All lessons thru 10/12/21
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| What age range is Gen Z | show 🗑
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| show | 23-38
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| What age range are Boomers | show 🗑
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| show | 39-54
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| show | 74-91
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| What is a type 1 error | show 🗑
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| show | Fail to reject null hypothesis
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| show | In lab
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| show | At pilot plant
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| What are 3 factors affecting concept execution | show 🗑
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| show | Raw material unavailable , challenge in market , improved stability , enhanced functionality , refined texture , value added product (highly desireable)
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| show | 1. product in market but not by company
2. product introduced to new market
3. Brand
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| show | 1. line extension
2. "Me too"
3. repositioned existing product
4. reformulation of existing product
5. new packaging
6. Innovative product
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| What is the 2nd step of the product development? | show 🗑
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| What is the 1st step of product development? | show 🗑
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| show | Marketing strategy / evaluations / testing
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| show | 1. Ideation and screening
2. R&D
3. Marketing strategy/ evaluations/ testing
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| show | 1 ingredient does multiple things to keep product stable and clean , could provide different functions at different steps
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| Why is there an increased focus on new food product development? (4) | show 🗑
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| show | Prototype
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| show | an idea is an articulation of a product while a concept is a solution (technology pathway) for solving the potential problem
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| show | costs vs. volume of sales that is required to make a profit
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| What is the difference between a gap in the market and a gap in product space | show 🗑
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| show | A team including multiple specialists with varying talents coming together to make one product
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| When should evaluation occur | show 🗑
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| show | 1. Market opportunity
2. idea
3. concept
4. protocept/prototype
5. R&D
6. market test
7. Launch
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| show | Product developed in the lab to meet promises of product concept
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| Define prototype | show 🗑
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| What is included in a product assessment | show 🗑
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| show | recipe , prescription
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| Define least - cost functionality | show 🗑
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| What's the best way to approach planning the development process | show 🗑
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| show | Emulsify , aerate , gelling , texture , coating , moisture , color , fat content , binder , structure
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| Draw out strategic management in relation to product development execution | show 🗑
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| show | 1. growth (line extensions, new products)
2. productivity (reduce costs)
3. quality improvement (leverageble competitive advantages)
4. brand maintenance (conformance, regulatory, environmental, specifications)
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| show | company objectives + consumer needs > ideas > feasibility studies + consumer research + financial review > development + production + consumer trends + test market
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| Describe the gates of the stage-gating process | show 🗑
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| show | Establish product , ideas , concept development
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| What is the 2nd stage of the stage-gate process | show 🗑
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| What is the 3rd gate of the stage-gate process | show 🗑
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| Who is the best judge of attributes such as flavor, texture, color | show 🗑
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| What are the steps to conduct a focus group (6) | show 🗑
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| show | x-axis : market growth (value of given success)
y-axis: market share (probability of success)
Low share + low growth = drains
low share + high growth = dilutions
high share + high growth = drives
high share + low growth = distractions
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| What are the 2 tools to help a team keep focused on the consumer | show 🗑
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| show | 1. Why wouldnt consumers buy the food
2. Why would consumers buy the food
3. Who is my ideal consumer
4. What is the marketing mix for the new food product
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| What are the 4 P's of marketing | show 🗑
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| show | 1. Product
2. Pricing
3. Place
4. Promos
5. People
6. Process
7. Physical Evidence
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| How are carotenoids affected by oxygen | show 🗑
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| show | Any time
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| show | People
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| show | physical effects (thermal, mechanical)
chemical and enzymatic reactions (interactions among ingredients)
Microbiological activity (spoilage)
Sensory Problems (taste, odor, texture, color)
Packaging System Problems (physical and barrier problems)
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| show | *the amount of time*
that a food is
*considered acceptable*
for consumption when
*stored at the appropriate storage conditions*
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| What are the 3 points of shelf-life | show 🗑
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| show | Chemical, microbiological, and physical changes
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| show | 1. Static tests
2. Accelerated tests
3. Use/abuse tests
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| show | Real-time shelf-life
Product is stored under given set of environmental condition for entirety of shelf-life
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| What are accelerated tests | show 🗑
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| What is use/abuse testing | show 🗑
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| show | Time consuming and tedious
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| show | Shelf-life at temperature T / Shelf life at T + 10 degrees
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| show | Shelf stable, frozen products with shelf life of 6 months
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
chynnagross
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