# Food product development internships: formulation, sensory testing and a work sample

## Separate liking from acceptable-unit cost

Fictional formulations and panel; no food-safety or commercial performance finding is implied.

### Development comparison

| Measure | A | B |
| --- | --- | --- |
| Mean liking in paired panel of 30 | 7.2 / 9 | 7.5 / 9 |
| Ingredient cost per theoretical unit | $0.95 | $1.02 |
| B batch theoretical output | — | 1000 units |
| B batch acceptable output | — | 950 units |
| Ingredient-cost ceiling per acceptable unit | $1.05 | $1.05 |

## Your turn

Compute B ingredient cost per acceptable unit. Explain what the 0.3-point difference can and cannot establish, and propose the next evidence needed.

## Your answer

[Write your approach here.]

## For your own application

Write an advance-to-pilot recommendation with explicit unresolved questions rather than declaring the product ready to launch.

Return to the guide for the worked answer and source notes:
https://internshipdeadlines.com/guides/food-product-development-internships-sensory-testing