iRubric: Food Product Prototype Evaluation Rubric

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Food Product Prototype Evaluation Rubric

This rubric is designed to evaluate the initial Food Product Prototype. The assessment focuses on three main areas: the Concept & Feasibility of the product, its Sensory Attributes (how it looks, smells, and tastes), and the clarity and completeness of the Documentation.

Rubric Code: A2WW6XA

By bRian88

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Public Rubric

Subject: (General)

Type: Presentation

Grade Levels: 9-12

Food Product Prototype Evaluation Rubric
	Excellent 10 pts	Good 8 pts	Fair 5 pts	Poor 3 pts
Sensory Attributes (Taste, Texture, Aroma	Excellent All attributes (taste, texture, aroma, appearance) are highly appealing and balanced. Taste is complex and memorable.	Good Attributes are generally appealing and satisfactory. Taste is good, but could be more distinct.	Fair One or two attributes are significantly lacking or flawed (e.g., weak flavor, unappealing texture).	Poor Multiple attributes are unappealing, unbalanced, or actively detract from the product experience.
Teamwork/Participation	Excellent The group worked very well with each other and the presentation was shared equally among the group members.	Good The group worked well with each other and communicated well. Some members participated slightly more than others.	Fair Group communicated relatively well with a few lapses in the presentation; some students dominated the presentation and others did not participate much.	Poor Group did not work well together. There were obvious miscommunications and lapses in the presentation.
Feasibility & Scalability (Ease of Production)	Excellent Product is highly feasible for large-scale production using standard industry equipment and processes. Low expected production cost.	Good Feasible for production with minor modifications to standard processes. Moderate expected production cost.	Fair Requires specialized or inefficient equipment/processes. High expected production cost.	Poor Production at scale is impractical or prohibitively expensive/complex given current constraints.
Compliance & Safety (Ingredients, Labeling)	Excellent All ingredients are safe and regulatory compliant (e.g., allergen control, additives). Clear and correct labeling information.	Good Ingredients are safe, but minor regulatory or labeling adjustments may be needed.	Fair Contains questionable ingredients or lacks proper allergen/nutritional documentation. Potential regulatory issues.	Poor Contains clearly unsafe or non-compliant ingredients/additives. Major safety or labeling failures.
Market Appeal & Uniqueness	Excellent Clearly fills a gap in the market and offers a highly differentiated value proposition (taste, function, price).	Good Offers a distinct benefit or feature, but faces strong, direct competition. Good market potential.	Fair Similar to many existing products; differentiation is weak or unclear. Limited market potential.	Poor Too similar to existing products; offers no compelling reason for a consumer to switch.
Packaging Suitability	Excellent Packaging is perfectly suited to the product, protects it well, is attractive, sustainable, and convenient to use.	Good Packaging is functional and appropriate, but could be improved in aesthetics or sustainability.	Fair Packaging is inconvenient, poorly protects the product, or has a negative environmental impact.	Poor Packaging is completely unsuitable (e.g., wrong size, leaks, fails to preserve product).

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