Students will give attention to the four major components of food product development:

·         Development and evaluation of a food product concept

·         Development of a prototype food product, including development of a  HACCP plan, labeling, packaging and evaluation of  product  attributed, safety and shelf-life.

• Market evaluation of the prototype product  

1. Be able to identify the processes and stages required to bring a new food product from conception to commercialization.
2. Have produced in the laboratory a prototype of a new product that has a high probability that it could be produced commercially.
3. Be aware of the dynamics of working on a product development team.
4. Understand how to write a product formula and finished product specifications.
5. Know what technical and scientific data must be available before a product can be manufactured.  

Week                     

1         Lec:  Introduction and overview. Organization and assignment of team.   Definition of roles.  Product. Concepts; how to proceed; factors to consider; concept methodology; consumer testing;               Product attributes - what they are and their significance

Lab:  Ideation and development of 10 ideas   for screening; market research and selection of 3 products for concept testing. Computer testing of comcepts

2      Lec: Concept testing approaches; sampling methods; role or sensory evaluation; Preparation of concept testing documentation.

       Lab:  Determination of product attributes for 3 products; Project      
       Management;  Get results from testing of product concept;test panel and 
        complete results

3.      Lec: Requirements for product development authorization.  Development
       of product specifications.

Lab: Draft and present product development  objectives as a part of a project authorization request;  formulation requirements;  Develop a protocol for lab testing of prototype screening  experiment. Determine process flow chart, become familiar with equipment needs.

     4.   Lec: Prototype development; role of ingredients and processing in defining 
            attributes; scale up.

       Lab:  Start development of a prototype product .  Discuss formulation and
       what  additives  might be useful and arrange to obtain those not available. 
       Continue to learn how to  use production equipment. Progress report due. 

        5.  Lec:  Process flow sheet development; factors to consider in process
             development; process  optimization; HACCP, PARS.

             Lab:  Determine critical control points and how to assess them; develop
             nutritional label; consider  packaging requirements; look at scale-up
             requirements; begin expermimental development of prototype. Evaluation of
             product and determination of approach for optimization.

         6.  Lec. Factors to consider beyond formulation and processing - shelf life
              requirements; product performance testing; market positioning

              Lab:  Continue production and evaluation of product. Process prototype
              product and evaluate

       7.    Lec:  Integration of R&D; specifications; manufacturing and
              marketing developing test market strategies; how to run a plant trial.
              progress Report due.

              Lab:  Present product prototype to small trained panel of consumers for
              evaluation - complete with label and package design.  Evaluate composition
              and characteristics of prototype product

        8.   Lec:  Shelf-life requirements and factors affecting shelf-life and product
              attributes; methods of assessment

              Lab:  Produce final product and evaluate  

       9.    Lec:  Product Roll-out;  Road-locks to successful product development

              Lab:  Test safety of product and characterize attributes.  Final consumer
              testing and evaluation of results

     10.   Lec: Review

              Lab: Continuation of consumer testing and final report preparation.   Oral
              Presentations and  overall discussion of results. Final reports due.  

Baker, R. C. 1988.  Fundamentals of New Food Product Development  

Lewis, R. J. 1989. Food Additives Handbook.  Van Nostrand Reinhold  

Lyon, D. H. 1992. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Chapman and Hall Modified starches properties and uses.  CRC Press  Press, Inc.  San Diego

Team Learning:  

Because of limited resources, it is necessary for student to work in groups (not more than 3-4 per group). For the group to be successful , it is essential that each student contributes to the overall effort of the group.  It is suggested that the group divide the responsibilities for each project.  

Participation and Peer Review:  

Participation means:

       ·         attending all classes and being on time  
·         being an equal partner in the activities of the group  
·         entering into discussion during  lectures and recitations  

Three times during the quarter, a questionnaire will be distributed to give each student an opportunity to provide feedback on their own participation and others in the group. It is expected that the group will resolve any conflicts that may arise from failure of one of the group to participate.   In those rare cases where resolution within the group is not possible, the group may undertake a “divorce” procedure.  In such cases the Instructor will meet with the entire group to resolve the problem.  

Oral Presentation:  

 Each member of the R&D team will participate in the oral presentation of the product development project.  The total  oral presentation for a team should be not more than 45 minutes with 15 minutes for discussion The presentation will be evaluated on the basis of the following:    

Reports:  

Three reports will be prepared during the quarter:
    ·         Concept Development and Evaluation  
    ·         Prototype Development and Evaluation
    ·         Final Report.  

The final report will include the two previous reports, plus a report on the development of evaluation of the final pilot plant product. The requirements and grading criteria for each report will be distributed to the students in advance.  

Grading:

Food product development in the real world is a team process where the team is rewarded for success andfrequently fired for failure. In this course, we will measure success based on the achievement of theassigned end points and not commercial success of the product.  The oral final will be a group event, but individual grades will be given.  

Three written progress reports  200 points
        report 1                                          70 points
        report 2                                          70 points
        report 3                                          60 points
Oral report                                              50 points
Participation                                           50 points
Peer Review                                           25 points
Oral Final Exam  Points                          50 points
Quizzes                                                25 points

A       400-375 C+      319-307
A-      374-360 C       306-293
B+      359-347 C-      292-280
B       346-333 D+      279-267
B-      332-320 D       266-240
E       Below 240