Universidad Nacional Abierta y a Distancia

Vicerrectoría Académica y de Investigación

Course: New products development
Code: 216005

Activity Guide and Evaluation Rubric – Phase 1 Theoretical foundation

1. Activity Description

Type of activity: Individual

Evaluation moment: Initial
Highest score of the activity: 25 points
The activity starts on: Monday, February The activity ends on: Sunday, February
1, 2021 14, 2021
With this activity, you are expected to achieve the following learning
outcomes:

Identify the foundations on innovation and trends in food production, through the
application of aspects related to decision-making in the formulation of a proposal for
the new product development, which allows meeting the expectations of potential
consumers.

The activity consists of:

Individual activity

Step 1. Food processes

1. Below is a list of food production lines, from which each student must select one and
report it on the forum:

 Canned peas production line

 Mortadella production line
 Yogurt production line
 Soybean oil production line
 Beer production line

2. From the previous selection, the student develops a blocks diagram that records all
the stages of the production line, identifies the process control variables and the unit
operations that take place.

3. To make the flowchart you can use the Lucid chart tool.

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Note: Remember that the control variables in a process correspond to the parameters
that are necessary to monitor and monitor during the process because they allow you
to control it and guarantee the quality of the final product. For example, Acidity, pH, °
Brix, °Baumé, temperature, time, % humidity, density, pressure, total solids content,
somatic cell count in milk, % lactic acid, volume, among others.

Step 2. Emerging Technologies:

Identify five (5) emerging technologies that may or are being used in the food
processor, for which you must complete the following table:

Emerging Brief description Application in the food

technology industry

Step 3. Basic concepts in the development of new products

Establish differences or similarities (if any) between the following concepts with which
you will find yourself in the new product development, that is innovative or that is
within the new market trends.

Type of Differences Similarities

food/component
Functional foods -
nutraceuticals
Probiotic foods –
prebiotics foods
IV Range Foods - V
Range Foods
New components -
Additives

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For the development of the activity consider that:

In the Initial Information Environment, you must:

 Check the agenda for the delivery date of the activity.
 Review the care schedule via Skype for clarification of Doubts. Participate in sessions of
Skype.
 Keep in mind the programming of web conferences.

In the Learning Environment, you must:

 Consult bibliographic references.
 Make judicious reading of the activity guide and give your compliance.
 Keep in mind the rubric of evaluation, in each of its criteria.
 Present timely and relevant progress in the discussion forum, as requested in the phase
1 activity guide.

In the Evaluation Environment, you must:

 Delivery of the individual workshop with the development of the three (3) steps
outlined in the phase one (1) activity guide.
Evidences of individual work:
The individual evidence to be submitted is:

1. In the discussion forum of phase 1, the student must inform the selected production
line and present the progress of the product generated in each step.

2. Written work in PDF format. The job file must contain:

 Cover page
 General objective and specific objectives
 Products resulting from the development of Steps 1 - 2 - 3
 Conclusions
 Bibliography using APA standards

Evidences of collaborative work:

No collaborative evidence is required in this activity.

2. General Guidelines for the Development of Evidences to Submit

For Individual evidences, consider the following: All members of the group must
participate with their contributions in the development of the activity.

1. Present the development of each of the steps in the discussion forum.

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2. The activity is individual therefore; it cannot take information from another member
of the group.
3. Before delivering the requested product, all the requirements indicated in this
activity guide must be checked.
4. The file must be named as Name and surname activity phase 1_Fundamentation.

Please keep in mind that all individual or collaborative written products must comply
with the spelling rules and presentation conditions defined in this activity guide.
Regarding the use of references, consider that the product of this activity must
comply with APA style.
In any case, make sure you comply with the rules and avoid academic plagiarism.
You can review your written products using the Turnitin tool found in the virtual
campus.

Under the Academic Code of Conduct, the actions that infringe the academic order,
among others, are the following: paragraph e) Plagiarism is to present as your own
work all or part of a written report, task or document of invention carried out by
another person. It also implies the use of citations or lack of references, or it
includes citations where there is no match between these and the reference and
paragraph f) To reproduce, or copy for profit, educational resources or results of
research products, which have rights reserved for the University. (Acuerdo 029 - 13
de diciembre de 2013, artículo 99)

The academic penalties students will face are:

a) In case of academic fraud demonstrated in the academic work or evaluation, the
score obtained will be zero (0.0) without any disciplinary measures being derived.
b) In case of proven plagiarism in academic work of any nature, the score obtained
will be zero (0.0), without any disciplinary measures being derived.

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3. Evaluation Rubric Template

Type of Activity: Individual

Evaluation Moment: Initial
The highest score in this activity is 25 points
First Evaluation High Level: Identify all stages of the production line logically
Criterion: and sequentially; It also correctly identifies all control variables
and unit operations that allow the process to be satisfactorily
Content Criteria. monitored.
Identification of all
stages of the If your work is at this level, you can get between 5 points
production lines, and 7 points
control variables
and unit operations Average Level: Partially identifies the stages of the production
through block line and/or partially identifies the control variables and unit
diagrams - operations limiting satisfactorily monitoring the process.
Individual
If your work is at this level, you can get between 2 points
This criterion and 4 points
represents 7
points of the total Low level: It does not present the flow chart with the stages
of 25 points of the of the production line, neither the control variables nor the unit
activity. operations.

If your work is at this level, you can get between 0 points

and 1 point
Second Evaluation
High Level: It successfully identifies five emerging technologies
Criterion:
that can be used in the design of a new product.
Content Criteria.
If your work is at this level, you can get between 5 points
Identification of
and 7 points
emerging
technologies -
Average Level: Although the technologies it presents can be
Individual
used in the development of an innovative product, they do not
fully correspond to this denomination and/or establish less than
five emerging technologies.
This criterion
represents 7
If your work is at this level, you can get between 2 points
points of the total
and 4 points
of 25 points of the
activity.

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 Low level: It does not identify emerging technologies that can
be used in the development of a new product.

If your work is at this level, you can get between 0 points

and 1 point
Third Evaluation High Level: Successfully identify differences and similarities
Criterion: between the concepts of the comparative table.

Content Criteria. If your work is at this level, you can get between 5 points
Identification of and 7 points
differences and
similarities between Average Level: Partially identifies differences and similarities
the concepts of the between the concepts of the comparative table and/or the table
comparative table - is not filled out.
Individual
If your work is at this level, you can get between 2 points
and 4 points
This criterion
represents 7 Low level: It does not present differences and similarities
points of the total between the concepts of the comparative table or does not
of 25 points of the present the table.
activity.
If your work is at this level, you can get between 0 points
and 1 point
Fourth Evaluation High Level: Use APA standards correctly to present
Criterion: bibliographic citations and bibliography.

Form Criteria. If your work is at this level, you can get between 3 points
Use of APA and 4 points
standards to present
bibliography and Average Level: There is a lack of greater rigor in the application
bibliographic of the APA standard for the reference of the sources consulted.
citations - Individual
If your work is at this level, you can get between 2 points
and 3 points
This criterion
represents 4 Low level: The APA standard for referencing the sources
points of the total consulted is not taken into account.
of 25 points of the
activity. If your work is at this level, you can get between 0
points and 1 point