UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD


UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD


New Product Development in Food H/601/1778


LO1 Be able to develop a new or modify an existing food or beverage product



Be able to develop a new or modify an existing food or beverage product Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts


1.1 create a new food or beverage product, adhering to the design specifications and associated legislation, taking into account current influences


1.2 discuss the role of legislation in the development of a new product




LO2 Understand issues of largescale food production



Understand issues of large-scale food production Production: project design and management; product quality and saleability Packaging: role of packaging in demand and acceptance; technological developments; materials; environmental issues; distribution channels Equipment: appliances and their versatility; new equipment requirements; staff training; operating procedures Technology systems: types eg testing and evaluation equipment, analysis software and hardware, temperature controls and recording, storage monitoring, stock rotation systems


2.1 assess how the development of packaging, equipment and technological systems have affected large-scale production as well as the design and management of the product 


LO3 Be able to investigate food quality using subjective and objective tests 


Be able to investigate food quality using subjective and objective tests Subjective tests: tests eg taste, colour, texture, smell, flavour, overall acceptability. Objective tests: physical; chemical; microbiological and organoleptic techniques


3.1 design, implement and evaluate simple subjective and objective tests for sensory evaluation of food


LO4 Understand responses of customers to new products


 Understand responses of customers to new products Evaluation techniques: market research; questionnaires; focus groups; tasting panels; pilots; sampling; validity Process: identifying opportunity; selecting sample; establishing procedure; recording and analysing results


 4.1 design and carry out a range of evaluation techniques to assess the success of a product


4.2 evaluate the validity of each of the techniques used






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