Explain and trends in the results and scientifically explain why the trend has been observed, also make sure that you explain here, how this will impact manufacturing, handling, shelf life quality of the ingredient.

Food Preservation Case Study: – Discuss the background into each method, for example history, how it works, ad.

PART 1

– Pick 2 – 3 food preservation methods to critically evaluate.

– It is recommended that you choose different ones to that used to test your ingredient.

– Discuss the background into each method, for example history, how it works, advantages and disadvantages etc.

– Make sure that you explain any benefits or draw backs that each method has in terms of industrial supply chain / manufacture.

– More competent pieces of work will present will show a compare / contrast of the methods chosen, for example why might you choose dehydration over freeze drying or fermenting over salting etc.

– The set-up of this section is completely up to you, either an essay or report style are both acceptable.
Word count guide = 1500

PART 2

Set this up as a report under the following headings

AIM

e.g. to determine the effect of pasteurisation on the shelf life of eggs.

1.0 INTRODUCTION

– Introduce the case study, explain, scientifically how the preservation method works.

2.0 RESULTS

Present your analysed results (Averages, percentages, micro count etc.) in the appropriate table and graphical form. Remember you are comparing the before and after so make sure your results show this.

3.0 DISCUSSION

Explain and trends in the results and scientifically explain why the trend has been observed, also make sure that you explain here, how this will impact manufacturing, handling, shelf life quality of the ingredient etc.

Show the technical impact. E.g. weight loss will improve the amount that can be transported at one time, can the product now be transported ambient etc.

CONCLUSION

Summarise your findings and answer the aim

Word Count Guide = 1500.

PART 3
This is not counted in the word count as it should be set up in a tabular form. You should present a professional specification for your PRESERVED PRODUCT ONLY. This should comprise of all the food quality, safety, ethical and legal information concerning the product.

If there is something that should be included that you do not have a measurement for, put a space in the spec for this and state TBC.
For packaging information research how your product may be sold and present the information accordingly.
There are some specification examples contained within the assignment section on Canvas.

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