...It is fact that for human survival food is an important and essential thing and now a day’s food industries use some different preservatives to preserve the foods from microbial spoilage. Preservatives not only play an important role to preserve food during its transportation but also preserve food characteristics like odor, taste and food is preserved for a long time (Gulsun et al., 2011). Antimicrobials are that substances which is commonly used for three main reasons (a) to control natural spoilage processes (b) to prevent microbial contamination (c) to increase shelf life of different food products (Bakht et al., 2012). Different types of preservatives like natural preservatives, artificial preservatives and antimicrobial preservatives...
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...“Clear thinking requires peace of mind rather than intelligence.” ~Meredith Forder … When it comes to making the right choices in life, mere intelligence will not guarantee the best result. This fact is exemplified by the problems of obesity, anxiety, stress, addictions and depression among highly intelligent people. At Clear Thinking we believe that many of life’s problems can be solved by simply learning how to think clearly—how to keep your mind calm, focused and within your control. Critical thinking...the awakening of the intellect to the study of itself. Critical thinking is a rich concept that has been developing throughout the past 2500 years. The term "critical thinking" has its roots in the mid-late 20th century. We offer here overlapping definitions, together which form a substantive, transdisciplinary conception of critical thinking. Critical Thinking as Defined by the National Council for Excellence in Critical Thinking, 1987 A statement by Michael Scriven & Richard Paul, presented at the 8th Annual International Conference on Critical Thinking and Education Reform, Summer 1987. Critical thinking is the intellectually disciplined process of actively and skillfully conceptualizing, applying, analyzing, synthesizing, and/or evaluating information gathered from, or generated by, observation, experience, reflection, reasoning, or communication, as a guide to belief and action. In its exemplary form, it is based on universal intellectual values that...
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...HOME STYLE COOKIES # CASE STUDY MGH:620 ORGANIZATIONS MANAGEMENT & SUPPLY CHAIN JANUARY 15 ,2015 HOME STYLE COOKIES The case study entitled Home Style Cookies presents a broad spectrum analysis examining the operations of a baking company located in a small town in New York State. This company operates in New York, Connecticut and New Jersey . It employs around 200 workers and they work in an informal atmosphere. Question:1 Brief description of Production Process The production process is explained in great detail , beginning with the use of a pair of continuously operating brand ovens which is known as a batch processing system. As soon as management gets order from distributor it helps them to schedule their production. At the start of each shift a list of the cookies to be made that day is delivered to the person in charge of mixing. That person checks a master list, which indicates the ingredients needed for each type of cookies, and enters that information into the computer. The computer automatically determine the ingredients necessary and add them in precisely the correct amount. After the ingredients have been mixed , the batter is poured into a cutting machine where it is cut into individual cookies and drop it to a conveyor belt to transport through one of two ovens. Filled cookies such as apple , date ans raspberry needs an additional step for filling and folding. After they came off from oven to cooling rack workers start their packaging...
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...A chemical corporation produces sodium benzoate and other food preservatives for sale, it is known as Fresh Foods Incorporated (FFI). For this experiment a student was assigned to test for sodium benzoate, if it will be modified to a different harmful chemical substance in the stomach. In order to test the validity of this claim, a student will add sodium benzoate into an aqueous similar to the stomach acid, and that will be an aqueous of hydrochloric acid solution that have a PH range of 1-3, then the student will wait and observe if there is a newly formed substance or not. In order for the student to do this experiment correctly, a question should be asked regarding the experiment: “Will the insertion of sodium benzoate into a simulated...
