Your project part 2 should cover the following topics:
1.Shelf stability of the product: 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: 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: 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: 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.