Give participants time to discuss and agree the product aspects and to complete this table in their business diaries:
a. Functional Design Aspects
Essential
� Aims of the products � Ways in which the product works � Target Market � Safety( food and packaging) � Kind of wrapping containing the product � Basic use information to give to the consumers
Optional
� Age of consumers
� Specific skills and / or restrictions use of the product
� Typology of final consumers � One or multiple eating use � Advanced use information to give to consumers � Valorisation of the product through certification b. All specific legal requirements
� Implementing regulations provided by Regulation( EC) N. 178 / 2002( general principles and requirements of food law), in particular by Regulation( EC) N. 852 / 2004 on hygiene of foodstuffs.
� REGULATION( EU) N. 1169 / 2011 of the European Parliament and European Council of 25 October 2011 on the provision of food information to consumers, amending Regulations( EC) N. 1924 / 2006 and( EC) N. 1925 / 2006 of the European Parliament and European Council, and repealing Commission Directive 87 / 250 / EEC, Council Directive 90 / 496 / EEC, Commission Directive 1999 / 10 / EC, Directive 2000 / 13 / EC of the European Parliament and European Council, Commission Directives 2002 / 67 / EC and 2008 / 5 / EC and Commission Regulation( EC) N. 608 / 2004.
a. Functional Design Aspects: Ask participants how the product will actually be used. That is, what function will it have??? To define the function design aspects, the participants need to answer the following questions about their product / service:
1. What is the aim of the product / service? 2. What are the ways in which it functions / works? 3. Can anyone and everyone useit easily or will they need specific skills / appetites to do so? 4. What is the target market? What will they do with the product / service and how will they use it? 5. What is unique about the product / service? Is this clear or does it require a complicated process and detailed instructions? 6. How will the user know the product / service is of the expected quality? 7. How can it be „ fixed ‟ if needed? 8. Is this product / service a one-off purchase or is the user likely to buy it more than once, and repeat the purchase often?
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