Week 2~~ Setting gold standard (Domain 1)

Previous week, we were required to produce 6 recipes including the control group recipe dumpling samples and conduct an sensory test to find out which was the best preferred recipe among all the recipes samples.

(Control recipe dumpling and GS 1.0 dumpling)

It was suppose to be done in the previous week but it got delayed and postponed until next week. This may due to few reasons, lack in time management, preparation before hand and the discipline as well. Through this week experience, we are able to identify the problems we faced and try to overcome these challenges with as many solutions as possible in the next following week. Although we managed to produce control recipe and one of our gold standard dumpling, we encounter some of the problems which was not predicted during the research. Hence, we are required to think of a solution to solve the problem or think out of the box for another alternative choice which will enhance our product and at the same time, achieving the goal.

Time frame was created to keep all of our task on time and to prevent any delaying to occur as a delay on a task will definitely affect the other task as well. We also separate each task and job among others to increase the efficiency on the production. Each person is responsible and in charge of their own task. 

Starting Of Final Semester !! Food Product Development 2.0 !!

Last Semester !! 

Finally, this will be the final semester and we are going to work hard this final year to further develop our beta-concept dumpling product which was created from the previous semester Food product development 1.0. Right now, we are currently entering into Food product development 2.0 domain 1, which is setting the gold standard.

Gold standard is common in food product development as it acts as a prototype standards whereby created food deemed to be the best or the most representative product of its type. It is not done by altering or creating a new formulation but it is a matter of having similar characteristics such as sensory profile. 

                             

For first domain, we were required to generate 11 recipes including our control group recipes and then conduct an sensory test among people to gain their feedback on the product and evaluate on the sensory profile of the dumplings. We have to conduct our sensory test within 3 weeks and come out with a gold standard before we proceed to the next domain. Sensory test will determine the preference of the consumer on each type of the recipe and able to generate comments on each of them so that it enables us to understand more on the preference of the taste and texture and appearance of the dumpling consumers demand.

Last week ~~ Domain 6 Beta Concept

After all these effort and hard work contributed from my team mates and my beloved lecturer Dr Chong, we have finally reach the end of our semester 5 food product development which is the domain 6 Beta Concept. In this domain, we were required to conduct an presentation among the panels to pick the best alpha concept to be the beta concept.

Beta concept is the finalized concept used in the future food development. Our final concept would be the Burger Dumpling =) Stay tuned and anticipate for it !! Beta-concept was generated based on the previous 6 domain after many research and studies on the consumer, the market and the product itself as well. Through discussion, we had finalized our beta concept.

Beta-concept has to be able to meet the demands of the consumers and able to be marketable as well. Hence, it is important to conduct research and studies on previous domain to gain better understanding on consumers preferences and the factors affecting their food choice to enable our product to be marketable and meet their demands.

A brief understanding on Process of Food development ( SHORT SUMMARY ) ~~

In conclusion, food product development allows a better understanding towards what elements and properties consumer demand on the food product whether in terms of price of the food product, ingredients wise or the shelf life wise. Through various research and studies in the sequences of domains, it enable the develop team to identify their target consumer and the strategy on how to market their product and improve their product according to the consumers preferences by meeting their demands.

Various Food companies 

11th week of the semester Domain 5 Consumer Acceptance

This week domain is domain 5, which is the consumer acceptance. In domain 5, we were required to find 5 panels to participate in our discussion regarding to the feasibility studies we done whether more challenges that we do not foresee or there are solutions that we have not thought yet. It is also to obtain professional opinions towards the processing and formulation of the product. This is to aid in our process of choosing our beta concept later then which falls on domain 6. In this domain, participant was required to have one to one interview to fully access to the one opinions and suggestions based on their experience and their fields of study related to food.

    

We were able to found 5 panels within given time and obtain useful information from them in terms of the product itself and the processing issue as well. All the panels have education background related to culinary skills and food processing knowledge. 5 panelist were segregate to two categories which is lecturer and students. They have insight view on how the products is going to taste better and how to minimize cost and maximize production efficiency in food industry. Video and voice recorder were used to record the entire discussion, the purpose of this is to able to keep track on the important points and opinions said throughout the discussion in case anything were left out and did not recorded in written form.

