Analysis of a Sausage

• To allow students to concentrate on a specific topic involving food analysis that has special meaning to them.
• To share what they have learned with the rest of the class and to demonstrate the diversity of interests within the class.
• To provide the student with experience with the organization and oral presentation of research material.
2. How the presentations will be graded:• Prior to each presentation, each student and the instructor will be given an evaluation form (see attached). The mean score of all evaluations will be used to determine the project grade. The instructor’s evaluation form will count toward half of the grade, ar>d the mean score from the forms completed by students will count for the other half of the grade. Within two days of each presentation, a meeting between the presenter and the instructor will be arranged to discuss the comments and grades provided by the evaluations. Each student is required to attend all presentations. For each unexcused absence on presentation days, 10 points will be subtracted from the student’s presentation score.
General DescriptionYour individual project for Food Analysis, FSC 535, will count 10% toward your final grade.
The project should be completed as if you are responsible for the developing the quality control analyses for a food company or plant producing a particular food product. You are responsible for the analyses of raw ingredients, intermediate products, and finished products. This project focuses on the chemical, physical and sensory analyses that are required, but you should also breifly note any microbial tests that are necessary. You are being asked to identify and define characteristics that are important (i.e. critical control points), that can be measured and controlled. The project will not include the tests required for nutritional labeling of the final product.
You will choose for this project a product that has a Standard of Identity (see Code of Federal Regulations (CFR) web page at: http://www.access.gp0.g0v/nara/cfi:/cfir-table-searchJ1tmI).
Note that most food products can be found in Section 21: parts 100-169 and Section 9: parts 200-319.). You will need to find the legal specifications for your product in the Code of Federal Regulations.
The following should help you determine the appropriate tests on the raw materials, during processing, and on the final product: 1) CFR, I) AO AC (maybe also AACC and AOCS books of official methods, or "Standards Methods for the Examination of Dairy Products”), 2) Food Chemical Codex, 3) books that describe your type of product and the processing steps required, and 4) contact with person(s) who have expertise in the processing and testing of your product and/or the raw ingredients used in your product