sec1 food innovation project
TRANSCRIPT
PROJECT WORK
Sec 1
Express- 50%
Normal Academic- 60%
Normal Tech- 70%
http://www.slideshare.net/misskoh2008/sec1-food-innovation-project/
You have just started a food company with a friend.
What are you suppose to do?
•Develop an innovative food product
•Its packaging
1)
Plan
development
2)
Strategies to
market it
Your task
REMEMBER TO PUT APPROPRIATE HEADLINES IN YOUR PROJECT SO I CAN FOLLOW YOUR DEVELOPMENT.
STAGE 1: Task analysis
Identify key words to the task and its meaning
What are they?
GO TO THE INTERNET TO FIND OUT WHAT IS THE MEANING OF THIS WORDS IN DETAIL !
STAGE 1: Task analysis
STAGE 2: RESEARCH overviewGO FURTHER IN DEPTH 1. IDENTIFY a targeted
market (AGE GROUP)
E.G: TEACHERS?
2. IDENTIFY when you think your meal should be taken. (SEASON/ lunch)
3. Research 3 possible recipes to fit (1 and 2) GIVE REASONS FOR EACH CHOICE ( CHICKEN SANDWICH, TUNA, PIZZA)
4. Packaging:
Give a brief description of diff possible packaging
B) PLASTIC BAGS : ____
C) Paper bags: _______
STAGE 2: RESEARCH food
a) Tuna sandwich b) Chicken porridge c) pizza
STAGE 2: RESEARCH Packaging
STAGE 2: RESEARCH Packaging
1) IMPORTANCE:
• Keep food clean
• ……..
2) It should be able to:• Offer protection to the
food against physical and chemical damage (e.g. water and water vapor, oxidation, light) and insects and rodents.
• …………
3) Possible materials
a) Textile
Bad: poor gas and moisture barrier properties and have a poorer appearance than plastics
Good: high tear resistance, and good durability
b) Banana leaves
Bad:
Good:
FIG 1-The use of textiles
NOTE: THE USE OF PICTURES MUST BE REFERENCED
Relevant
LABELED
REFERENCE
REFERENCE
FIG 1- http://www.choice.com.au/viewArticle.aspx?id=102996&catId=100406&tid=100008&p=2&title=Food+styling+(archived)
FIG 2-
Book name
author
STAGE 3: Development
(a) Conduct survey and interviewsDeveloping your product into something that is marketable
through gathering information.
KNOWING WHAT (THE TARGET) THE MARKET WANTS
START: In order to find out which of our 3 decided products (tuna sandwich, chicken porridge, pizza) is the most marketable, a survey/interview of 30 students was being done so as to select the best of the 3 recipes. This is what the survey shows:
STAGE 3: Development (Conducted survey and interviews)
EXAMPLES
20
10
0
5
10
15
20
Yes No
30 peopleinterviewed
Q1) Do you normally eat your lunch in a rush? Yes/No
Survey and interview about:Taste
Options…
Q2) RANK YOUR FAVOURITE VEGETABLES/FRUITS TO BE ADDED TO A MEAL
b) Strawberry
c) Lettuce
d) Shallots
e) Cucumber
STAGE 3: Development (Conducted survey and interviews)
10
65
9 Strawberry
Lettuce
Shallots
Cucumber
STAGE 3: Development (Conducted survey and interviews)
Q3) How often do you exercise in a week?
0 5 10 15
Never
1 time
2 times
More than3 times
East
STAGE 3: Development (Conducted survey and interviews)
Q4) As an individual, which following nutrient do you think you lack the most?
b) Protein
c) Dietary Fibre
d) Carbohydrates
e) Vitamins
STAGE 3: Development (Conducted survey and interviews)
Q5) What color package do you prefer?
b) Pink
c) Blue….
REMEMBER TOASK ABOUT PRFERRED
PACAKGE AS WELL
STAGE 3: Development (Conducted survey and interviews)
NOTE: Compulsory for you to attach the survey you have given out to your friends to do in the project.
I must see something like a worksheet you have given to your friends to do attached in the project.
NAME:______________
Q1)
Q2)
Q4) As an individual, which following nutrient do you think you lack the most?
e) Protein
f) Dietary Fibre
g) Carbohydrates
h) Vitamins ( )
STAGE 3: Development (Conducted survey and
interviews)
(b) Summary of results collectedSUMMARY OF RESULTS:
From the following survey, I understand that :
• Students normally eat in a rush
• If I wanted to make my meal healthier, the most preferred ingredient to be added is strawberry.
• Students are generally unhealthy because they exercise only 1 time a week
• The most needed nutrient in their diet is dietary fibre as they dislike eating vegetables.
STAGE 3: Development
© Nutritional facts about my three chosen recipes. Please paste
http://www.hpb.gov.sg/
STAGE 4: Decision
(a) Formulate a decision with reasons Based on my surveyed/interviewed results, I have
decided to make strawberry vegetable pizza.
WHY
1)Based on the survey given, I understand that students normally eat in a rush thus…..
2) In addition, students lack dietary fibre as shown in ….so there is a need
4) Adding a fruit like strawberry would make the product
more marketable because surveys has shown that…
4) I feel this product is UNIQUE because…
Pls answerWhether it is
unique
STAGE 4: Decision
(b) Modification of recipes to something healthier
NORMAL RECIPE OF PIZZA:
_________
_________
_________
Reasons for Modification must be stated
Altered ingredients to make strawberry vegetable pizza.
_________
_________
_________
STAGE 4: Decision
© Descriptions of packaging
Material used:
Why:
Paste Nutritional content of the new recipe: http://www.hpb.gov.sg/
a)TIME PLAN
For dish.
STAGE 5: Planning
-Remember to make sure chicken is completely thawed.
Note: This column is for you to bare in mind some pointers.
-Use chef knife to Slice cucumber
-Cube chicken
Note: Sequence and steps to be listed out in detail. What equipments used should also be stated.
8.05-8.30
Note: not
Too short timeframe or too long
.
Special pointsOrder of workTime
STAGE 5: Planning
b) List of ingredients
STAGE 6: Execution
By 1st Home Econs lesson AFTER 1 WEEK HOLIDAY this must be done:
Stages 1-5 are to be done and printed out ( FONT 12-14 on Microsoft Word or Microsoft PowerPoint. Remember to complete the a,b,c of each stage. E.g.: 5a,5b,5c)
Ingredients must be bought (Note: Pepper, Salt and oil will be provided ONLY)
Packaging must be prepared with nutrition facts printed from
Reference page included for pictures taken off the net
http://www.hpb.gov.sg/
REMEMBER:
1.Planning your time is very important. Refrain from cooking anything too complicated.
2. If ingredients for your dishes are perishable (poultry, vegetables), approach a teacher in the kitchen staff room during the morning and ask whether it will be alright to put your ingredients in the kitchen fridge before your lesson.
3.Make sure your dish is both healthy and innovative.
4. As long as you are able to follow my stages 1-5 without any misconceptions, you are guaranteed a high chance of doing well.
5. Packaging must be of suitable material with nutritional facts.
6.Note: Step 7 Evaluation will be done after term1 holiday.
TIPS Cooking after holidays
Hopefully all goes well and you guys/gals will be able to cook up an award-winning recipe.
GOOD LUCK
XOXO
Miss Koh