7115BC - R&D

R&D

research and dev in agribusiness includes all activities that companies undertake to innovate and bring new products and/or tech to the market

4 goals of r&d

acclerate companys dev, adapt to new regulations and standards, reduce unit costs, reduce env impapct

3 factors to consider in r&d

• country specific reqs

• productino conditions (equip, preservation, staff)

• costs

5 phases of product lifecycle

• design - designed in r&d and mkt goal is to spark interest

• launch - mkt goal is to intro new prod to consumers. costs high bc low sale

• growth - mkt to bring new clients and loyalty of existing cust; unit costs fall as sales increase (high growth

• maturity - unit costs reach lowest lvls and sales peak. growth rate slows and then flatlines. mkt goal is to maintain prod pos

• decline - last phase in life of product: sales tumble and unit costs rise. mkt support prod to very end or if poss revive prod

r&d steps

1. identify needs

2. define goals and constraints

3. design pilot

4. create kitchen vers

5. transf to large scale rollout

nutrients:

contribute to how body builds and regenerates itself and how it gets energy to ensure its basal metabolism - corresponsds to bodys energy requirements for survival. proteins, carbs, lipids.

cooking

transfer of heat from source into food, physical or chemical reactions take place whih modify functional properties (how food behaves in storage, prep and consumption). physical reactions = changes in ingredients w/o altering chemical comp, chem reactions = composition transformations irreversible. affected by addition of diff ingredients e.g. vinegar to boiling water to lower pH and promote egg coagulation of egg white proteins e.g functional property lecithin to stabilize emulsion

emulsion

mix of 2 or more immiscible substances (liquids) dispersed in each other. commonly used to create mother sauces e.g. mayo and derived (cocktail sauce)

2 types of emulsion:

heterogenous - not stable, mixture of 2 liquids e.g. oil and vinegar (italian salad dressing)

homogenous - stable, mix of 2 liquids and emulsifying agent (lecithin). can be hot or cold

lecithin

fatty substance found in plants like soy and animal sources like egg yolk.

3 mother sauces

(cold)mayonnaise - made of egg yolks, mustard, oil. can turn to tartar and cocktail

(hot)hollandaise - made from liquid and egg yolks (sabayon) and clarified butter. can make bearnaise or maltaise sauce.

bechamel - butter, flour cooked to obtain roux w addition of milk. must be at right temp as starch absorbs water and swells increasing sauce thickness. makes mornay sauce

gelatinization

functional properties of carbs. when cooked in water-based liquid at elevated temp, starches like wheat flour swell and irreversibly dissolve. viscotiy of liquid increases up to gelation

bacteriology temps 6

52 - start desctruction vegetative life

55 - pasteurization

63 - haccp destruction streptococcus faecalis

68 - below low higher high

99.9 - end pasteurization

100 - start sterilization

molecular modification and right cooking temps temps

54-55 - black blue meat

56 - sensitivity to heat

56-57 - rare meat

58-59 - medium rare

60-62 - medium

62 - albumin coagulation and chicken breast

63.2 - perfect eggs 45 min, playdough 90

66 - collagene solubilization (average temp) and long term s/v cooking for meat

68 - destruction actin and myosin (below = juicy/soft well done, above = dry/ dry well done

74 - coagulation of myoglobin or chicken thigh w bone temp

78 - gelatinization and retrogration of starch or pasta rice potato temp

85 - hydrolysis of pectin or fruit and veg temp

107 - hydrolysis of cellulose starts

what keeps food on market

sensory quality despite ads, packaging, distrib and comm creating interest. so f&b manufacturers eval organoleptic aspects of food thru this

sensory analysis

scientific discipline used to evoke, measure, analyze, and interpret reactions to those chars of foods and materials as they are percieved by senses of sight, smell, taste, touch and hearing.

purpose of sens analys

essential in prod dev process and food research in order to explain and desc perceived sensations thru 5 senses. can be used at any point in product lifecycle. 4 main:

• comparing similarities and diffs in range of prods

• evaluate range of existing prods

• explore subtle chars of prod

• check whether final result meets og expectations

also to obtain objective and subjective cust feedback and make sure prod matches cust needs

why is sens analy useful

important to position self in realtion to comp and identify market opps, launch innov, and understand pref of target consumers. p

how to conduct snesory anal:

2 types of measurements: hedonic and organoleptic, carried out together to better understand popularity of product.

hedonic - affective used to obtain subjective feedback (i like, i will buy), purely personal

organoleptic - perceptive tasting method to describe product from sensroy point of view e.g. bitter, sour, sweet, prod or flav. must be trained to recognize flavours (AFST tasting - appearance, flavour, smell/savoury and texture)

how is afst carried out

each judge works indiviudally, no contact during eval and prod in random order diff for each. questions and answers from judges recorded on standardized form.

sous vide 10 steps

• prep ingredients

• cool ingred before vacuum

• pack

• vacuum pack in multivac

• pasteurize

• cooking times and temp

• cooling phases

• food storage

• reheating

• rules

prep of ingredients

veg - qt of salt 0.8% weight of veg and netural cooking oil 5% weight

meta - brown meat each side for 30s at 180C, qt fo salt 1% weight

fish and crustaceans - brine fatty fish in cold water 10% salt for 10 min, lean fish 5% in cold water for 10 min

cooling of sous vide

minimum 6C

packing important to remember

• dimensions must be adequate for size and vol of contents

• avoid small punctures, never fold, wrinkle or flip

when vacuum packing

pos bag w opening facing u and remain on outside before closing lid. make slit between sealing bar and lit so air circ. no folds along sealing strip. sealing time be adequate. then start program based on packing table. once done remove and veg cooked right away, everything esle pasteurzie

3 objs for pasteurize

destory m/os on surface, longer shelf life, retraction of skin to lock in flav

pasteurize

dunk bag in water 83C fo rfew mins depending on vol or thickness of food

cooking times and temp sous vide

monitor ambient temp and core temps w appropriate thermometers. cooking times nad temps depend on nutritional makeup of food and desired reuslt.

cooling objective and 3 phases for meat and fish and crsuatceans

phase 1 - enable cooking juices to be absorbed by food. 10 mins at room temp. phsae 2 - gradual cooling 10 mins in cold water

phase 3 - gradual cooling submerge in ice water

until core temp of food is min +6C

cooling for fruit and veg

dunk in ice water immediately until core +6C

food storage 5 things on label

• name of food

• date of prod

• cooking time and temp

• exp date

• refrigerate at 4C min

reheating food

must be reheated at temp lower than temp originally cooked. 56C heat sens to 62C correct for most situations

5 rules

must have name and origin, coopking and cooling process w/ diagram, date of prod, exp date, person in charge.

bruno gossault

phd in econ and scientist in agribusiness. global ref for art of cooking at right temp

auguste escoffier

** just read page on onenote called flipped classroom bruh