Addis Ababa Science and Technology University

Degree program BSc. in Food Science and Applied Nutrition

Program type Regular
Course Title Food Product Development and Sensory Evaluation
Course Code FSAN 427
Abera Belay (Ph.D)
ab.berabelay@gmail.com
abera.belay@aau.edu.et

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 Food Product
Development
and Sensory
Course Content Outline
Evaluation Chapter 1: Introduction to food product development and sensory
evaluation
Course Learning Outcome (CLO): Chapter 2: Stages of Product development and Knowledge Base
At the end of the course the student will be able to: Product Development
CLO1 Design and formulate a new food product recipe. Chapter 3: The consumers in product development: case study in
Design and layout of sensory testing facilities,
CLO2 product development
and Conduct sensory evaluation experiments.
Chapter 4: Shelf life and safety issues (Paper work)
Judge and define sensory quality attribute and
CLO3
development of vocabulary for quality attributes.
Chapter 5: Sensory physiology, Sensory Attributes and ways of
CLO4 Analyze sensory Data and make conclusions. perception, and Applications
Chapter 6: Factors influencing sensory Judgment, Sensory Testing
Environment, Test Protocols, and Sensory Laboratory Lay Out and
Its Facilities
Chapter 7: Basic Description and Application of Sensory Test methods
Chapter 8: Sensory Data analysis
Chapter 9: Food Product Development and Sensory test in relation to
nutrient profile and health diet, cereal and pulse; fruit and vegetable;
dairy; meat, poultry and fish; coffee, tea and spice; honey, sugar and
CLO confectionery; food fortification and functional foods; and food packaging,
industry visit (Project: Students develop a product and run a
panel).
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References
Earle, M., Earle, R. and Anderson, A., 2001. Food
Product Development, Woodhead Publishing Ltd.,
Boca Raton, USA.
Lawlewss, H. T. and Heymann, 1999. Sensory
Evaluation of Foods – Principles and Practices.
1st Ed.,Springer Metherlands.
Moskowtz, H. R., Beckley, J. H., Ressurreccion, A. A.
V., 2006. Sensory and Consumer Research in
Food Product Design and development, Black
Well Publishing and Institute of Food
Technologists, Iowa, USA.
Naes, T., Brockhoff, P. B. and Tomic O., 2010. Statistics
for Sensory and Consumer Science, John Wiley
and Sons, Publication.
Points
Sn Description of points assigned
1 1st Day1st Class (9th March 2022) & Non-absence 5 points
2 Quiz 5 points
3 Individual/Group assignment
Presentation 15 points
4 1st test 15 points
5 2nd test 10 points
6 Final Examination 50 points
Total 100 points
 1.1. Introduction to Food Product Development
☼Product development has been a major activity in the food
industry for over 40-60 years,

Introduction to Product Development ☼ but only gradually has it developed as a strategic

& Sensory Evaluation business area and also as an advanced technology.
1.1. Introduction to Food Product Development
1.2. Developing an Innovation Strategy ☼ For a long time it was essentially a craft, loosely
1.3. Introduction to Sensory Evaluation related to the research and engineering areas in the
company.
 Product development is
 a company philosophy,
 a basic company strategy and
 a multifunctional company activity.

The core elements of product development are :

1. Developing an innovation strategy

2. PD Process (es)

3. Knowledge base for product development

4. Consumer in product development.

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  Food companies seek new products, to be profitable and survive.
 These, if successful, give new life to a company.

 New product development or finding new uses for old

products is essential for continued growth of a company.

The pressures for product development came very strongly from

the need of:
constantly growing supermarkets,
extensive mix of products and
for continuous price promotions.

So there was the drive for product difference, including: Constantly growing supermarkets
minor product changes: sufficient to distinguish products on
the shelves,
There were also underlying social and technological changes
which caused major product development; ☼ Examples:
☼ Minor product change:
the increasing number of
working women which
sparked the need for
convenience foods, and
☼ Major product
development: the
development of spray and
freeze drying which was the
basis for instant foods. 5
Major product development Minor product change
Extensive mix of products
 There are now compelling social and
technological pressures on the whole food
system to change rapidly:
 the pressures from the growth of information
technology in the more affluent countries,
and
 from the growing economic strength in some of
the developing countries.

