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/D703897B-
3821-45D3-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
Color

melted at various
temperatures.
Surface

Different chocolates Texture

have different profiles

Taste

Smell