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Fill out the entrance survey in UFUTURE.

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"Create an individual e-portfolio page where your bi-weekly tasks will be submitted to. Your page can be via padlet or canva site or any other website/platform that can be viewed by the instructor (not necessarily be public but maybe via link view). It must have an about page where you can show your name and group. It doesn't have to be fancy, your content submission is the most important one."

Welcome to my e-portfolio!

Hello, my name is Muhammad Akmal bin Hasbi, and I am currently a final year student at UiTM Shah Alam majoring in Bachelor of Chemical Engineering, I am from Kuching, Sarawak. This e-portfolio is a collection of my tasks in the course CBE658: Food Preservation Technology. It showcases my skills, projects, and experiences related to preserving food and enhancing food safety.

I have always been passionate about food science, and this course has allowed me to delve deep into the fascinating world of food preservation. Throughout my studies, I have focused on understanding various preservation methods, such as canning, freezing, drying, and fermentation, and their impact on food quality and safety.

Some of the key skills I have developed during this course include:

Knowledge of preservation techniques: Understanding and applying methods like pasteurization, vacuum packaging, and irradiation.

Laboratory skills: Conducting experiments to analyze the effectiveness of different preservation methods.

Research and analysis: Investigating the latest advancements in food preservation technology and their practical applications.

One of my proudest moments in this class was a project assessment where my group proposed an eco-friendly fruit juice. This project extended the shelf life of a fruit juice product using natural preservatives and more biodegradable plastics as packaging. This project not only improved my technical skills but also deepened my understanding of the challenges and innovations in the field of food preservation.

My goal is to pursue a career in food science and technology, with a focus on developing sustainable and effective food preservation methods. I am particularly interested in how these methods can be used to reduce food waste and improve global food security.

I invite you to explore my e-portfolio to learn more about my work in Food Preservation Technology. Feel free to contact me if you have any questions.

Thank you for taking the time to visit my e-portfolio. I look forward to connecting with you!

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Topic 2: Chemical Preservation

Activity (e-portfolio):

1. What is your opinion on the use of chemical preservatives as food additives in food products?

Answer:

Chemical preservatives are widely used in the food industry to extend the shelf life and prevent spoilage of food products. While they serve an important purpose, there are valid concerns about their potential health risks that need to be carefully considered.

My opinion is that chemical preservatives should be used judiciously and in moderation, following established safety guidelines. Whenever possible, natural alternatives like salt, vinegar, or fermentation should be preferred. Consumers should also be mindful of their overall intake of preserved foods and opt for fresh, minimally processed options when available.

Ultimately, a balanced approach is needed, weighing the benefits of preservatives in ensuring food safety and reducing waste against potential health risks, especially for vulnerable populations like children and those with existing health conditions.

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2. The technology in food preservation is always evolving. Based on the videos and other references you searched, how would you recommend the best chemical preservation method to be used? You can explain with example(s) and the advantages in terms of (but not limited to) efficiency, safety, environmental effect, cost, and customer satisfaction.

Answer:

Based on the information provided, I would recommend focusing on natural and clean-label preservatives as the best chemical preservation method for food products. This approach aligns with the growing consumer demand for minimally processed foods with simple, recognizable ingredients.

The advantages of using biopreservatives like nisin include:

1. High Specificity and Potency: Biopreservatives can be highly effective against targeted microorganisms while having minimal impact on the desired microbial populations, like those involved in fermentation processes.

2. Natural Origin and Consumer Acceptance: Being derived from natural sources, biopreservatives are generally perceived as safe and natural by consumers, aligning with the clean-label trend.

3. Potential Synergies: Biopreservatives can be used in combination with other preservation methods, such as modified atmosphere packaging or mild heat treatments, for enhanced effectiveness and shelf-life extension.

The advantages of using natural preservatives include:

1. Safety and Consumer Acceptance: Natural preservatives are generally recognized as safe (GRAS) and are perceived as healthier and more natural by consumers, addressing the growing demand for clean-label products.

2. Environmental Friendliness: Many natural preservatives are biodegradable and have a lower environmental impact compared to synthetic preservatives, which can be beneficial for sustainability goals.

3. Multifunctional Properties: In addition to their preservative effects, some natural compounds like rosemary extract and green tea polyphenols also possess antioxidant and potential health-promoting properties, adding value to the final product.

4. Potential Cost Savings: While some natural preservatives may be more expensive initially, their clean-label appeal and potential health benefits could lead to increased consumer acceptance and sales, offsetting the higher ingredient costs.

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Brainstorm this. Also put your thoughts in your e-portfolio.

Explore and evaluate the ethical implications of canning as a form of thermal preservation in terms of food safety and waste reduction.

Share the positive ethical implications of canning.

Canning food has ethical benefits such as encouraging sustainability and minimising waste. Canning prolongs the shelf life of extra produce and other perishable food items, reducing food waste.

Canning as a form of thermal food preservation has several positive ethical implications in terms of food safety and waste reduction:

Food Safety

Canning helps prevent foodborne illnesses by killing harmful bacteria and microorganisms through high heat processing. This makes canned foods safer for consumption.

Proper canning techniques create an anaerobic (no oxygen) environment inside the sealed can, preventing the growth of botulism-causing bacteria.

Waste Reduction

Canning allows surplus fresh produce to be preserved for long periods instead of going to waste. This reduces food loss at the producer/processor level.

