Introduction Industry

Research &
Development
Moira Cockburn, M.Sc.
mcockburn@georgebrown.ca
Online Classes – Format and process
Class Details:

• Day: Wednesday
• Class Time: 8-10am

Access the Zoom Classroom through D2L

Brightspace for our weekly Classes

Please practice online etiquette; 

https://onlinelearning.georgebrown.ca/module-1/online-etiquette
• Enter the session and ensure your microphone is working.
• Mute your mic when not speaking
• Video optional  when speaking – turn it off during presentation for better video quality.
Microsoft Teams / Discussion Board

We will use Microsoft Teams / the Discussion Board as our secondary

communication tool,
We can: Meet, collaborate, share relevant content, ask questions & discuss!

If you would like to set up a meeting with me - this is where we will meet.

Microsoft Teams is where groups will meet to complete assignments and

where you can meet with your classmates.  

Here is the LINK for Microsoft TEAMs

Is everyone comfortable with the Zoom
Classroom, MS Teams and online course
delivery?

Check in…

Questions?
Contact Information:

PROFESSOR: Moira Cockburn

Office - Room 318, 300 Adelaide Street (SJB)

Office hours - by appointment

Email is best: mcockburn@georgebrown.ca

Microsoft Teams
Agenda Today
This course will introduce you to market research and recipe
development.
Introduction This course is a prerequisite for HOSF2057. The work from
this course will be used directly in HOSF2057 next semester
where you will test the recipes developed here.

Course outline and Expectations: yours and mine

key dates /term schedule
Outcomes: materials: text etc.

Draft Recipe 10%

Market Research Assignment 30%
Introduction to course Ingredient Requisitions 10%

assignments / evaluations: Project Plan 10%

Final Report 30%
Participation 10%
Course Learning Outcomes – HOSF 2056

CLO 1 Organize and manage a project plan with relevant documentation

CLO 2 Analyze market research, sensory evaluation techniques and shelf life stability
in the recipe and/or product development.

CLO 3 Combine concepts of food science, food processing, nutrition, culinary skills,
cost analysis, nutritional labeling, and government regulations to develop recipes
and/or product prototypes

CLO 4 Create, design and formulate recipes and/or product prototypes

CLO 5 Demonstrate leadership skills and contribute effectively as part of a research

team by communicating clearly in industry-specific language by adopting a positive
attitude towards change with peers and industry partners
ASSESSMENTS – evaluation system
CLO 4
Draft Recipe 10% DUE Week 3

CLOs 2,3,4,5
Market Research Assignment 30% DUE Week 7

CLOs 4, 5
Ingredient Requisitions 10% DUE Week 12

CLOs 1-5
Project Plan 10% DUE Week 13

CLOs 1-5
Final Report 30% Due Week 14

CLOs 1-5
Active participation in class
Participation 10% Draft recipe for feedback – week 3
Discussion Board contributions and feedback
 Term Schedule – weeks 1-7
Week Topic Content
1 Course Introduction • Overview of course material
Overview: Recipe & Product • Expectations/roles &responsibilities
Development Process • Stages in the recipe and product development lifecycle

2 Introduction to the Recipe & • Stages in the recipe and product development lifecycle
Product Development Process • Recipe and product development research

3 Generation of New Recipe and • Trends in the industry

Product Ideas • Brainstorming of new recipe and product ideas
Guest Speaker
4 Introduction to Market Research • Marketplace analysis
• Market sector
• The consumer
• Screening procedures
• Test markets

5 Market Research • Requirements for recipes and/or product concepts

• Ingredient sourcing and costing
• Food packaging and labelling
• Food safety, food processing and handling

6 Genesis • Creation of Nutritional Information for recipes /product

concepts

7 Genesis • Creation of Nutritional Information for recipes /product

concepts

8 No classes Intersession week

 Term Schedule Weeks 9-15
9 Introduction to Project • Overview of Project Management
Management

10 Introduction to Project Research • Project Preparation

and Project Initiation
11 Project Planning and requisitions
• Project management primer (best practices, scoping, deliverables, etc.)
• Define the project
• Define roles and responsibilities
• Generate Activities
• Develop estimates and timelines
• Define activities, dependencies, schedules and critical path
• Develop risk management plan
• Prepare the project plan
• Guest Speaker from ICC to review requisition process

12 Genesis Lab and Report Work • Creation of Nutritional Information for recipes /product concepts
• Students will be given time during class to work on their final report and
consult with the professor.

