Food Technology

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1.1 The technology process

Let’s remember

1The key stages of the technology process are designing, producing and evaluating.

2A design situation is a scenario, situation or context. It sets the scene for a designer. A design brief is a statement that presents a task or problem to be solved as it relates to the design situation.

3It is important to analyse the design brief to ensure that the designer understands what is required of them and so that they can develop a criteria for success.

4It is essential to know the criteria for success before undertaking a design process so that a designer can refer back to these criteria during the design process and ensure that they are on track and making correct decisions. It is essential to know the constraints before undertaking a design project so that a designer stays within the boundaries of the project, particularly in terms of cost and schedule.

5Some methods of research and investigation that designers use may include: inspiration boards, interviews, the Internet, surveys, experiments, observations, textbooks, encyclopaedias, magazines and TV programs.

6Primary sources of information are original documents. Some examples of primary sources are interview responses, survey responses, observations or original documents. Secondary sources of information are collected from existing documents and might include textbooks, magazines, TV programs and Internet searches.

7Designers sometimes produce simple sketches of their ideas to ensure that they remember all of the details that they generated during the research and exploration stages. Their diagrams might be accompanied by labels that list materials, colours, size and other details.

8Designers will usually come up with more than one option for the design solution to ensure that the most creative and innovative solution possible is found, rather than just the first and most obvious idea.

9The best design option is selected by evaluating each idea against the original brief, the criteria for success and any constraints.

10Evaluation is an important part of the technology process as it helps the designer to make decisions about the design and the development of the solution. Evaluation also helps the designer to judge the success of the final result.

11Food designers may evaluate their food product solutions by performing a sensory evaluation with a panel of taste-testers.

1.2 Factors influencing design

Case study: Red Lantern

1The two factors that Mark Jensen of Red Lantern considers important when judging the success of a restaurant are limiting the restaurant’s impact on the environment and using organic and ethically sound produce.

2Some of the produce chosen for the menu at Red Lantern includes organic vegetables and herbs, line-caught fish, organic and free-range poultry, free-range pork.

3According to Mark, some benefits of using organic and free-range products include that they are free from pesticides and taste better.

4Pesticides used in farming contaminate the soil and the water table and are therefore harmful to the environment.

5Net fishing is a problem for marine ecology because of the amount of bycatch. Bycatch is a term given to the tonnes of marine animals caught in nets and killed every year. The bycatch is then discarded into the ocean because they are perceived to have no economic value.

6Energy use is being reduced at Red Lantern by using sustainable technologies such as energy-efficient equipment and light globes. Water consumption is reduced by replacing common wok stations that rely on a constant flow of water with a new type of wok system which stops water from being lost down the drain.

7Waste is managed at Red Lantern by using specially marked glass, plastic, cardboard and paper recycling bins. Vegetable waste is placed in compost bins.

Let’s remember

1The factors that may...
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