• Product development is the lifeblood of

the food industry.

• Innovative products.
• Improving existing products.
• Keeps industry alive.
 PARAMETERS
• RAW MATERIALS
• PROCESS
• ADDITIVES
• FORTIFICATION
• TEXTURE
• PACKAGING
 Food Product Innovation:
Food Packaging innovations Food Product
new packaging materials innovations
. new ethnic concepts.
new packaging design Organic foods and health
new packaging -product foods .
versatility. Fortification .
new packaging -ease of Prepared meals.
use . new manufacturing
techniques .
 Food Product Innovation:
Food Packaging Food Product
innovations innovations
new packaging new ethnic concepts.
materials Organic foods and
new packaging health foods
design Fortification
new packaging Prepared meals
-product versatility. new manufacturing
new packaging -ease techniques
of use
Yoghurt Product innovation

Principle 1:SEGMENTATION
Principle 2:TAKEN OUT
Plain-cut versus Crinkle-Cut
Potato Chips

Principle 17, ANOTHER DIMENSION

 SOME INNOVATIVE
PRINCIPLES
• Principle 5: Merging
• Principle 6: Universality
• Principle 10: Preliminary action
• Principle 9: Preliminary anti-action
• Principle 11: Beforehand Cushioning
• Principle 25: Self-service
• Principle 31: Porous materials
• Principle 32: Color changes
• Principle 35: Parameter changes
• Principle 36: Phase Transition
• Principle 39: Strong Oxidants
• Principle 40: Composite Materials
DEFINITIONS
 Quality control – controllable factor that have positive or negative
effect on finished product

 Quality – attributes of food which make it agreeable to the person

who eats it.

 CONTROL – good raw material to good finished product.

 AIM
1)to achieve as good & standard quality in product.

2)compatible with market & also for consumer.

 PRINCIPLES
1)raw material control
2)process control
3)finished product inspection

 STEPS IN QUALITY CONTROL

1)raw material selection
2)processing methods
3)packaging
4)methods of storage distribution
 Positive factors
1) color
2) flavour
3) taste
4) texture
5) nutritive value

 Negative factors
free from microbes & undesirable substance
Major functions

 Compliance with specifications Legal

requirements, industry standards, internal
company standards, shelf-life tests, customers'
specifications
.
 Test procedures Testing of raw materials,
finished products, and in-process tests.

 Sampling schedules Utilize a suitable

sampling schedule to maximize the probability
of detection while minimizing workload.
 Records and reporting Maintain all QA records
so that customer complaints and legal problems can be
dealt with.

 Trouble shooting Solve various problems caused

by poor quality raw materials, erratic supplies and
malfunctioning process equipment; and investigate
reasons for poor quality product to avoid repetition.

 Special problems Customer complaints,

production problems, personnel training, short courses
 Customer specification
for each
Quality factor

Action when needed Testing methods

Reporting control charts Control stations

QUALITY CONTROL CYCLE

Raw material control
1) formulate sampling & test for finished product

2)test must be fast, simple, reliable, authorized for raw materials

3)test can be chemical, physical, bacteriological or organoleptic

4)test should be done at frequent intervals

5) Vendor’s appeal

6) Specifications should be updated and made strict

7)Shipment of raw material in unsatisfactory conditions should be rejected

0
IN PROCESS CONTROL
 High quality raw material – high quality finished product

 Well balanced formula of mixing and process procedure

 New product and new production technique

 Monitor process conditions

 Optimum process conditions

 All reports should be reviewed

 Customer specification

Raw material
Shelf Life

Storage Conditions Blending, Sorting, Grading

Packaging Processing

PRODUCTION CONTROL
FINISHED PRODUCT
CONTROL
 Organoleptic test by taste panel

 Compositional analysis

 Bacteriological test- sanitation and public

health

 Special test- off taste,lack of color

development, high pH.

 Methodology should be updated

HERBS AND SPICES
PRODUCTS
 QUALITY ASSURANCE AND CONTROL
PROCEDURE

1)cultivation practices,harvesting &

primary processing by growers

2)processing methods in production

unit

3) packaging& storage after

processing
QUALITY ASSURANCE IN
FRESH MATERIAL
 Appearance & presence of
contaminants
 Odour & flavour
 Moisture content
 PROCESS CONTROL
washing (chlorinated water to remove soil and
microbes)

drying Solar drying

(remove dust and dirt)
Fan driven Quick drying

storage to avoid moisture

grinding Hammer mill, disc mill

Packaging& storage of finished product Paper or air tight container

FINISHED PRODUCT
CONTROL
 “Good quality product cannot be obtained
form poor raw material”

 Kept under proper storage conditions

 Proper quality control test

 So maintain quality till product reaches

consumer
 To
maintain
quality
 DEFINITION
 Management philosophy.

 Continuous improvement in
performance of the process
products and services.

 Understanding
role of customer
involvement of the employees
at all levels of an organization.
 1- Customer focus.
2- Leadership.
3- Involvement of people.
4- Process approach.
5- System approach to
management.
6- Continual improvement.
7- Factual approach to decision.
8- Mutually-beneficial supplier
relationship
 ISO 9000
 Quality management
guidance
 Identify quality system
elements
 ISO 9000 Registration
a documented quality system
fully deployed and
consistently followed
 A company should
Document what it does,
review the process &
improve it.
 ASSURING QUALITY
THROUGH TQM
 Quality management frame work
 Quality laboratory processes
 Quality control
 Quality assessment
 Quality improvement &
 Quality planning
TQM PROCESS
The components
are
 assembled in a loop or
cycle
 continuous
improvement of quality
 centered on quality
goals or standards
 TQM
MODEL
 One leg of the triangle is
teamwork,
 The second is management
commitment
 The third leg is quality techniques
.
 The triangle emphasizes the
importance
of all phases since the legs are
TQM IN PRODUCT
DESIGN
 The concept stage
 The formulation stage

 The scale-up stage

ERROR REDUCTION
BY TQM
 Consistency of ingredients
 Consistency in formulation

 Consistency in manufacturing
 CONCLUSION
 Continuous improvement integrates
scientific data
teamwork
communications
with customer satisfaction.
 And customers,
are where we will get our growth and
our security for the future."