Food Product Development
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Product and Process Development
Rutgers University Center for Advanced Food Technology
Course Objectives Identify the process used in the development of new food products for the marketplace Develop teamwork skills needed by today’s professionals Gail real-life problem solving experiences working with an industry partner Learn how to research and evaluate information and data Develop skills to report, communicate and present findings to others
Course Deliverables Team Business Plan – Develop and present Individual Prototype Development Team Scale up plan and presentation Individual Product Development Final Report
Teams Cooperate with Industry Partners The cooperation of the industrial partners is on a voluntary basis Teams learn as much as possible from public sources such as websites prior to meeting with the company representatives Initial questions can be found in internet sources or publications about business plans Stress interpersonal skills and tact. The company assumes an advisory capacity, does not provide all the answers for the students Preparation for meetings is vital
BASICS OF PRODUCT DEVELOPMENT Idea Stage: The idea stage involves "cloud nine" dreaming and making every effort to determine what product the consumer will purchase and continue to purchase. Competitive Research, Market Analysis Product Definition: This stage involves creation of the new product’s parameters and exploring regulatory issues. Prototype Development/Sensory Evaluation/Package design Scale up, Marketing Plan
Start with a Business Plan Establish feasibility of sales, prototype and process development by research: Market Analysis- What size is the potential market? Demographics – Who is the customer, how do you reach them? Competitive Analysis – Who are the competitors, what share of market do they own? Competitive Advantage – How will this product succeed, distinguish itself in the marketplace?
Product Definition & Analysis Customer Requirements Product Definition- Ideation Prototype formulas- science based Preliminary package and product definitions Students to obtain ingredients by contacting companies and arranging to receive samples
Prototype Testing Pilot Plant Test Run and testing for formula latitude and process sensitivity Identification of process parameters and definition Consumer Taste Panels Nutritional Analysis
Team Scale Up Plan Processing Parameters Equipment needed Raw Materials Specifications Cost of production to include ingredients and manufacturing Work Force Requirements Distribution
Individual Final Report Key points from business plan Final prototype formulation and process Packaging prototype, nutritional analysis Marketing plan based on analysis Financial results Food Technology Food Engineering
Outcome Based Education Clarity of Focus about Outcomes Designing Backwards Consistent, high expectations of success Expanded opportunity Goes beyond traditional techniques in that it demands that students demonstrate creativity, ability to analyze and synthesize information, ability to plan and organize tasks
Links http://members.ift.org/IFT/Education/TeacherR esources/ http://members.ift.org/NR/rdonlyres/D703897B3821-45D3-BED8-CCC50F00A6FF/0/fc2ctchg.pdf To learn about how chocolate is made go to: http://www.hersheys.com/discover/chocolate.asp
Experimenting with Molded Chocolate Assign Groups different temperatures for various chocolates semi-sweet, dark, and milk chocolate. Group 1 –Heating to 115F-120 F will give off flavors and coarse texture Group 2 – Heating to 85-87 F will form the best tempered chocolate (beta crystal formation) with smooth texture Group 3 – Heating to 75-80 F will melt chocolate but not form beta crystals with a lighter color Above 125 F is burning. Do not burn the chocolate!
Procedures Lower temperatures may require to first heat the beaker then remove beaker from heat then place beaker in hot water again to remain at that temperature. This can be done with beaker tongs or an oven mitt and a place to put the beaker. Once the chocolates are melted, they can be poured into molds and allowed to cool. Observations can be made when the chocolate is melted, a spoonful can be spread on a plate to observe color, shiny surface, texture, taste, smell, etc.
Evaluation Characteristics when melted at various temperatures. Different chocolates have different profiles
Color
Surface
Texture
Taste
Smell
Rutgers University Center for Advanced Food Technology
Course Objectives Identify the process used in the development of new food products for the marketplace Develop teamwork skills needed by today’s professionals Gail real-life problem solving experiences working with an industry partner Learn how to research and evaluate information and data Develop skills to report, communicate and present findings to others
Course Deliverables Team Business Plan – Develop and present Individual Prototype Development Team Scale up plan and presentation Individual Product Development Final Report
Teams Cooperate with Industry Partners The cooperation of the industrial partners is on a voluntary basis Teams learn as much as possible from public sources such as websites prior to meeting with the company representatives Initial questions can be found in internet sources or publications about business plans Stress interpersonal skills and tact. The company assumes an advisory capacity, does not provide all the answers for the students Preparation for meetings is vital
BASICS OF PRODUCT DEVELOPMENT Idea Stage: The idea stage involves "cloud nine" dreaming and making every effort to determine what product the consumer will purchase and continue to purchase. Competitive Research, Market Analysis Product Definition: This stage involves creation of the new product’s parameters and exploring regulatory issues. Prototype Development/Sensory Evaluation/Package design Scale up, Marketing Plan
Start with a Business Plan Establish feasibility of sales, prototype and process development by research: Market Analysis- What size is the potential market? Demographics – Who is the customer, how do you reach them? Competitive Analysis – Who are the competitors, what share of market do they own? Competitive Advantage – How will this product succeed, distinguish itself in the marketplace?
Product Definition & Analysis Customer Requirements Product Definition- Ideation Prototype formulas- science based Preliminary package and product definitions Students to obtain ingredients by contacting companies and arranging to receive samples
Prototype Testing Pilot Plant Test Run and testing for formula latitude and process sensitivity Identification of process parameters and definition Consumer Taste Panels Nutritional Analysis
Team Scale Up Plan Processing Parameters Equipment needed Raw Materials Specifications Cost of production to include ingredients and manufacturing Work Force Requirements Distribution
Individual Final Report Key points from business plan Final prototype formulation and process Packaging prototype, nutritional analysis Marketing plan based on analysis Financial results Food Technology Food Engineering
Outcome Based Education Clarity of Focus about Outcomes Designing Backwards Consistent, high expectations of success Expanded opportunity Goes beyond traditional techniques in that it demands that students demonstrate creativity, ability to analyze and synthesize information, ability to plan and organize tasks
Links http://members.ift.org/IFT/Education/TeacherR esources/ http://members.ift.org/NR/rdonlyres/D703897B3821-45D3-BED8-CCC50F00A6FF/0/fc2ctchg.pdf To learn about how chocolate is made go to: http://www.hersheys.com/discover/chocolate.asp
Experimenting with Molded Chocolate Assign Groups different temperatures for various chocolates semi-sweet, dark, and milk chocolate. Group 1 –Heating to 115F-120 F will give off flavors and coarse texture Group 2 – Heating to 85-87 F will form the best tempered chocolate (beta crystal formation) with smooth texture Group 3 – Heating to 75-80 F will melt chocolate but not form beta crystals with a lighter color Above 125 F is burning. Do not burn the chocolate!
Procedures Lower temperatures may require to first heat the beaker then remove beaker from heat then place beaker in hot water again to remain at that temperature. This can be done with beaker tongs or an oven mitt and a place to put the beaker. Once the chocolates are melted, they can be poured into molds and allowed to cool. Observations can be made when the chocolate is melted, a spoonful can be spread on a plate to observe color, shiny surface, texture, taste, smell, etc.
Evaluation Characteristics when melted at various temperatures. Different chocolates have different profiles
Color
Surface
Texture
Taste
Smell
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