رویکردی کاربردی بر فرآیند ساخت فرآورده‌های خوراکی جدید؛ از ایده‌پردازی تا معرفی به بازار- مطالعه‌ی موردی: ساخت بستنی غنی شده با روغن امگا-3 ماهی

نویسنده
Amir Reza Shaviklo
بخش فرآوری تولیدات دامی، موسسه تحقیقات علوم دامی کشور
10.29252/fsct.16.96.1
چکیده
در دهه‌های گذشته تلاش‌های بیشماری برای نظام‌مند کردن فرآیند ساخت فرآورده‌های خوراکی جدید از ایده‌زایی تا تجاری‌سازی محصول صورت گرفته است. ازاین‌رو مطالعاتی که بر روی رفتار مصرف‌کنندگان فرآورده‌های غذایی انجام شده منجر به تغییرات ظریفی در فرآورش فرآورده‌های خوراکی و آشامیدنی گردیده است. صنایع غذایی از جمله صنایع رقابتی اقتصاد کشور است و ساخت فرآورده‌های جدید یکی از مهم‌ترین ارکان موفقیت در واحدهای فرآورش مواد خوراکی و آشامیدنی بشمار می‌رود. از سوی دیگر تغییر ذایقه و انتظارهای مشتریان در باره‌ی فرآورده‌های فرآسودمند، ساخت فرآورده‌های جدید را مطابق خواسته‌های آنان اجتناب‌ناپذیر کرده است. مقاله‌ی حاضر از دو بخش معرفی "فرآیند ساخت محصول خوراکی جدید" و نتایج پژوهش در "ساخت بستنی غنی‌شده با امگا-3 با استفاده از این رویکرد" تشکیل شده است. بخش نخست حاصل تجربه‌ی نویسنده در تدریس/ آموزش طراحی و ساخت فرآورده‌های خوراکی در تعدادی از دانشگاه‌ها و مراکز پژوهشی خارج از کشور است. بخش دوم (مطالعه‌ی موردی) پژوهشی کاربردی است که وی در موسسه‌ی تحقیقات علوم دامی کشور به انجام رسانده است. هدف این مقاله گشودن پنجره‌یی به سوی علم طراحی و ساخت مواد خوراکی است که در کشور ما متاسفانه به صورت نظام‌مند و علمی کم‌تر به آن توجه شده است. این مقاله پژوهشگران و کارشناسان صنایع غذایی را با مراحل ساخت محصول جدید آشنا کرده و راهنمای مفیدی برای علاقمندان این علم خواهد بود.
کلیدواژه‌ها
معرفی به بازار روغن امگا-3 ماهی معرفی به بازار

موضوعات

عنوان مقاله English

A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil

نویسنده English

Amir Reza Shaviklo
Department of Animal Products Processing, Animal Science Research institute of Iran
چکیده English

In the past decades, numerous efforts have been made to systematize the process of developing new food products from idea generation to product commercialization. So, studies on consumer behavior in foods have led to particular changes in the processing of food and beverage products. Food industry is one of the most competitive industries in the country's economy, and manufacturing new products is one of the key pillars of success in food and drink processing units. On the other hand, the change in the taste and expectations of customers about the processed products makes the creation of new products inevitable in accordance with their demands. The present paper consists of two parts introducing "the process of developing a new food product" and the results of the research on "developing omega-3 enriched ice cream using this approach." The first part is the author's experience in teaching designing and manufacturing of food products in a number of abroad universities and research centers. The second part (case study) is an applied research carried out at the Animal Science Research Institute of Iran. The purpose of this article is to open up a window towards the science of food design and development, which in our country, unfortunately, has been systematically and scientifically less attention paid to it. This article will introduce researchers and experts in the food industry to the process of developing a new product and will be a useful guide for those interested in this science.

کلیدواژه‌ها English

New Product Development
Food industry
fortified ice-cream
omega-3 fish oil
introducing to market
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