Department of Chemical & Food Technology

Diploma in Food Technology

You have just joined XXXX Food Sdn Bhd as a staff in their Quality Assurance/ Control and R &
D Department (QACR Department). Your company modifies existing formulations, develops
new formulations as well as produce food products for various other industries as a contract
manufacturer. Your team have been given the task to produce jam formulation for a client.

OBJECTIVE:

Your team is tasked to jam formulation for a client. You learnt from the R&D Officer that the
client specified the following criteria:

 the main ingredients must be locally produced (not imported produce)

 the production cost per 250 g must be less than RM4.00
 any combination of fruits or vegetables (if any) must not exceed 3 types.

You and your team members will need to produce the product (jam) based on criteria set by the
client. Upon completion of the task, prepare a presentation (not more than 10 minutes, not
more than 10 slides, a presentation application can be used) to communicate your team’s
recommendations to the Management. Your presentation should include (but not limited to) the
following:

i. Clearly stated rationale for choice of modifications

ii. Formulation
iii. Costing per 250g (but not limited to)
iv. Flowchart summarizing the production process
v. Preliminary assessment of the product obtained
vi. Quality of jam product
vii. Success/ Failure Analysis and Recommendations

Pre-Production Assessment
A. Planning/ Preparation

All team members discuss the tasks assigned, the information provided and needed,
brainstorm ideas for formulation modification, the team action plan and Gantt Chart
(Appendix 1). Take pictures of the outcome of the discussions (sketches or lists or
important points written on the whiteboard or flipchart used).
 Evidence of Discussion Session
 Evidence of Brainstorming
 Modified Formulation
 Action Plan and Gantt Chart
 Other relevant information
(10 marks)
B. Allocation of Roles and Teamwork

It is important that your team identifies clear roles and responsibilities, distributes
coordinates various tasks appropriately, and operate as a high performing team.

1. Analyse the tasks to be performed and distribute them among the team members.

Description of Task Team Member

a.
b.
c.
d.
e.

(5 marks)

2. Explain the basis for the distribution of tasks in (1).

(2 marks)

3. Suggest the implication to team performance if one of the members failed to carry out
the task assigned.
(3 marks)

C. Hazard Identification and Safety Precautions

Food production should be managed in a way that ensures that food is safe and suitable
for consumption. This includes adopting cleaning, maintenance and personnel hygience at
production.
1. Identify two (2) possible hazards related to cleaning, maintenance and personnel
hygiene associated with processing of the product (e.g. jam).
(2 marks)

2. List three (3) safety precautions that your team would take in relation to the hazards
identified in (1) when your team produce the product.
(3 marks)
Production and Product Assessment
Your team will need to produce the product, conduct sensory evaluation as well as success or
failure analysis and package the product for presentation.

A. Processing

1. Book the preparation laboratory by filling in the necessary forms.

(2 marks)
2. Implement your team’s plan to produce the product (jam). You have a maximum of
two trials (if necessary) to produce about 1 kg product per trial.
a. Wash jam jars with detergent and warm water. Rinse well. Submerge the jars in
boiling water and boil for 10 minutes. Keep in hot water until the jam is ready for
filling.
b. Prepare the jam according to your flowchart.
c. Measure the Brixo from time to time until the acceptable range is obtained (Brixo
……………).
d. Measure the pH of the jam (pH …………..).
e. Carefully remove the sterilized jars and invert over clean paper towels. Fill in hot,
dry jars with the jam and seal loosely. Leave to cool. Tighten the sterilised caps
and store in a chiller until ready for sensory evaluation.
f. Capture the process using pictures or video recording. Assessment will be based
on a rubric (Appendix 1).
(18 marks)
g. Evaluate the product using the sensory evaluation form provided and write a
short report based on your evaluation (Appendix 1).
(5 marks)

B. Presentation

1. Prepare your presentation aids (e.g. slide/ poster/ or any other aid).
(10 marks)

2. Present your activity and product to an audience in not more than 10 minutes.
(20 marks)

C. Evaluation of Results

Prepare a brief written evaluation report (Appendix 1) based on this activity.

1. Use the results you have obtained from the jam processing and sensory evaluation,
comment on the quality of the product obtained.
2. Conduct a success/ failure analysis on this product.
3. Give two recommendations on how you would do further improve this product.
(10 marks)
ASSESSMENT Appendix 1

A. Planning and Preparation (CDIO Skill Set: Conceive & Design) (10 marks)
1. Evidence of Discussion Session (Photos)
2. Evidence of Brainstorming (Photos)
3. Your Team’s Formulation
Fruit: Sugar = : ; Desired Brix = ; Yield = ( x 100)/68 = kg
Ingredients Soluble solids (SS)

4. Flowchart of Processing
5. Gantt Chart
No. Task Description Deadline Week
1 2 3 4 5 6 7 8 9 10 11 12

B. Allocation of Roles and Teamwork (CDIO Skill Set: Interpersonal Skills) (10 marks)

1. Task distribution

Description of Task Team Member

a.
b.
c.
d.
e.

(5 marks)
2. Basis for the distribution of tasks in (1).
(2 marks)

3. Suggest the implication to team performance if one of the members failed to carry out the
task assigned.
(3 marks)
C. Hazard Identification and Safety Precautions (CDIO Skill Set: Personal Skills) (5 marks)

1. Identify two (2) possible hazards related to cleaning, maintenance and personnel
hygiene associated with processing of the product (e.g. jam).
(2 marks)
2. List three (3) safety precautions that your team would take in relation to the hazards
identified in (1) when your team produce the product.
(3 marks)

D. Production Assessment

E. Product Evaluation

1. Evidence of Booking the Laboratory (2 marks)

2. Photos of Processing from Start to Finish (10 pictures maximum) (18 marks)
3. Physical Properties and Preliminary Sensory Evaluation (5 marks)

Physical pH Brix o Did the jam set?

Properties

Sensory Attributes
Using a scale of 7, evaluate the level of
acceptance for the following attributes of
your product.
Scale
Evaluation Strongly agree 1
Colour Moderately agree 2
Aroma Slightly agree 3
Texture Neither agree nor disagree 4
Aroma Slightly disagree 5
Overall Acceptance Moderately disagree 6
Strongly disagree 7

F. Presentation (30 marks)

G. Success or Failure Analysis