"What does conceptual design really look like in food? It is not trailing recipes so what do teachers teach? Food sketching?? Sensory analysis? This was a question asked by a colleague and mentor of mine a few days ago.
The standards that require students to develop a conceptual design at Yr.11-13 are as follows. Also check the IOP’s for progression across the three levels.
Level 1
AS91046 1.3
Use design ideas to produce a conceptual design for an outcome to address a brief.
6 credits Internal
Level 2
AS91356 2.3
Develop a conceptual design for an outcome.
6 credits Internal
Level 3
AS91610 3.3
Develop a conceptual design considering fitness for purpose in the broadest sense.
6 credits Internal
Concept design is subset within product development. Initial ideas must be screened before trialling and testing so resources are not wasted. The first step is to really understand the definitions and differences between:
Concept
Conceptual development
Design concept
Conceptual design
Concept is:
An abstract idea
A plan or intention
An idea or invention to help sell a commodity
Concept development is a process driven by:
a set of customer needs and
target product specifications, which are then converted into
a set of conceptual designs and
potential technological solutions
A design concept:
is the idea behind a design.
It's how you plan on solving the design problem in front of you.
the underlying logic, thinking, and reasoning for how you'll design a product. Your concept will lead to your choices in ingredients and cooking methods etc.
Conceptual design:
is the very first phase of design, in which drawings or solid models[RS1] are the dominant tools and products.
I googled images for concept design in food and food concept designs but all I found was design sketches for restaurants, appliances, kitchen tools and gadgets.
Solid models in food technology would be-
Disassembling existing products
Analysing material/ingredients
Trialling and testing
Technical and Aesthetic- how the product will perform can be explored by trialling and testing
Constructional- Production plans, flow diagrams
So based on my readings CREATING NEW FOODS THE PRODUCT DEVELOPER'S GUIDE by Mary D. Earle and Richard L. Earle here is a guide I have tried to put together for what conceptual design in food technology must encompass or include.
http://www.nzifst.org.nz/creatingnewfoods/product_concepts2.htm
Product idea concept is developed from:
Market and consumer research
Technical aspects considered
Product idea concept research leads to a more detailed description of the product ideas
Idea screening
Consumer focus group (30-60) Groups of 6-8 people
Needs and opportunities/wants identified
Benefits for customers/stakeholders such as basic product benefits, use benefits, psychological benefits)