FST 401
INTRODUCTION TO FOOD PROCESSING
LABORATORY REPORT FORMAT
FOR PROJECTS 3,4 & 5
Number in parentheses indicates point value for that topic.
1. (10) Introduction
· Description of product and its formulation and processing.
· Background information on the product, including quality and safety issues.
· Include unit operations, unit processes and chemical operations involved
2. (5) Variables
3. (10) Formulation and Ingredients
· Describe formulation used.
Include:
-spread sheet generated on planning day
-any calculations used in determining the formulation
· Explain the functions of each ingredient in the product
4. (15) Procedures
· Describe the process used to make the product
Make a flow chart showing equipment, sequence of operations, unit operations and include details of the process and where applicable:
-times, temperatures, pressures, speeds of mixers, etc.
· Describe the procedures used for evaluation of your products
5. (20) Results
· Show data in table of graph format. Include means and standard deviations where appropriate. Briefly summarize the results in the text
· Are the results for your three variables different?
· How did the variables affect the product characteristics?
6. (20) Discussion
What do the results mean?
Explain differences or similarities among variables.
Do the results fit hypothesis? (if not, give a possible explanation of why not)
How would you change your formulation or process knowing what you know now?
7. (5) Conclusions
Concisely state the conclusion(s) of your project.
8. (5) References
Cite any reference you used. Use at least 2 references. Less than half of your sources should be web pages.
Use the following format:
Within the text, put the reference in parentheses after the cited text as: (1st author’s last name, year of publication, page numbers)
In the references section, list all cited sources in alphabetical order.
Book: author, year, title, page numbers cited
Article: author, year, title of paper, journal name, volume, pages cited
Web page: Name of web page, date accessed, author if there is one, URL, location within page
9. (10) Planning preparation
Pre-planning e-mail.
Planning day form.
10.
Appendix
Include all sensory evaluation sheets.