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This document outlines an individual assignment for a food science course. Students must write a short paper (15 pages or less) analyzing a method used to study a component in a food product. The paper should include an introduction, sample preparation/extraction techniques, a description of the analysis method, and references in Harvard style. Students must find 5 relevant journal articles published since 2000, and include the first page of each as an appendix. A draft table of contents is due in week 7, the written report in week 10, and an oral presentation can be scheduled for week 14. The assignment criteria and deadlines are specified.

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121 views3 pages

Assignment Format

This document outlines an individual assignment for a food science course. Students must write a short paper (15 pages or less) analyzing a method used to study a component in a food product. The paper should include an introduction, sample preparation/extraction techniques, a description of the analysis method, and references in Harvard style. Students must find 5 relevant journal articles published since 2000, and include the first page of each as an appendix. A draft table of contents is due in week 7, the written report in week 10, and an oral presentation can be scheduled for week 14. The assignment criteria and deadlines are specified.

Uploaded by

Asmeelya Ishak
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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IMG 204 Individual assignment

Format of assignment: Write short paper about the method of analysis for a food component in food product (not more than 15 pages long) Cover page: Name & Title: Method analysis for _____(component?) in _____(type of food sample?) by __________ (method? Table of contents (TOR) Brief Introduction: backgorund of topic, chemical structure of food component or schematic diagram of instrumentation, application and its roles in foods, why is it important to analyse it, Current issues (international and national)-

safety/nutritional aspects etc, problems etc Sample preparation/sampling/extraction techniques Method used and its principles. Brief description or summary of the principles of the method of analysis selected, and flow chart of method of analysis Conclusion/summary: Application, advantage/disadvantage, accuracy, sensitivity of technique, advantage, etc References: list the 5 references and indicate the main reference. Use Harvard style of format referencing(example given below). Alternatively you can use Journal of Food Science style for referencing and bibliography.

Assignment: 1. Search for food science and technology refereed journal articles on the topic assignment. Learn to use the USM library resources for databases search (e.g Sciencedirect, Food Science and Technology Abstracts and/or Web of Science, Springer Link, Wiley Interscience). Limit Search to articles published from year 2000 onwards. 2. Identify five journal articles from your search that are related to your topic assignment. Obtain PDF copies of those articles. 3. 4. For the oral presentation (using Powerpoint slides- not more than 10 slides. A maximum of 10 minutes (including questions) is allocated for the oral presentation. Markings based on organization and quality of handout and slide presentation.

How to write references. Examples for journal articles Adu, G.A., Babbitt, J.K. and Crawford, D.L. (1983). Effect of washing on the nutritional and quality characteristics of dried minced rockfish flesh. Journal of Food Science, 84 (4), 1053-1060. Liukkonen, K., Kaukovirta-Norja, A. and Laakso, S. (1992). Improvement of lipids stability in oat products by alkaline wet-processing conditions. Journal of Agricultural and Food Chemistry, 40, 19721976. Bhattacharya, M. and Corke, H. (1996). Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles. Cereal Chemistry, 73, 721728. Srichuwong, S., Sunarti, T. C., Mishima, T., Isono, N. and Hisamatsu, M. (2005). Starches from different botanical sources I: Contribution of amylopectin fine structure to the thermal properties and enzyme digestibility. Carbohydrate Polymers, 60, 529538.

Example for books: Damodaran, S. (2008). Amino acids, peptides, and proteins. In Damodaran, S., Parkin, K.L., & Fennema, O.R. (Eds). Food chemistry. (4th Ed.) CRC Press, New York, pp 217-330. Johns, P. and Courts, A. (1977). Relationship between collagen and gelatin. In Ward, A.G. & Courts, A. (Eds). The science and technology of gelatin, Academic Press Inc, London, pp 138-173. AOAC. (2005). Official methods of analysis of AOAC International 17th ed. AOAC International, Arlington, VA, USA.

Assignment timeline Tasks 1. Selection of topic 2. Submit computer printout of abstracts of 5 selected peerreviewed articles of topic 4. Submit a draft table of contents TOC) of assignment write-up 4. Submission: 1. Assignment write-up 2. Photocopies of the first page of the 5 journal articles. Deadlines 5 Mar (week 3) 2 April (week 7) Those who selected improper references will be notified to find other references. Submit in class Notes

16 April (week 9)

27 April (week 10)

Submit hardcopy of assignment writeup. Submit also a CD copy of assignment, power point presentation slides; pdf files of the 5 journal articles, burn in CD, latest by 5pm. Presentation of selected assignment at random?

5. Oral class presentation of assignment

7 May (week 14)

Assignment Marks (15%): Table of contents (10), Final report (70), Presentation (20)

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