Propose a methodology based on the benchmarking of a food product available on the market - to develop a prototype with physicochemical and sensory characteristics the closest as possible to the target.
Design a food product.
Determine the appropriate microbiological and physicochemical analyses.
Understand ingredients-ingredients and ingredients-process interactions.
Carry out the sensory evaluation of a food product by using adapted methodology.
Analyze the results, propose clear recommendations and communicate them.
Project – group work. Use of laboratories (Microbiology, chemistry, sensory analysis).
Tools to help in the formulation and design of products