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Food Preservation and Quality Assurance Project: 1. Problem Statement

The document outlines a food preservation project for students to investigate how changes to ingredients, processing conditions, and storage conditions affect the shelf life of pandan kaya. Students will develop new kaya recipes with one variable changed, such as reducing sugar by 20% or using modified starches. They will produce sample batches and conduct regular shelf life testing over 2-3 months to evaluate product quality. Students must submit a proposal report describing their objectives, literature review, planned experiments, and quality tests before presenting their project to be evaluated.

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279 views

Food Preservation and Quality Assurance Project: 1. Problem Statement

The document outlines a food preservation project for students to investigate how changes to ingredients, processing conditions, and storage conditions affect the shelf life of pandan kaya. Students will develop new kaya recipes with one variable changed, such as reducing sugar by 20% or using modified starches. They will produce sample batches and conduct regular shelf life testing over 2-3 months to evaluate product quality. Students must submit a proposal report describing their objectives, literature review, planned experiments, and quality tests before presenting their project to be evaluated.

Uploaded by

RaysonChoo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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School of Applied Science

Food Preservation and Quality Assurance Project Subject Code: AFS2003

Food Preservation and Quality Assurance Project

1. Problem Statement

As students from Temasek Polytechnic, you have been attached to the R & D
department of a local food company, Yummy Spread that specializes in the
making of spread products. One of the signature products of this company is
pandan kaya.

You are tasked to investigate how the following changes would affect the
shelf life of the pandan kaya:

 Group 1 (reduced sugar; min. 20% reduction)


 Group 2 (different processing conditions)
 Group 3 (different storage conditions)
 Group 4 (use of modified starches/ stabiliser)

To accomplish this task, you’ll first propose and develop new recipes/
conditions by modifying from the original recipe given. Then you shall make
a large batch of kaya samples for subsequent shelf life study. Lastly you shall
conduct regular shelf life testing to evaluate the quality of the products you
made over a period of 2-3 months.

Refer to your study guide for dates of proposal and final presentation.

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School of Applied Science
Food Preservation and Quality Assurance Project Subject Code: AFS2003

2. Product Formulation & Processing

Original formulation for pandan kaya

Ingredients Weight (g)


Sugar 110g
Coconut milk 90ml
Eggs 100g
Pandan flavouring Minimum (around 0.1-0.2g)

Currently, the company uses double boiling method to make kaya.

The condition used is 85oC for around 20 min (cook until a smooth mixture is achieved
and a brix of min 62o is reached).

You are tasked to conduct research to find out the detailed processing steps for making
kaya.

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School of Applied Science
Food Preservation and Quality Assurance Project Subject Code: AFS2003

3. Guidelines on Project Proposal Report & Presentation

Cover page: Include a proper project title that captures the essence of your shelf life study
and all the group members’ names (indicate group leader)

Objectives: State the objectives of your shelf life study

Market research:
 Typical shelf life of kaya in the market
 Typical ingredients used and typical nutritional value
 Any special types of kaya available (e.g. healthier version)

Literature review:
Possible areas for research:
 Similar/ relevant studies previously conducted
 Factors that affect shelf life of kaya
 Common causes for spoilage of kaya
 Likely pathogens in kaya
 Possible ways to extend shelf life for kaya
 Typical quality tests performed in shelf life study of kaya and why
 Any other relevant areas

Planning of shelf life study:


 Exact changes in processing conditions and/or recipe that your group
intend to make, with justification
 Quality tests to be performed
 Estimation on no. of samples to be produced and quantity of raw
materials needed for the whole shelf life study
 Duty roster (i.e., a weekly work distribution table; every group member
must rotate duties of different quality tests, e.g. micro tests, moisture,
aw, etc.)

References: List of references used in report

Proposal presentation
 Max 20 min presentation per group, followed by 10-15 min Q&A
 Presentation will be marked individually, based on your presentation skills and
Q&A performance
 Report will be marked as a group

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