Food Product Development

Attempt the following questions to check your understanding of the subject:

1. Discuss the purpose of sensory evaluation in the development of new food products (20 Marks)
2. Shelf-life studies form an important part of new product development. Discuss the Three general approaches that are used to determine shelf-life of foods (10 Marks)
3. Discuss the most important aspects to consider in the design process for a new food product (10 Marks)
4. Discuss the importance of the following in the design of new products (10 Marks)
   1. HACCP
   2. ISO 22000
5. Discuss any causes of food product failure in the market and some of the solutions for such problems (10 Marks)
6. Discuss the process of developing a new functional food product containing at least two bioactive substances of plant origin (20 Marks)