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4206 Fundamentals Of Food Science

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  1. Critically evaluate and analyse the chemistry, physics and microbiology of foods and understand the role played by the different compositions in food production.
  2. Critically evaluate technologies used in food processing and understand their impact on food safety, nutrition and hygiene storage.
  3. Critically interpret food labels with respect to nutrition, ingredients and legal requirements; and consumer advice.

You must use the information from the manufacturing process to address the following three questions.

1.Product Labelling

Using the recipe and preparation instructions for the product (see end of this file) and a source of nutritional data (you must state which source you use), prepare the following parts of a food packaging label that could be used to package the product.  The label must be compliant with EU regulations.

1.1.a correctly formatted Ingredients list for the product

1.2.a correctly formatted Nutrition label (as expected to be found on the back of pack) for the product

1.3.a correctly formatted “Traffic lights” label as would be found on the front of pack

The manufacturer is interested in using new or emerging technologies to aid with product development and to reduce the risks of microbial contamination in his smoothies.   He has identified high pressure processing (HPP) as a potential technology.

Prepare a short report for the manufacturer outlining:

a)the HPP process

b)the advantages and disadvantages of this technology for food processing

c)the advantages and disadvantages (if any) of this technology for his product

d)any changes to his current processing methods that he must, or may need to make, if he wants to to start using HPP technology

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