Assignment Task:

New product development is the key to success in food companies. The modern day consumer is willing to try new food experiences and the food manufacturer needs to satisfy these needs by constantly looking for new products. These “new” products may be completely new but often are variations on products that are already produced somewhere in the world. To be successful in the developed countries, the product must be produced under hygienic conditions and be safe, and of consistent quality. It should also be presented in an attractive package and be convenient to use. 

This assignment asks you to focus on contemporary aspects of liquid breakfast development. Liquid breakfast is a food sector that seems to be constantly growing in the State of Victoria with consumers looking to breakfast foods to set them up for the day ahead. In developing a discussion paper on the above subject do the following: 

  1. Chemical structure, physical properties, molecular interactions and phase behaviour of ingredients in the liquid mixture (600 words)

  2. Compare and contrast 2 different ingredients that could perform a similar function for liquid breakfasts with relation to emulsifiers or thickeners 

  3. Extensive literature review relating to expected viscosity readings, sensory analysis and other physiochemical properties that characterize liquid breakfasts 


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  • Uploaded By : Mia
  • Posted on : August 07th, 2018

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