University of the Philippines Los Banos

College of Agriculture and Food Science

Institute of Food Science and Technology

FST 147
Principles of Food Product and Process Development

STUDY GUIDE WEEK 1 (3 Hours)

Introduction to the course

Objectives

After studying this topic, you should be able to

1) define terminologies
2) explain core concepts

Task

Let’s begin

“Introduction to the Course” is the first of the ten major topics in FST 147. This

introduces the terminologies and core concepts in this course.

Dig deeper

Read the handout on “Definitions and core concepts” found in your course pack.

Read more on product development in

https://nzifst.org.nz/resources/foodproductdevelopment/Chapter-3-1-2.htm

Watch more on food product development in

https://www.youtube.com/watch?v=iL0iIGpa4vg
Resources

Aramouni, F. and K. Deschenes. 2014. Methods for Developing New Food Products:An
Instructional Guide. DEStech Publications, Inc. Lancaster, USA 53p. Retrieved from
https://books.google.com.ph/ on August 15, 2020.

Earle, M.D. and Earle R.L. 2009. Creating New Foods. The Product Developer's Guide,
the Web Edition. The New Zealand Institute of Food Science & Technology (Inc.)
Retrieved frhttps://nzifst.org.nz/ on August 15, 2020
Halagarda, M. 2008. New food product development. Polish Journal of Commodity
Science 4(17)32-41. Retrieved from https://www.researchgate.net/ on August 15,
2020.