Universidad Nacional Abierta y a Distancia

Vicerrectoría Académica y de Investigación

Course: New products development
Code: 216005

Activity Guide and Evaluation Rubric – Phase 2 - Planning and decision for the
project development

1. Activity Description

Type of activity: Collaborative

Evaluation moment: Intermediate Unit 1
Highest score of the activity: 70 points
The activity starts on: Monday, The activity ends on: Sunday, September
September 6, 2021 26, 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. Develop Specialized Analytical Summary Format

Taking as reference the products developed in steps 2 and 3 of phase 1; For this
activity, each student investigates and identifies one (1) scientific article of one of the
topics listed below; the article must be related to research on the new food products
development.

The articles investigated must respond to the following characteristics:

1. That contemplates the use of new technologies (1 article)

2. That in their composition they have a new component (1 article)
3. That is to answer to a new food trend, or a need established by the market (1 article)

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4. That innovation be concentrated in the design of a packaging for a novel,
environmentally friendly food product (1 article)

5. Free selection of the student, but that corresponds to a new food product (1 article)

For each of the proposed themes. The student must complete a S.A.S format
(Specialized Analytical Summary). Avoid copying and pasting the sections of the
scientific article consulted except for the objectives set.

For the development of the activity, it is necessary to rely on the databases of scientific
character that the University has in the e-library or in another source of information
search that is recognized for its scientific character.

The products worked must be socialized in the discussion forum in a document that
contains the S.A.S format to be reviewed and analyzed by the rest of the group
members.

Note: if not all members of the group participate in the construction of collaborative
work, among the participants they must comply with the five (5) S.A.S format.

Collaborative activity

Development of the Food Design strategy that has its support in Design thinking
integrates the needs of people + the possibilities of using technology + the
requirements of the entrepreneur or project manager, so that altogether it is a new
product, that fulfills the expectations of the consumers or clients, that is profitable, and
sustainable in the time)

Methodology for the development of the proposed strategy:

This methodology consists of five stages or steps. For this workshop, only the first
three stages of design thinking are developed.

Step 2. Empathy stage:

The stage focuses on identifying the environment in which the consumer exploring their
sensitivity in aspects related to the workshop, corresponding to the design of a new
food product. In addition, to identify factors that influence decision-making when
consuming foods, such as the curiosity that the consumer may have to explore the
search for new products. Other factors in the search are possibilities of consumption,

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desire for change, healthy food consumption, economic reasons, foods that relate to
the environment, foods that make a difference, or that fully identify with cultural habits.

All these aspects should lead to the understanding and identification of a consumer
need through the problem statement.

Some questions that may reflect the above aspects:

 What type of food do I consume and consider being indispensable when buying
or preparing my food?
 Is it important for me to consume only foods that are prepared at home or can I
admit some type of processed food?
 Isn't it vitally important that the food I eat be closely related to nature? For
example, a spinach salad is bought directly from the market or from the field.
 Do my beliefs or customs have a significant impact on eating habits, and I dare
not break the rules? For example, consume red meat.
 When I prepare my food, do I think of sharing it with my family or close friends
or just thinking about satisfying my eating tastes?
 Do I love to explore new preparations in the search for change?
 Foods without additives, all-natural are my favorite and I am always looking for
them?
 Do I prefer to consume nutrient-rich foods that benefit my health or that have
components with medicinal characteristics; or is it not relevant in the
consumption decision?
 Am I very assiduous to the consumption of exported food or do I prefer national
or regional production?

From the previous questions the group must do the following:

1. Apply the form with the questions proposed to 10 people so that they have material
to analyze and conclude. (They are not a straitjacket, they are examples, and you can
formulate those that you consider convenient).

2. Contrast the results of step 2 (questionnaire) with the scientific articles that you
explored in the individual activity (Step 1) and evaluate if the researches consulted are
related to consumer trends and could respond to your needs. Conclude on that.

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Step 3. Define Stage:

Establish the problem and or need to be solved with the development of the new food
product. The problem should express all the needs and gaps that can be found in the
food market concerning consumer trends and/or needs.

The input to raise the problem takes as a reference the results of the surveys applied
in the previous stage (Numeral 1 of step 2) and the conclusions on the relationship
that occurred between the scientific articles consulted and the questionnaire carried
out in the empathy stage (Numeral 2 of step 2)

Step 4. Devise stage:

This stage aims to generate ideas related to the design of a new product that responds
to the problem posed, in the previous stage.

The dynamics of the activity consists of:

1. Generate brainstorming for the development of a new product where in addition to

solving the problem, keep in mind that from the field of Food Engineering the new food
product may have characteristics such as:

 Nutritionally acceptable and if possible, with functional properties

 Relate to the productive potential of the regions
 Consider the use of technology in the design of a new product

2. From brainstorming, determine the theme of the new food product that will be
advanced in the following phases of the course. Mention it clearly in the document.

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.

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  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 2 activity guide

In the Evaluation Environment, you must:

 Delivery of the group activity with the development of the four (4) steps
outlined in the phase 2-activity guide.
Evidences of individual work:
The individual evidence to be submitted is:

1. In the discussion forum of phase 2, the student must inform the selection of the
subject of the scientific article that he will investigate and identify.

2. Present the S.A.S format considering the indications mentioned above.

3. Participate in the discussion forum, with timely and relevant individual contributions.

4. Review the contributions of the partners and assess the relevance of these to
consider them or not in the consolidation of the collaborative work of Phase 2.
Evidences of collaborative work:
The collaborative evidence to be submitted is:

1. The group consolidates the products of the individual and group activity.

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

 Cover page
 Introduction
 General objective and specific objectives
 Products resulting from the development of Steps 1 - 2 - 3 – 4
 Conclusions
 Bibliography using APA standards

2. General Guidelines for the Development of Evidences to Submit

For Collaborative evidences, consider the following:

 All members of the group must participate with their contributions in the
development of the activity.

