You are a food scientist tasked with developing a new gluten-free bakery product. Choose which are the suitable strategy to include in your evaluation plan to determine the success of your product, by considering factors such as taste, texture, shelf life, and consumer acceptance. I. Understanding the chemical composition of gluten-free bakery products II. Outlining the processing techniques to produce the products by considering the food quality factors. III. Determining the suitable methods to evaluate the nutritional and quality of the products. IV. Assessing the consumer acceptance on the food product through consumer acceptance test. a. I, II and III b. I only c. All of the above d. I and II

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