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About This Lab Manual
1. Introduction to Food Product Development
2. Course Timeline
3. Creativity
4. Resourcefulness
5. Communication
6. Teamwork
7. Attention to Details and Notetaking with Lab Notebook Expectations
8. Lab Policies (Lab Modified Good Manufacturing Practices)
9. Ideation - Coming Up with a New Product Concept
10. Ideation Worksheet - Complete Before the 1st Day of Class
11. New Product Concept Market and Grocery Store Research
12. New Product Concept Market and Grocery Store Research Worksheet
13. Consumer Concept Testing of the Gold Standard
14. Formulation Design - How to Set Up Experiments and Track Variables
15. Formulation Calculations - Tracking Moisture and Fat Content
16. Formulation Steps – Order of Addition of Ingredients and Function of Each Step
17. Using Genesis Software to Generate Nutrition Facts Panels
18. JAR Attribute Testing
19. Industrial Ingredients – Purpose, Sourcing and Conversion
20. Industrial Ingredient Worksheet
21. Components of Processing and Where to Start
22. Analytical Testing
23. Scale-Up Expectations and Value
24. Processing Equipment Considerations
25. Good Manufacturing Practices
26. Writing Standard Operating Procedures for Your Product
27. Constructing Batch Sheets For Scale-Up
28. Setting Ingredient Specifications
29. Food Safety Plans
30. Commercialization Introduction
31. Home Use Tests (HUT)
32. Shelf Life and Abuse Testing
33. Finished Product Specifications
34. Choosing Packaging for Your Product
35. Designing a Package Label
36. 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.