Describe a situation where you had to troubleshoot a food product formulation issue and how you resolved it.

Food Technologist Interview Question: Describe a situation where you had to troubleshoot a food product formulation issue and how you resolved it

During my time as a food technologist, I encountered a situation where we had a challenge with the texture of a new snack product we were developing. The product was turning out too hard and brittle, which was not in line with our target market's preferences.

To troubleshoot this issue, I conducted a thorough analysis of the formulation ingredients and their interactions. Through experimentation and testing on a small scale, I identified that the ratio of the binding agent to the main ingredients was not optimal, leading to the undesired texture.

To resolve this, I adjusted the formulation by modifying the proportions of the binding agent and other key ingredients. I then conducted multiple trials to test the texture and sensory qualities of the snack product until I achieved the desired result of a softer and more chewy texture that aligned with consumer preferences.

Through this experience, I learned the importance of meticulous formulation adjustments and the significance of sensory evaluation in ensuring the success of a food product. This problem-solving approach not only improved the quality of the snack product but also enhanced my skills as a food technologist in identifying and resolving formulation issues.