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  • Cozonacul Produs Tradițional Românesc Final

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    lumina2014
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    This document is an assessment grid for Ecotrophelia Europe 2018 that will be used to evaluate team projects on their presentation and product tasting. It lists 10 criteria that will be used to evaluate the teams, including how innovative and eco-innovative the proposal is, its industrial feasibility, market credibility, nutritional characteristics, food safety, taste, marketing plans, packaging, and general presentation. Each criteria will be scored from 1 to 10.

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    This document is an assessment grid for Ecotrophelia Europe 2018 that will be used to evaluate team projects on their presentation and product tasting. It lists 10 criteria that will be used to evaluate the teams, including how innovative and eco-innovative the proposal is, its industrial feasibility, market credibility, nutritional characteristics, food safety, taste, marketing plans, packaging, and general presentation. Each criteria will be scored from 1 to 10.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    14 views2 pages

    Cozonacul Produs Tradițional Românesc Final

    Uploaded by

    lumina2014
    This document is an assessment grid for Ecotrophelia Europe 2018 that will be used to evaluate team projects on their presentation and product tasting. It lists 10 criteria that will be used to evaluate the teams, including how innovative and eco-innovative the proposal is, its industrial feasibility, market credibility, nutritional characteristics, food safety, taste, marketing plans, packaging, and general presentation. Each criteria will be scored from 1 to 10.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    ANNEX 1

    ECOTROPHELIA EUROPE 2018


    ASSESSMENT GRID

    PROJECT PRESENTATION AND PRODUCT TASTING

    TEAM

    COUNTRY

    Assessment
    Member
    of the Jury Assessment Criteria Marking scale
    from 1 to 10

    A. HOW INNOVATIVE IS THE PROPOSAL?

    B. HOW ECO-INNOVATIVE IS THE


    PROPOSAL?

    C. INDUSTRIAL FEASIBILITY

    D. MARKET CREDIBILITY

    NAME E. NUTRITIONAL CHARACTERISTICS

    SURNAME F. FOOD SAFETY AND CONFORMITY TO


    EUROPEAN RULES

    G. TASTE, ORGANOLEPTIC QUALITIES

    H. MARKETING AND COMMUNICATION


    PLANS

    I. PACKAGING

    J. GENERAL PRESENTATION

    TOTAL/100

    The marking scale for each of the criteria ranges from 1 to 10 (whole numbers only)
    0, 1 or 2 not dealt with
    3 or 4 insufficient
    5 or 6 average - incomplete
    7 or 8 well dealt with
    9 or 10 very well dealt with

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