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Read more about Food Product Development Lab Manual

Food Product Development Lab Manual

(1 review)

Ken Prusa, Iowa State University

Kate Gilbert, Iowa State University

Copyright Year: 2021

Publisher: Iowa State University

Language: English

Formats Available

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Reviewed by Lauren Tamamoto, Instructor, Kapiolani Community College on 3/9/22

If you are developing a new course on Product Development, this manual is a good guide with a top level overview of product development for beginners. I would like to have seen more in-depth information in the text, but I understand that this... read more

Table of Contents

  • I. Introduction
  • II. Required Skills
  • III. Formulation
  • IV. Processing
  • V. Commercialization

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About the Book

A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

About the Contributors


Ken Prusa received his Ph.D. in Food and Nutrition from Kansas State University, spent two years at the University of Missouri in Columbia, and then joined the faculty at Iowa State University in 1985. Ken is a Professor of Food Science and Human Nutrition and is Professor-in-Charge of the Sensory Evaluation Center. He works closely with the food industry in new product development and product quality optimization through sensory testing. Ken helped develop the course FSHN 412, Food Product Development, at Iowa State into what we believe is the best experience possible for our students entering food-related careers.

Kate Gilbert is an alumnus of the food product development course, graduating with a Bachelor of Science in Food Science in 2007. She worked in technical services and research for the Grain Processing Corporation and completed a Masters in Food Science from Kansas State University before returning to teach at Iowa State University in the fall of 2014. Kate transitioned from industry to academia because she wanted to share real-world experiences with students to better prepare them for their careers. Her approach to teaching is to meet students where they are, connect new information to what they already know, and then allow them to understand and apply that information. In addition to teaching a variety of courses, she coordinates internship opportunities, advises the Food Science Club, and is active in the Iowa Section of the Institute of Food Technologists.

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