Primary Navigation
Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices.
Book Contents Navigation
About This Lab Manual
1. Components of Processing and Where to Start
2. Analytical Testing
3. Scale-Up Expectations and Value
4. Processing Equipment Considerations
5. Good Manufacturing Practices
6. Writing Standard Operating Procedures for Your Product
7. Constructing Batch Sheets For Scale-Up
8. Setting Ingredient Specifications
9. Food Safety Plans
10. Ideation – Coming Up with a New Product Concept
11. Ideation Worksheet – Complete Before the 1st Day of Class
12. New Product Concept Market and Grocery Store Research
13. New Product Concept Market and Grocery Store Research Worksheet
14. Consumer Concept Testing of the Gold Standard
15. Formulation Design – How to Set Up Experiments and Track Variables
16. Formulation Calculations – Tracking Moisture and Fat Content
17. Formulation Steps – Order of Addition of Ingredients and Function of Each Step
18. Using Genesis Software to Generate Nutrition Facts Panels
19. JAR Attribute Testing
20. Industrial Ingredients – Purpose, Sourcing and Conversion
21. Industrial Ingredient Worksheet
22. Creativity
23. Resourcefulness
24. Communication
25. Teamwork
26. Attention to Details and Notetaking with Lab Notebook Expectations
27. Lab Policies (Lab Modified Good Manufacturing Practices)
28. Introduction to Food Product Development
29. Course Timeline
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)
Introduction
University of Hawai‘i at Mānoa Food Science
Understanding Dietary Reference Intakes
Discovering Nutrition Facts
Building Healthy Eating Patterns
MyPlate Planner
Pacific Based Dietary Guidelines
Understanding the Bigger Picture of Dietary Guidelines
Defining Protein
The Role of Proteins in Foods: Cooking and Denaturation
Protein Digestion and Absorption
Protein’s Functions in the Body
Diseases Involving Proteins
Proteins, Diet, and Personal Choices
The Functions of Lipids in the Body
The Role of Lipids in Food
How Lipids Work
Nonessential and Essential Fatty Acids
Digestion and Absorption of Lipids
Tools for Change
Lipids and the Food Industry
Lipids and Disease
A Personal Choice about Lipids
Digestion and Absorption of Carbohydrates
The Functions of Carbohydrates in the Body
Health Consequences and Benefits of High-Carbohydrate Diets
Carbohydrates and Personal Diet Choices
Food Quality
Units of Measure
Lifestyles and Nutrition
Achieving a Healthy Diet
Research and the Scientific Method
37. Basic Concepts in Nutrition
Overview of Fluid and Electrolyte Balance
Water’s Importance to Vitality
Regulation of Water Balance
Electrolytes Important for Fluid Balance
Sodium
Chloride
Potassium
Consequences of Deficiency or Excess
Water Concerns
Popular Beverage Choices
Fat-Soluble Vitamins
Water-Soluble Vitamins
Antioxidants
Phytochemicals
Iron
Zinc
Iodine
Fluoride
Calcium
Phosphorus
Sulfur
Magnesium
Summary of Major Minerals
Jump into product development by learning the basic process, roles involved, and typical timelines.
Previous/next navigation
Food Product Development 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.