Food Preservation Methods and Guidance Summative Assessment Brief

Assignment Brief

Aims:

The assessment aims to create a presentation on a given topic that will demonstrate students' understanding of preservation methods and allow them to reflect on the interaction between commodities, safety, stability, sustainability and legislative requirements.

Outcomes:

Students will be able to demonstrate:

• Their knowledge of food preservation methods at basic and practical (industrial) levels;
• Their reflection upon the significance of the effects of processing and preservation methods on the stability and safety of commodities;
• Their knowledge of the physical and chemical conditions required for food stability and safety,
• Their understanding of food regulations relative to preservation methods and food safety.

Description:

Students will create a 10 minutes presentation on a given topic.
You must chose one of the following commodity and use it as your thread to critically compare and discuss one 'traditional/conventional' method and an emergent method. Data should be based on recently published research articles (post-2018). High Pressure Processing cannot be used as a method in the assessment.

The commodities are:

• Leafy Green Vegetables
• White meat
• White fish
• Climacteric fruits
• Roots and tubers