Prototyping Future Food
Technology 3.4 - Undertake effective development to make and trial a prototype.
TASK & STUDENT ANSWER Documents
Investigate sustainable food outcomes. Investigate the various ingredients and cooking processes that are used in sustainable and nutritious meals.
Record how each trial goes, what you learnt, what you will keep the same or change, what feedback you got from other people.
HACCP Food Safety
Fill in the following table to show how you will make sure all perishable ingredients are safe to use, and to ensure there is no contamination during processing operations.
Prototype Recipe Development
Write down the recipe you use for each trial, or paste a link if it's something online, and record any changes you have made to the recipe.
You can conduct simple tests on a range of ingredients, for example you could analyse the characteristics of 6 different sweeteners to work out which one is most suitable.
You could consider:
Taste - Cost - Colour - Nutrition - Texture
Trial in Situ
Trial your prototype:
with your intended end-users
in its intended location
Record how it went, and key stakeholder feedback.
Evaluate what worked and what needs improving.
Does your prototype meet your brief requirements? (Does your brief need changing?)
Work to Submit
evidence of your completed sustainable nutritious meal prototype
your written documentation:
your research into ingredients and processes, including:
testing & trialling
your justification of the decisions you made as you created and trialled your meal
your reflections on what worked and what modifications were required to make your meal fit for purpose in the broadest sense
your justification of your meal’s fitness for purpose against your brief and in the broadest sense