·       Desserts — ice cream (analogs), frozen novelties, popsicles, cakes, pies, cream puffs

·       Prepared / complete meals (pizza, lasagna, noodles in sauce, “TV dinners”, entrees

·       Fruits & vegetables, including frozen juice concentrates and purees

·       Appetizers, dumplings, perogies, dim sum products, snack foods

·       Proteins – meat, fish, seafood and analogs

·       Soups, stews, gravies, sauces

·       Others

·       Make sure you choose a food that is frozen at industrial scale using a commercial freezing method

·       Blast (spiral, tunnel), plate, direct contact, liquid immersion

·       Make sure you can find an industrial process to follow

·       NOT patent, lab scale, pilot scale or home scale

·       Focus on food product, NOT a specific brand

Background

·       General information

·       Brief history of the product

·       Current (recent) consumption & production statistics

 

Main body: Sections to include:

Production & Processing

·       The MOST IMPORTANT section

·       Adhere to the rubric!

·       Include all steps

·       Raw ingredients to finished product

·       MUST include a Process Flow Diagram

·       You MUST cite the source

·       Add in relevant processing parameters (time, temperature, organism(s) used etc.

·       Include proximate composition of the raw ingredient(s) and the final product

Health Benefits & Safety Issues

Benefits and detriments to consumption

·       Food safety issues

·       Pathogens of concern –why?

·       Outbreaks?

·       Use credible sources

·       CHECK the “about us” or “editorial” section at the bottom of the main page to be sure!

Conclusion

·       A concise summary of the paper

References:

·       Use Council of Science Editors (CSE) 8th Edition

·       References and citations in CSE 8th Edition format

·       Use at least 6 credible (scientifically sound) references

 

 

Tables & Figures

“Canadians consumed approximately 10 kg of yogurt per person in 2018 (StatsCan 2018).”

·       Use a descriptive title

·       Cite your source(s)!

·       Figure titles BELOW // table titles ABOVE

 

·       Canadians consumed approximately 10 kg of yogurt per person in 2018 (StatsCan 2018).”

·        Use a descriptive title

·       Cite your source(s)!

·       Food technology (manufacturing) textbooks / handbooks **P&P section**

·       Scientific papers, search using a database such as Web of Science, Scopus, etc.

·       Trade publications

·       TEXTBOOK chapters

·       Information & reports from government agencies

·       Health Canada, Canadian Food Inspection Agency (CFIA), Statistics Canada (StatsCan), Agriculture and Agri-food Canada (AAFC)

·       United States Department of Agriculture (USDA), including the Economic Research Service (ERS), and the National Institutes of Health (NIH)

NEED ASSIGNMENT HELP?

We guarantee plagiarism-free and AI-free writing services. Every assignment is crafted with originality, precision, and care to meet your academic needs.

Ready to get started? Place your order directly on this post!

Let us help you achieve excellence—authentic work, every time.