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About This Lab Manual
1. Introduction to Food Product Development
2. Creativity
3. Resourcefulness
4. Communication
5. Teamwork
6. Attention to Details and Notetaking with Lab Notebook Expectations
7. Lab Policies (Lab Modified Good Manufacturing Practices)
8. Ideation - Coming Up with a New Product Concept
9. Ideation Worksheet - Complete Before the 1st Day of Class
10. New Product Concept Market and Grocery Store Research
11. New Product Concept Market and Grocery Store Research Worksheet
12. Consumer Concept Testing of Your New Product Concept
13. Formulation Design - How to Set Up Experiments and Track Variables
14. Formulation Calculations - Tracking Moisture and Fat Content
15. Formulation Steps – Order of Addition of Ingredients and Function of Each Step
16. Using Genesis Software to Generate Nutrition Facts Panels
17. JAR Attribute Testing
18. Industrial Ingredients – Purpose, Sourcing and Conversion
19. Industrial Ingredient Worksheet
20. Components of Processing and Where to Start
21. Analytical Testing
22. Scale-Up Expectations and Value
23. Processing Equipment Considerations
24. Good Manufacturing Practices
25. Writing Standard Operating Procedures for Your Product
26. Constructing Batch Sheets For Scale-Up
27. Setting Ingredient Specifications
28. Food Safety Plans
29. Commercialization Introduction
30. Home Use Tests (HUT)
31. Shelf Life and Abuse Testing
32. Finished Product Specifications
33. Choosing Packaging for Your Product
34. Designing a Package Label
35. Calculating Suggested Retail Price (SRP)
Student Conclusions
Instructor Notes
Jump into product development by learning the basic process, roles involved, and typical timelines.
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Food Product Development Lab Manual Copyright © 2021 by Kate Gilbert and Ken Prusa is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.