Contents

1. About This Lab Manual

2. I. Processing

   1. 1. Components of Processing and Where to Start

   2. 2. Analytical Testing

   3. 3. Scale-Up Expectations and Value

   4. 4. Processing Equipment Considerations

   5. 5. Good Manufacturing Practices

   6. 6. Writing Standard Operating Procedures for Your Product

   7. 7. Constructing Batch Sheets For Scale-Up

   8. 8. Setting Ingredient Specifications

   9. 9. Food Safety Plans

3. II. Formulation

   1. 10. Ideation – Coming Up with a New Product Concept

   2. 11. Ideation Worksheet – Complete Before the 1st Day of Class

   3. 12. New Product Concept Market and Grocery Store Research

   4. 13. New Product Concept Market and Grocery Store Research Worksheet

   5. 14. Consumer Concept Testing of the Gold Standard

   6. 15. Formulation Design – How to Set Up Experiments and Track Variables

   7. 16. Formulation Calculations – Tracking Moisture and Fat Content

   8. 17. Formulation Steps – Order of Addition of Ingredients and Function of Each Step

   9. 18. Using Genesis Software to Generate Nutrition Facts Panels

   10. 19. JAR Attribute Testing

   11. 20. Industrial Ingredients – Purpose, Sourcing and Conversion

   12. 21. Industrial Ingredient Worksheet

4. III. Required Skills

   1. 22. Creativity

   2. 23. Resourcefulness

   3. 24. Communication

   4. 25. Teamwork

   5. 26. Attention to Details and Notetaking with Lab Notebook Expectations

   6. 27. Lab Policies (Lab Modified Good Manufacturing Practices)

5. IV. Introduction

   1. 28. Introduction to Food Product Development

   2. 29. Course Timeline

6. V. Commercialization

   1. 30. Commercialization Introduction

   2. 31. Home Use Tests (HUT)

   3. 32. Shelf Life and Abuse Testing 

   4. 33. Finished Product Specifications

   5. 34. Choosing Packaging for Your Product

   6. 35. Designing a Package Label

   7. 36. Calculating Suggested Retail Price (SRP)

7. VI. Nutrition Applications

   1. Introduction

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   2. Understanding Dietary Reference Intakes

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   3. Discovering Nutrition Facts

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   4. Building Healthy Eating Patterns

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   5. MyPlate Planner

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   6. Pacific Based Dietary Guidelines

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   7. Understanding the Bigger Picture of Dietary Guidelines

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8. VII. Protein

   1. Introduction

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   2. Defining Protein

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   3. The Role of Proteins in Foods: Cooking and Denaturation

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   4. Protein Digestion and Absorption

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   5. Protein’s Functions in the Body

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   6. Diseases Involving Proteins

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   7. Proteins, Diet, and Personal Choices

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9. VIII. Lipids

   1. Introduction

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   2. The Functions of Lipids in the Body

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   3. The Role of Lipids in Food

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   4. How Lipids Work

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   5. Nonessential and Essential Fatty Acids

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   6. Digestion and Absorption of Lipids

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   7. Tools for Change

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   8. Lipids and the Food Industry

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   9. Lipids and Disease

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   10. A Personal Choice about Lipids

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10. IX. Carbohydrates

    1. Introduction

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    2. Digestion and Absorption of Carbohydrates

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    3. The Functions of Carbohydrates in the Body

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    4. Health Consequences and Benefits of High-Carbohydrate Diets

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    5. Carbohydrates and Personal Diet Choices

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11. X. Nutrients in Food

    1. Introduction

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    2. Food Quality

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    3. Units of Measure

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    4. Lifestyles and Nutrition

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    5. Achieving a Healthy Diet

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    6. Research and the Scientific Method

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    7. 37. Basic Concepts in Nutrition

12. XI. Water and Electrolytes

    1. Introduction

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    2. Overview of Fluid and Electrolyte Balance

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    3. Water’s Importance to Vitality

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    4. Regulation of Water Balance

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    5. Electrolytes Important for Fluid Balance

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    6. Sodium

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    7. Chloride

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    8. Potassium

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    9. Consequences of Deficiency or Excess

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    10. Water Concerns

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    11. Popular Beverage Choices

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13. XII. Vitamins

    1. Introduction

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    2. Fat-Soluble Vitamins

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    3. Water-Soluble Vitamins

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    4. Antioxidants

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    5. Phytochemicals

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14. XIII. Trace Minerals

    1. Introduction

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    2. Iron

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    3. Zinc

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    4. Iodine

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    5. Fluoride

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15. XIV. Major Minerals

    1. Introduction

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    2. Calcium

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    3. Phosphorus

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    4. Sulfur

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    5. Magnesium

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    6. Summary of Major Minerals

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