FST 650

Food Product Development
Spring Quarter

Instructor: W. James Harper and Ron Harris 205 Vivian Hall 292-7798

Office Hours: M 8:00 - 10:00 generally available at other times.

 

Class Time: Lecture   T 8:00 - 10:00
  Recitation   Arranged
  Lab   M,W 8:00-11:00

Prerequisites: FST 621; FST 401 or FST 630; one course in statistics or permission of instructor [Intent of the prerequisites: Students are expected to come to the course with a basic knowledge of food ingredients and food processing as well as a working knowledge of statistics.]

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.

Objectives: Students completing 650 should:

  1. Be able to identify the processes required to produce a new or modified food product..
  2. Be able to identify the major ingredients and additives required for the production of the product and be able to relate each ingredient to its function in the food.
  3. Be able to suggest modifications in ingredients and process to modify a food product to achieve desirable characteristics.
  4. Be able to identify product attributes and the factors which influence them
  5. Be able to design experiments to optimize both formulation and processing parameters and to be able to develop a prototype product.
  6. Be able to organize and conduct a consumer panel to evaluate a prototype product and translate consumer comments into an improved final product.
  7. Be aware of the dynamics of working on a product development team.
  8. Be able to write a formula card and finished product specifications
  9. Understand the written specifications needs before a product can be manufactured.

Lecture Outline

Week     Topic
1 M Lab   Introduction and overview. Organization and assignment of team. Definition of roles
  T.Lect   Product Concepts; how to proceed; factors to consider; concept methodology; consumer testing
  W.Lab   Product attributes - what they are and their significance; ideation and development of 10 ideas
for screening; market research and selection of 3 products for concept testing
       
2 M Lab   Preparation of concept testing documentation. Determination of product attributes for 3 products
  T.Lect   Concept testing approaches; sampling methods; role or sensory evaluation; introduction to statistical design
  W.Lab   Project management. Conduct concept test panel and complete results
       
3 M Lab   Draft and present product development objectives as a par of a project authorization request, formulation requirements
  T.Lect   Statistical methods for evaluation of concepts and for experimental design
  W.Lab   Develop a protocol for lab testing of prototype screening experiment. Determine process flow chart, become familiar with equipment needs.
       
4 M Lab   Teams should bring as many ingredients as possible to lab. Discuss what additives might be useful and arrange to obtain those not available. Continue to learn how to use production equipment. Progress report due.
  T.Lect   Prototype development; role of ingredients and processing in defining attributes; scale up
  W.Lab   Make an evaluate prototype product in lab.
       
5 M Lab   Determine critical control points and how to assess them; develop nutritional label; consider packaging requirements; look at scale-up requirements; begin pilot plant operation
  T.Lect   Process flow sheet development; factors to consider in process development; process optimization; HACCP, PARS; More statistical design
  W.Lab   Evaluation of product and determination of approach for optimization - using appropriate experimental design.
       
6 M Lab   Continue production and evaluation of product
  T.Lect   Factors to consider beyond formulation and processing - shelf life requirements; product performance testing; market positioning
  W.Lab   Process prototype product and evaluate
       
7 M Lab   Present product prototype to small trained panel of consumers for evaluation - complete with label and package design
  T.Lect   Integration of R&D; specifications; manufacturing and marketing; developing test market strategies; how to run a plant trial. Progress Report due.
  W.Lab   Evaluate composition and characteristics of prototype product
       
8 M Lab   Holiday - no classes
  T.Lect   Shelf-life requirements and factors affecting shelf-life and product attributes; methods of assessment
  W.Lab   Produce final product and evaluate
       
9 M Lab   Test safety of product and characterize attributes
  T.Lect   Consumer; statistical requirements; evaluation of results
  W.Lab   Final consumer testing and statistical evaluation of results
       
10 M Lab   Continuation of consumer testing and final report preparation
  T.Lect   Review
  W.Lab   Oral Presentations and overall discussion of results. Final reports due.


Recommended Text:

Fuller, G. W. New Food Product Development From Concept to Marketplace. CRC Press, Boca Raton (On Researve in Agr. Library

Recommended Readings and Reserve Materials:

Fuller, G. W. New Food Product Development From Concept to Marketplace. 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 the Food Industry

Igoe, R. S 1983. Dictionary Of Food Ingredients. Van Nostrand Reinhold Co.

Larsson& Friberg. 1990 Food emulsions. Marcel Dekker

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

Moskowitz, J. R. 1994. Food Concepts and Products.

Pomeranz, Y. 1985. Functional Properties Of Food Components. Academic Press

Radley. J. A. 1968. Starch and its derivatives. Chapman and Hall

Stauffer, C. E. 1990. Functional Additives for Bakery Foods. Van Nostrand Reinhold

Singh, R. P. and Heldman, D. R. 1993. Introduction to Food Engineering, 2nd ed. Academic

Whistler, R. L. 1973. Industrial Gums, Polysaccharides and Their Derivatives Academic Press

Wong, D. W. S. 1989. Mechanism & Theory In Food Chemistry. Van Nostrand Reinhold

Wurzburg, O. B. 1986. Modified starches : properties and uses. CRC Press Press, Inc. San Diego

Journal of Food Science

Food Technology

Food Product Development


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:

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:

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 and frequently fired for failure. In this course, we will measure success based on the achievement of the assigned 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     75 points

Grading Scale

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

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 can towards solving your problem and thus, consultation with others is expected and this will not constitute academic misconduct. Plagiarism and falsification of information will be dealt with following the academic misconduct rules of The Ohio State University.