ACHIEVING IMPROVED FOOD QUALITY AND SAFETY OFTEN INVOLVES SIGNIFICANT TRIAL-AND-ERROR. FOOD MANUFACTURING, LIKE OTHER MANUFACTURING, STRIVES TO REDUCE THIS PRODUCT/PROCESS DEVELOPMENT EXPENSE WHILE REDUCING TIME-TO MARKET, AND ACHIEVING HIGH-QUALITY INNOVATION. WE PROPOSE A THREE-PRONGED APPROACH TO ENABLE THESE GOALS, WHEREBY WE DEVELOP THREE FOOD-SPECIFIC, USER-FRIENDLY, AND EFFECTIVE COMPUTING TECHNOLOGIES THAT COMPLEMENT EACH OTHER. THE OVERALL GOAL OF THESE TOOLS ARE TO PERFORM "WHAT IF" SCENARIOS MORE EFFICIENTLY THAN TRIAL-AND-ERROR. 1) THE FIRST TOOL, AN EXTENSIVE KNOWLEDGE BASE, WILL PROVIDE ACCESS TO THE WIDEST POSSIBLE RANGE OF FOOD PROPERTIES TO ANYONE, AT ANY TIME, AND ANYWHERE THROUGH A WEB-BASED INTERFACE. AVAILABLE DATA WILL BE MADE READILY ACCESSIBLE AND SUPPLEMENTED WITH PREDICTION CAPABILITIES WHEN DATA ARE NOT AVAILABLE; 2) THE SECOND TOOL WILL BE THE BUILDING OF HIGH LEVEL COMPUTING APPS THAT CAN QUICKLY SIMULATE FOOD PROCESSES, SUCH AS DRYING OR FRYING, HELPING TO GUIDE FOOD MANUFACTURERS TOWARD THE BEST STRATEGY FOR QUALITY, BUT GET THERE FASTER; 3) THE THIRD TOOL WILL BUILD A VISUALIZATION LIBRARY FOR THE MOST COMPLEX FOOD PROCESSES THAT WILL ASSIST FOOD MANUFACTURERS GAIN INSIGHT AND THUS HELP PROVIDE PATHWAYS TO IMPROVING THEM. THESE TOOLS SHOULD BE USEFUL FOR LARGE, MEDIUM AND SMALL INDUSTRIES, MAKING FOOD MANUFACTURING MORE AGILE, EFFICIENT AND COMPETITIVE. IN EDUCATION, THE TOOLS WILL ENABLE STUDENTS TO DISCOVER NEW RELATIONSHIPS BETWEEN FOOD MATERIALS AND PROPERTIES AND PROVIDE MUCH GREATER INSIGHT INTO COMPLEX PROCESSES.