Product Development / Marketing Strategies / Business

Domain Description

Product development includes knowledge of: the stages of new product development (NPD) from ideation to commercialization, including key aspects of each stage; the technological and scientific aspects of NPD in the food sector, as well as factors influencing food choice; the integration of market and sensory analysis, marketing of novel foods, food safety and shelf-life aspects of NPD, and use of innovative food ingredients and innovative processing technologies in the development of successful, market-oriented food products.


  • Ability to "Convert" from Lab to Plant (e.g., affects of scale up on finished product)
  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Beverages
  • Knowledge of Candies and Confectionaries
  • Knowledge of Competitive Products and Competitive Product Analysis
  • Knowledge of Consumer and Sensory Testing
  • Knowledge of Culinary Fundamentals and Production Systems
  • Knowledge of Culinary Uses and Applications of Products
  • Knowledge of Current and Projected Food Trends
  • Knowledge of Dairy Products
  • Knowledge of Equipment and Selection, as part of product/process development
  • Knowledge of Finance (e.g., current economic climate, cost accounting, including cost evaluation of products, ROI and COGs)
  • Knowledge of Follow-Through (i.e., production and start-up, internal communication, customer support)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Formula and Recipe Development (ratios; e.g., percent vs. per batch, yield)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
  • Knowledge of Ingredient Procurement (i.e., how choices affect purchasing, for example seasonality, cost, developing product specifications)
  • Knowledge of Large-Scale Production (e.g., technologies affecting products)
  • Knowledge of Marketing
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of New Technologies
  • Knowledge of Packaging (e.g., barrier properties, how packaging affects the product)
  • Knowledge of Product Presentation (i.e., planning and physical details)
  • Knowledge of Product Shelf Life (e.g., product shelf life testing, preservation methods, packaging technologies, effects of temperature)
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of Quality Assurance Systems (e.g., process control, lot traceability and recall, food testing: physical, chemical, microbiological, organoleptic)
  • Knowledge of Sales
  • Knowledge of Ship and Distribution Testing
  • Knowledge of Strategic Research Planning (e.g., understanding customer needs and how to meet them, long-term product and menu planning, measuring progress)
  • Knowledge of the Steps of the Product Development Process (e.g., ideation through production startup)
  • Knowledge of Weigh and Measurement Conversions