VIDEO: Testing stab resistance - Testing the protective performance was an integral part of developing a new stab-resistant fabric. Dr Stewart Collie, Senior Scientist at AgResearch, describes 2 test methods used and what the results tell you.
VIDEO: Potato plate research and development - Richard Williams, the Director of Potatopak, explains the research and development involved in creating a range of products from the potato starch material.
VIDEO: Testing omega-3 enriched ice cream - To test the functionality of the omega-3 enriched ice cream, researchers look at how fast it melts and the texture. For sensory testing, they use other people to taste the ice cream and tell them how acceptable it is. The researchers need to understand the role of each ingredient so they know how to improve the product.
VIDEO: Describing food characteristics for consumer testing - Words used to describe food characteristics in consumer testing need to be agreed on by the people who do the tasting. Here, Amit Taneja explains how this is done at the Riddet Institute.
Prototypes of functional foods - Food technologists at the Riddet Institute are developing product prototypes of functional foods with microencapsulated fish oil added. Here we explain why prototypes are important.
Student activity: In this activity, students use industry methods to test and analyse some attributes of a variety of different apples. They use the findings to create an apple attributes chart to highlight key differences between apple varieties.
VIDEO: Designing a sensory trial for apples - Sensory trials of new apple varieties are carefully planned by the sensory team at Plant & Food Research (PFR) to ensure valid and reliable feedback from consumers. Christina Bava of PFR explains important aspects of designing a sensory trial.
VIDEO: Christina Bava from Plant & Food Research discusses how consumer research can help breeders developing new fruit cultivars. Consumer research provides an insight into what type of consumer might be interested in a new variety and when and how they might consume it. This feedback is helpful for mitigating risk in the early stages of developing a new cultivar.
VIDEO: Conducting a sensory trial for apples - Sensory trials use carefully selected and trained consumers to provide feedback on a new apple variety. Christina Bava explains how the sensory team at Plant & Food Research conducts a sensory trial with apples.
Commercialising a new apple variety can take 25–30 years from selecting the initial cultivar to market launch, and the process must be carefully managed. To help predict future demand, close links with the market in different countries, listening carefully to consumers and marketers and regularly testing ideas with them are important.