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...used, but few people know or realize that food could be just as damaging. Food is just like water, we need it to survive, but if it is used in excess it could be very damaging or deadly to the human body. America and the world have been getting larger and larger over the last thirty to forty years which has lead to health problems and will lead to decrease in life expectancy. So what has caused this shift from normal body fat to excess body fat? Many people believe that the increase in the world’s body fat is due to fast food and lack in exercise. Although these factors may be true there is more to that than one would think. Fast food and possessed foods are a main contributor to excess body fat as Andrew Martin writes in an article “Hardee’s restaurants recently scrapped almost its entire menu to focus on hefty sandwiches called Thickburgers--including the Double Bacon Cheese Thickburger, weighing in at two-thirds of a pound and 1,148 calories” (Martin, 2003, para. 1). This is just one example, of a burger that is more than half the recommended 2000 calories that a person should intake in a day. As “Georgia Guldan, a nutritionist and associate professor at Chinese University's biochemistry department, said: "In general [Hong Kong has] in the past 20 years or so, as have other places around the world with our global food system, gone from a more nutritious traditional wholefood diet to a less nutritious diet with more processed foods (Ho, 2007, para. 8). With...
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...Food: From the Factory to Your Table By Alexander Nunez Let me paint you a picture… “In a local supermarket in Anywhere, USA, lies aisles of products waiting to be picked up and purchased by a mother to take home for tonight’s dinner. In this case, a whole chicken and vegetables for a veggie stir-fry. She then drives home to prepare the meal for her loving family. She washes it and begins to prepare it for cooking, cleaning it with vinegar, then salt, and covering it with plentiful of seasoning. After that, she grabs a pan and puts it onto the kitchen stove. The chicken is then placed onto a baking pan, covered with aluminum foil, and thrown into the oven, set to 500 degrees Fahrenheit. Once the pan was heated up, the vegetables were put into the pan, alongside a dosage of olive oil. Moving the pan back and forth, the vegetables were flying high in mid-air in a sizzling mist.” ***ONE HOUR LATER*** “After an hour of waiting, the scent of the chicken grew stronger every passing minute, as well as the stir fry sitting in the pan, still sizzling. The mother calls her kids to the dinner table. She takes the chicken out of the oven and rids the aluminum foil, revealing a golden brown chicken glistening in the light. The stir fry is taken out of the pan and is put on a large plate. Her husband arrives home from work, being greeted with hugs and kisses from his children. He and his children sit at the dinner table awaiting the arrival of the family meal. Out from the kitchen...
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...Task #1: Fungi Nicole Keane Clinical Microbiology C453 1/6/2016 Introduction For this experiment, five food substrates were chosen to compare fungal growth placed in the same environment over a period of seven days. The five foods that were used for this experiment were grapes, strawberry, bread, American cheese slice, and a green pepper. Materials and Methods The materials needed for this experiment were five different food items, five small plastic bags, and five wet paper towels. For the experiment to be carried out, five small plastic bags were labeled with the name of each food item as well as the date that the experiment was being carried out. The grapes, a strawberry, a slice of bread, an American cheese slice, and a green pepper were all in their designated bags. A paper towel was then moistened and placed into each of the bags and partially closed to allow air into the bag. Bags were placed in a vacant counter corner that was approximately 20 degrees Celsius with minimal amount of light exposure. The bags were then left to incubate for seven days and observations of fungal growth was completed after incubation was complete. Results The results are recorded in the table below showing colony growth in centimeters squared of each food item, the color, and the texture. All results were obtained from incubation in the same location and same temperature. |Colony Growth(cm²)|Color|Texture| Strawberry|18|grayish white|fuzzy| Bread|24|blue/black|fuzzy|...
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...is permissible to use or engage in, according to Islamic law. The term covers and designates not only food and drink but also all matters of daily life. It is one of five الأحكام الخمسة (al-ahkam al-khamsah) — fard (compulsory), mustahabb (recommended), halal (allowed), makruh (disliked), haram (forbidden) — that define the morality of human action in Islam. Mubah is also used to mean "permissible" or "allowed" in Islam. Generally in Islam, every object and action is considered permissible unless there is a prohibition of it in the Islamic scriptures. Clarification is given below in detail as to what is considered to be a permissible object or action in Islam, along with the exceptions. Halal originates from an Arabic phrase that means allowed or permitted by Islamic Law. The definition of Halal according to the Trade Description Order (Usage of the Term “Halal”) 1975 is as follows: When the term is used in relation to food in any form whatsoever, in the process of trade or commerce as an aspect of trading or part of an aspect of trading for the referred to food, the terms ‘Halal’, ‘Guaranteed Halal’ or ‘Muslim Food’ or any other terms that may be used to indicate or may be understood as meaning to indicate as permissible to be consumed by Muslims and allowed in their religion for the referred to food to be consumed, must therefore mean the following, that is, the food for which such terms are being used: • does not stem from or consists of any part...
