ABSTRACT
In the field of industrial food production and processing, the problem of optimization arises, dealing with design, development, and quality management of food products. The attempt to develop a new food product or to improve the quality of a food product that largely meets the needs of consumers proves to be appealing and challenging. Food process and recipe optimization is the essential task for food product designers. To accomplish this task, conventionally the One-Factor-at-a-Time Method, or One-Factor Method, is used, at the first stage, only one variable is changed and tested at several levels more or less systematically, holding the other variables constant. An alternative and modern approach of solving food product design problems is through the use of a computer-aided statistical experiment method. The statistical approach of food product development entails several important sequential steps. These steps are illustrated in the form of a flowchart. The chapter also presents an overview of the key concepts discussed in this book.
