1. Proposal Guidelines Length: 7-8 pages Primary Elements Background/Introduction (1-2 pages; why a good idea?) Research Objectives (3-5 concise statements) Scientific Approach (4-6 pages) Narrative Description (What? How? What sequence?) Supporting Elements Experimental Timeline (schedule for completion) Budget (optional) Facilities/Equipment (optional) References (in support of marketing and technical)

2. Background/Introduction Your intent is to convince someone else (e.g., your boss, investors) that this idea is worthy of time and investment. Prepares the reader to make a judgment about your idea Start general and get more specific (should focus reader toward your objectives) – you are the driver of the bus! Overall organization should follow a logical sequence (avoid duplication!!) Each sentence should connect to and build upon the previous sentence (avoid jumping around) After reading the introduction/justification, your objectives that follow should be seen as a logical conclusion

3. Background/Introduction Briefly justify product concept Focus on: Product definition, composition, market category/size, demand, etc. Present limitations with current/similar products No such product exists Current/similar products unacceptable Opportunities to tie into new/emerging markets and top trends Advantages/Selling points of the new product concept or product approach Weight loss importance Difficulty: hunger between meals Fiber provides feeling of satiety Low-calorie fiber drinks as diet aides Market size for diet aide products Current products unacceptable Off-flavors Excessive viscosity Product approach can be improved using novel fiber blends to create great product – outdo the competition

4. Research Objectives State objectives in the form goals defining that which is desired to be accomplished (as opposed to a list of tasks) Conduct a taste panel to evaluate product acceptability Match or outperform the commercial control in a sensory panel

5. Research Objectives State objectives as concise, yet descriptive, stand-alone objectives One sentence per objective No overlap between objectives Try to limit to 3-5 objectives Start each objective with a verb (conveys action!) After reading all objectives, the reader should be able to quickly build a mental picture of your overall project approach

6. Research Objectives Overall Goal: Develop a great tasting, low-viscosity, high-fiber beverage mix for use as a hunger depressant in weight loss programs. Specific Objectives: 1) Identify a commercial product as a benchmark for development of the experimental product 2) Formulate a low-calorie (<50 cal./8 fl. oz serving), high-fiber (8 g/8 fl. oz. serving) dry mix that reconstitutes with water to a drinkable beverage 3) Develop the product in two flavor variations (vanilla and chocolate) 4) Fortify the mix with key vitamins and nutrients (25% of the Percent Daily Value/8 fl. Oz. serving) 5) Match or outperform the commercial benchmark product in a consumer sensory panel

7. Scientific Approach Scientific approach should follow the organization of your objectives (discuss approach to each objective individually) What will you do? Propose a means by which an objective will be met. How will you do it? What do you propose as a starting formulation? What processing parameters will be tested or evaluated in your approach? What are the functions/purposes of ingredients? Is there a logical sequence of steps that should be addressed in a particular order (what challenges should be addressed first?) How specifically will you gauge or measure progress? How will you know when success has been achieved? What tests or methods will be used? (sensory, physical tests, etc.)

8. Scientific Approach Objective 1: Benchmark Obtain “Hunger-Ease” commercial product (benchmark) Evaluate for quality attributes Sensory (specify key attributes) – class colleagues Physical tests – Viscosity (Brookfield Viscometer) Objective 2: Low calorie, High Fiber Use of low-viscosity gums for fiber source (larch gum, gum arabic) Evaluate viscosity profiles of gums – Brookfield viscometer (how much can be added?) Formulate products based on initial findings (Brookfield viscometer – sensory/class colleagues) Evaluate non-nutritive sweeteners (aspartame, sucralose, neotame) Evaluate sweetness profiles relative to sucrose (sensory/class colleagues – ranking tests) Formulate product using optimized sweetener systems (sensory/class colleagues) Objective 3: Flavor variations Powdered Cocoa & Vanilla – from commercial suppliers Qualitative screen\define flavors (1-2 class colleagues) Formulate product using best single or combinations of screened flavors (ranking tests - class colleagues) Objective 4: Vitamin Premix Evaluate commercial vitamin blend from commercial supplier Test flavor masking agents to hide off-flavors (sensory/class colleagues) Objective 5: Match/Outperform Commercial Benchmark Sensory consumer panel (30 panelists – acceptance/preference testing)

9. Supporting Elements Experimental Timeline: Depict using tables/figures (visual project overview) Parallel scientific approach/objectives) Budget: optional Equipment/Facilities: Outline equipment needs Notify instructor/TA of anticipated needs ASAP References: Conduct full-scale literature search (justification/approach) Include a variety of sources (market reports, books, journal articles, trade journals, internet sites, etc.)

10. Focus/Priorities Order ingredients!! Complete background research Introduction/Justification Define/Finalize Project Approach Draft proposal Next meeting w/ instructor: Jan 31 st Status of ingredients ordering Review progress on project proposal