Universidad Nacional Abierta y a Distancia

Vicerrectoría Académica y de Investigación

Course: New products development
Code: 216005

Activity Guide and Evaluation Rubric – Phase 3 - Project development

1. Activity Description

Type of activity: Collaborative

Evaluation moment: Intermediate Unit 2
Highest score of the activity: 90 points
The activity starts on: Monday, March 8, The activity ends on: Sunday, March 28,
2021 2021
With this activity, you are expected to achieve the following learning
outcomes:

Propose food formulations and the application of traditional and emerging technological
processes in the design of new products, through the identification of raw materials,
new components, conservation method, and production line, for the food product
development.

The activity consists of:

Individual activity

Step 1. Control sheet

In this phase 3, aimed at the development of the new product that was defined in unit
1 and as mentioned in Unit 2, it focuses on establishing the process and formulation
conditions. For this purpose, the student must develop a control sheet for the new
product that the group has selected in phase 1.

The control sheet must contain the following information:

1. Selection of raw materials and new components for the new product.

2. Design a flow chart where you establish the process stages. It is recommended to
use the Lucid chart tool or other technological resources that allow them to make a
properly organized and signaled diagram.

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3. Determine unit operations that may occur during the process.

4. Identify control variables: Control variables are those parameters that are necessary
to monitor and follow up during the process because the quality of the final product
depends on its adequate and constant control. Examples: Titratable acidity, °Brix,
°Baumé, PH, % humidity, total solids content, density, non-fatty solids content; others
may be related to safety control such as somatic cell count, methylene blue reduction
time (TRAM), among others. These variables depend on the nature and characteristics
of the food product.

5. From safety, establish possible PC - PCC.

Socialize the product developed so that, in consensus, select the control sheet that will
be taken to develop the collaborative product. It may be that the definitive control
sheet corresponds to a product that contains information that comes from several of
the control sheets. The foregoing is at the discretion of the group.

Collaborative activity

Taking into account the control sheet selected by the group to establish for the new
food product develop:

Step 2. Proposal of the formulation. In this regard, it is necessary to identify the

raw material to establish the calculation basis and components; keeping in mind the
legislation that applies to each product. For example, the standard for maximum
content of food additives according to GENERAL STANDARD FOR FOOD ADDITIVES
CODEX STAN 192-1995.

Include in the composition of the new product with aspects such as nutritional
composition, - physicochemical characteristics, - microbiological characteristics, -
sensory characteristics. Relate aspects that have to do with new trends in food, such
as functional characteristics if applicable, describe, for example, antioxidant content,
fiber, omega 3 fatty acids, among others.

 For the development of this activity, you can rely on the resource available in the
Practical Learning related to the consultation of the nutritional value of food and
other information related to the nutritional contribution of various food groups:
https://es.calcuworld.com/calculadora-nutricional/valores/ and strengthen
knowledge related to the biological use of food.

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Step 3. Determine technologies that would be used in the process. Mention the
technological process that would take place to work the different stages of the process.
Also proposed, as an alternative, an emerging technology that can be considered as
an innovative element for possible technological investments.

Step 4. Determine the conservation system of the new food product.

Determine the different mechanisms of food spoilage and the conservation system.
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.
 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 3 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 3 activity guide.
Evidences of individual work:
The individual evidence to be submitted is:

1. In the discussion forum of phase 3, the student must present the control sheet for
the new product with the requested information.

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

3. 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 3.
Evidences of collaborative work:
The collaborative evidence to be submitted is:

1. Taking into account the control sheet selected by the group and the individual
participation. The group must develop the products mentioned above.

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2. Present the final product in a compressed ZIP folder with the two products:

a. Control sheet that the group selected

b. 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

3. 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.

 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

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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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4. Evaluation Rubric Template

Type of Activity: Collaborative

Evaluation Moment: Intermediate Unit 2
The highest score in this activity is 90 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 90 points of present contributions to the development of the collaborative
the activity. activity.

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

and 1 point
Second Evaluation High Level: Selected raw materials and new components of a
Criterion: sufficient and consistent with the nature of the new product.

Content Criteria: If your work is at this level, you can get between 7 points
Selection of raw and 10 points
materials and new
components for the Average Level: Partially selected raw materials and new
new food product - components according to the nature of the new food product
Individual and/or has not taken into account the nature of the new product.

This criterion If your work is at this level, you can get between 3 points
represents 10 and 6 points
points of the total

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of 90 points of Low level: Does not select raw materials and new components
the activity. to the foodstuff.

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

and 2 points
Third Evaluation High Level: Design the flow diagram with a logical sequence
Criterion: and organized by establishing adequately all the stages of the
process and the unit operations that happen.
Content Criteria:
Design of the flow If your work is at this level, you can get between 7 points
diagram of and 10 points
establishing the
successive stages of Average Level: Design the flow diagram with a logical sequence
the process and the and organized, but it sets part of the stages of the process and
unit operations for unit operations. Or are evident weaknesses in the establishment
the new food of the stages and unit operations.
product - Individual
If your work is at this level, you can get between 3 points
This criterion and 6 points
represents 10
points of the total Low level: Does not design the flow diagram to the new food
of 90 points of product or sets the unit operations.
the activity.
If your work is at this level, you can get between 0 points
and 2 points
Fourth Evaluation High Level: Correctly identifies all of the control variables for
Criterion: monitoring the process of elaborating the new product allowing
a successful follow-up of production.
Content Criteria:
Identification of If your work is at this level, you can get between 4 points
control variables to and 5 points
monitor the process
- Individual Average Level: Partially identifies the control variables for
monitoring the process of elaborating the new product tracking
This criterion partially successful in production.
represents 5
points of the total If your work is at this level, you can get between 2 points
of 90 points of and 3 points
the activity.

