examples. 4. Bacteria exist in two states. What are they? 5. What are the differences between spore and vegetative cell? 6. Bacteria vary in shape. Name the shape of bacteria that you learn. 7. What are the effects on food caused by spoilage bacteria and pathogenic bacteria? 8. What are the differences between eukaryote and prokaryotes? 9. What are parasites? How are they transmitted? 10. Give examples of parasites and how they vary? 11. Write short notes about viruses
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In this assignment‚ we are going to focus on 4 aspects of logistic processes 1. Procurement‚ Purchasing and Sourcing 2. Inventory Management 3. Warehouses and Distribution 4. Supply Chain Technologies Our project is based on 2 companies‚ IKEA and NTUC Fairprice. We will describe the 4 logistic processes and how it affects both these firms. The report will also analysis the various logistical issues they face. Background NTUC FairPrice NTUC FairPrice is a social enterprise of Singapore
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3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries -Cholesterol 3.3 Broiling: Fish/Beef Steak -Composition of Beef -Carcinogen 3.4 Microwave Cooking -Benefits/Limitations 4. Food Preservation and Packaging 4.1 Causes of Food Spoilage -botulism 4.2 General Methods of Food Preservation -Temperature Control: Freezing -Moisture Control -Preservatives: Jams and Jellies -Ionizing Radiation and its Effects 4.3 Food Packaging -Fundamentals of Food Packaging -Regulatory Requirements
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Different fridges will be used to store poultry‚ meat and raw and cooked food separate‚ this to prevent cross contamination. A system of stock rotation will be in place to ensure older foods are used first to avoid spoilage. What was first in will be first out. • Preparation For production of the BBQ hot wings‚ proper equipment will be used during the cooking process. There will be dedicated boards or surfaces for different types of items during
Free Cooking Food Hazard Analysis and Critical Control Points
inventory control purposes for each product we had in stock. On weekly basis the data was analyzed for usage by the entire department. We used Mean‚ Median‚ and Mode as our overall summary of how well we as a department were doing with inventory usage‚ spoilage‚ as well as damage. Analyzing this weekly helped the department control buying products that were not being used often. It also helped us to understand employee habits when product was often damaged they looked at the type of damage as well as
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An Innovative Milk Vending Machine for India’s Dairy Sector In March 2006‚ four friends and alumni of the Indian Institute of Technology‚ Madras connected from different parts of the globe and started talking. Ajit Narayanan worked as a storage engineer with American Megatrends Inc. In California‚ Aswin Chandrasekaran was an analyst managing product strategy for Capital One Financial Services Inc. in Washington DC. Adib Ibrahim was doing technology consulting at KPMG in Dubai. And Preetham
Free Milk Dairy farming Cooperative
FOOD SCIENCE Definition- Study of food is a separate discipline. Systematic study of nature of food materials & the scientific principles underlying their modification‚ preservation & spoilage is called as food science. INTER RELATIONSHIP- Foods are colloidal systems. Physical conditions viz. temperature & pressure affect quality. Organic compounds decompose & undergo various chemical reactions. In processed foods‚ additives added also undergo further chemical changes. Foods undergo chemical
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A fungus (/ˈfʌŋɡəs/; plural: fungi[3] or funguses[4]) is a member of a large group of eukaryoticorganisms that includes microorganisms such as yeasts and molds (British English: moulds)‚ as well as the more familiar mushrooms. These organisms are classified as a kingdom‚ Fungi‚ which is separate from plants‚ animals‚ protists and bacteria. One major difference is that fungal cells have cell walls that contain chitin‚ unlike the cell walls of plants and some protists‚ which contain cellulose‚ and
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Food Chemistry: Option F Food Groups: F.1 Food & Nutrients Food: any substance‚ whether processed‚ semi-processed or raw‚ which is intended for human consumption‚ and includes drinks‚ chewing gum and any substance which has been used in the manufacture‚ preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. Nutrients: any substance obtained from food and used by the body to provide energy‚ to regulate growth‚ and to maintain and repair
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Experimental Research of Wear On Filled PTFE Alloy Bearings ABSTRACT: Because of the lower coefficient of friction and good strength to weight ratio features polymer based composites are frequently used. In this work‚ experimental investigations were conducted on wear behavior of PTFE composite radial bearings filled with 15% glass fiber (GF15)‚ 40 % bronze (B40) and 35% carbon (C35) where bearing loads‚ sliding distances and wear were taken into account. For the fact that pivot pins have their
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