Portfolio recording various activities meeting defined learning outcomes.

Published by admin3 on May 9, 2017

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Foodology portfolio.
Order Description
Portfolio recording various activities meeting defined learning outcomes.

This portfolio will record evidences of particular activities carried out during the Foodology module. It will conclude by a 500 words statement in which you reflect on your learning.

Elements that should be in your portfolio and the marks they carry are:
• General food knowledge MCQ 20
• Critical analysis of a paper 25
• Laboratory workshop report 30
• Presentation hand out and feedback sheets 20
• 500 words statement in which you reflect on
your learning (with clear and appropriate
references to learning outcomes) 5

Total: 100
Foodology MCQ
Attempt these questions and indicate your answer by highlighting the corresponding letter/answer.

Q1
Fair trading is a system by which growers or producers
are required to comply with organic food standards
are required to offer their products at farmer’s markets
are paid a guaranteed minimum price for their produce
offer fresh produce at a loss
are not allowed to grow products near a neighbouring farm

Q2
The symbol ” e ” indicates that:
A. Average quantity regulations applied to the packaging operation
B. The product can be freely traded throughout the European Union
C. Trading Standards Officers have approved the packaging operation
D. All of the above
E. None of the above

Q3
The following sign means:

for food use
clean & hygienic
from farm to fork
food and drink sold here
protected against tampering.

Q4
Which of the following is NOT a type of Hazard to foods?
chemicals
physical objects
storage temperature
pests
bacteria

Q5
What does this symbol represent?
reusable
non food use
reversible
recyclable
suitable for vegetarians

Q6
Which one of the following preservation methods does NOT rely on lowering water activity:
dehydration
addition of chemical preservatives
addition of sodium chloride
concentration
addition of sugar

Q7
Flour production is an example of a

first transformation
second transformation
partial transformation
specification
farm to fork product

Q8
Which of the following micro-organisms is of LEAST concern in connection with food poisoning:

Salmonella sp.
Staphylococcus aureus
Clostridium botulinum
Clostridium perfringens
Saccharomyces cerevisae

Q9
In marking terms, which of the following is the odd-one-out?
A. Manufacturer name
B. Bar code
C. Name of the food
D. Ingredients list
E. Storage conditions

Q10
In the UK, production of processed foods is dominated by
2 / 3 major manufacturers
small / medium enterprises
imports from Europe
imports from USA
retailers

Q11
In terms of food hygiene, ‘High Care’ is most likely to involve:
bakery goods
canned foods
pre-cooked meats
raw meat and fish
fresh fruit and vegetables.

Q12
Blanching of fresh sprouts can be confirmed by checking for the absence of
chlorophyll
lipase activity
peroxide activity
peroxidase activity
oxygen activity

Q13
Water activity is defined as
A. vapour pressure of pure water / vapour pressure above a product
B. equilibrium relative humidity
C. vapour pressure above a product / vapour pressure of pure water
D. bound water
E. amount of water in a product (moisture content)

Q14
The following instrument can be used to measure the soluble solids of a sample of jam
reflectometer
balance and a hydrometer
it can’t be measured
absorptiometer
refractometer

Q15
The soluble solids content of a commercial sample of jam:
A is the sucrose content only.
B is the water content.
C is about 15%m/m
D includes fruit seeds and fruit skin
E includes sucrose, fruit acids and other dissolved components.

Q16
The graph showing the relationship between moisture content of a food and its water activity is called

Hysteresis
Moisture absorption curve
Adsorption isotherm
Sorption isotherm
Absorption isotherm

Q17
What can the presence of Clostridium botulism in food lead to?
A. Intoxication by a neurotoxin
B. Infection of the liver
C. Intoxication through an endotoxin
D. Intoxication by an enterotoxin
E. Septicemia

Q18
Which one of these food technologies is the odd one out?
A. Pasteurisation
B. Sterilisation
C. Ultra-high hydrostatic pressure
D. Ohmic heating
E. Steam injection
Q19
Which statement is right? A triglyceride can be viewed as:
A. three monoglycerides attached together
B. a glycerol molecule coming together with three alcohol molecules
C. a glycerol molecule coming together with three acid molecules
D. a diglyceride and a monoglyceride attached together
Q20
Circle the odd one out
A. Leucine
B. Alanine
C. Lysine
D. Phenylalanine
E. Tryptophan
Critical analysis of a paper

Give the paper detail (Harvard reference) here (no need to include a copy of the actual paper).

Find a scientific paper published in a refereed food journal and write a 1000 words critical analysis of the paper. The paper you analyse can be related to any of the fields of food science and technology. Don’t choose a review paper (i.e. where authors have already analysed other people’s work). The paper should report an original piece of research during which data are generated and analysed. If you are unsure, please come and see me with your chosen paper.
The complete reference of this paper must be given (there is no need to attach the paper itself). During the analysis, other references should be used to critically assess the paper’s content (cite those in the text and give their details in the reference section.
Here are a few pointers for writing this:
What is the major point of the paper? Is it clear in the title, introduction and conclusion?
Does the paper story flow nicely and cohesively; can you summarise it easily in a sentence (if so, do so).
Are there many papers very similar to this from the same authors, or other authors (if so cite a few). Are there papers that have other views or different findings on the same subject?
Is the writing clearly organised, concise, easy to follow, interesting?
Are all points presented with appropriate arguments? Are assertions, not supported by the article itself, supported by references?
Are the methods appropriate and described clearly enough so that the work could be reproduced by someone else?
Are all tables and figure clearly labelled? Are they all referred to in the text? Do the information in the text and in the tables and figure correspond to each other?
Are the statistics meaningful?
Are the conclusions supported by the d
Vitamin C laboratory report
Practical write up

This short laboratory practical (of 1000 words max.) will be written up as a scientific report. The structure and marking scheme will be as follow:

Introduction 20%
Materials and methods 15%
Result 25%
Discussion 25%
Conclusion 5%
Presentation 10%
Presentation

“You should prepare a powerpoint presentation of 6-7 slides in which you describe, systematically, the properties of a particular foodstuff. Try explaining the physico-chemical basis for the given properties. Look at the parameters in the manufacturing process (starting from harvesting conditions if relevant) that have been important in leading to the properties. Analyse the importance of these properties for the food manufacturer and for the end consumer. You will make use of food encyclopaedias and specialist texts on the particular foods to aid your explanation and include these as references.”

Paste your slides with commentary here.
Presentation Feedback analysis: tutor
High
Medm
Low
Content

Systematic description of food properties

Physico-chemical basis for the given properties

Parameters in the manufacturing process that have been important in leading to the properties

Analysis of the importance of these properties for the food manufacturer and for the end consumer

References

Conclusion

Presentation

Slide design ; content ; use of graphics

Vocal presentation, voice projection

Confidence; subject knowledge
EXCELLENT POINTS IDENTIFIED
AREAS FOR IMPROVEMENT
Presentation Feedback analysis: student
High
Medm
Low
Content