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Engaged Instruction


   Wayne Iwaoka

   Naomi Kanehiro

   Laura Kawamura

   Lynn Nakamura-Tengan

   Claire Nakatsuka

   Julia Zee


Food Science and Human Nutrition 381: Experimental Foods
Dairy Food Product Development
Fall, 2006

Students were challenged with developing three food products utilizing dairy products such as skim milk, plain low fat yogurt, low fat large curd cottage cheese and fat-free sour cream, and acidophilus milk. Students could also incorporate calcium fortified orange juice, passion-orange, guava, passion-orange-guava, guava-orange, and mango-orange juice into their creation.

Specific guidelines were given to the students:

  • Each group must use one of the five dairy products as the main ingredient (>50%) in one of three products.
  • Two foods must be geared towards teenagers and young adults (13-25 years old) and should have at least 300 mg of calcium per serving. the third food product must be intended for older adults (60+) and must have at least 300 mg of calcium and 400 kcals, and less than 30% kcals from fat per serving.
  • Products should be innovative and not be similar to items readily available in the marketplace.
  • Sensory evaluation forms must be created and used to develop and evaluate the food products.
  • Each group will be allocated a maximum of $20 to purchase additional ingredients.

Class Presentations:



Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z


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University of Hawaii at Manoa Department of Human Nutrition, Food & Animal Sciences Department of Family & Conusmer Sciences Cooperative Extension Service Nutrition Education for Wellness Home