Oct. 10, 2008 – Transform a
top-rated recipe into a commercial recipe by navigating the new product
development process from idea to production.
Oct. 10, 2008 – Transform a top-rated recipe into a commercial recipe by navigating the new product development process from idea to production. Attain the gold standard in plant production by employing the scientific principles of experimental design and simple quantitative analysis (pH measurement, viscosity measurement) to ensure repeatability and acceptability. In this workshop, you will have the opportunity to work in the Product Development Laboratory to reverse engineer a product and analyze the creative process of concept to commercialization. In this two and a half day workshop you will learn about:
v Technology in the kitchen (incl. molecular gastronomy, latest cooking techniques & equipment)
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v Use of flavours and flavor sensations considered for new product development
v The new product development process from idea to production, including: technical feasibility, development of the gold standard, target, cost and pricing structure, converting recipes to formulas, prototype development and testing
v Principles of experimental design, statistical analyses and simple instrument tests to measure sugar content, viscosity and acidity
Agenda Details
New Product Development from Idea to Production: Parts I & II
· Product development sequence,
· including Development of Objective / Timing, Technical Feasibility, Development of Gold Standard / Target, Cost & Pricing Structure, Prototype Development,
· Ingredient Screen / CLT Testing, Optimize Prototypes, Field Home Use Tests – Plant, Fine Tune Products, Ingredient Screen / CLT Testing, Broker Run Samples, Test Market, National Introduction
Simple Instrument Test-Part I (Lab Work/Group Activity)
Experimental Design
· Scientific principles to ensure repeatability
· Statistical analysis
Simple Instrument Test-Part II (Lab Work/Group Activity)
Flavors 101
· What are they?
· Where do they come from?
· How to use them in product development?
Understanding Statistics for product development
Re-engineering a food product-Lab activity/Group Work
Technology in the Kitchen
· Molecular gastronomy
Technology in the Kitchen
· Latest cooking techniques & equipment
For registration and other information please visit their website .
Culinology® 101 Workshop IV or contact Simmer Randhawa at (519) 821-1246 X 5018 or email at srandhawa@gftc.ca
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