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Unit 30:
Unit code: QCF level: Credit value:
New Product Development in Food
H/601/1778 5 15
Aim
This unit enables learners to understand new product development in food, including consumer responses and issues of large-scale food production. Learners will gain skills in developing new and existing products.
Unit abstract
The aim of this unit is to introduce learners to the principles and practical applications of new product development in food. The unit focuses on the creation of new food products and their assessment, so they are suitable for a prescribed clientele. Learners will initially explore the issues surrounding the development of a new product or the modification of an existing one, including the issues involved in large-scale production. They will also use various testing techniques to investigate the quality of the products developed. These will include subjective testing, such as smell, taste, texture, colour and flavour, as well as scientifically based objective testing. This aspect will include sensory analysis tests, the results from which will statistically evaluate the responses of customers to the new product.
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Unit content
LO1 Be able to develop a new or modify an existing food or beverage product
1. 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 largescale food production
2.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 systemsUNIT 35:THE ENTERTAINMENT INDUSTRY AND VENUE MANAGEMENT
LO3 Be able to investigate food quality using subjective and objective tests
3. 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
4. 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
Learning outcomes and assessment criteria
Learning outcomes:
Be able to develop a new or modify an existing food or beverage product Understand issues of large-scale food production Be able to investigate food quality using subjective and objective tests Understand responses of customers to new products.
On successful completion of this unit a learner will:
Assessment criteria for pass:
LO1 Be able to develop a new or modify an existing food or beverage product
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
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 organization
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.
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.
