NUTR09029 2022 Food Product Development

This module will enable students to explore the journey of a food product or beverage from initial concept, to product development going through the stages of prototype development, testing a variety of formulations, sensory and consumer testing. The students will be able to identify the needs and wants of consumers, generate ideas, screen the ideas considering their feasibility and their sustainability (economic, environmental and social pillars of sustainability) and they will develop their own prototypes. The students will be able to apply a number of instrumental and sensory methods to characterise their final products, calculate cost of production.

Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book discusses the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the intricate aspects of manufacturing procedures, quality control, global regulatory norms and guidelines. Contains five new chapters that address regulations in Germany, New Zealand, Saudi Arabia, the United Arab Emirates, South Africa and Brazil, Argentina and other Southern American Countries Provides foundational regulatory terminology Describes GRAS status and its role in functional food Presents a complete overview of cGMP and GMP Identifies and defines the roles of NSF, DSHEA, FTC and FDA

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Updated and expanded with new materials and chapter, guidance documents, Food Safety Modernization Act (FSMA) requirements, FDA labeling, calculations and more Practical information for product development personnel on ideation sessions, reverse engineering, test panels, cost analysisfrom concept to store shelf Connects marketing, concepts, prototyping, processing, and regulation Designed for university courses and company training

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. Presents novel and effective sensory-based methods for new product development-two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating. The organization is more intuitive, statistical methods are adapted to a more basic consumer methodology, the material is rearranged to reflect the advances of internet testing, and new time intensity testing methods (TDS, TOS, progressive profiling, Time Intensity Multi-Evaluation) have been added to the descriptive analysis chapters.

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments. Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. Uses flow diagrams to highlight the effects of processing on produced functional foods Combines information on the production/formulation of the food with data on bioactivities and bioavailability Presents whole foods and not food components while also focusing on functionality and availability

Future Scenarios of Food and Drink – Shaping 2035, https://www.bordbia.ie/globalassets/bordbia2020/industry/insights/new-publications/shaping_2035.pdf 

https://www.journals.elsevier.com/food-quality-and-preference (Food Quality and Preference)

https://www.journals.elsevier.com/appetite (Appetite)

https://www.journals.elsevier.com/lwt (Food Science and Technology)

https://www.journals.elsevier.com/food-research-international (Food Research International)

https://www.mdpi.com/journal/foods

https://www.foodnavigator.com/ (ideas on ingredients , new products and  market trends)

https://www.figlobal.com/hieurope/ 

https://eu.ecotrophelia.org/en/about-us

https://www.bordbia.ie/Pages/Default.aspx

www.fsai.ie (information on legislation to prepare labels of final products)

www.efsa.com

Sensory Evaluation Software

Sensory Booths

Research Kitchen