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

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Travel and tourism Management
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

Unit 29- Health promotions

Unit 4 – Personal  and professional development in health and social care
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:
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A2: Manage your own
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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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