Food Product Development
Prerequisites: FST 401 or 630; 621 or permission of instructor
Course Philosophy: The commercial end result of food science is the delivery of acceptable foods to consumers. This course will immerse students in the product development process using the product development team approach that is prevalent in the food industry. Students will be required to access resources in a variety of ways. Specific reading assignments will be rare, but students will be required to acquire the knowledge necessary to successfully complete their project assignment. As in the industry, achievement of team goals will be rewarded.
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.
Objectives: Students completing 3750 should:
6. Be aware of the dynamics of working on a product development team.
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.
2 Lec: Concept testing approaches; sampling methods; role or sensory evaluation; Preparation of concept testing documentation.
Determination of product attributes for 3 products; Project
Lec: Requirements for product development authorization.
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.
Prototype development; role of ingredients and processing in defining
Start development of a prototype product .
Discuss formulation and
Process flow sheet development; factors to consider in process
critical control points and how to assess them; develop
Factors to consider beyond formulation and processing - shelf life
production and evaluation of product. Process prototype
Integration of R&D; specifications; manufacturing and
Lab: Present product
prototype to small trained panel of consumers for
Shelf-life requirements and factors affecting shelf-life and
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.
10. Lec: Review
Lab: Continuation of consumer testing and
final report preparation. Oral
W. J. and Harris, R.V. FST
3750 Study Guide for Food Product Development
Recommended Readings and Reserve Materials
Fuller, G. W. New Food Product Development From Concept toMarketplace. CRC Presds, Boca Raton (On Reserve in Agr. Library
Baker, R. C. 1988.
Fundamentals of New Food Product Development
Dickinson&Stainsby. 1988. Advances in food emulsions and foams.Elsevier Applied Sciences
Gould, W. A. 1991. Research and Development Guidelines for theFood Industry
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
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.
and Peer Review:
attending all classes and being on time
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.
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:
organization - systematic, logical and integrated
· conclusions - defensible and rationale provided
· ability to answer questions effectively
reports will be prepared during the quarter:
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.
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
Three written progress reports 200 points
Academic misconduct: This course requires group participation and cooperation. Reports will be group reports and as such will require working together. You are expected to marshal all the resources you cantowards solving your problem and thus, consultation with others is expected and this will not constituteacademic misconduct. Plagiarism and falsification of information will be dealt with following theacademic misconduct rules of The Ohio State University.