TemplateExhibit 5 - Details on Processed Food IngredientsIngredientDefinition & General Commercial UsesWhy (do you think) did the manufacture use it?123456789101112131415161718192021222324 ExampleExhibit 5 - Details on Processed Food IngredientsIngredientDefinition & General Commercial UsesWhy (do you think) the manufacture used it?This is an example of Exhibit 5 based on the ingredient panel listed below1Enriched Bleach Flour (and additives)Flour, base ingredientEnriched with vitamins because processing wheat removes vitamins and minerals. 2Corn SyrupSweetenerCheaper sweetener than sugar3SugarSweetenerTo sweeten4High Fructose Corn SyrupSweetenerCheaper sweetener than sugar5Waterhydration6Partially hydrogenated fatshortening productTo achieve a certain (softer/harder) texture; cheaper fat than butter or other oils; hydrogenation = longer shelf life than unsaturated fats. 7Whole eggsshortening, leavening; structure8DextroseSweetener (aka 'corn sugar')Less sweet in flavor than sugar; cheaper than real sugar.9Modified Cornstarchthickener; structuregives a lighter, fluffier structure to the cake batter. Or to thicken the filling.10GlucoseSweetenerMay be to keep sugar from crystalizing; cheaper than sugar. 11LeaveningsLeavenersTo make the cake rise at different temps/times. 12Sweet Dairy WheyTenderizer; sweetenerSweetens; Increases protein; makes a more delicate cake texture.13Soy Protein IsolateStructureIncreases protein content; provides structure at a lower cost than flour.14Calcium & Sodium CaseinateDerivative of milk proteins; stabilizes gluten structureIncreases fluffiness/leavening ability of cake15Saltflavor/preservativeflavor/preservative16Mono & Di-glyceridesFat; dough conditioner; EmulsifierCheap fat; may be to used to emulsify the filling. 17Polysorbate 60EmulsifierEmulsifies the filling or to stabilize the cake batter18Soy LecithinEmulsifierEmulsifies the filling or to stabilize the cake batter19Soy FlourStructure and ProteinCheaper flour than wheat flour. 20Corn StarchStructure; thickenerMakes a fluffier cake, or to thicken the cream filling21Cellulose GumThickener; EmulsifierEmulsifies the filling or used to thicken the cream filling22Sodium Stearoyl LactylateDough conditioner; emulsifierIncreases batter's ability to leaven; makes a softer baked good.23Natural/Artificial FlavorsFlavoringFlavoring24Sorbic AcidPreservativePreservative Example ONLY HTM301 – Food Science & Production Final Project Guidelines Page 1 of 5 Last Revised: 10/31/2019 1:49 PM FINAL PROJECT GUIDELINES (20% of Semester Grade) Completed Report Due 12/17/19, Uploaded to iLearn by 500pm Assignment Purpose: The final project is your opportunity to demonstrate that you can apply the principles of food science taught over the course of the semester to successfully modify a recipe to achieve new plan and execute a formal experiment based on the scientific method. So essentially, you’ll practice two things that will help you later in life: 1) app.

1. TemplateExhibit 5 - Details on Processed Food
IngredientsIngredientDefinition & General Commercial
UsesWhy (do you think) did the manufacture use
it?123456789101112131415161718192021222324
ExampleExhibit 5 - Details on Processed Food
IngredientsIngredientDefinition & General Commercial
UsesWhy (do you think) the manufacture used it?This is an
example of Exhibit 5 based on the ingredient panel listed
below1Enriched Bleach Flour (and additives)Flour, base
ingredientEnriched with vitamins because processing wheat
removes vitamins and minerals. 2Corn SyrupSweetenerCheaper
sweetener than sugar3SugarSweetenerTo sweeten4High
Fructose Corn SyrupSweetenerCheaper sweetener than
sugar5Waterhydration6Partially hydrogenated fatshortening
productTo achieve a certain (softer/harder) texture; cheaper fat
than butter or other oils; hydrogenation = longer shelf life than
unsaturated fats. 7Whole eggsshortening, leavening;
structure8DextroseSweetener (aka 'corn sugar')Less sweet in
flavor than sugar; cheaper than real sugar.9Modified
Cornstarchthickener; structuregives a lighter, fluffier structure
to the cake batter. Or to thicken the
filling.10GlucoseSweetenerMay be to keep sugar from
crystalizing; cheaper than sugar. 11LeaveningsLeavenersTo
make the cake rise at different temps/times. 12Sweet Dairy
WheyTenderizer; sweetenerSweetens; Increases protein; makes
a more delicate cake texture.13Soy Protein
IsolateStructureIncreases protein content; provides structure at
a lower cost than flour.14Calcium & Sodium
CaseinateDerivative of milk proteins; stabilizes gluten
structureIncreases fluffiness/leavening ability of
cake15Saltflavor/preservativeflavor/preservative16Mono & Di-
glyceridesFat; dough conditioner; EmulsifierCheap fat; may be
to used to emulsify the filling. 17Polysorbate
60EmulsifierEmulsifies the filling or to stabilize the cake

