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Unit 30 New Product Development in Food

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Aim of Unit 30 New Product Development in Food

The main aim of this unit is to provide learners with the application of new product development in food. Since food plays an important role in the hospitality industry, innovations and development plays an important role in sustainability and attracting the customers. The learners are further provided with the information regarding the issues involved in developing the new product and innovating the present items and the issues involved in the large scale production. Development in food also involves various techniques like testing of the smell, texture and colour. This unit also provides the learners with techniques including the sensory analysis test and statistically evaluating the responses of the customers to the new products.

Unit 30 New Product Development in Food
Unit 30 New Product Development in Food

Learning outcomes

1. Be able to develop a new or modify an existing food or beverage product

2. Understand issues of large-scale food production

3. Be able to investigate food quality using subjective and objective tests

4. Understand responses of customers to new products

LO1 Be able to develop a new or modify an existing food or beverage product

For the development and modification of the food and beverages, in the hospitality industry, creating a design as to what type of development and innovative techniques must be used, plays a significant role. This includes different development and modification techniques like small- scale development, corporate development, methods required in presentation, reactions of the customers, the trends analysis and the risks factors involved. A proper legislative guidelines must be maintained like labelling, safety issues and risks analysis. The influence of different food fashion and impact of globalization in the food culture also plays a major role.

LO2 Understand issues of large-scale food production

In the hospitality industry, product development in food comes with issues regarding the large-scale production. Before implementing any development measures project design, management and the quality and reliability of the products is very important. For large scale production packaging and the equipment that is being used also needs proper guidance. Staff must be trained to operate new equipment. The products must be tested in regards to the temperature, storage and stock rotation systems.

LO3 Be able to investigate food quality using subjective and objective tests

In the development and modification of food in the hospitality industry, investigation of the food quality using the subjective and objective tests plays an important role. The subjective tests includes, testing the smell, texture, flavour and the acceptability of the products. The objectives tests involve the physical, chemical and other microbiological techniques.

LO4 Understand responses of customers to new products

It is a necessity to understand the responses of the customers to the new products. This can be done by implementing evaluation techniques based on the market research, tasting panels, focusing on the group of customers and asking questions. For understating the responses of the customers a procedure could be established, the responses would be recorded and analysis for the future developments. The hospitality industry must identify the opportunities and implement a responsive customer based feedback programs for better understanding.

Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will: Assessment criteria for pass The learner can:
LO1 Be able to develop a new or modify an existing food or beverage product 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 large-scale 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
 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.