Methods for developing new food products : an instructional guide Overview of food product development Consumer preferences market trends and creativity Functionality of food components Physical and chemical properties of food Sensory analysis and consumer evaluation in food product development Food additives Formulation and process development Experimental design in food product development Basic units of operation Regulatory considerations Packaging Economic feasibility analysis Confidentiality and intellectual property rights Shelf life testing and date coding The essentials of marketing food products Labeling Controlling the quality of new food products Safety concerns for new food products Pre requisite programs HACCP and audit systems