2. batter18Soy LecithinEmulsifierEmulsifies the filling or to
stabilize the cake batter19Soy FlourStructure and
ProteinCheaper flour than wheat flour. 20Corn StarchStructure;
thickenerMakes a fluffier cake, or to thicken the cream
filling21Cellulose GumThickener; EmulsifierEmulsifies the
filling or used to thicken the cream filling22Sodium Stearoyl
LactylateDough conditioner; emulsifierIncreases batter's ability
to leaven; makes a softer baked good.23Natural/Artificial
FlavorsFlavoringFlavoring24Sorbic
AcidPreservativePreservative
Example ONLY
HTM301 – Food Science & Production Final Project Guidelines
Page 1 of 5 Last Revised: 10/31/2019 1:49 PM
FINAL PROJECT GUIDELINES
(20% of Semester Grade)
Completed Report Due 12/17/19, Uploaded to iLearn by 500pm
Assignment Purpose:
The final project is your opportunity to demonstrate that you
can apply the principles of food science taught
over the course of the semester to successfully modify a recipe
to achieve new plan and execute a formal
experiment based on the scientific method. So essentially,
you’ll practice two things that will help you later
in life: 1) applying the food science principles and knowledge
taught in this course, and 2) practice applying
the scientific method so you can experience how a good

3. experiment should be run (so you can critically
evaluate whether experiments that you encounter are sound, and
so you can create future experiments to
test your own theories in the future). Your final project, has
seven (7) components:
1. Identify an area of inquiry: Choose an existing recipe, with
the aim to improve that recipe in a
way of your choosing.
2. Conduct a literature review: Research the scientific principles
involved with achieving the desired
improvement of your chosen recipe.
3. Form a hypothesis: Based on your research, modify the
original recipe, to achieve the desired
outcome that you have chosen.
4. Conduct your experiment: Make the original recipe once.
Then also execute your modified recipe.
5. Report your results: Document the process and output of your
attempts to execute on the original
and modified recipes.
6. Analyze your experiment results: Evaluate whether, and
explain why your modified recipe (did
not) achieve your desired outcome.
7. Discuss your learnings and advise future researchers: Discuss
the weakness and flaws of your
experiment and make suggestions on how others can use your
experience to help make their own
recipe changes in the future.

4. Project Component Guidelines and Details:
The following is more detail on each of the components of your
final project. This is not a comprehensive,
yes/no list of what you are/not allowed to do for your project.
These guidelines and details exist so that you
can explore what is interesting to you and still meet the learning
objectives of this assignment. If after
reading this section, you still have questions, please contact
Sybil.
1. Identify an area of inquiry – You have a lot of latitude here.
Ask yourself what in the world of
food do you want to find out more about? What have you always
been curious about?
your favorite recipe.
ier version of your mom’s favorite cake?
- or dairy-free?
Choose an area of food science that you are genuinely interested
in, and that relates to some of the
scientific principles discussed in the course.
2. Conduct a literature review – Now it’s time to do some
background research so you know what
factors are important to consider about your area of inquiry. For
example, if you chose to explore
ways to make a fluffier version of your mom’s favorite cake,
conduct some research into what
creates leavening in the cake’s existing recipe; what other
leavening methods exist; which and why

5. certain alternative leavening methods may (not) be applicable to
your current situation. Remember,
it’s important to discuss a variety of alternatives and explain
why you believe certain alternatives
HTM301 – Food Science & Production Final Project Guidelines
Page 2 of 5 Last Revised: 10/31/2019 1:49 PM
to be relevant and why you’ve eliminated other alternatives.
The person reading your literature
review should come away with:
results that it achieves.
your hypothesis in part three.
In other words, why you chose the particular change(s) that
you’ve chosen for your
hypothesis.
Your literature review must pull from legitimate, expert
sources.
– these are pieces of writing, authored by
someone/organization with
verifiable expertise on the subject matter. This means that
Wikipedia is not a legitimate
source, because Wikipedia does not author anything. Wikipedia
compiles and organizes
sources of information. Wikipedia is a good place to start