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...|Assignment Cover Sheet for Students | |An assignment cover sheet needs to be included with each assignment. Please complete all detail clearly. | | | | |Name |Garry Jonathan | | | |Student ID |29112169 |Mobile phone |081806527970 | | | | | | | |Course code and title |MM5001 | Business Ethics & Law | | | |Course time and place |Sunday, 2 September 2012 | Jakarta |Program |MBA Jakarta | | | |Lecturer |Karl Knapp | | | | |...
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...which is permissible to use or engage in, according to Islamic law. The term covers and designates not only food and drink but also all matters of daily life. It is one of five الأحكام الخمسة (al-ahkam al-khamsah) — fard (compulsory), mustahabb (recommended), halal (allowed), makruh (disliked), haram (forbidden) — that define the morality of human action in Islam. Mubah is also used to mean "permissible" or "allowed" in Islam. Generally in Islam, every object and action is considered permissible unless there is a prohibition of it in the Islamic scriptures. Clarification is given below in detail as to what is considered to be a permissible object or action in Islam, along with the exceptions. Halal originates from an Arabic phrase that means allowed or permitted by Islamic Law. The definition of Halal according to the Trade Description Order (Usage of the Term “Halal”) 1975 is as follows: When the term is used in relation to food in any form whatsoever, in the process of trade or commerce as an aspect of trading or part of an aspect of trading for the referred to food, the terms ‘Halal’, ‘Guaranteed Halal’ or ‘Muslim Food’ or any other terms that may be used to indicate or may be understood as meaning to indicate as permissible to be consumed by Muslims and allowed in their religion for the referred to food to be consumed, must therefore mean the following, that is, the food for which such terms are being used: * does not stem from or consists of...
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...Toppits Foods LTD. Issues: How to increase profits of the garlic and herb cubes business * To increase productivity, promote awareness, gain loyalty * Increase distribution channels? * Lower cost supplier? * Change promotional activities? Analysis: * Garlic and herb cubes were introduced in mid 2000s * Had a lot of attention due to ease of use, convenience and freshness * Won numerous awards/superior alternative * All natural, preservative free, nut-free * This provides many benefits over competition * May let them tap into markets that others can’t * Flavour is maintained for up to 2 years * Sold in major grocery stores across Canada * Creating awareness was hard due to lack of exposure * Cubes were only marginally profitable * 4% of market share * Previously, major target market were women ages 25-54 * Home-cooked meals/healthy meals * Full-time jobs * 45% of population fell into this age group * Wanted to consider a variety of consumers * Looking for convenience, healthy alternatives * Considering to target students * Easy to use products * 18-25 years old * Limited transportation/budget * 16% of the population * Considering to target Jewish communities * Tend to support products from Israel * 1% of total population Competition * Unprepared fresh herbs and garlic cloves, dried...
