meeting+12-07-2011

** Tuesday 12th July 2011, 10 -5 pm **
 * School of Food Science and Nutrition **
 * FOOD 5450M Team D Meeting **

** In attendance ** : Ifeanyi Onwuka, Elissavet Terzi, Holay Balkrishna, Maryam Afzali (Chairman), Mengli Li (Secretary)

** Venue ** : Food technology lab ** 1. Apologies for Absence ** Every member was present. Minutes of the last meeting were accepted as a correct record nine products will be prepared for the sensory that will be held on Friday in the food tech lab. The samples will have three different levels of saffron and cream (low, medium and high) Plans for the sensory analysis which would be held on Friday this week to assess the textural analysis of our product were discussed today. It was decided that to have a complete randomized block design, we would need 54 assessors. We also suggested that the sensory attributes to be assessed would be flavour, colour, creaminess, and overall acceptability of the nine samples. We would conduct a preference test using a nine point hedonic scale. To determine the optimal surface, 9 samples were produced based on 32 factorial designs. The purpose of this was to determine which of these samples will result in the best optimized product.
 * 2. Minutes of the last meeting **
 * 3. Matters arising from the minutes **
 * a. product formulations **
 * b. Sensory analysis **

The team estimated the fat content of our product by calculteing the fat content of the raw ingredients, it was estimated to be 100g= 9.64g which comes to ca. 4.2% which means our product is still within specification. For that reason the highest amount of the cream that will be used is the 74g that means 5% of fat. ** d. Gantt chart update. ** The team is still working on the GHP, GMP and HACCP
 * c.Estimation of fat content **

** 4. Tasks to be done before/by next meeting ** Each team member is required to find more specific informations about GHP, GMP and Legislation about labelling

No other business was reported 18th July, 2011 at food science lab
 * 5.Any other business **
 * 6. Date of next meeting **