Recipe Development and Testing

At the end of this course, students should be able to: 1. apply optimisation principles in food formulation and recipe development; 2. discuss the fundamental principles of food quality evaluation and development of standards; 3. explain the guidelines for conducting sensory evaluation; and 4. describe methods of reporting and interpretation of results of recipe development and testing.

Application of optimisation principles in food formulation and recipe development. Fundamental principles of food quality evaluation and development of standards (taste, flavour, shape, size, texture, colour and appearance). Emphasis on development and testing of more economical and nutritious foods from familiar and commonly used acceptable ingredients. Novel food development. Guidelines for conducting sensory evaluation. Selection of participants, presentation, testing and analysis of results. Practical classes on recipe development, preparation and testing. Reporting and interpretation of results.