Intro to food product development final

Define LACF

Low acid canned food, above 4.6 pH, hermetically sealed, high water activity, not refrigerated or frozen

Food service supplier

Manufacturers and sells prepared soups, sauces, entrees, salads etc to restaurants and convenience stores.

Ingredient Suppliers

Manufactures and sells bulk quantities of ingredients to CPG, copackers and food service suppliers

What is a pathogen?

A microorganism that causes disease

What is the difference between culinology and culinary arts?

Culinology - optimization Culinary Arts - gold standard

Who in the product development process, completes bench top work?

ideally made by chefs or someone with culinary skills

Food technologists disciplines

likely has a bs degree the application of food science to solve problems

Food Science Disciplines

likely has an advanced degree systematic study of food to better understand it interdisciplinary

Multi-unit chain restaurant

olive garden

What are three foods considered not processed?

pecans in natural state wheat raspberries

Which step is essentially culinology in action?

product optimization

List the five steps in the product development process

1. create and test concepts 2. create protocepts and gold standard 3. Develop/optimize product 4. Scale up 5. Commercialize

What department is primarily responsible for each step?

1. marketing 2. r&d staff 3. food technologists/scientists and engineers 4. r&d, process engineers 5. process engineers

What are the different types of product development that R&D is responsible for?

1. retail products: consumer packaged goods 2. ingredient supplier 3. food service supplier

Which CFR title is FDA food laws?

21

21CFR113 AND 21CFR114 which of these govern LACF and acidified foods

21CFR113 21 CFR114

What are the different types of consumer testing?

9 pt herdonic scale - how well do you like triangle test - to identify the two that are the same just about right- how would you describe the sweetness Open- which sample do you prefer Magnitude estimation - theorectically should work in practice usually doesnt

List advantages and disadvantages of each of the above tests

ADV: general understanding of consumer likes, very easy to design and answer Dis: results can be to general and hard to interpret

Define commercial sterility

Absence of microorgs capable of growing in the food at normal , non refrigerated conditions

The 12D process is aimed at killing which lethal toxin producing microbe?

C-BOT

What is QC responsible for?

Checks incoming ingredients to confirm they are within specs, checks and monitors product quality and control factors during processing, checks finished product to confirm that it is within spec, checks that CGMPs are being followed in the plant, maintains daily record

What does CFR stand for?

Code of Federal Regulations

what are the differences between consumer survey and focus groups?

Consumer survey- quantitative Focus group - qualitative

What would you most likely complete at a test kitchen?

Create a video for the company's website, demonstrating how to make a apple strudel Create recipes for a products website Complete the food styling for the photography on the product package

At which stage ar the chefs culinary skills and training most useful?

Create protocept and gold standard

What would you most likely complete at a product development lab?

Develop an ancho chile cocoa mix as a line extension Work with the process engineers as they scale up the manufacturing of the product to a pilot plant, to assure that the scaled up product matches your bench top product in quality Determine the "use by" date for a product by completing a shelf life study Define an acceptable range for the pH of jars of tomato sauce Optimize a packaged product for appearance, flavor and texture

What are people in the test kitchen responsible for?

Develop and demo recipes and equipment and style food

What does a test kitchen do?

Develop and demo recipes and equipment, sometimes called culinary centers. help customer use companys product

What is product development responsible for?

Develop food products also make products taste great. be able to be economically consistent and cost effective produced in large quantities

What is product optimization?

Develop the best tasting feasible product for operation

What does a product development lab do?

Developing product from scratch

Why are samples given to consumers in random order? Why not give all the consumers in the same order?

Eliminate order bias desensitization flavor carry over

What is the main objective of the 2011 FDA food safety modernization Act

Emphasis on manufacturing responsibilities for the safety of foods they sell. GMP

With respect to food laws, what are the responsibilites of FDA and FSIS-USDA

FDA- all packaged foods except those regulated by FSIS-USDA, all dietary supplments FSIS-USDA - meat, poultry, egg products, also regulates packaged foods with >2% cooked meat or poultry

Why is high temperature, short time normally preferred when commercially sterilizing food products?

Faster kill of microrgs without damaging the quality of the product

What is the name of the journal the FDA publishes with up-to-date documentation of new proposed rules

Federal register

Define 5D process

Hot packing of acid foods

Which organization publishes food technology magazine

IFT

Define unit operation in food processing

Food processing system is made up of many different unit operations

What does hermetically sealed mean?

Free of oxygen, designed and intended to be secure against the entry of microorganism, maintain sterility after processing

Define 12 D process

LACF, retorting or UHT

What is hurdle technology?

Method of ensuring that patogens in food products can be eliminated or controlled. Hurdle technology is a combination of hurdles that pathogen must overcome in order to preserve. The right combination of hurdles kills the pathogens or renders them harmless in the final product.

Define and acid food

Natural pH of 4.6 or higher

Is pasteurization of milk considered commercial sterilization?

No, because pasteurized foods are lightly heated and need refrigeration. Because they still contain active spoilage bacteria

What is a co-packer? and when would you use one?

Packages products for a client, creates labels, helps connect clients with others to meet there needs. Would use one when you do not have the time, money or resources to pack yourself

Consumer products company

Retail

What is QA responsible for?

Sets policies and procedures for product safety as well as quality and assists product and process development in defining ingredient in product specs

What is a private label product

Store brand product ex: target market pantry

Consumers are ideally used in what type of sensory testing?

Subjective - ask consumers when/how they would use the product and how well they like the product which they prefer.

Organoleptic testing?

Tasting, sensory

What is a triangle test and when would it be used?

Used for consume sensory testing. They are given two controls and one different and they have to identify which two are the same.

focus group

advantage - does concept work? disadvantage- not get the why or how to improve it.

What is the difference between research chef/culinologist and a food science

answer coming tuesday

Why can we use the 5D process for acidified foods and we do not need the 12D process for commercial sterility?

because there is in acid in the food that will kill microorgs

Define acidified foods

below 4.6, packed hermetic seal and not refrigerated or frozen

Define a gold standard

can use any and all the ingredients from a kitchen to make the best tasting product possible

What are three foods considered processed?

chopped pecans flour twinkies

Retorting

commercial canning process used by industry, similar to process cooker, LACF

consumer survey

consumer survey you actually understand if the consumer liked it/ intent to purchase/ what they liked. disadvantage: not necessarily what needs to be changed

Define modernist cuisine/avant garde cusisine

definition will come on tuesday

research chef vs. food scientist

research chef: they have culinary background food scientists: understand product development but typically dont have culinary background

Define a protocept

starting point, rough draft, not the best tasting and not the most feasible but it is at least tangible.

which sensation are we hard wired to like above all else? and which are we not?

sweetness bitter

The D-value refers to

the length of time it takes an agent to kill 90 % of the microbial population

Why are three digit random codes used when conducting a consumer sensory test?

to eliminate bias

What is the responsibility of product developer during scale up in the processing plant?

to have a bench top sample readily available

define modernist cuisine/ avant garde cuisine

using technical ingredients that are traditionally used in a product development lab in restaurants ex: molecular gastronomy