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    Project Management - Executive Summary

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    KhoaNguyen
    The document proposes developing a new probiotic yogurt fortified with Moringa oleifera leaves to increase customer options, utilize Moringa, and boost yogurt's nutrition. It will use Moringa leaves, yogurt starter culture, gelatin, stabilizer, milk, sugar, and condensed milk. The yogurt aims to be rich in antioxidants, phenolic compounds, have a good flavor and texture, and be suitable for mass production. Equipment needs include an incubator.

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    Project Management - Executive Summary

    Uploaded by

    KhoaNguyen
    26 views2 pages
    The document proposes developing a new probiotic yogurt fortified with Moringa oleifera leaves to increase customer options, utilize Moringa, and boost yogurt's nutrition. It will use Moringa leaves, yogurt starter culture, gelatin, stabilizer, milk, sugar, and condensed milk. The yogurt aims to be rich in antioxidants, phenolic compounds, have a good flavor and texture, and be suitable for mass production. Equipment needs include an incubator.

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    Original Title

    Project Management- Executive Summary

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    The document proposes developing a new probiotic yogurt fortified with Moringa oleifera leaves to increase customer options, utilize Moringa, and boost yogurt's nutrition. It will use Moringa leaves, yogurt starter culture, gelatin, stabilizer, milk, sugar, and condensed milk. The yogurt aims to be rich in antioxidants, phenolic compounds, have a good flavor and texture, and be suitable for mass production. Equipment needs include an incubator.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    26 views2 pages

    Project Management - Executive Summary

    Uploaded by

    KhoaNguyen
    The document proposes developing a new probiotic yogurt fortified with Moringa oleifera leaves to increase customer options, utilize Moringa, and boost yogurt's nutrition. It will use Moringa leaves, yogurt starter culture, gelatin, stabilizer, milk, sugar, and condensed milk. The yogurt aims to be rich in antioxidants, phenolic compounds, have a good flavor and texture, and be suitable for mass production. Equipment needs include an incubator.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    Executive Summary

    Proposal to develop new food product: probiotic yogurt fortified with Moringa
    oleifera.

    Team mission statement

    - The need for this project comes from three reasons:

    + Custumer need more flavored and nutritive yogurt.

    + Increasing the uses of Moringa oleifera.

    + Increase in nutritional value of yogurt and its variability in markets.

    Needs and constraints

    - Ingredients:

    + Moringa oleifera leaves

    + Yogourmet starter culture

    + Food gelatin

    + Stabilizer E440

    + Milk

    + Sugar

    + Sweetened condensed milk

    - Equipment

    + Incubator

    Design objectives

    The design objectives of product are:

    - rich in antioxidants.

    - rich in phenolic compounds.

    - give a desirable flavor.


    - Desirable texture.

    - suitable for mass production.

    Strategy

    Plan and project status.

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