Teacher stuff...


research + spec pages templates

Project Aims

Subject PowerPoint

Subject PowerPoint

RM Projects KS3
Ipod Amp Project
Frame Project
Storage Box
Pewter Casting Project
Coat Hook Project
Puzzle Project
Mechancal Toy Project
Food Technology KS3
Food Year7
Food Year 8
Food Year 9
Food History
Graphics Projects KS3
Board Game Project
Pop-Up Card & Nets Project
History of Design
Textiles Projects KS3
Sock Creature
Bag Project
Cushion Project
Hat Project
Textiles Theory
D of E
Duke of Edinburgh's Award






Student stuff...

Food-Wedding Buffet-Nutrional requirements

food qusetianaire_results
food wedding buffet
Food-wedding buffet







GCSE Food Coureswork
Analysing the Brief
Design Page
Production Plan
Quality of Manufacture
Test and Evaluate
Theory Powerpoints
Food Revision
Food Quiz Box





logoWelcome to Food Research

Introduction to project

Try these approaches to keep your research clear and concise.
Summarise in bullet points the key background information you have sourced from the internet and books.

To get top marks you need to:

Use and selective and focused research

Analyse at least two existing products and one in detail (product analysis) by focusing on performance, ingredients, components, processes, quality and sustainability issues.

Determine key factors from your product analysis that you will have to include in the specification of your own product.

Photograph product analysis and disassembly to provide a record of your research. Annotate this with your main findings and observations.
Plan questionnaires and surveys carefully using relevant close questions to focus your target group on a particular issue.

Existing product research
Using existing products allows you to see how a professional designer solved a design need. Identify the main technical considerations, as well as any potential problems, and apply this to your design work. Work in small groups to make it easier  to source products and discuss issues. Record results independently (perhaps as a chart with scanned image of the products and relevant research data).

Product analysis
You can analyse a product by:
Disassembly of the food product, label and packaging
Comparison of existing products using common criteria.

Ask yourself:
Performance: what is the purpose of this product? What technical considerations affect its performance? Consider size, weight, dimensions of layers/portions.
Ingredients and components: What ingredients and components are used? Why? Consider their working characteristics and functions when combined with other ingredients/components within a product.

Processes: What skills, techniques and manufacturing processes are used to make the product? Why? Consider specific preparation skills needs to make specific components of a product (e.g. sauce, pastry, cake, bread or biscuit making skills).

Quality: What issues of quality are involved in the design/manufacture of a product to make it fit for purpose, fully functional and free from defects?

Sustainability: What are the sustainability issues throughout the product’s lifecycle? Consider the source or origin of raw materials or ingredients (e.g. farming methods, seasonality, food miles or Fairtrade). Consider the implications of manufacturing processes: transportation, CO2, emissions, use of water, fuel, agrichemicals, waste and packaging.