Food Product Development and Sensory Evaluation PDF

# Addis Ababa Science and Technology University ## BSc. in Food Science and Applied Nutrition - Regular Program ### Food Product Development and Sensory Evaluation (FSAN 4127) #### Instructor: Abera Belay (Ph.D, Associate Professor) - Email: [email protected] - Email: [email protected]...

# Addis Ababa Science and Technology University ## BSc. in Food Science and Applied Nutrition - Regular Program ### Food Product Development and Sensory Evaluation (FSAN 4127) #### Instructor: Abera Belay (Ph.D, Associate Professor) - Email: [email protected] - Email: [email protected] ## Course Learning Outcomes (CLOs) At the end of the course the student will be able to: - **CLO1:** Design and formulate a new food product recipe. - **CLO2:** Design and layout of sensory testing facilities, product development. - **CLO3:** Judge and define sensory quality attribute and development of vocabulary for quality attributes. - **CLO4:** Analyze sensory Data and make conclusions. ## Course Content Outline **Chapter 1: Introduction to food product development and sensory evaluation (CLO 1,2,3,4)** - Stages of Product development and Knowledge Base Product Development (CLO 1) - The consumers in product development: case study in product development (CLO 1) - Shelf life and safety issues (Paper work) (CLO 1) - Sensory physiology, Sensory Attributes and ways of perception, and Applications (CLO 3) - Factors influencing sensory Judgment, Sensory Testing Environment, Test Protocols, and Sensory Laboratory Lay Out and Its Facilities (CLO 2) - Basic Description and Application of Sensory Test methods (CLO 4) - Sensory Data analysis (CLO 4) - Food Product Development and Sensory test in relation to nutrient profile and health diet, cereal and pulse; fruit and vegetable; dairy; meat, poultry and fish; coffee, tea and spice; honey, sugar and confectionery; food fortification and functional foods; and food packaging, industry visit (Project: Students develop a product and run a panel). (CLO 4). **Chapter 2: Stages of Product development and Knowledge Base Product Development (CLO 1)** **Chapter 3: The consumers in product development: case study in product development (CLO 1)** **Chapter 4: Shelf life and safety issues (Paper work) (CLO 1)** **Chapter 5: Sensory physiology, Sensory Attributes and ways of perception, and Applications (CLO 3)** **Chapter 6: Factors influencing sensory Judgment, Sensory Testing Environment, Test Protocols, and Sensory Laboratory Lay Out and Its Facilities (CLO 2)** **Chapter 7: Basic Description and Application of Sensory Test methods (CLO 4)** **Chapter 8: Sensory Data analysis (CLO 4)** **Chapter 9: Food Product Development and Sensory test in relation to nutrient profile and health diet, cereal and pulse; fruit and vegetable; dairy; meat, poultry and fish; coffee, tea and spice; honey, sugar and confectionery; food fortification and functional foods; and food packaging, industry visit (Project: Students develop a product and run a panel). (CLO 4).** ## References - Earle, M., Earle, R. and Anderson, A., 2001. Food Product Development, Woodhead Publishing Ltd., Boca Raton, USA. - Lawlewss, H. T. and Heymann, 1999. Sensory Evaluation of Foods Principles and Practices. 1st Ed., Springer Metherlands. - Moskowtz, H. R., Beckley, J. H., Ressurreccion, A. A. V., 2006. Sensory and Consumer Research in Food Product Design and development, Black Well Publishing and Institute of Food Technologists, Iowa, USA. - Naes, T., Brockhoff, P. B. and Tomic O., 2010. Statistics for Sensory and Consumer Science, John Wiley and Sons, Publication. ## Course Assessment | Sn | Description of points | Points assigned | |---|---|---| | 1 | 1st Day 1st Class (25th Nov 2023) & Non-absence Quiz | 5 points | | 2 | 1st Quiz | 5 points | | 3 | Individual/Group assignment Presentation | 20 points | | 4 | 1st test | 15 points | | 5 | 2nd test | 10 points | | 6 | Final Examination | 50 points | | | University senate regular meeting, SEM 06/2015, held on Sep 8 2023, decide the minimum passing mark for the course. Based on the new sub-article 94.6, It is mandatory to attain the final exam result of ≥ 40%. Failure to meet this requirement = F, regardless of their total marks out of 100%. | ≥40%/50 | | | | **Total 100 points** | # Introduction to Product Development & Sensory Evaluation ## 1.1. Introduction to Food Product Development - Food product development has been a major activity in the food industry for over 40-60 years. - **Product development** is a company philosophy, a basic company strategy and a multifunctional company activity. ### The core elements of product development are: - Developing an innovation strategy - PD Process (es) - Knowledge base for product development - Consumer in product development ## What do you understand by Food Product Development? - Food companies seek **new products** to be profitable and survive. - **New product development** is essential for continued growth of a company. - The pressures for **product development** came very strongly from the need of: - constantly growing supermarkets - extensive mix of products - continuous price promotions. - So there was the drive for **product difference**, including: - minor product changes: sufficient to distinguish products on the shelves - underlying social and technological changes which caused **major product development**; - **Examples:** - Minor product change: the increasing number of working women which sparked the need for convenience foods. - Major product development: the development of spray and freeze drying which was the basis for instant foods. - There are now compelling/ convincing social and technological pressures on the whole food system to change rapidly: - the pressures from the growth of information technology in the more affluent countries, and - the growing economic strength in some of the developing countries. - **Can the food industry meet this challenge?