Food Product Development Lab Manual

by Kate Gilbert & Ken Prusa

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A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Description from LibreTexts.

Publisher
Iowa State University
Subjects
Workforce, Food Science and Agriculture
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Tweens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. About This Lab Manual
  6. Licensing
  7. 1: Introduction
  8. 1.1: Introduction to Food Product Development
  9. 1.2: Course Timeline
  10. 2: Required Skills
  11. 2.1: Creativity
  12. 2.2: Resourcefulness
  13. 2.3: Communication
  14. 2.4: Teamwork
  15. 2.5: Attention to Details and Notetaking with Lab Notebook Expectations
  16. 2.6: Lab Policies (Lab Modified Good Manufacturing Practices)
  17. 3: Formulation
  18. 3.1: Ideation - Coming Up with a New Product Concept
  19. 3.2: Ideation Worksheet - Complete Before the 1st Day of Class
  20. 3.3: New Product Concept Market and Grocery Store Research
  21. 3.4: New Product Concept Market and Grocery Store Research Worksheet
  22. 3.5: Consumer Concept Testing of the Gold Standard
  23. 3.6: Formulation Design - How to Set Up Experiments and Track Variables
  24. 3.7: Formulation Calculations - Tracking Moisture and Fat Content
  25. 3.8: Formulation Steps – Order of Addition of Ingredients and Function of Each Step
  26. 3.9: Using Genesis Software to Generate Nutrition Facts Panels
  27. 3.10: JAR Attribute Testing
  28. 3.11: Industrial Ingredients – Purpose, Sourcing and Conversion
  29. 3.12: Industrial Ingredient Worksheet
  30. 4: Processing
  31. 4.1: Components of Processing and Where to Start
  32. 4.2: Analytical Testing
  33. 4.3: Scale-Up Expectations and Value
  34. 4.4: Processing Equipment Considerations
  35. 4.5: Good Manufacturing Practices
  36. 4.6: Writing Standard Operating Procedures for Your Product
  37. 4.7: Constructing Batch Sheets For Scale-Up
  38. 4.8: Setting Ingredient Specifications
  39. 4.9: Food Safety Plans
  40. 5: Commercialization
  41. 5.1: Commercialization Introduction
  42. 5.2: Home Use Tests (HUT)
  43. 5.3: Shelf Life and Abuse Testing
  44. 5.4: Finished Product Specifications
  45. 5.5: Choosing Packaging for Your Product
  46. 5.6: Designing a Package Label
  47. 5.7: Calculating Suggested Retail Price (SRP)
  48. Back Matter
  49. Index
  50. Glossary
  51. Detailed Licensing