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Food Product Development Pop Quiz

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Food Technology Topics

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Description

Test your HSC students’ knowledge of food product development with this challenging pop quiz. This allows students the opportunity to draw upon their knowledge and present their answers under exam conditions.

This quiz includes 15 multiple choice questions, 9 short response questions and an extended response question. The short answer and extended response questions are asked using a variety of HSC key words, giving students the opportunity to practise their responses ahead of the exams.

This quiz can be used for revision of the Food Product Development unit or can be used as a formal assessment of student learning. It can also be used as a pre/post test to show students their knowledge acquisition over the term. Marking criteria and sample answers are provided for the teacher to make marking a breeze.

Pack includes:

  • Food Product Development Pop Quiz PDF with 15 multiple choice questions, 9 short-response questions and one extended response.
  • Marking Criteria PDF
  • Sample Answers PDF
  • Teacher instructions PDF

Relevant to

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)

9.3 Food Product Development

Outcomes

A student:

H1.3 justifies processes of food product development and manufacture in terms of market, technological and environmental considerations

H4.1 develops, prepares and presents food using product development processes.

Students learn about:

Factors which impact on food product development

  • external factors (macro-environment) that impact on the food product development, including the:
    • economic environment
    • political environment
    • ecological environment
    • technological environment
  • internal factors (micro-environment) that impact on food product development, including:
    • personal expertise
    • production facilities
    • financial position
    • company image

Reasons for and types of food product development

  • drivers of development of food products:
    • market concerns such as health, dietary considerations and the environment
    • consumer demands such as convenience foods and cost
    • societal changes including increasing ageing population, single-person households and longer working hours
    • technological developments such as processing equipment and packaging materials
    • company profitability such as increasing market share
  • types of food product development:
    • line extensions
    • me toos
    • new to world

Steps in food product development

  • design brief based on project aims and development criteria:
    • idea generation and screening
    • market research
    • product specifications
    • feasibility study
    • production process development
    • development of a prototype
    • testing product prototype, eg sensory evaluation, consumer testing, packaging tests, storage trials

Marketing plans

  • product planning
  • price structure
  • place and distribution system
  • promotional program

Students learn to:

  • analyse commercial practices in terms of a food company’s response to the macro and micro environments
  • conduct a SWOT analysis to identify strengths, weaknesses, opportunities and threats
  • describe different types of food products on the market
  • develop a food product that meets a consumer need
  • plan suitable strategies for the marketing of a specific food product