Food Chemistry Project

Consider you are a food scientist
focusing on the reformulation of products or addressing a food quality issue to
reduce cost, meet consumer demands, improve production efficiency, etc. For a
new project, you are required to reformulate a product by removing one of the
key functional ingredients or addressing one of the major quality issues. With
this project, you need to replace the functional ingredient or modify a process
to address a quality issue resulting in a successful product. Based on the
concepts learned in Food Chemistry, you need to identify an issue or consumer
demand to improve the quality of the product. We have provided a specific
example of the task, which CANNOT be used as your project. We also included a
list of some ideas.