FDSCI 305
LAB FINAL REPORT GUIDELINES
Objective: To gain further knowledge of how to manufacture a processed food product
from beginning (incoming raw ingredients) to end (final packaged food product).
Guidelines: You will need to select a food product that either your company produces or
a food product of your choice. It is recommended that you select a product that has
multiple ingredients such as: spaghetti sauce, crackers, cookies, pancake mix, hotdog, etc.
We realize that some of you may have access to pilot plants or food processing facilities
and can draw on those resources. For those that do not access to facilities, you will need
to select a food product and search for literature regarding processing methods for
manufacture of the food. The YouTube website is helpful in finding videos that highlight
food products processing procedures in large scale processing. You may also refer to your
book to assist you in finding information.
Below is an outline to follow when preparing the report. If you should have additional
questions, please feel free to contact Kelly Getty at 785-532-2203 or kgetty@k-state.edu
FINAL REPORT FORMAT
I. Title Page: project title, date, your name II. Executive Summary. Not more than 1 page. This should briefly address the type
of product and a description, a basic process and important equipment needs,
evaluation parameters for safety and quality, and address some regulatory issues
such as allergen, organic, FDA or USDA regulated. (20 pts) III. Product Description. Need to describe size, color, packaging, standards of identity
(if any), chemical parameters such as fat content, pH level, water activity level,
etc. (10 pts) IV. Formulation and ingredients. Need to be specific and list by mass and percentage
level. If you cannot find a formulation, at least list the ingredients and indicate
basic ranges. You may also give ranges if you are providing proprietary
information from your company. (10 pts) V. Process Description: SOPs (Standard Operating Procedures)
- Process flow diagram – remember basic unit operations and don’t forget to
include receiving and storage of ingredients (dry, refrigerate, frozen). (20 pts)
- Process specifics and parameters: e.g. order of adding ingredients, mixing times
and temperatures, final temperatures, filling (headspace, weight), packaging
(define methods such as vacuum packaging use of a metal detector), boxing
(how many boxes per pallet, weight of cardboard, etc.), storage (temperatures).
(10 pts) - Equipment and materials needed (try to be specific and list type/model of
equipment/material and even supplier information. In regards to supplier
information, you need to list the piece of equipment and the location, address of
the supplier. (20 pts) - Packaging material and methods (plastic container, consumer box, shipping box,
shrink wrap of pallet, etc). (10 pts)
VI. Product evaluation:
- Physical, chemical and microbial parameters (consistency and safety) (5 pts)
- Quality Control procedures (what type of tests, how often, requirements of
suppliers, letters of guarantee, certificate of analysis) (5 pts) VII. Regulatory Issues:
- State and Federal regulations: GMPs, HACCP, etc.
- Regulatory agencies involved: FDA, USDA…
- Labeling: ingredients, identity, net content, nutrition facts, allergy information,
claims (low-sodium, sugar-free) (10 points, section VII) VIII. Financial Considerations:
- This needs to be a discussion of costs associated with producing your product
(raw materials, labor, utilities, packaging, marketing, etc.).
- Suggested retail price, this can be the cost that you paid for the product. (10 pts) IX. Grammar, Format (10 pts) X.
References – please refer to the Journal of Food Science style guide at
http://www.ift.org/Knowledge-Center/Read-IFT-Publications/Journal-of-FoodScience/Authors-Corner/Author-Guidelines.aspx (10 pts) or see the information below.
Examples
● Smith (1943) showed that . . . :
● The starch granules are normally elongated in the milk stage (Brown 1956).
● . . . work (Dawson and others 1964) has shown that . . .
● . . . work (Dawson and Briggs 1984, 1987) has shown that . . .
● . . . work (Dawson 1984; Briggs 1999) has shown that . . .
● . . . work (Dawson 1984a,b) has shown that . . .
(b) In Reference section
List only those references cited in the text. References are listed alphabetically by the first author’s last name. Single author precedes same author with co-authors. When the
author designation (name or names) is identical in two or more references, these
references are sequenced by publication date (earliest to latest). Type references flush left
as separate paragraphs. Within a citation, do not indent manually, let the text wrap. Use
the following format. Journal article: Author(s). Year. Article title. Journal title. Volume number:
inclusive pages.
Example:
Smith JB, Jones LB, Rackly KR. 1999. Maillard browning in apples. J Food Sci
64:512-8.
Form of citation in text: (Smith and others 1999).
Note: There are no periods in abbreviated journal titles, there is no space before
or after the colon of the citation, and issue number may or may not be included
behind the volume number, but must be provided for articles from periodicals that
do not number pages continuously throughout each volume. Electronic journal article: Author(s). Year. Title of article. Name of electronic
journal [serial online]. Volume number: inclusive pages. Available from [give
site]. Posted date.
Example:
Steinkraus KH. 2002. Fermentation in world food processing. Comp Rev Food
Sci Food Safety [serial online]. 1:23-32. Available from IFT (ift.org). Posted Apr
1, 2002.
Form of citation in text: (Steinkraus 2002)
Note: Because URLs are frequently discontinued, it is strongly recommended to
give the URL address as it was when first cited.
Book: Author(s) [or editor(s)]. Year. Title. Edition or volume (if relevant). Place
of publication: Publisher name. Number of pages.
Example:
Spally MR, Morgan SS. 1989. Methods of food analysis. 2nd ed. New York:
Elsevier. 682 p.
Form of citation in text: (Spally and Morgan 1989).
Chapter in book: Author(s) of the chapter. Year. Title of the chapter. In: author(s)
or editor(s). Title of the book. Edition or volume, if relevant. Place of publication:
Publisher name. Inclusive pages of chapter.
Example:
Rich RQ, Ellis MT. 1998. Lipid oxidation in fish muscle. In: Moody JJ, Lasky,
UV, editors. Lipid oxidation in food. 6th ed. New York: Pergamon. p 832-55.
Form of citation in text: (Rich and Ellis 1998).
Conference Proceedings: Editor(s). Title of publication. Number and name of
conference; date of conference; place of conference. Place of publication:
publisher; date. Extent. Notes.
Example: Webb R, Steagall T, Brown A, editors. PAAPT 2008. Proceedings of the 4th
National Conference on Processing Technologies; 2008 April 9-12; Portland, OR.
Chicago, IL: American Association of Processing Technology; c2008.
Form of citation in text: (Webb and others 2008).
Patent: Name of the inventor(s) of the patented device or process; the word
“inventor(s),” assignee. Date issued [year month day]. Title. Patent descriptor
[name of country issuing the patent and the patent number].
Example:
Harred JF, Knight AR, McIntyre JS, inventors; Dow Chemical Co., assignee. 1972
Apr 4. Epoxidation process. U.S. patent 3,654,317.
Form of citation in text: (Harred and others 1972).
Dissertation: Author. Date of degree. Title [type of publication, such as
dissertation, DPhil thesis, MSc thesis] Place of institution: Institution granting
degree. Total number of pages. Availability statement.
Example:
Smith DE. 1988. Lipid oxidation at very low water activities. [DPhil dissertation].
Ithaca, NY: Cornell Univ. 210 p. Available from: University Microfilms, Ann
Arbor, MI: ABD62-83.
Form of citation in text: (Smith 1988).
Websites and other internet material: Title or webpage or database [medium
designator]. Edition (if relevant). Place of publication: Publisher; date of
publication [date updated; date accessed]. Notes.
Example:
FoodSciNet: Education resources online [Internet]. Columbus, OH: Food Science
Education Association; c1999-2008 [Accessed 2008 Oct 17]. Available from:
http://foodscinet.org.
Form of citation in text: (FoodSciNet 2008)

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