6. exploring a subject, but you must
also read and critically examine the content that Wikipedia
references, and evaluate
whether the referenced content is worthy of citation (eg. if the
underlying referenced article
is authored by a legitimate source). You can generally consider
scientific journals,
educational institutions (colleges, universities), governmental
institutions, and major
newspaper print publications (eg., New York Times,
Washington Post, Wall Street Journal)
as reputable sources.
– If the source you want to cite is a person,
you must verify that the author
has formal expertise, education, knowledge or experience on the
subject. You need to
demonstrate that strong evidence exists that others also consider
the author to be an expert.
For example, is the author cited by other people? Does the
person teach the subject? Has
the person written a book, text, or rigorously reviewed article
on the subject?
As a part of your literature review, you are to research the
purpose of each ingredient in your
original recipe. Complete the ingredient template provided on
iLearn and include it as Exhibit 4 at
the end of your report.
3. Form a Hypothesis – Here you will need to clearly state what
change(s) you plan to make to a
baseline; and what you expect the change you’ve made will
result in. Your hypothesis has two parts

7. to it:
– A formal declaration of your independent variable(s)
the change(s) you will make
to the existing recipe, and
– A formal declaration of the dependent variable(s),
the result(s) you expect that
change to yield.
An example hypothesis might look like:
This experiment will lower the bread dough fermentation
temperature by
10°F from 85°F to 75°F and extend the fermentation time from
3 hours
to 5 hours, with the expectation that the resulting bread will be
more
flavorful and lighter in texture.
Notice that “Part 1” is achieved by stating the changes that will
be made: that fermentation
temperature will be lower, how much it will be lower by, and
that fermentation time will be
extended, and how much longer the fermentation time will be.
These changes are your independent
variables – they are ‘independent’ of any other controlling
factors.
Notice that “Part 2” is achieved by stating that the changes are
expected to result in “a lighter
texture,” and “more flavor.” “Lighter texture” and “more
flavor” are your dependent variables –

8. HTM301 – Food Science & Production Final Project Guidelines
Page 3 of 5 Last Revised: 10/31/2019 1:49 PM
their results are dependent on the effect from your
‘independent’ variables, the changes in
temperature and fermentation times.
Your hypothesis should not be long. It should be one to two
sentences. The hard work and
explanations on how you came to your hypothesis should have
been covered in the literature
review.
4. Conduct your experiment – This is the start of the fun part.
It’s time to test whether your hypothesis
is true. To show that your hypothesized change(s) will yield the
prediction(s) that you’ve made,
you will need to demonstrate a difference between the original
recipe (this is also called your
experiment control), and your modified/hypothesized recipe.
This means, you must:
least once. Measure and
record the dependent
variables you get from each making of the original recipe.
record the dependent variables

9. you get from each making of the hypothesized recipe.
Following on the example hypothesis from above, you would
bake the control recipe, using a
fermentation temperature of 85°F and a fermentation time of 3
hours. You would then evaluate the
resulting bread based on its taste and texture. Your method of
‘evaluation’ might be to have 20
friends taste the bread and rate the bread’s taste and texture.
You would also then bake the
hypothesis recipe with a 75°F fermentation temperature and 5
hour fermentation time, and have the
same 20 friends taste and rate the taste and texture of the
hypothesis bread.
You will need to describe how you conducted the experiment.
Imagine yourself as a baseball game
announcer – your job here is to describe all the little details
about how you set up the experiment,
execute the experiment, and measure your dependent
variable(s). The objective of your description
is to be so detailed and precise that the reader would be able to
re-create the exact, same experiment,
just from your description. Your description may include
everything from the brand of thermometer
used to measure the water temperature, to the background and
skill level of the person baking the
bread. In addition, you are required to include photographic
evidence of your experiment. Please
take pictures of:
The experiment as it is in process – for example, this might
be a picture of you taking the
temperature of the water being used in the two different recipes;
the two batches of dough

10. proofing; or the process of mixing both/either doughs.
ng products that will be evaluated – for example,
this would be the resulting
breads that your taste-testers would be evaluating.
The two key things to note for this section are:
experiment – everything from
set up, to recipe execution, how you are measuring the
dependent variables, to who your
taste testers are (if you’re using taste testers).
when measuring the
dependent variables of your control and hypothesis recipes.
5. Report your results – You will plainly report the results you
observed from your experiment. This
is not an area for analysis. This section is simply a regurgitation
and organized formatting or
presentation of the data that you collected from your
experiment. This section must include:
HTM301 – Food Science & Production Final Project Guidelines
Page 4 of 5 Last Revised: 10/31/2019 1:49 PM
able – for
example, how many taste

