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Updated February 2000

Food Product Development

Third Foods Development

  • Collect needs change for reformulation
  • apply mathematical modelling to taste, texture and economy
  • Develop optimum formulation
  • Sensory evaluation using Response Surface Methods
  • Communication

    • Kevin, 1995

    Updated and copyrighted ZoeAnn Holmes 2000. Send mail to Food Resource Nutrition and Food Management, Oregon State University, Corvallis, OR. OSU Disclaimer URL Home: http://food.oregonstate.edu/