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Food Invention Report Marking Scheme

The document provides a marking scheme for a food invention report. It outlines 22 evaluation criteria grouped under various sections of the report such as the introduction, background, findings, product development details, commercial aspects, surveys, packaging, and more. For each criteria, marks are assigned out of a total of 160 marks allocated to the food invention report.

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Putra Marzuki
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8 views2 pages

Food Invention Report Marking Scheme

The document provides a marking scheme for a food invention report. It outlines 22 evaluation criteria grouped under various sections of the report such as the introduction, background, findings, product development details, commercial aspects, surveys, packaging, and more. For each criteria, marks are assigned out of a total of 160 marks allocated to the food invention report.

Uploaded by

Putra Marzuki
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

FOOD TECHNOLOGY II (SPL 4112) MARKING SCHEME OF FOOD INVENTION REPORT

Name: 1) 2) 3) Section: Invention Title:

NO
1 2 3 4 5 6 7 8 9 10

EVALUATION CRITERIA AND MARK


Front page consists of group photos (group members and owner of the industry visited) (2) Table of content (2) Introduction (5) Background of the problem (6) Problem statement (3) Findings of market survey (in statistical form) (6) Introduction of your food invention (8) (Critical thinking and Problem solving) How your food invention will solve the problem mentioned in no. 4 (6) About fieldtrip to relevant food industry visited (6) Novelty: The advancement of your food invention in comparison to food product in market/ produced by the industry visited (6) Product development a) Recipe (raw materials and quantities) (6) b) Method (Technology used) (6) Commercial value of your food invention (3) Collaboration with industry/ expert (advisory, marketing, raw material supply, production) (8) Findings of product survey (in statistical form) (6) Market target and size for your food invention (4) Gantt Chart for your research and invention (6) Field trial report (10) Product features: (show final feature of the food invention) a) Ingredients (raw material) (3) b) Technology used (5) c) Packaging (show the packaging) i. Design (5) ii. Following Food Act (3) d) Labelling (show the label) i. Colour combination (5) ii. Logo (5) iii. Name of company (2) iv. Expiry date (2) v. Nutritional value (2) vi. Weigh/ quantity/ volume (2) vii. Barcode (2) viii. Instruction (usage and storage) (4) Conclusion (3) References (Minimum 6) (6) Appendices (6) Soft copy/ CD (6) TOTAL ( /160) (30%)

MARK

COMMENT

11

12 13 14 15 16 17 18

19 20 21 22

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