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Food Product Development Lab Manual

Nguồn ngoài

Food Product Development Lab Manual

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.

Food Science and AgricultureWorkforce
Tác giả
Kate Gilbert & Ken Prusa
Nhà xuất bản
Iowa State University
Nguồn
LibreTexts
Giấy phép
CC BY-NC-SA
Ngôn ngữ
EN
Danh mục
Khoa học cơ bản
Đọc trực tuyến Tải PDF (nguồn mở)
Mục lục· 41 mục
  1. 01: Introduction
  2. 1.01: Introduction to Food Product Development
  3. 1.02: Course Timeline
  4. 02: Required Skills
  5. 2.01: Creativity
  6. 2.02: Resourcefulness
  7. 2.03: Communication
  8. 2.04: Teamwork
  9. 2.05: Attention to Details and Notetaking with Lab Notebook Expectations
  10. 2.06: Lab Policies (Lab Modified Good Manufacturing Practices)
  11. 03: Formulation
  12. 3.01: Ideation - Coming Up with a New Product Concept
  13. 3.02: Ideation Worksheet - Complete Before the 1st Day of Class
  14. 3.03: New Product Concept Market and Grocery Store Research
  15. 3.04: New Product Concept Market and Grocery Store Research Worksheet
  16. 3.05: Consumer Concept Testing of the Gold Standard
  17. 3.06: Formulation Design - How to Set Up Experiments and Track Variables
  18. 3.07: Formulation Calculations - Tracking Moisture and Fat Content
  19. 3.08: Formulation Steps Order of Addition of Ingredients and Function of Each Step
  20. 3.09: Using Genesis Software to Generate Nutrition Facts Panels
  21. 3.10: JAR Attribute Testing
  22. 3.11: Industrial Ingredients Purpose Sourcing and Conversion
  23. 3.12: Industrial Ingredient Worksheet
  24. 04: Processing
  25. 4.01: Components of Processing and Where to Start
  26. 4.02: Analytical Testing
  27. 4.03: Scale-Up Expectations and Value
  28. 4.04: Processing Equipment Considerations
  29. 4.05: Good Manufacturing Practices
  30. 4.06: Writing Standard Operating Procedures for Your Product
  31. 4.07: Constructing Batch Sheets For Scale-Up
  32. 4.08: Setting Ingredient Specifications
  33. 4.09: Food Safety Plans
  34. 05: Commercialization
  35. 5.01: Commercialization Introduction
  36. 5.02: Home Use Tests (HUT)
  37. 5.03: Shelf Life and Abuse Testing
  38. 5.04: Finished Product Specifications
  39. 5.05: Choosing Packaging for Your Product
  40. 5.06: Designing a Package Label
  41. 5.07: Calculating Suggested Retail Price (SRP)