Food Science Product Development (PowerPoint)
This is a Food Science Career Development Event (CDE) instructional resource on team product development that walks students step-by-step through reformulating a cookie dough mix to be “natural and gluten-free.” It teaches how to select and substitute ingredients, calculate per-ingredient and total nutritional values based on formula percentages, determine %Daily Values, build a Nutrition Facts Panel, write an ingredient statement, and calculate net weight statements following FDA labeling rules.
At a glance
- Topic
- Food Science: Food Product Development — Comparison of Nutrition Facts Labels
- Source/Reference
- Food Science CDE Contest 2015 – Product Development Portion
- Acknowledgements
- Thank you to the University of Nebraska – Lincoln Food Science Supervisors Sara Roberts, Food Science & Technology Department and Julie Reiling, the Food Processing Center, at University of Nebraska-Lincoln