·       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)