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 Low level: Does not identify the control variables for monitoring
the process of elaborating the new product.

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

and 1 point
Fifth Evaluation High Level: Correctly sets all of the control points (PC) and
Criterion: critical control points (CCP) involved in the process of new
product allowing a successful control of food safety.
Content Criteria:
From safety, it If your work is at this level, you can get between 7 points
establishes possible and 10 points
control points (PC)
and critical control Average Level: Correctly sets all of the control points (PC) and
points (CCP) - critical control points (CCP) involved in the process of new
Individual product allowing a successful control of food safety.

This criterion If your work is at this level, you can get between 3 points
represents 10 and 6 points
points of the total
of 90 points of Low level: Do not set the control points (PC) and critical control
the activity. points (CCP) involved in the process of new products.

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

and 2 points
Sixth Evaluation High Level: Propose the formulation of the new product
Criterion: correctly identifying raw material and new components.

Content Criteria: If your work is at this level, you can get between 7 points
Proposal for the and 10 points
formulation of the
new food product - Average Level: Partially proposed the formulation of the new
Group product since they do not identify entirely new components.

This criterion If your work is at this level, you can get between 3 points
represents 10 and 6 points
points of the total
of 90 points of Low level: Do not propose the formulation of the new product.
the activity.
If your work is at this level, you can get between 0 points
and 2 points

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Seventh High Level: Set properly the nutritional composition, the
Evaluation physicochemical, microbiological and sensorial characteristics
Criterion: for the new product.

Content Criteria: If your work is at this level, you can get between 7 points
Aspects of the and 10 points
composition of the
new product - Average Level: Set properly the nutritional composition, the
Group physicochemical, microbiological and sensorial characteristics
for the new product, but there is evidence of some
This criterion inconsistencies in the proposal.
represents 10
points of the total If your work is at this level, you can get between 3 points
of 90 points of and 6 points
the activity.
Low level: Do not establish the nutritional composition, the
physicochemical, microbiological and sensory input for the new
product.

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

and 2 points
Eighth Evaluation High Level: Determine appropriate technologies successfully
Criterion: develop on the process of elaborating the new product.

Content Criteria: If your work is at this level, you can get between 7 points
Determination of and 10 points
technologies for the
new product Average Level: Determine technologies for the process of
elaborating process elaborating on the new product, but they are not the most
- Group suitable for the development of a new product.

This criterion If your work is at this level, you can get between 3 points
represents 10 and 6 points
points of the total
of 90 points of Low level: Do not determine technologies for the process of
the activity. elaborating on the new product.

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

and 2 points

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Ninth Evaluation High Level: The emerging technology they propose is adequate
Criterion: and can be considered in the process of developing the new
product.
Content Criteria:
Emerging If your work is at this level, you can get between 4 points
technology proposal and 5 points
that can be
considered as an Average Level: Propose an emerging technology for the
innovative element process of elaborating the new product, but the selection is not
for possible entirely suitable to be taken into account and/or propose a
technological technology but is not considered as emerging.
investments –
Group If your work is at this level, you can get between 2 points
and 3 points
This criterion
represents 5 Low level: Do not propose the emerging technology in the
points of the total process of elaborating on the new product.
of 90 points of
the activity. If your work is at this level, you can get between 0 points
and 1 point
Tenth Evaluation High Level: Clearly and satisfactorily, determine the
Criterion: deterioration mechanisms and the conservation system of the
new product.
Content Criteria:
If your work is at this level, you can get between 7 points
Determination of and 10 points
different
deterioration Average Level: The mechanisms of deterioration and
mechanisms and conservation system for the new product presented weaknesses
the conservation in its definition and/or do not determine one of the two aspects
system for the new requested.
product– Group
If your work is at this level, you can get between 3 points
This criterion and 6 points
represents 10
points of the total Low level: Do not determine deterioration mechanisms and the
of 90 points of conservation system for the new food product.
the activity.
If your work is at this level, you can get between 0 points
and 2 points

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Eleventh High Level: Use APA standards correctly to present
Evaluation bibliographic citations and bibliography.
Criterion:
If your work is at this level, you can get between 4 points
Form Criteria: and 5 points
Use of APA
standards to present Average Level: There is a lack of greater rigor in the application
bibliography and of the APA standard for the reference of the sources consulted.
bibliographic
citations - Group If your work is at this level, you can get between 2 points
and 3 points

This criterion Low level: The APA standard for referencing the sources
represents 5 consulted is not taken into account.
points of the total
of 90 points of If your work is at this level, you can get between 0 points
the activity. and 1 point

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