 Can the food industry meet this

challenge?

 Has the food industry the knowledge &

the people?

 How can it respond?

 Company growth and even survival depends on

the introduction of successful new products into
old and new markets.
A food system includes all processes and infrastructure involved in
feeding a population: growing, harvesting, processing, packaging,
transporting, marketing, consumption, and disposal of food and food-
related items. It also includes the inputs needed and outputs
generated at each of these steps.
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 The dividing line between product success and failure
depends on many factors, the most important are:
 new product qualities,
 skills and resources of the company,

 market and marketing proficiency/ competence,

and organized product development process.

 There is a need to understand consumers’ behavior

and attitudes and to be able to design a product
to meet the users’ needs.

 It is also necessary to have the technological

knowledge and the skills, and the organizational
ability to bring a product to a successful commercial
conclusion in the marketplace.
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 A change in one part of the food system leads to
new products in other parts.
 Innovations in the primary producing industries
produce new ingredients, which then advance to
new consumer products.
 Canola seed was developed with low erucic
acid, and these seeds were used to produce oil
with high polyunsaturated / low saturated
fatty acids, and the oil was then used to
develop oil-based consumer products which
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were more attractive nutritionally.
 The food system changes slowly. During the
last century, changes were not as such dynamic
in the product development.
 This may be caused by:
 Maturity of the industry – compared with
the innovative industries such as electronics, it Apple iPhone 14 Pro Max
is more difficult to invent new products;

 Consumers – are cautious and suspicious in

judging new foods; food consumers change
slowly unless they recognize marked benefits
in the new product.

 Biological product development – takes

time and money to develop a new plant, a
new animal, a new fish, and a new safe
process.

 Marginal returns on new food products –

compared with other industries, for example
the pharmaceutical industry, the profits on
new food products are small.

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Product development – takes time
1.2. Developing an innovation strategy
 For the development of an overall innovation strategy:
product, process, marketing and organizational
innovations needs to bring together.

Innovation

Business innovation is about creating and successfully

applying new ideas within your organization.

This could be in the form of

 major breakthrough such as creating and bringing
a new product or service to market, or
 a series of smaller innovations such as:
 finding better or more efficient ways of
working and becoming more profitable.
Innovation is more than having a good idea.
Innovation, is about turning new ideas and concepts
into something that will create value.
Value can be commercial, social or  The combination of the:
organizational.
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 The innovation strategy is related to the:
 company’s overall business aims & strategy,
 as well as the social, economic and technological
environment, and
 the company’s own knowledge and skills.
 The business strategy also includes a product strategy
outlining the products of the future.
 innovation,
 product,
 technology and
 marketing strategies are the basis for the
product development strategy. 9
There are many different types of innovation, and the type
of innovation will be determined by the innovation
strategy.

a) Product innovation

Developing new products or services, enhancing existing
products or services, and technological innovation.
Innovation can occur in any
b) Process innovation
aspect of your business.
Applying an innovative approach to improve operational
The most common types
processes, such as production line developments.
of innovation are:
c) Marketing innovation
How you take your products to market and promote your
offering, your pricing strategies, your distribution channels, and
the innovative ways you increase your customer base and expand
markets.

Your innovation strategy should reflect what you want to achieve

from the innovation process,
 for example:
Develop a new product - you may see an opportunity for a
radical/simple change in the type of products.
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 The innovation strategy is built up in the
 business strategy from the innovation
possibilities,
 but only after thorough coordination with the
 product, marketing and technology
strategies. innovation
strategy
 The product development strategy is then built
from the innovation strategy, together with other
parts of the business strategy such as:
 product mix strategy
 technology strategy and
 marketing strategy.

Fig. Product development strategy generator

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 The rate of innovation in a company depends on its ability:
 to sense possibilities and to perceive and assess the
likely outcomes of feasible changes;

 to evaluate and rank outcomes strategically and

operationally, in relation to company objectives;

 to make decisions on the basis of information and

prepare appropriate strategies;

 to implement plans and changes in managerial and

technical terms.

