however tollhouse chocolate chip cookie dough bought W r i t i n g

The project will require a student to pick a food product and apply the
concepts learned in class to the food product. Examples are given below, but groups are NOT
required to pick one of these and may choose their own. Products chosen requires approval
and request for approval of select food product must be submitted to me via email by
September 21st. Include all group member names with the email.  
When picking a food product, select a specific brand. For example, instead of potato chips,
select Lay’s Baked chips, Popchips, etc.. It must be a mass-produced product, so a batch of
homemade chocolate chip cookies will not be appropriate, however Tollhouse chocolate
chip cookie dough bought in the store is.
Broad suggestions: coconut oil, potato chips, cheese, Twinkies, cookies, lox, juice,
beverages/sodas, tortilla chips, breakfast items
The paper and presentation must cover the following topics (See last page for an example of
what should be in each section of the paper/presentation):
? Overview and brief history of the food product
? Marketing of the product
o i.e. what trends does it fit?
? Shelf/life and/or quality of the product
? Name each ingredient and their functionality (include food chemistry if applicable)
? One unit operation utilized to process the food (e.g. pasteurization, spray drying)
? Food safety concerns (use of processing aids, ingredients, microbes)
? At least one example of a current article in the media (published within the past 5 years)
involving this product (if unavailable for the product, include media regarding the brand)
? Other interesting details about this food product (if needed to meet minimum page
requirement)

I. Product Overview and History
Describe the product and the history of the product and/or the company that produces
your product. If multiple companies make your product, talk about the suppliers.  Include
the breadth of distribution of your product (i.e. is it only found in the US? Or is it
available worldwide?)
II.  Marketing of the product, Media
What current trends, if any, does your product fit into? (i.e. gluten free, Non-GMO,
paleo, dairy free, etc.)
Give a current article relating to the product. What is the consumer perception? Public
perception, news article, news videos, social media, etc focused on the product itself. If
information on a specific product is unavailable, find information  specific to the
company. Describe when the media was published, what the articles state about the
product or company (whether positive or negative) and a discussion on how this affects
public perception and consumer choices. Note: these references may be from websites.
III. Shelf Life/Quality of the product
What is the shelf-life of the product? What sort of characteristics do you think give you
that shelf-life? (Preservatives, low water activity, packaging, etc.?)
IV. Ingredient Functionality and Chemistry
State each ingredient and describe their function within the food product. Describe the
chemistry if applicable (i.e. enzymatic browning)V.Manufacturing Process

Describe in general how the product is made (if available). Focus on one specific unit
operation and discuss in detail how it works and how it helps form the product.
IV. Food Safety Concerns
What microbes are commonly associated with your specific product? have there been any
significant outbreaks in the news recently? What can be done to prevent outbreaks
associated with your food products?
V. Additional Information
Any additional interesting information regarding the product if needed to meet the minimum
page requirement
VI. References
List of references in alphabetical order according to Journal of Food Science (JFS)