** - **Has the food industry the knowledge & the people?** - **How can it respond?** - Company growth and even survival depends on the introduction of successful new products into old and new markets. - The dividing line between **product success and failure** depends on many factors, the most important are: - new product qualities, - skills and resources of the company, - market and marketing proficiency/ competence, and organized product development process. - There is a need to understand consumers' behavior and attitudes and to be able to design a product to meet the users' needs. - It is also necessary to have the technological knowledge and the skills, and the organizational ability to bring a product to a successful commercial conclusion in the marketplace. - A change in one part of the food system leads to new products in other parts. - Innovations in the primary producing industries produce **new ingredients**, which then advance to **new consumer products**. ## 1.2 Developing an Innovation Strategy For the development of an overall innovation strategy: product, process, marketing and organizational innovations needs to bring together. ### Innovation Business innovation is about creating and successfully applying new ideas within your organization. ### This could be in the form of: - major breakthrough such as creating and bringing a new product or service to market, or - a series of smaller innovations such as: finding better or more efficient ways of working and becoming more profitable. ### Innovation is more than having a good idea: - Innovation, is about turning new ideas and concepts into something that will create value. - Value can be commercial, social or organizational. ### The innovation strategy is related to the: - company's overall business aims & strategy, as well as the social, economic and technological environment, and - the company's own knowledge and skills. - The business strategy also includes **a product strategy** outlining the products of the future. - The combination of the: - Innovation in - product, - technology and - marketing strategies are the basis for the product development strategy. ### There are many different types of innovation: - **Product innovation** - Developing new products or services, enhancing existing products or services, and technological innovation. - **Process innovation** - Applying an innovative approach to improve operational processes, such as production line developments. - **Marketing innovation** - How you take your products to market and promote your offering, your pricing strategies, your distribution channels, and the innovative ways you increase your customer base and expand markets. ### Your innovation strategy should reflect what you want to achieve from the innovation process: - Develop a new product - you may see an opportunity for a radical/simple change in the type of products. ### The innovation strategy is built up in the: - business strategy from the innovation possibilities, but - only after thorough coordination with the product, marketing and technology strategies. ### The product development strategy is then built from the innovation strategy, together with other parts of the business strategy such as: - product mix strategy - technology strategy and - marketing strategy. ### The rate of innovation in a company depends on its ability: - to sense possibilities and to perceive and assess the likely outcomes of feasible changes; - to evaluate and rank outcomes strategically and operationally, in relation to company objectives; - to make decisions on the basis of information and prepare appropriate strategies; - to implement plans and changes in managerial and technical terms. ### Sensing the possibilities for innovations: - In sensing the possibilities, it is important to study the major changes that are taking place or predicted in:- - society, - technology, - food system, - the market place and - the consumers. - Changes in the structure of the **food system** are an important source of ideas for **innovation possibilities**. - There are often changes in various parts:- - production, - ingredient processors, - food manufacturers, - retailers, - food service and - the pressure for **innovation** moves from one section to another. ### Innovation is an integration of society, consumers and food system ### The company's climate and capabilities are a major evaluation factor in studying innovation possibilities. - One company may be very **conservative**, and **not want change**, - so it chooses a **low level of innovation** as the company climate and therefore in its business strategy. - Another company may want to be at the **forefront of change**: - so it has a company climate of **innovation**, and includes **innovation** as a **major part of its business strategy**. - This incorporation of **innovation** into the company philosophy sets the basis for the product development. - If the company has **low-level innovation**, product development consists of cost cutting and minor product improvements; - at **high-level innovation**, product development is searching for a **unique product** that will cause a major change to industry, market and consumers. ### These spectrum related to risk-taking: companies can vary from aversion to risk to seeking risk. - It is important to recognize the present level of **innovation** in the business strategy and also the philosophy for risk-taking in the company. ## 1.3. Introduction to Sensory Evaluation - The field of **sensory evaluation** grew rapidly in the second half of the 20th century. - **Sensory evaluation** comprises:- - a set of techniques for accurate measurement of human responses to foods and - minimizes the potentially biasing effects of