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...1. List at least one new skill you learned through this lab. * I learned how to use the measuring tools properly. 2. What did you like best about the food that was prepared? * The cookies that were baked are soft and it melts in your mouth. 3. What did you like least about the food that was prepared? * The cookies were too sweet. 4. In what ways does the food prepare meet Canada’s Food Guide to Healthy Eating food intake requirements? * First, we didn’t use any preservatives in this food lab. Second, the cookies were prepared and cooked properly. 5. In what ways was this lab challenging? * Because it is our first lab, there is a challenge for us in communication. We don’t know each other that much, so we are not used in working together. 6. In what ways could you improve upon the quality of the food prepared? * First, we shouldn’t put a lot of sugar in the cookies cause there are already the chocolate chips that are present in the recipe, that make it sweet. Second, we must be more organize so we can achieve a fast pace in working, furthermore; we can have a lot of time in maintaining the quality of the food. 7. How could the nutrient value of the meal be improved? * We should put less sugar or maybe the flavor of the chocolate chips should be dark chocolates. 8. What alternatives would you suggest for the meal prepared? * The other alternatives we can do fruit cookies. Examples are carrot cookies, blueberry or cranberry...
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...main reason for the addition of salt to food was for preservation. Because of the emergence of refrigeration and other methods of food preservation, the need for salt as a preservative has decreased, but sodium levels, especially in processed foods, remain high. The expected tastes and flavors associated to salt use is enormous coupled with the relative low cost of enhancing the palatability of processed foods, thus making it a key rationale for salt use in food preservation. However, taste is not the only reason for the continued use of high levels of salt in foods. For some foods, sodium still plays a role in reducing the growth of pathogens and organisms that spoil products and reduce their shelf life. In other applications, sodium levels remain high because salt plays additional functional roles, such as improving texture. A number of other sodium-containing compounds are also used for increasing the safety and shelf life of foods or creating physical properties. This work begins with a review of the non-taste or flavor-related roles of salt and other sodium-containing compounds in food. The second part will briefly discuss the role that sodium plays in various food categories and provides examples of the sodium content of various foods. ------------------------------------------------- FOOD SAFETY AND PRESERVATION ------------------------------------------------- As mentioned previously, the first major addition of salt to food was for taste and to prevent spoilage...
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...1. Fresh foods vs. Canned foods When it comes to eating, this is something that people every day. They decide on what they eat and how it will affect their body. The main part that I am trying to make is to compare the differences in eating fresh food or canned foods. There are three main differences in fresh food and canned foods. First of all, the way it taste, cost, and how healthy it is for them. Most fresh foods have a really good taste when they are seasoned right. They also have a nice crunch when cooked and keep all of their natural nutrients. Some fresh foods began to lose their vitamins when they are picked. How-ever, if you are picky for having no added preservatives, salt, sugar, or fats, then fresh food is the way to go. Next , about canned foods. Canned foods are food that is processed and then put into cans. They do not have a lot of flavor and taste because there are some other chemical products added to them. Canned food also loses some of its natural food nutrients when stored. They are also packed with preserves that give you the same taste for months after you buy them. Canned foods can last a lot longer than fresh foods and are stored in syrup to keep fresh. The benefit of buying canned foods is that they are easy to find. Health wise, fresh foods provide them with fiber, vitamins, and minerals that your body ...
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...Why are so many Americans drawn to fast food? Do they realize what goes on behind the scenes? The fast food industry operates by assembly lines. This means cheap labor because the workers specialize in one skill and are classified as unskilled labor. So, our fast food is cheap and we eat it because it's cheap, it fills us up and we have more money in our pockets to spend on other things. But, is this the way it should be? Fast food is the food of choice for many people because engineers have skewed it to be cheap only to make healthy food become more expensive. In my opinion, organic foods are what we should be putting in our bodies. But the problem is these foods are very expensive. My solution is better regulation of the fast food industry with stricter laws for hiring and producing quality foods. Unfortunately, it's not just the fast food industry that is ruining Americans health. The meat industry needs better laws and regulations as well. The average person eats 200 lbs of meat per year but if they knew how the animals are treated and what they're being fed, I believe they would reconsider what they're eating. Chickens are being fed antibiotics to make them grow faster and fatter. The slaughtering conditions are many times horrendous with workers treating the animals with no respect and abusing the animals. The reasons for much of this mistreatment is due to the fact that the workers themselves were unhappy with the way they were being treated and would get...
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