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 In each group, a single member will be chosen to submit the requested product in
the environment indicated by the teacher.

 Before submitting the requested product, students should check that it meets all
the requirements mentioned in this activity guide.

 Only the members of the group that participated with contributions during the time
assigned for the activity should be included as authors of the submitted product.

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: Collaborative

Evaluation Moment: Intermediate Unit 1
The highest score in this activity is 70 points
First Evaluation High Level: It presents consistent contributions and solid
Criterion: arguments that contribute satisfactorily to the development of
collaborative products.
Participation
Criteria: If your work is at this level, you can get between 4 points
Participation in the and 5 points
discussion forum,
with timely and Average Level: It presents consistent contributions, which do
relevant individual not contribute entirely to the development of collaborative
contributions - products.
Individual
If your work is at this level, you can get between 2 points
This criterion and 3 points
represents 5
points of the total Low level: It presents inconsistent contributions or does not
of 70 points of the present contributions to the development of the collaborative
activity. activity.

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

and 1 point
Second Evaluation High Level: Inquire a scientific article that relates satisfactorily
Criterion: to one of the suggested topics and the proposed search aspects
for the development of new food products.
Content Criteria:
Inquiry of scientific If your work is at this level, you can get between 7 points
articles that identify and 10 points
trends in the
development of new Average Level: Inquire a scientific article, but they are not
food products - related to the proposed search aspects for the development of
Individual new food products and/or it is not related to any of the
suggested themes.
This criterion
represents 10 If your work is at this level, you can get between 4 points
points of the total and 6 points
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of 70 points of the Low level: Does not inquire about scientific articles or does
activity. not develop the activity.

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

and 3 points
Third Evaluation High Level: Diligence correctly and completely the aspects
Criterion: related to the S.A.S format.

Form Criteria: If your work is at this level, you can get between 7 points
Completion of the and 10 points
S.A.S format -
Individual Average Level: Partially due diligence the aspects requested
in the S.A.S format and/or aspects included in the tabs present
some inconsistencies of interpretation.
This criterion
represents 10 If your work is at this level, you can get between 4 points
points of the total and 6 points
of 70 points of the
activity. Low level: Do not use the S.A.S format for the presentation of
the revision of the scientific article or it is not.

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

and 3 points
Fourth Evaluation High Level: Apply the questionnaire to 10 people and analyzed
Criterion: by presenting satisfactory arguments about the needs of
consumers.
Content Criteria:
Development of the If your work is at this level, you can get between 7 points
empathy of the Food and 10 points
Design Strategy -
Group Average Level: Apply the questionnaire and analyzed, but the
arguments are not consistent with the results obtained and/or
This criterion questionnaires applied are not enough.
represents 10
points of the total If your work is at this level, you can get between 4 points
of 70 points of the and 6 points
activity.
Low level: Apply the questionnaire, but do not analyze or argue
the results obtained or do not develop the empathy of the
strategy stage Food Design.

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 If your work is at this level, you can get between 0
points and 3 points
Fifth Evaluation High Level: Contrast and conclude correctly the results
Criterion: obtained at the stage of empathy with the trends identified in
the S.A.S format.
Content Criteria:
Identification of If your work is at this level, you can get between 7 points
trends for new and 10 points
product
development - Average Level: In contrast, but the conclusions are weak in
Group terms of the results obtained at the stage of empathy with the
trends identified in the S.A.S format.
This criterion
represents 10 If your work is at this level, you can get between 4 points
points of the total and 6 points
of 70 points of the
activity. Low level: Do not stand in contrast, nor concludes the results
obtained in the survey phase of empathy with the trends
identified in the S.A.S format.

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

and 3 points
Sixth Evaluation
High Level: Clearly define the problem and present it duly
Criterion:
argued and supported by expressing the needs in terms of the
development of a new food product.
Content Criteria:
Development of the
If your work is at this level, you can get between 7 points
stage to define the
and 10 points
strategy Food
Design and
Average Level: Define the problem, but the arguments that
definition of the
support it are weak and do not express fully the needs in terms
problem related to
of the development of a new food product.
the development of
new product - Group
If your work is at this level, you can get between 4 points
and 6 points
This criterion
represents 10
Low level: Do not present the problem or do not develop the
points of the total
stage to define the strategy Food Design.
of 70 points of the
activity.

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 If your work is at this level, you can get between 0 points
and 3 points
Seventh High Level: Determine the theme for the development of the
Evaluation new product in response to the problem and taking into account
Criterion: the characteristics of design from the engineering of food.

Content Criteria: If your work is at this level, you can get between 7 points
Development of the and 10 points
stage to devise the
strategy Food Average Level: Determine the theme for the development of
Design and the new product but, partly responds to the problem and/or do
determination of the not consider the design features from the engineering of food.
issue for the
development of new If your work is at this level, you can get between 4 points
product - Group and 6 points

This criterion Low level: Do not determine the topic or do not develop the
represents 10 stage to devise the strategy of Food Design.
points of the total
of 70 points of the If your work is at this level, you can get between 0 points
activity. and 3 points
Eighth 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 4 points
Use of APA standards and 5 points
to present
bibliography and Average Level: There is a lack of greater rigor in the
bibliographic application of the APA standard for the reference of the sources
citations - Group consulted.

If your work is at this level, you can get between 2 points

This criterion and 3 points
represents 5
points of the total Low level: The APA standard for referencing the sources
of 70 points of the consulted is not considered.
activity.
If your work is at this level, you can get between 0 points
and 1 point

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