Title: Assignment: Food Preservation Report
Course: FST1000-Grant > Section: Week 7

Every industry report has a target audience. Assume that you are writing this report for your boss, who has asked you to submit a recommendation for a preservation technique for a new product that your company wants to develop. Include the shelf life possibility with the technique.

Pick one of the three following products to write about:

1. frozen vegetable mix containing corn, diced tomatoes, red and green peppers, and black beans
2. fresh salad with mixed greens containing lettuce, kale and spinach
3. dairy protein drink (can be fresh, frozen or dehydrated) containing milk, added protein and strawberries. May or may not contain extra sweetener.

The report should be no more than two pages in length, 12 pt Times New Roman font, and double spaced.

I don't expect your answers to mirror exactly what is done in industry. Obviously some techniques might be nixed in the real world because they are too expensive for this application. We don't know that here. I just want to see a logical progression of thought, laid out for the reader to follow, that flows from the raw ingredient to the product. The shelf-life projection will be your best guess, using the tables and charts provided in your textbook, Food Science.