Sec1 Food Innovation Project

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

Plan development

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? Innovative packaging development Market it

GO TO THE INTERNET TO FIND OUT WHAT IS THE MEANING OF THIS WORDS IN DETAIL ! STAGE 1: Task analysis Innovative packaging development Market it

STAGE 2: RESEARCH  overview GO FURTHER IN DEPTH planning 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

PLASTIC BAGS : ____

Paper bags: _______

STAGE 2: RESEARCH  food possible recipes a) Tuna sandwich b) Chicken porridge c) pizza

STAGE 2: RESEARCH  Packaging Possible packaging materials

STAGE 2: RESEARCH  Packaging Packaging

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

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 interviews Developing 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 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

Strawberry

Lettuce

Shallots

Cucumber

STAGE 3: Development (Conducted survey and interviews)

STAGE 3: Development (Conducted survey and interviews) Q3) How often do you exercise in a week?

Q4) As an individual, which following nutrient do you think you lack the most?

Protein

Dietary Fibre

Carbohydrates

Vitamins

Q5) What color package do you prefer?

Pink

Blue….

REMEMBER TO ASK 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?

Protein

Dietary Fibre

Carbohydrates

Vitamins ( )

STAGE 3: Development (Conducted survey and interviews) (b) Summary of results collected

SUMMARY 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 4: Decision (a) Formulate a decision with reasons Based on my surveyed/interviewed results, I have decided to make strawberry vegetable pizza. WHY

Based on the survey given , I understand that students normally eat in a rush thus…..

In addition, students lack dietary fibre as shown in ….so there is a need

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 answer Whether 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 points Order of work Time

STAGE 5: Planning b) List of ingredients

c) List of equipments STAGE 5: Planning

STAGE 6: Execution

By 1 st 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