11. responses did you get for each bread? How many texture
responses did you get for each
bread?
responses for each dependent
variable. For example, what was the average and standard
deviation of taste quality for the
control bread; for the hypothesis bread? What was the average
and standard deviation of
texture quality for the control bread; for the hypothesis bread?
I encourage you to use a table to organize and present your
results. For example, your table might
look like this:
In addition to summarizing your data in a table, you will dryly
regurgitate the contents of your table
in written form, noting any unusual results. For example, based
on the table above, your ‘Report of
Results’ might include:
Twenty taste testers evaluated the control bread, however one
taste taster was unable to
continue tasting of the hypothesis bread. Thus only 19
observations were recorded for the
hypothesis bread condition. All taste and texture ratings are
based on a 1-5 scale with a 5
rating as “Highly appealing,” and a 1 as “Highly Un-appealing.”
Overall, the average taste
rating for the control bread was 3.60, which is higher than the
average taste score of 3.53

12. on the hypothesis bread.
Yes….the reporting is just that dry. This section is not about
being colorful or flowery. Your writing
should be dry and clinical – just report the numbers.
6. Analyze your experiment results – This is where you think
about the results that you’ve reported
in the previous section. Based on the results you reported, was
your hypothesis correct? Explain
why your modified recipe (did not) achieve your predicted
outcome. You can have multiple
explanations. This is perhaps the most difficult part of your
paper – critically evaluate whether
7. Discuss your learnings and advise future researchers: Discuss
the weakness and flaws of your
experiment and make suggestions on how others can use your
experience to help make their own
recipe changes in the future.
Conclude your paper with a short (less than one page) opinion
on whether (or under what conditions)
consumers should make their own version of the product, or
purchase the processed version in the store.
Think about cost factors, and labor/skill, ingredients, and
equipment requirements.
Guidelines & Specification
This assignment has a seven (7) page MAXIMUM, excluding

13. supporting exhibits, any appendices, and
reference pages. This is also a research paper and you must
include at least four (4) secondary, non-web-
Dependent Variable Control Hypothesis
Taste
Average Score 3.600 3.526
StDev of Score 1.307 1.349
# of Observations 20 19
Texture
Average Score 3.350 3.632
StDev of Score 1.387 1.165
# of Observations 20 19
Bread Type
HTM301 – Food Science & Production Final Project Guidelines
Page 5 of 5 Last Revised: 10/31/2019 1:49 PM
based research resources, and cite their contribution in a
separate reference section of your paper. Use APA
in-text citation methods in addition to including a separate
reference section at the end of your paper.
You will have at least four (4) exhibits, which will be included
at the end of your written text, but before
the reference section:
1. Exhibit 1 – The recipe(s) that you started with – the full text,
and fully cited.

14. 2. Exhibit 2 – Your hypothesis recipe(s), which should include
full instructions and any photos that
you feel is necessary for the reader to execute the recipe
successfully.
3. Exhibit 3
a. Photos of your experiment in process,
b. Photos of your finished recipe outputs
4. Exhibit 4 – Completed ingredient research template (template
available on iLearn)
In the header or footer of your report write-up, please include:
r SFSU ID#
Your report must also have a cover page. The cover page does
NOT count towards your page limit. The
cover page must list:
The paper is to be written in either Cambria or Times New
Roman, in either an 11-or 12-point font size
with 1.5x line spacing.
All facts and quotes must be accompanied with an appropriate
in-text citation corresponding to a full
citation in a reference section at the end of your report. You

15. must use the APA (American Psychological
Association) citation method. If you are unsure about how to
properly cite a source using the APA format,
refer to:
-text)
l.english.purdue.edu/owl/resource/560/06/ (for
articles)
books)
Allowable Recipe Guidelines & Suggestions
You are pretty much allowed to experiment on any starting
recipe you want, just as long as you are able to:
consideration whether you have access
to the ingredients, equipment and facilities that the recipe calls
for. Remember, you will have access
to the Vista Room kitchen during a couple of your lab sessions
to work on your experiment.
Coordinate with Chef Amil on what equipment and materials
you may utilize, for your experiment.
consideration that you will have to evaluate
the quality of the recipe outputs. This likely means that you will
have to get others to taste and
provide feedback on what you’ve made. Make sure that
whatever your recipes produce are edible
and others would be willing to taste and evaluate what you’ve

16. made.
chosen/replaced/kept.