Food Product Development and Safety

Clifford Hall, a professor at SDSU, discusses the future of food science, emphasizing the development of protein-based products to meet global demands by 2050. He highlights the importance of innovation and the role of students in this field. Hall also introduces the FFA competition, where students create food products under specific scenarios, and provides tips for success, such as maintaining enthusiasm, accuracy, and a strong food safety plan.

What is Clifford Hall's role at SDSU?

• Lecturer in Environmental Science

• Dean of the College of Arts

• Head of the Chemistry Department

• Professor in the Dairy and Food Science programs

By what year does the world need 150 million tons of protein?

• 2040

• 2030

• 2060

• 2050

Which of the following is NOT mentioned as a future protein source?

• Plant-based proteins

• Insect proteins

• Lab-grown meat

• Synthetic dairy

What is the significance of innovation in future food products?

• To maintain traditional food practices

• To excite future consumers

• To reduce production time

• To simplify food processing

What is the main focus of the FFA competition in food product development?

• Creating a new marketing strategy

• Designing a new food packaging

• Developing a product under specific scenarios

• Improving existing food products

What is a critical factor for success in product development competitions?

• Having a large team

• Using expensive ingredients

• Showing enthusiasm

• Focusing on traditional recipes

What is one of the key elements of a successful presentation in competitions?

• Accurate information

• Lengthy explanations

• High production costs

• Complex designs

Why is it important to have a food safety plan in product development?

• To meet competition guidelines

• To increase shelf life

• To ensure the product is marketable

• To reduce production costs

What should be considered when selecting ingredients for a product?

• The origin of the ingredients

• The popularity of the ingredients

• The nutritional profile

• The color of the ingredients

What is a potential consequence of not including a food safety plan?

• Increased product appeal

• Higher chances of winning

• Failure to advance in competitions

• Better nutritional value