food chemistry scientific report MOUSSAKA ASSESSMENT TASK OUTLINE In this report the dish under focus is Moussaka. You are to investigate five of the key ingredients: Onion Olive oil Beef Flour Eggs You are required to research and investigate the source of each ingredient and identify changes to nutritional, physical, chemical and sensory properties from the farm right through to the finished dish for each ingredient. You are required to prepare a 1200-word academic style, essay report that includes the following sections. A template for submission is available to download from the LMS. SECTIONS IN THE REPORT COVER PAGE: See Template TABLE OF CONTENTS INTRODUCTION: A couple or a few (depending on how you write and keeping the word count in mind) introductory sentences describing the purpose of the task. SECTION 1.1: Identify the stages that occur from the farm to meal and set out the report in flowchart-type form for each key ingredient (onion, olive oil, beef, flour and eggs). Document where the nutritional properties may be influenced for each food ingredient at each relevant stage of the flow chart. SECTION 1.2: In the table provided, describe the physical and chemical changes to each ingredient at relevant steps and how this may affect the sensory qualities of the final product. SECTION 1.3: SECTION 1.4: Describe, perform and discuss the results of computer-based nutritional analysis (using FoodChoices) for the Moussaka recipe you cooked in your kitchen (include the ingredient list and analysis summary in an appendix). Compare and discuss the nutritional aspects of two products per 100g using the Moussaka recipe you cooked and analysed and the packaging of a commercial product provided.
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