HSC Food Product Development Homework Book

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Food Technology Topics

Description

Help your Year 12 students grow their knowledge and reinforce their learnings with the HSC Food Product Development homework book. This booklet will allow students to have their writing checked and assessed weekly.

The book includes 17 questions which are formatted in HSC style and cover the Food Product Development syllabus. A variety of key words have been used across these questions to give students ample opportunity to practise their responses in the lead up to the exams. The benefit of this book is that the answers are not published anywhere so the students cannot simply Google the sample answers. The students will be required to answer by applying their own knowledge of the content.

The homework book can be differentiated to suit the students’ needs. Alternatively, this booklet can be used for revision of the Food Product Development unit.

Pack includes:

  • 26-page printable homework book. The homework book includes:
    • Weekly schedule
    • Learning intentions and success criteria
    • Feedback sheet
    • Glossary of HSC key words
    • Marking criteria
  • Teacher instructions
  • Suggested answers (these are not to be shared with students)

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)

9.2 Food Product Development

Outcomes

A student:

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

H4.2   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

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