13 Genesis Lab and Report Work • Creation of Nutritional Information for recipes /product concepts
• Students will be given time during class to work on their final report and
consult with the professor.
14 Final Project Report • Final project reports due

15 Group Feedback • Recipes and/or Product Development Concepts – Feedback on groups

recipes and project plan for HOSF2057
Class &
Assignment Policy
• Students are responsible for reading the appropriate
material before classes so that they may benefit
from their practical activities and examples.
• Assignments are due on the dates indicated unless
prior arrangements have been made for an
extension with the professor.
• If an assignment deadline is missed due to
unforeseen circumstances, it is the student’s
responsibility to contact the professor as soon as
possible to explain the situation.
• The student may be asked to provide
documentation or other proof in support of their
explanation. If an assignment deadline was missed
for a valid reason, as extension of up to one week
from the original deadline will be granted.
• Other late assignments will be accepted for up to
one week beyond the original deadline, subject to a
late penalty of 5% per day.
• No assignments will be accepted beyond one week
after the original deadline and a grade of 0 will be
attributed.
 Evaluation and Grading Systems
Note this course is prerequisite for HOSF2057

Assignment Value Week

Draft Recipe 10% 3
Market Research Assignment 30% 7
Ingredient Requisitions 10% 12
Action Plan for HOSF2057 10% 13
Final Project Report 30% 14
Participation 10% Ongoing
 Product Development and Recipe
Development Process

New Food Products and Recipes

Today’s Product / Recipe Group Selection

Objectives
Brainstorming

Discussion
 Types of New Products
Line Extensions

Repositioned existing product

New form of existing product

Reformulation of existing products

New packaging of existing product

Innovative products

Creative products
 Types of New Products

Line Extensions

• New flavours of potato chips

• R&D time minimal
• No major manufacturing changes
• Relatively little change in marketing
• No change to storage and handling

Repositioned existing products

• Oatmeal-containing products positioned as dietary

factors in reducing cholesterol
• Research and development time minimal
• Marketing must develop new strategies and
promotional materials

This Photo by Unknown Author is licensed under CC BY-SA

 Types of New Products

New form of existing product

• Margarine or butter spreadable at refrigerator temperatures

• Pre-peeled vegetables and fruit
• Highly variable impact on research and development
• Highly variable impact on plant and manufacturing
capabilities – may require new equipment
• Marketing and sales resources will require reprogramming

Reformulation of existing products

• Low calorie (reduced sugar, fat) products

• High fiber products
• Moderate research and development required
• Generally little impact to physical facilities and on marketing
and sales resources

This Photo by Unknown Author is licensed under CC BY-SA-NC

Types of New
Products
• New packaging of existing
product
• Single serving sizes (yogurt)
• Squeeze bottles for condiments
• Novelty of new package will
determine amount and degree of
research and development
required
• Slight impact on manufacturing –
new equipment required
• Little impact to sales and
marketing resources
 Innovative products

• Dinner kits / frozen dinners

Types of • Amount of research and development dependent on nature of innovation

• Highly variable impact on manufacturing capabilities
• Possible heavy impact of marketing and sales resources
New Creative products – rare, never-before-seen product
Products • Extruded products, surimi, retort pouch
• Extensive research and development, costly
• May require new plant and equipment
• Total revision of marketing and sales force
• Risk of failure high

This Photo by Unknown Author is licensed under CC BY-SA-NC

 Process
Decide Discover Define Develop Deploy
• What the • Ways to • What’s • Everything • The

5D’s of Food food

product or
recipe will
make is
unique
going to be
in it and
who’s
about it
• Take the
product
product to
market

Product be going to
buy it
from the
idea stage
to the final

Development product
Recipe Development Process

What does recipe development entail?

How does it differ from product development?

Trends?
 Top 10 Foodservice Tre
nds 2023
Food
Trends
Six Products, Flavours
Future Fare: Sustainabl
e, Mindful and Innovati and Cuisines That Will
ve Food Trends for 202 Influence Food Culture
4 in 2023

IFT – Top 10 Food Tren

ds of 2023
 Are we fat because we overeat? Or do
we overeat because we’re getting fat?

Videos

Always
Hungry? Resource Downloads
Online
Resources FAQs

Scientific Research
Collaboration with
George Brown
College
• Chef Dawn Ludwig testing recipes at G
BC

• Dr. Ludwig at the Ambition Nutrition Sy

mposium 2016

• Dr. Ludwig and Dawn Ludwig visiting th

e Culinary Management Nutrition Stud
ents
 For
Read Chapters 1 & 2 of Always Hungry?

Discussion Board – Introduction and

next
Reflection on Always Hungry? Concept

Familiarize yourself with the website -

https://www.drdavidludwig.com

week Research Restaurant and Food Trends