Conclusion, We are able to extract few important points from the consumer acceptance and able to find out which one they prefer and thinks that that product is marketable, HOWEVER, this will be further discuss as in terms of formulation vice and packaging vice have to reconsider to an extend on the efficiency of producing the product and how is the product quality going to be good and maintain even though after long period. Through this domain 5 consumer acceptance, I am able to improve my life long learning skills as I am able to efficiently extract information based on the discussion and opinions given by the participants and apply it into our product on how we are able to improvise. 

    

9- 10thweek domain 4 Feasibility Studies

 

This week we are entering into domain 4 which is Feasibility studies !! =D Feasibility studies is evaluation and analysis of a proposed project which is based on investigation and research to support the process of decision making and determine the potential of the project. We were required to shortlist our 10 alpha concepts into 5 alpha concepts and then determine the potential of the product in terms of the processing part and the product formulation part.

Each concept was analysed thoroughly and based on the feedback from the consumer, we are able to shortlist 5 concept and conduct research on each of them to figure out the need of adding technical or functional ingredients, the cost of the ingredient and the equipment for processing. We need to consider about the challenge we foresee and figure out a solution to solve the issue. Based on the research we done, we have to conclude the feasibility study with a percentage success of the product. product with a lower chance of success rate is not advisable to produce as it may induce a high wastage cost and unnecessary time consumed. 

 

After this, we were required to conduct domain 5 which is consumer acceptance whereby we were required to find a few people with experience related to food product to give opinion and suggestion on the product and the acceptability of the product based on their professional opinions. In domain 4, i further enhance my thinking and problem solving skills as i am able to list out the foresee challenges during the production of dumpling and come out with a few solution that is able to minimize the disadvantages.  I also enhance my skills in terms of lifelong learning as i am able to extract information from the online source and use it as a reference during the feasibility studies.  

8th week of semester 5

Finally done with 10 Alpha concept ideation of dumpling product. 0.0 ... each of the Alpha concept consist of different elements in it and most of it are not in the market yet. Although we managed to finish it within given time limit, but we are just ...

JUST KIDDING DR CHONG XD HAHA you are the best ~~ =)

Every great work comes with great effort, we are glad that we are able to complete it with each of the concept fits in the criteria and able to identify the difference between the originals and the latest one. 10 Alpha concept of the dumpling need to be justified and explain on the concept why are we choosing this during our presentation slide. Drawing are also included to provide a dimension illustration diagram as it is easier for us to interpret the result and also to keep track on every dumpling product.

In this domain, i am able to improve my digital literacy skills as i am using power point presentation to present the data we obtained from consumer study and able to create a more creative and informative slides as well. Besides that, i improved my communication skills as i learnt to speak effectively without using too much time on a slide and explain thoroughly the message i needed to pass to the audience.

7th week Domain 3 Ideation

 

Reached my 7th week of semester 5, this week we were required to came out with our domain 3 ideation based on the previous domain 2 consumer study (data tabulation).

Think....Think.....Think.... =S

To conduct idealization, it is important to referred to the data tabulate from consumer study to understand what consumer wants and what they demand for, after that, referred on what consumer demands and interpret it as a idea on how to design the dumpling product in terms of appearance, taste, texture, colour and aroma. =D  We required to produce 10 alpha concept that are different from each other. Each concept should able to fit in few criteria given by the participants during consumer study.

Looks Appetizing right? =P we called it CHONG-PLING XD 

Through this domain 3 ideation, i am able to improve my LIFELONG LEARNING SKILL and my Thinking and problem solving skills   as i am able to interpret the results based on the consumer study domain 2 to extract the important information that is able to guide us and give us a new idea for our ideation of dumpling product. Besides that, i am able to think creatively during my ideation part and able to come out with ideas that match with soem of the criteria from the consumer study.