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FOOD TECHNOLOGY HSC TOPIC FOOD PRODUCT DEVELOPMENT EXAM QUESTIONS AND ANSWERS
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FOOD TECHNOLOGY HSC TOPIC FOOD PRODUCT DEVELOPMENT EXAM
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FOOD TECHNOLOGY: HSC TOPIC:FOOD PRODUCT DEVELOPMENT EXAM
FACTORS WHICH IMPACT ON FOOD PRODUCT DEVELOPMENT
What are the macro-environmental factors that impact food product
development?
Political, e.g. local (health inspectors), state (NSW Food Authority), federal
(FSANZ)
Economic, e.g. downturn in the economy is not a good time to develop new food
products - less disposable income and consumer confidence
Technological, e.g. developments in processing tech such as genetically modified
food, automated equipment
Ecological, e.g. CSR and consumer demand for environmental sustainability
What are the micro-environmental factors that impact food product
development?
Personal expertise, e.g. how well everyone can do their job
Production facilities, e.g. the production method (continuous, mass, batch and
one off) and the equipment, and volume available
Financial position, e.g. decides the type of equipment and therefore, the range of
products and development they can have
Company image, e.g. reflected mainly in its market segment and may develop by
perception, prices, form and convenience, availability in markets and labelling
, REASONS FOR FPD
What are the market concerns?
1. Health, e.g. fortified foods, yogurt with enriched calcium
2. Environment, e.g. recyclable packaging, reducing food waste, biodegradability
3. Dietary considerations, e.g. no contamination of allergens, lactose free milk
What are some consumer demands?
- Convenient foods
- Cost
- Dietary preferences
- Preparation methods
- Different packaging sizes
- Organically grown
- Local vs overseas
- Cultural preferences
What societal changes drive the development of new food products?
1. Ageing population - demand for simple products, issues such as heart health
need to be looked after
2. Single person households - more discretionary $ to spend, they want single
portion sizes
3. Multicultural Australia - adaption of existing products as well as the
development of new ones, cultural dietary requirements, e.g. Halal
What technological developments drive the development of new food products?
- Processing equipment (efficiency)
- Packaging materials (functional, sustainable)
- New home appliances (better)
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