Tamara Martinez

NFSC 320: Science of Foods

Skill Area: Food Science, Manufacturing, and General Nutrition

Assignment Title: Development of New Food Product

What I learned:  This assignment required collaboration from team members, data collection, creativity, an open mind to new ideas, and various types of taste tests.  The taste tests were given to our mock consumers who were our classmates.  We had to be clever at times because taste sensory is not only a skill of the taste buds, but of the eyes, nose, ears, and touch.  Something as simple as a blackberry seed can full the consumer into thinking there is pepper in the product when there is none.  I also learned how important the right combination of fat to sweet in a product is for a successful consumer taste. 

Reflection to assignment:  I didn't realize that so much research, thought, and time went into the development of a new food product.  I definitely have a better insight on the process and how to create a taste test that blocks out interference of other senses. 

Relevance to the profession:  Any career in the nutrition and food science field can benefit from the knowledge of developing a new food product.  Understanding the way that foods may be chemically or physically modified is directly linked to nutrient and calorie dense foods.  This may also be linked to additions or restrictions on nutrition interventions.