<strong>NZIFST</strong> CAREERS2011 NZMT Teacher Fellow – Sandy GoonanSandy GoonanSandy Goonan and Associate Pr<strong>of</strong>essorMarie Wong at Massey UniversityI am an Awarded Teacher Fellow currently being hosted byMassey University at Albany, working alongside Marie Wong andJohn Grigor, as well as Food Technologist Bon Kim, from EasiYoProducts Ltd.<strong>The</strong> Awarded Teacher Fellowship scheme is designed to give teachers<strong>of</strong> science, mathematics and technology the opportunity to have handson experience in their subject area outside the classroom setting. Myproject has allowed me to follow through the <strong>New</strong> Product Developmentprocess used by technologists in the food industry to develop anew yoghurt base.It all started with…I teach Technology to Year 7 – 13 students at Carmel College on Auckland’sNorth Shore. Until several years ago my main focus area andpassion was textiles and design. In 2006 I was fortunate to be involvedin the Beacon Practice Project which allowed me to introduce FoodTechnology at the senior level and begin to promote relationships withtechnologists from outside industries and the wider school community.This was the catalyst that led me to a new interest in the foodtechnology area which I foster with many <strong>of</strong> my students.In 2009 I participated in the <strong>NZIFST</strong>/CREST Student Product DevelopmentChallenge, entering two teams <strong>of</strong> Year 12 students: the ‘Smooslie’and the ‘Pavlova Pronto’ teams. In conjunction with the challenge, apr<strong>of</strong>essional development opportunity at Massey University was <strong>of</strong>feredto teachers, to build their knowledge and understanding <strong>of</strong> theproduct development process. It was from here that my initial associationwith Massey began, and relationships were set up by FutureintechFacilitator, Rod Hare, with North Shore food companies or related busi-nesses. Ongoing benefits have continued from thesecontacts and a number <strong>of</strong> technologists have actedin mentoring roles for students since. This initiatedthe liaison with EasiYo Products Ltd and Year 13 studentsat Carmel College have had the chance to workwith the company over the past two years. A furthertwo Year 12 teams entered the 2010 Challenge, ‘Hotfa K<strong>of</strong>ta’ and ‘Indulge’, which has led to additionalindustry collaboration, along with the decision <strong>of</strong> severalstudents to apply for food related tertiary degreesfor next year.I believe that the experiences my students have receivedfrom taking part in the <strong>NZIFST</strong>/CREST StudentProduct Development Challenge have been invaluable.<strong>The</strong>y have had to learn how to work as part <strong>of</strong> ateam, communicate with a range <strong>of</strong> different peopleand manage a project to meet tight deadlines. <strong>The</strong>yalso had the chance to be creative and innovative,while addressing authentic societal issues as theyhave developed new products to meet needs <strong>of</strong> realconsumers. An additional benefit <strong>of</strong> the challengehas been the progression to Year 13 Food Technology and Scholarship,and for the first time in 2010 a student awarded with Gold CREST.My Massey experienceWith these connections behind me, it was now time for me to getout there and have my own experience in the NPD process. To datethis has involved researching the technical aspects involved in yoghurtmaking, undergoing market research to analyse competitors’products, idea generation, sourcing ingredients, initial trials, conceptdevelopment and screening ideas. At present I am in the process <strong>of</strong>organising focus groups to gain feedback on concepts for the potentialnew product we are working on. I hope to finalise the formulation andcarry out sensory work before I finish my six month fellowship.As part <strong>of</strong> my Teacher Fellowship I have also attended student lecturesin both Product Innovation and Food Formulation, observed the development<strong>of</strong> 4th Year projects and attended field trips to a number <strong>of</strong>food companies. <strong>The</strong> opportunity to participate in these has helpedenhance my knowledge <strong>of</strong> the product development process used inindustry, and has given me a wider understanding <strong>of</strong> the progressionfrom initial product idea through to final product launch. <strong>The</strong>se newexperiences will all have a direct relationship on my teaching programme,my students’ own practice and how these can be linked tothe Technology Curriculum both inside and outside the classroom.For further information on CREST and Teacher Fellowships refer to:CREST: http://www.royalsociety.org.nz/teaching-learning/crest/Teacher Fellowships: http://www.royalsociety.org.nz/teachinglearning/teacher-fellowships/34Food <strong>New</strong> <strong>Zealand</strong>
<strong>NZIFST</strong> careers<strong>The</strong> Diocesan Team with <strong>NZIFST</strong> representatives. Cathy McArdle, President, Virginia Scott, Invita, Bronwyn Munro(mentor), Sarah Adam, Danielle Sutherland, Ritu Sehji (teacher). Absent are, Aditee Naik (mentor) and Julia Parker(Futureintech Facilitator)Student PD Challenge results2011 <strong>NZIFST</strong>/CREST Student Product Development Challenge – resultsSchool Project ResultSouth Island ChallengeRiccarton High F Bar WinnerBarbefuelEasiyo Active PlusTATAtimeKavanagh Marshmallow SlamHighly commendedCommendedCommendedHighly commendedQueen’s High Speight’s Fruity Highly commendedLower North Island ChallengeWellington High Snap – the breakfast biscuit WinnerNapier Girls High Curry in a Hurry Highly commendedTeam Teen Beef TagineCommendedPalmerston North Girls High PRO-recovery Highly commendedTararua College Virgin Malt Fizz CommendedTaupo-nui-a Tia College Protein on the Go Highly commendedUpper North Island ChallengeDiocesan College for Girls Racey Recovery WinnerBotany Downs Secondary College Troppa Choc CommendedMarist College Dip Delight CommendedGrab & GoCommendedOrmiston College Kiwi Loaf CommendedSancta Maria College Breakfast Cookie Highly commendedTe Puke High Kiwifruit meringue pie Highly commendedSpreadablesGreen CleanCommendedCommendedDecember 2011/January 2012 35
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