A great recipe is not a product specification.
The distance between "this tastes amazing in my kitchen" and "this can be manufactured consistently, safely, and profitably at scale" is where most new food products stumble.
This module teaches you how to create a comprehensive product specification, the foundational document that ensures every stakeholder (manufacturers, suppliers, quality teams, regulators) is working from the same blueprint.
You'll learn what goes into a spec, why each element matters, and how a well-crafted specification protects your product's quality, consistency, and commercial viability.
In this module, we will walk you through the process of transforming a small batch recipe into a product specification that can be used in manufacturing your product at high volume.
After successful completion of this module, you will know:
This module was developed by Mike Adams, former Food Scientist and Product Development Specialist at Oregon State University Food Innovation Center.
You will have access to the module(s) for one year from the registration date.
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Mike Adams is a Food Scientist at the Oregon State University Food Innovation Center (FIC). His background is in food and fermentation science, bakery product development, organic certification, and food safety plan management. Mike has hands-on experience in all aspects of the food and beverage industry including production, sanitation, packaging, research, and quality assurance. Mike started his career as a brewer and then moved into wine research. Mike then obtained his Master’s Degree at OSU’s Food Science and Technology department in the Wheat Quality Lab. After completing his MS, Mike worked at Kroger Manufacturing in Quality Assurance management and Product Development for organic bread, bagel, and bun products. Mike joined the FIC in 2017 and supports the Product and Process Development Program. Currently Mike is focused on beverage, bakery, and organic product development.
