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


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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