14-Nov-22 Fig. Innovation chain 12

  Sensing the possibilities for innovations

 In sensing the possibilities, it is important to

study the major changes that are taking place or
predicted in:-
 society,
 technology,
 food system,
 the market place and
 the consumers.
 Changes in the structure of the food system are an
important source of ideas for innovation possibilities.
 There are often changes in the importance of the
various parts:-
 production,
 ingredient processors,
 food manufacturers,
 retailers,
 food service and
 the pressure for innovation moves from
one section to another.
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Monday, November 14, 2022 14
 Innovation is an integration of society, consumers and food system

Fig. Climate for innovation

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 Working patterns

Is Changes in society leading to food

innovations?
Yes, a change in:
 Living patterns: urbanisation,
suburban and in-city living
 Working patterns
 Sex roles
 Economic status (wealth and poor)
 Educational status: knowledge
growth about food
 Age structure: increasing percentage
of old people in Europe and of young
people in Africa.

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14-Nov-22 Fig. Technological areas for innovation 17
Market innovation
 Market changes provide a rich source of
innovation possibilities.
 There needs to be searching for long-term
possibilities, as well as tactical thinking for
the immediate marketing plans.

 Four areas to consider when looking for long-

term marketing possibilities are:
 International corporation: (Judgement
and associations)
 product and service developments;
 market specialization;
 new distribution methods.

International corporation
 Evaluation factors for innovation possibilities Table: Evaluation factors for innovation possibilities
can have major factors and critical factors. Major factors Critical factors
 Major factors are those that are important in Company  Exploits internal strengths
evaluation while  Fit with strategic objectives
 Impact on existing business
 critical factors are those that are directly
Market  Product/service
related to product success and must be  Consumer need intensity uniqueness/differentiation
evaluated.  Source of competitive advantage
Technology  Relation to present technologies
 Company competence in in company
technology
Society  Agreement with religious rules
 Impact on ethical constraints  Agreement with government
 Impact on political constraints regulations
Predicted outcomes  Return on investments
 Sales and profits potentials
 Degree of risk
Needs and resources  Financial resources
 Financial needs  Knowledge resources
 Knowledge needs
New crop canola oil

These innovation possibilities

need to be analyzed against the
company’s capabilities and the from to to
company’s objectives. ‘might do’ ‘can do’ ‘should do’
The company evaluates
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 The company’s climate and capabilities are a major
evaluation factor in studying innovation possibilities.
 One company may be very conservative, and not
want change,
 so it chooses a low level of innovation as the
company climate and therefore in its business
strategy.
 Another company may want to be at the forefront of
change,
 so it has a company climate of innovation, and
includes innovation as a major part of its
business strategy.

 This incorporation of innovation into the company

philosophy sets the basis for the product development.

 If the company has low-level innovation, product  These spectrum related to risk-taking:
development consists of cost cutting and minor companies can vary from aversion to risk to
product improvements; seeking risk.
 It is important to recognize the present
 at high-level innovation, product development is level of innovation in the business
searching for a unique product that will cause a strategy and also the philosophy for
major
14-Nov-22change to industry, market and consumers. risk-taking in the company. 20
1.3. Introduction to Sensory Evaluation
 The field of sensory evaluation grew rapidly in the second
half of the 20th century,
 along with the expansion of the processed food and
consumer product industries.
 Munoz (2002) identified five stages in development and
growth of sensory evaluation.
☼ Early developments and sensory measures by
‘‘experts’’ (1930–1950);
☼ Initiation of formal sensory programs: use of • Sensory evaluation comprises:-
trained panels (1950–early 1960s);
• a set of techniques for accurate
☼ Establishment of sensory programs in industry and measurement of human responses to
awareness of their importance (early 1960s–1990); foods and
☼ Publication of sensory methods and techniques • minimizes the potentially biasing effects
(1990s) and of brand identity and other information
☼ Current status (1990–current). influences on consumer perception.

