Product analysis

Functional properties of food

Resources to support teaching and learning about the functional properties of food

Smart and modified foods

Resources to support teaching and learning about smart and modified foods

Experiment sheets

Resources to support teaching and learning about food experiments

How to ....

Resources to explain how to carry out investigations, tests and practical activities

Product analysis

Resources to support teaching and learning about product analysis

Product analysis is carried out to:

  • investigate how a product is made;
  • analyse the type and amount of ingredients used;
  • gain ideas for new product development;
  • compare differences between brands;
  • check that a product matches its specification. 

Aspects of product analysis include:

  • Describing physical attributes, e.g. appearance and weight;
  • Recording cost;
  • Undertaking sensory evaluation tests, e.g. appearance, odour, taste and texture;
  • Performing nutritional analysis;
  • Investigating ingredients used, e.g. type, source, weight and percentage;
  • Researching preparation or manufacturing techniques;
  • Considering shelf-life issues;
  • Reviewing its target group;
  • Looking at packaging, e.g. type, function and material. 


Bento Box

This example looks at the ingredients used in a Japanese Bento box for lunch.




Samosa

This example looks at the ingredients used in a meat and vegetable samosa. It shows one way in which pupils could analyse food products. This type of analysis is used to:

  •  investigate how a product is made;
  •  analyse what ingredients are used;
  •  check that the product matches its specification (recipe).