Janelle Y Morris

NFSC 320: Advanced Food Science

Skill Area: Product Development

What I learned: In this assignment, I learned how to systematically standardize a recipe, conduct a cost analysis on a recipe, submit purchase orders for ingredients needed for experimentation, manipulate food ingredients from a recipe to improve a product, conduct qualitative and quantitative sensory analyses, input raw data into analysis software SPSS and Excel, create data reports, and  interpret findings. 

Reflection to assignment: Developing a food product from a recipe was a rewarding experience because our research team was able to use our individual expertise to alter and perfect a specialty food item.  Using the systematic methodology of food scientists helped me to better understand how food products are made so that they can be successful in a competitive food market.  This assignment cultivated my skills and confidence to develop a product that has been tested by sample consumers.  Data collection and interpretation of a product that I had personal investment in was a valuable learning experience because I can see how difficult it is to remain unbiased. 

Relevance to profession: Nutritionists and food scientists are involved with product development and market research, as well as data interpretation.  Food companies frequently want nutrition experts to improve current recipes to fit a target audience.  Making a recipe lower in fat or carbohydrate, changing the recipe components to increase a specific nutrient, or flavor enhancement are all reasons that a company might hire a food scientist or nutrition expert for product development.