1. FS HN 101

2. PRODUCT DEVELOPMENT GROUP OF PEOPLE FROM DIFFERENT DISCIPLINES WORKING TOGETHER TO DEVELOP OR IMPROVE A PRODUCT.

3. KEY PEOPLE IN THE PRODUCT DEVELOPMENT PROCESS 1.MARKETING (TA#4)  DEFINES PRODUCT MARKET,  PRODUCT POSITIONING  CONFIRMS CONSUMER NEED  CONSUMER TESTING  DEVELOPS ADVERTISING,  TYPE OF MEDIA  COUPONS, REBATES,GAMES  STRATEGY  MONITORS COMPETITION  SALES  NEW PRODUCT INTRODUCTION.  DESIGNS PRODUCT PACKAGING  PHOTOS  COLORS  DECIDES PRODUCT NAME

4. KEY PEOPLE 2.QUALITY ASSURANCE - PROTECTS  ENSURE CONSUMER EXPECTATIONS MET ORGANOLEPTIC ATTRIBUTES  FOOD SAFETY  MICROBIOLOGICALLY  FOREIGN MATERIAL  MANUFACTURING PROCEDURES  INGREDIENT LEGISLATION  PACKAGE SAFETY  REGULATIONS  PRODUCT NAME  NUTRITION LABELING  INGREDIENT ITEMIZATION PHOTOS  PRODUCT CODES

5. KEY PEOPLE 3.TECHNICAL GROUP – UNDERSTAND  FORMULATE PRODUCT  ORGANOLEPTIC ATTRIBUTES  SHELF LIFE  FOOD SAFETY  PROCESS  NUTRITION  COST

6. KEY PEOPLE  PROCESS DESIGN  EQUIPMENT DESIGN  EMPLOYEE SAFETY  COSTS(LINE SPEEDS)  FORMULATION  SHELF LIFE  FOOD SAFETY  ORGANOLEPTIC ATTRIBUTES  PACKAGE DESIGN  SHELF LIFE  HANDLING  COST(LINE SPEEDS)  CONSUMER SAFETY  CONSUMER HANDLING

7. KEY PEOPLE 4.PLANT - COSTS  SAFETY  FOOD PRODUCT  EMPLOYEE  COMMUNITY  PROCESS DESIGN  EQUIPMENT MAINTENANCE  EMPLOYEE TRAINING  LINE SPEEDS  SANITATION  STORAGE/SHELF LIFE  INGREDIENTS  PRODUCT

8. KEY PEOPLE 5.KEY STAGES I.IDEA II.FORMULATION III.PROCESSING IV.DISTRIBUTION EACH STAGE IS USED AS A "CHECKPOINT" TO DECIDE TO CONTINUE OR DISCONTINUE PROJECT

9. KEY STAGES I. IDEA STAGE - IDEAS CAN COME FROM A VARIETY OF SOURCES CONCEPT TO PRODUCE A NEW PRODUCT OR LINE EXTENSION KEY QUESTION: WHO IS THE CUSTOMER? ISSUES: a.REGIONAL PREFERENCES - MARKET SIZE VS. CONSUMER PREFERENCE b.STRONG PERSONAL PREFERENCES - DISLIKES/LIKES

10. KEY STAGES II.FORMULATION STAGE PROCURE INGREDIENTS AND MAKE INTO A PRODUCT ON A LABORATORY SCALE. KEY QUESTION; HOW TO MAKE WHAT THE CONSUMER WANTS ISSUES 1.INGREDIENT COSTS 2.SHELF LIFE

11. III. PROCESSING STAGE FORMULATED PRODUCT PROCESS IS "SCALED UP" TO PRODUCE GREATER VOLUMES. KEY QUESTION: WHAT EFFECT WILL THE PROCESS HAVE ON PRODUCT ATTRIBUTES ISSUES: a.SENSORY b.NUTRITION c. SHELF LIFE KEY STAGES

12. IV. DISTRIBUTION STAGE PLANT PRODUCED PRODUCT PUT INTO SYSTEM TO REACH CONSUMERS KEY QUESTION: WHAT EFFECT WILL DISTRIBUTION SYSTEM HAVE ON PRODUCT QUALITY ISSUES SIMILAR TO PROCESSING. KEY STAGES

13. V.SUCCESS OR FAILURE STAGE (CE’S)? MARKET SHARE COMPANY COMMITMENT KEY STAGES