• It isolate the sensory properties of foods

and provides important and useful
information to:
• product developers,
• food scientists, and
• managers about the sensory
14-Nov-22 characteristics of their products.
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• Sensory evaluation defined as a scientific method used to evoke, measure, analyze, and
interpret those responses to products as perceived through the senses of sight, smell, touch,
taste, and hearing (Stone and Sidel, 2004).
 The principles and practices of sensory evaluation involve each
of the four activities mentioned in the definition.
Evoke
 Sensory evaluation gives guidelines for the preparation and
serving of samples under controlled conditions so that
biasing factors are minimized. Measure
 For example, people in a sensory test are often placed in  Sensory evaluation is a quantitative science in which
individual test booths so that the judgments they give are numerical data are collected to establish lawful and
their own and do not reflect the opinions of those around specific relationships between product characteristics
them. and human perception.

 Samples are labeled with random numbers so that people  Sensory methods draw heavily from the techniques of
do not form judgments based upon labels, but rather on their behavioral research in observing and quantifying
sensory experiences. human responses.
 how products may be given in different orders to each
participant to help measure and counterbalance for the  Examples
sequential effects of seeing one product after another.  we can assess the ability to discriminate small product
changes or the proportion of a group that expresses a
 Standard procedures may be established for sample preference for one product over another.
temperature, volume, and spacing in time, as needed
to control unwanted variation and improve test  people generate numerical responses reflecting their
precision. perception of how strong a product may taste or smell.
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Analysis Interpretation of results
 Proper analysis of the data is a critical part of sensory • A sensory evaluation exercise is necessarily
testing. an experiment.
 Data generated from human observers are often • In experiments, data and statistical
highly variable. information are useful when interpreted in the
 In order to assess whether the relationships observed context of hypotheses, background
between product characteristics and sensory knowledge, and implications for decisions and
responses are likely to be real, and not merely the actions to be taken.
result of uncontrolled variation in responses, the • Conclusions must be drawn that are
methods of statistics are used to analyze reasoned judgments based upon data,
evaluation data. analyses, and results.

 Hand-in-hand with using appropriate statistical

analysis is the concern of using good experimental
design, so that the variables of interest are
investigated in a way that allows sensible conclusions
to be drawn.
 A sensory scientist who is prepared for a
career must be trained in all four of the
phases mentioned in the definition.
 They must understand:
 products,
 people as measuring instruments,
 statistical analyses, and
 interpretation of data within the
context of research objectives.

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 What is the role of sensory evaluation?
 The role of sensory evaluation has changed
considerably over the years.
 Initially, it was a service provider
supplying data,
 but now its role is, in partnership with
 research,
 development and
 marketing, to provide
insights to help guide  From product conception to post-launch monitoring,
development and commercial sensory professionals can be called upon to inform decision-
strategy. making during the stages of a product’s life cycle.

 In the early stages of product development,

 consumer and sensory testing identify the important
sensory attributes driving acceptability across a
product category.
 It can identify sensory-based target consumer
segments, analyze competitor products and
evaluate new concepts.

 Combining data from sensory and instrumental testing

may provide insights into the chemical and physical
14-Nov-22 properties, driving sensory attributes. 24
 In terms of quality, it can be used as part of a
quality assurance on raw materials.
 In addition, sensory testing can set consumer
acceptability limits for sensory specifications
used during quality testing.
 For those products susceptible to taints,
sensory testing can ensure substandard products
are not released onto the market.
 For many products:
 the sensory properties deteriorate  In summary,
ahead of microbial quality and so,  sensory tests provide useful information about the
sensory testing can be used to human perception of product changes due to
determine shelf life and product ingredients, processing, packaging, or shelf life.
variability through the supply chain.  Sensory evaluation departments interact most heavily
with new product development groups, provide
information to quality control, marketing research,
packaging, and indirectly to other groups throughout
a company.
 Sensory information reduces risk in decisions about
product development and strategies for meeting
consumer needs.
 A well functioning sensory program will be useful to a
company in meeting consumer expectations and
insuring a greater chance of marketplace success.
 The utility of the information provided is directly
14-Nov-22 related to the quality of the sensory measurement.
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 Thank you
In CHAPTER 2. we will deal on
Product Development Process
&
Knowledge Base Product
Development

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