The long shelf life of canned foods means they are less likely to spoil and be thrown away by consumers compared to fresh produce with a shorter shelf life.

Discuss the negative ethical implications of canning.

While canning has some positive ethical implications in terms of food safety, waste reduction, and food security, there are also several negative ethical implications to consider:

Nutrition Loss

The high heat used in canning can degrade some nutrients, especially water-soluble vitamins like vitamins C and B vitamins. This nutrient loss reduces the nutritional value of canned food compared to fresh produce.

Some canned foods contain added salt, sugar or preservatives to extend shelf life, which reduces their nutritional quality.

Environmental Impact

Canning is an energy-intensive process that requires a lot of water and generates greenhouse gas emissions from the heating/cooling processes.

The cans themselves create metal waste that must be recycled or sent to landfills. Improper disposal of cans can lead to environmental contamination.

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Detailed project proposal and planning documents

"Visit a local supermarket and observe the different types of fruit juice, coffee/tea/chocolate drinks, and milk products available. Identify gaps or opportunities for innovation in these products."

Hi, today our group (Group 5) is visiting the grocery market which is Village Grocer at Central i-City, Shah Alam to observe the different types of fruit juice, coffee/tea/chocolate drinks, and milk products that are available in the industry. After a few hours, our group picked fruit juice as our project product to identify gaps or opportunities for innovation.

Literature review findings

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice.

Problem identification and analysis

Chemical contamination (Main problem)

Residues from pesticides and other chemicals can contaminate the juice, posing health risks.

Chemical contamination is indeed a significant issue in the production process of fruit juice, as residues from pesticides and other chemicals can pose serious health risks to consumers.

Sources of Chemical Contamination:

Pesticide Residues: Fruits used in juice production may have residues from pesticides used during farming.

Fertilizer Residues: Chemical fertilizers can leave harmful residues on fruits.

Processing Chemicals: Chemicals used in the cleaning and processing of fruits can contaminate the juice.

Packaging Materials: Chemicals from packaging materials can leach into the juice.

Based on supermarket observations and initial research, one specific problem in the current production process of fruit juice in Malaysia is the

Excessive use of single-use plastic packaging (Other problem)

Innovative production method proposal

Innovative production

Smart Packaging Solutions

Active Packaging: Develop packaging that can absorb or neutralize chemical residues, ensuring that the juice remains uncontaminated during storage.

Biodegradable Packaging: Use biodegradable packaging materials that do not leach harmful chemicals into the juice.

Enhanced Washing and Processing Techniques

Ozone Treatment: Use ozone in the washing process to effectively remove pesticide residues from fruits without leaving harmful residues.

Ultrasonic Cleaning: Implement ultrasonic cleaning to dislodge and remove contaminants from fruit surfaces more effectively than traditional washing methods.

Justification for chosen preservation techniques

Preservation Techniques

1. High-Pressure Processing (HPP)

High-pressure processing involves applying extreme pressure to the juice, which inactivates bacteria, viruses, and other microorganisms without the need for chemical preservatives. HPP preserves the fresh taste and nutritional quality of the juice.

2. Ultraviolet (UV) Light Treatment

UV light treatment uses ultraviolet light to kill bacteria and other pathogens in the juice. This method is effective for microbial control without affecting the flavor or nutritional content and does not introduce any chemicals.

3. Natural Preservatives

Citric Acid and Ascorbic Acid: These naturally occurring acids are effective preservatives that can prevent spoilage and oxidation.

Essential Oils: Oils like lemon, orange, and rosemary have antimicrobial properties that can help preserve juice naturally.

Antioxidants: Adding natural antioxidants like vitamin E can help prevent oxidation and extend shelf life.

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Comprehensive production design

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Photos and videos of brainstorming sessions and any practical work

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Screenshots and transcripts of ChatGPT conversations used during the project

Reflections on the use of AI tools and ethical considerations.

The use of AI tools in project assessment brings about significant reflections and ethical considerations. On the positive side, AI enhances efficiency, accuracy, and scalability, enabling organizations to make data-driven decisions and optimize resource allocation. However, ethical concerns arise regarding data privacy, as AI systems often require extensive data that may include sensitive information. Ensuring that data is collected and used responsibly is crucial to protect individuals' privacy rights.

Bias in AI algorithms is another critical issue; if the training data is biased, the AI's outputs will reflect and potentially amplify those biases, leading to unfair or discriminatory outcomes. Transparency in AI decision-making processes is essential to foster trust and accountability. Users should understand how decisions are made and be able to challenge or appeal them if necessary.

Moreover, the impact of AI on employment is a significant concern, as automation could displace workers from their jobs. Addressing this requires a focus on upskilling and reskilling the workforce to adapt to new roles created by AI advancements.

Finally, there is the broader question of the ethical design and deployment of AI systems, ensuring they align with societal values and do not harm individuals or communities. Balancing the benefits of AI with these ethical considerations is vital for responsible and sustainable integration into project assessment and beyond.

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I would like to express my heartfelt gratitude to Madam Nurul Asyikin binti Md Zaki, lecturer CBE658 for class CEEH2208K whose guidance, support, and expertise have been invaluable throughout this course. Your dedication to teaching and passion for the subject have inspired me and greatly enhanced my learning experience. Thank you for your patience, encouragement, and for always being available to provide assistance and insights. Your contributions have made a significant impact on my academic journey, and I am deeply grateful for everything you have done.