ESSENTIAL QUESTION: How might the improvement of food technology and development be important in the future? (Think of different scenarios, climates, populations, etc)

DAY SEVENTEEN: Wednesday, September 24, 2014

Standards: : HUM-FS-3 Investigate how and why scientific evaluation of foods is conducted. Opening Warm-up AND/OR Activator (highlight one): List one thing that happens in the “define” stage of food product development. Work Session: 1. Students will conduct focus groups. Complete summary from the focus group. 2. Lesson V: Define Conceptualize what’s going to be in the product and how it will fit the consumers needs. Direct Instruction: Teacher will introduce the objectives, EQ, major concepts, and class lesson. 3. Define: Fitting Consumer Needs,” From Concept to Consumer: Food Product Development teacher’s manual, refer to Concept to Consumer Manual, Lesson 5, page 8. Introduce lesson 5. Explain that students will break into teams to study various aspects of the food product development process (refer to page 8 of Concept to Consumer Manual for team instructions -Team #1 / Team #2 / Team #3). The teams will be giving their group assignments/directions. Use Worksheet #5 from Concept to Consumer Student Worksheets. Formula for success. Closing/Summarizer: How do the focus groups’ comments impact on your decision to market your product? Daily Homework: none