Dark chocolate paper

PROJECT GUIDELINE     DARK  CHOCOLATE     Your  project  part  2  should  cover  the  following  topics:     1.  Shelf  stability  of  the  product  (5  points)   How  long  is  the  food  shelf  stable?  Since  it  is  processed,  what  is   added/how  is  it   stored  to  make  it  last  longer  than  the  fresh  form  of  the  food.     2.  Cost  Evaluation  (5  points)   Choose  a  national  brand  (name  brand  like  Oreos)  and  a  generic   brand  (Spartan   Brand  crème  filled  cookies)  and  compare  the  ingredients,   nutrition  facts  and  the   price.  Is  paying  more  for  the  national  brand  worth  it?     3.  Subjective  Evaluation  (5  points)   Choose  at  least  two  different  brands  (national  and  generic)  of   the  processed  food.   Ask  at  least  1  other  person  to  taste  the  food  with  you.  Which  is   preferred  and   why?  (I  suggest  looking  in  the  text  concerning  taste  testing  and   organoleptic   qualities  in  order  to  describe  the  results)     4.  References  (5  points)   Please  list  all  references  used  in  both  part  one  and  two.   At  least  6  major  references  are  to  be  used  in  the  project,  three   for  each  part,  two  of   which  from  recent  textbooks  or  scientific  journals.  You  may   repeat  references  

in  part  1  and  2  as  long  as  you  have  the  required  amount  in   total.       5.  Questions  and  Answers  (5  points)   Please  include  a  minimum  of  two  food  science  (not  nutrition)   related  questions   for  your  classmates  at  the  end  of  each  part  of  your  project  (at   least  four  in  total).   Remember  that  20  points  total  from  the  project  come  from   posting  questions  and   answering  other  students’  questions.  Example  of  an  acceptable   question:  “Why  do   you  think  the  manufacturer  chose  to  use  this  type  of   packaging?”.  Example  of  an   unacceptable  question:  “Do  you  like  to  eat  this  food?”  or  “What   are  the  nutritional   benefits  of  eating  this  food?”   Again,  as  a  guideline,  each  section  should  be  one  page  long,   double-­‐spaced  in  12  point  font  with   reasonable  margins.  Therefore,  part  2  should  be  three  pages   plus  a  reference  page.  The  same   citation  requirements  will  be  applied  to  Part  2.     Post  your  projects  under  the  discussion  tab  in  the  forum   entitled  Part  Two  Processed  Foods  as  a   word  document.  You  will  need  to  add  it  as  an  attachment/link.   You  will  have  a  week  after  the   deadline  of  project  submission  to  complete  answering  your   classmates’  questions  from  part  two   for  credit.  A  minimum  of  two  thorough  answers  is  suggested.   Please  do  not  answer  a  question   that  has  already  been  thoroughly  answered,  however  you  are   welcome  to  comment  on  more  than  

one  question.   The university’s plagiarism policy will be applied very strictly in this class.