brand identity and other information influences on consumer perception. - **Sensory evaluation** is defined as a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. - The principles and practices of **sensory evaluation** involve each of the four activities mentioned in the definition. ### Evoke: - refers to the process of stimulating the senses to generate a response. This can be done by presenting the food product to the panelists in a controlled environment. ### Measure: - involves quantifying the sensory responses using various scales and tools. ### Analyze: - means examining the collected data to identify patterns and draw conclusions. ### Interpret: - involves making sense of the analyzed data to provide actionable insights. - It isolate the sensory properties of foods and provides important and useful information to: - product developers, - food scientists, and - managers about the sensory characteristics of their products. - Imagine a company wants to launch a new flavor of yogurt. This might follow these steps: - **Evoke**: Present three different yogurt flavors (strawberry, blueberry, and mango) to a sensory panel. - **Measure**: Ask panelists to rate each flavor on a 9-point hedonic scale for attributes like taste, texture, and overall liking. - **Analyze**: Use statistical analysis to compare the ratings and identify which flavor is most preferred. - **Interpret**: Determine that the mango flavor is the most popular and decide to proceed with its production. - This systematic approach ensures that the sensory characteristics of food products are thoroughly evaluated, leading to better product development and consumer satisfaction. - A sensory scientist who is prepared for a career must be trained in all four of the phases mentioned in the definition. - They must understand: - products, - people as measuring instruments, - statistical analyses, and - interpretation of data within the context of research objectives. ### What is the role of sensory evaluation? - The role of **sensory evaluation** has changed considerably over the years. - Initially, it was a service provider supplying data, but - now its role is, in partnership with research, development and marketing, to provide insights to help guide development and commercial strategy. - From product conception to post-launch monitoring, sensory professionals can be involved in the decision-making during the stages of a product's life cycle. - In the early stages of product development, consumer and sensory testing identify the important sensory attributes driving acceptability across a product category. - It can identify sensory-based target consumer segments, analyze competitor products and evaluate new concepts. - Combining data from sensory and instrumental testing may provide insights into the chemical and physical properties, driving sensory attributes. ### In terms of quality, it can be used as part of a quality assurance on raw materials. - In addition, sensory testing can set consumer acceptability limits for sensory specifications used during quality testing. - For those products susceptible to taints, sensory testing can ensure substandard products are not released onto the market. - For many products: - the sensory properties deteriorate ahead of microbial quality and so, sensory testing can be used to determine shelf life and product variability through the supply chain. ### In summary: - sensory tests provide useful information about the human perception of product changes due to ingredients, processing, packaging, or shelf life. - Sensory evaluation interact most heavily with new product development groups, provide information to quality control, marketing research, packaging, and indirectly to other groups throughout a company. - Sensory information reduces risk in decisions about product development and strategies for meeting consumer needs. - A well functioning sensory program will be useful to a company in meeting consumer expectations and insuring a greater chance of marketplace success. - The utility of the information provided is directly related to the quality of the sensory measurement. # Product Development Process & Knowledge Base Product Development ## 2.1. Product development process ## 2.2. Knowledge base product development The document includes a diagram on the food system components. The diagram includes the following components: - Waste Recovery & Nutrient Cycling - Preparation & Consumption - Production (harvesting&growing) - Processing & Packaging - Markets & Purchasing - Marketing - Distribution & Transportation The document also includes an image illustrating the **food system components** with a diagram of the **innovation chain.** The innovation chain consists of the following: - Sensing the possibilities for innovation - Evaluating innovation possibilities - Selecting the feasible innovations - Include in business strategy The document concludes with a diagram illustrating the **climate for innovation**: - The diagram represents the process of innovation as an integration of society, consumers and food system. - The diagram highlights the following elements of the innovation process: - Technology - Knowledge - Philosophy - Finance - Creation Integration - People - Organisation - Markets - The diagram represents these elements interconnected in a circular manner as one big system. The document also contains images on the following: - People working on the production and processing of honey. - An image of Apple IPhone 16 Pro Max. - An image of a woman eating fast food. - An image of people working in a factory. - An image of people working on a project. - An image of several milk cartons on a shelf. The document is a good introduction to the subject of food product development and sensory evaluation. It provides a clear overview of the key concepts and challenges involved.