UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD

UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
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LO1 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
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LO2 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

LO3 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

LO4 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

UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
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 LO1 Be able to develop a new or modify an existing food or beverage product
Assessment criteria for pass
The learner can:
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

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
3.1 design, implement and evaluate simple subjective and objective tests for sensory evaluation of food
LO4 Understand responses of customers to new products

 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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UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
Guidance
Links
This unit can be linked successfully with a range of practical and related units within the programme such as:Unit 8: Marketing in Hospitality Unit 27: Contemporary Gastronomy Unit 31: Food Safety Management Unit 32: Nutrition and Diet. This unit also links to the following Management NVQ units:
 A2: Manage your own resources
 B1: Develop and implement operational plans for your area of responsibility
B2: Map the environment in which your organisation operates
B3: Develop a strategic business plan for your organisation
B4: Put the strategic business plan into action
B8: Ensure compliance with legal, regulatory, ethical and social requirements
C1: Encourage innovation in your team
 C2: Encourage innovation in your are of responsibility
E1: Manage a budget
E2: Manage finance for your area of responsibility
 E4: Promote the use of technology within your organisation
E5: Ensure your own action reduce risks to health and safety
E6: Ensure health and safety requirements are met in your area of responsibility
 E7: Ensure an effective approach to health and safety
F1: Manage projects
F3: Manage business processes
F9: Build your organisation’s understanding of its market and customers
 F10: Develop a customer focused organization
 F11: Manage the achievement of customer satisfaction
F12: Improve organisational performance.

UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
Essential requirements
Suitable facilities must be provided for development and testing work, including appropriate storage, preparation and cooking equipment. Learners will need access to a food laboratory with appropriate objective testing equipment and food sensory facilities for taste panels. Access to the internet is particularly important, together with the use of relevant software and hardware applications.

Employer engagement and vocational contexts
Delivery of this unit will be enhanced by a visiting lecture from a new product development technologist in a local food-processing business.
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