report orally on progress to date
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Develop Concept Board; Define
ingredient needs and contact suppliers for ingredients
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6
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Evaluate
concept test results and select a product. Draft and present product
development objectives as a part of a project authorization request;
formulation requirements; Select ingredients
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Set-up
mile stones for project;
Develop a Gant Chart or project time table with milestones
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7
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Develop
a protocol for lab testing of prototype screening experiment;
determine process flow chart; become familiar with equipment needs
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Start
laboratory development of prototype
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8
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Develop
experimental design approach. Develop quality(including
micro) requirements; determine methods for assessment of attributes
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Submit outline of experimental design for laboratory work
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9
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Make
and evaluate product in lab. Report orally on progress
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Progress
Report #1 Due
Determine pilot plant requirements
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10
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Product
development in lab; Set up ChemCad optimization protocol;
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Schedule
time for pilot plant work
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11
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Determine
critical control points and how to assess.; develop nutritional
label; consider package design; look at scale up requirements; Begin
pilot plant operations
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12
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Evaluation
product and determine how to optimize - use appropriate experimental
design
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13
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Continue
production and evaluation of product; Set up for microbiological
testing and quality testing. Report orally on progress
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Organize
for Sensory testing
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14
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Process
prototype product and evaluate
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Progress
Report Number 2 due
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15
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Present
process prototype to small trained panel of consumers for
evaluation; should be complete with label design and graphic
description of package
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Finalize
HCCP plan
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16
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Evaluate
composition and characteristics of prototype product.
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Finalize package design
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17
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Produce
final product
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18
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Product
final product and initiate testing;
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19
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Test
safety of product and characterize attributes - see if targets have
been met
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20
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Final
consumer testing and statistical evaluation of results.
Oral
Reports; Overall discussion
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FINAL
REPORTS DUE
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