You have that crowd-pleasing recipe, but how do you make sure it will hold up on the shelf? In our Product Formulation course, you will become knowledgeable on the science behind food and the different types of preservatives to create a shelf stable product. You will become an expert in ingredients and additives and understand how environmental factors can impact packaging and the integrity of your product. Leverage our Custom Production workbook to navigate your product development and stay on top of inventory and ingredient ordering. This course prepares you to manufacture delicious, food safe, and fresh product.

Through this course, participants will gain access to:

  • On Demand Course

    The course includes over 15 hours of video content and exercises crafted by the Union Kitchen Accelerator team.

  • Custom Production Workbook

    Our Custom Production workbook to equip you with the tools to navigate product development and manage your ordering and inventory.

  • Supplier Directory

    A directory of key contacts in the food science and product formulation industries.

  • Product Formulation Playbook

    Our comprehensive Product Formulation Playbook is your guide on how to best formulate your product from the ingredients to food safety and shelf life!

Course curriculum

  1. 1
    • Building Blocks of Food

    • What are the 4 main building blocks of food?

    • Why Understanding the Chemistry of Food Matters

    • Chemistry of Water

    • What types of bonds can water molecules form?

    • Introduction to Water Activity

    • What is the relationship between water activity and spoilage in your product?

    • Water Activity and Food Safety and Quality

    • Water Activity and Preservation

    • What are two ingredients that are effective preservatives due to their ability to lower water activity?

    • Role of Water in Food Preservation and Shelf Life of Food

    • How do both drying and freezing processing methods work as a preservative in food?

    • Introduction to Carbohydrates

    • Monosaccharides, Disaccharides, Oligosaccharides and Polysaccharides

    • Select the proper classification for each set of carbohydrates

    • Introduction to Proteins

    • Function of Proteins

    • Introduction to Lipids

    • Tenderization versus Flakiness

    • Factors that Affect Tenderness and Flakineses

    • Fat Replacements

    • How are fat replacements used in product formulations?

    • Emulsions and Foams

    • Introduction to Sugar

    • Types of Sugars

    • Role of Sugars in Product Formulation

    • Introduction to Types of Sugars and Sugar Syrups

    • Properties of Sucrose

    • Types of Sugar Syrups

    • Introduction to Sugar Substitutes

    • Artificial Sweetners

    • Sugar Alcohols

  2. 2
    • What is Shelf Life?

    • What is shelf life?

    • How Much Shelf Life is Needed?

    • What Determines Shelf Life?

    • Case Study: Moldy Dog Treats

    • What product formulation lesson did John Barre learn from his moldy dog treats?

    • Case Study: Short and Not So Sweet

    • What is Product Stability?

    • What factors does product stability look at?

    • Case Study: Bubbling Kombucha

    • Preservation Techniques

  3. 3
    • Ingredients, Environment, Packaging: How this Relates to Product Formulation

    • Best Practices for Selecting Ingredients

    • What are the key factors you should consider when selecting ingredients?

    • Food Additives

    • Types of Ingredient Suppliers

    • Deciding on an Ingredient Supplier

  4. 4
    • Impact of Environment on Product Formulation

    • Humidity

    • How does humidity affect product stability?

    • Temperature

  5. 5
    • Overview

    • Packaging for Shelf Life

    • Which of the following does packaging NOT protect for extended shelf life?

    • Barrier Protection

    • Which of the following is describing Chemical Protection?

    • Controlling Packaging Atmosphere

    • Packaging that removes oxygen from the environment is called…

    • MAP

    • CAP

    • Key Takeaways: Packaging + Shelf Life

  6. 6
    • Foodborne Illness

    • What is foodborne illness?

    • Practices Related to Foodborne Illness

    • What are the four key practices related to foodborne illness (select all that apply)?

    • Food Most Likely to be Contaminated

    • High Risk Populations

    • High Risk Foods

    • Food Labeling & Food Safety

    • True/ False: Food labeling ensures that as a manufacturer, you are serving food that is safe to eat.

    • Biological, Physical, and Chemical Contaminants

    • FATTOM

    • Chemical Contaminants

    • Physical Contaminants

    • Contaminant Knowledge Check!

    • Allergens

    • Allergen Quiz!

    • FDA Guidance on Allergens

    • Actions That Can Contaminate Food

    • Hand Washing

    • Using Gloves

    • Flow of Food

    • What is the purpose of the flow of food?

The Product Formulation Course prepares food founders with best practices, fundamentals, and technical tools to formulate your product.

 Participants receive:

  • Lifetime access to our Distribution - On Demand Course
  • Custom Production Workbook upon Course Completion   
  • Supplier directory with list of food scientists, formulation experts
  • Product Formulation Playbook 

Through our Product Formulation course, you will understand important concepts like the basics of chemistry, food preservation techniques, ingredients and the environment, and so much more. 

Through this course, you will master

  • Food Science

    Understand what it takes to create a delicious product that stays fresh.

  • Creation of Shelf Stable Products

    Learn the ins and outs of preservation and packaging design to keep your product stable for longer.

  • Ingredients and Additives

    Select the best ingredients and additives to formulate your product with integrity.