A food product and a measurable specification

A fictional food-product project aims to make an affordable snack with a defined serving yield and a texture acceptable to the intended users. The learner changes several ingredients at once, obtains a thicker mixture and attributes the result entirely to one ingredient. The cost record uses purchase-package prices without converting quantities, and a substitute ingredient has a different allergen declaration. User comments describe the texture but do not establish safety or nutritional adequacy. The class has the recipe versions, labels, amounts and test observations available. Students must propose a controlled development and evaluation approach connecting food science, cost, sensory evidence and safe handling. No actual health claim, statutory nutrient threshold or safe shelf life is provided, and the exercise does not treat a popular taste score as proof of every specification.