| Papers [1-15] of 100 :: [Page 1 of 7] | | Go to page : 1 2 3 4 5 6 7 —> | Search results on "FOOD PROCESSING": |
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Food Processing, 2005.
A history of food processing and its positive impact on society.
2,635 words (approx. 10.5 pages), 5 sources, MLA, $ 79.95
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Abstract
This paper introduces, discusses and analyzes food processing in history, and how the development of food processing technologies has altered lives for the better.
From the Paper
"Before the advent of food processing, fresh food spoiled, it was that simple. In medieval times, people attempted to cover up the smell and taste of tainted food by using fragrant herbs in the cooking and serving process. Even earlier, people used salt to preserve meats, and they used smoking and drying, especially for meats. However, none of these processes was totally satisfactory, and there was still no way to preserve many fruits, vegetables, and baked goods. Therefore, Americans, and others around the world, relied on fresh food when it was available, usually during the warmer summer months, but in the winter, early spring, and late fall, most of the food available was meat or freshly baked goods, and some root vegetables that would keep through the colder months. The development of food processing technology changed all that, and allowed the world to eat a wider variety of foods all year round. It was a breakthrough in technology, but it was also a breakthrough in the eating habits of Americans, because they could enjoy more food, and more freshly processed food, creating variety in their diet, but giving them many more healthy food options, too. In addition, even people in rural areas, far from the produce and food centers of the country, could eat the same foods that others could eat, despite their isolation."
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Processed Food, 2008.
Argues that processed food should not be eaten because it is killing people.
1,715 words (approx. 6.9 pages), 10 sources, MLA, $ 55.95
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Abstract
This paper relates that processed foods have definitely been beneficial to the food industry; however, they have caused a handful of health issues for consumers. The author stresses that genetically modified ingredients should not exist in processed food because they can cause consumers to become sick and even die. Too much MSG and salt in foods has proven to be the main causes of obesity, diabetes and high blood pressure. The paper underscores that, in order for consumers to know what they are eating, the FDA needs to adopt stronger labeling laws to inform consumers of additives in food products. To avoid health issues, consumers need to keep away from eating a mostly processed food diet and turn to a more balanced diet.
From the Paper
"Back in 1958, New York City was under attack, not by terrorists, but by milk. Bee Wilson, author of "The Swill is Gone", explains the cows were being milked to the point they were producing a bluish substance known as swill milk. The milk couldn't be sold with a bluish tint so the milk was altered to look wholesome, claims Wilson. In order for the milk to look wholesome Wilson describes the process in which they added plaster of Paris, to remove the bluish tint, starches and eggs to thicken the milk, and molasses for a buttercup hue to imitate the real thing. "
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Aseptic Packaging of Processed Foods, 1991.
An examination of the disease-preventing preparation of foods including microbes, dangers, containers, types of packaging and consumer safety.
1,800 words (approx. 7.2 pages), 8 sources, $ 63.95
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From the Paper
"Introduction
"Aseptic packaging is a process by which products are prepared for delivery to the consumer, in a state in which such foods are free of pathogenic microorganisms. This research presents a review of the recent literature relevant to the aseptic packaging of processed foods.
MICROBIAL ORGANISMS
Microbial organisms are ubiquitous by nature, occupying, as they do, many different ecological niches. Microbial organisms are classified into five groups, according to basic cellular structure. The five classifications are as follows:
1. Protozoa. Protozoa are unicellular organisms with a definite nucleus, vacuoles, and mitochondria (Cheng, 1987).
2. Algae. Algae are simple plants with cell walls..."
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Organic Food, 2004.
An overview of the benefits of choosing organic food.
1,429 words (approx. 5.7 pages), 12 sources, MLA, $ 47.95
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Abstract
organic foods clearly have a benefit over processed foods or those produced using artificial chemicals or pesticides. It looks at how food today is more processed, refined, pre-packaged, and instantly available than it ever has been and how convenience foods are loaded with fat and sodium, not to mention all the chemicals, preservatives, and additives they contain. It looks at how even the United States government has recognized the benefits to be had in organic foods by forming an organization to help regulate how such food is produced.
From the Paper
"Thus, chemicals in our food are obviously a problem. As studies continue to gather information on the specific effects such chemicals have in the long term, organic food is gaining in popularity. Even the federal government has given its ?seal of approval? to organic foods. Recently, the United States Department of Agriculture (USDA) released an organic-labeling campaign designed to implement a set of standards and guidelines for organic food, much like the Food and Drug Administration (FDA) does with regards to food production, handling, and manufacture."
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Microorganisms and Foods, 2002.
A discussion on how microorganisms can be of significance to foods. Topics covered include food spoilage, food poisoning and food related infection.
973 words (approx. 3.9 pages), 3 sources, MLA, $ 34.95
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Abstract
This paper examines how microorganisms are extremely important aspects of our food supply: They can cause spoilage, they can ferment our foods and they can cause us illness through foods. It looks at how they can be found in all types of foods ? fresh food, prepared food and even preserved food. It covers such issues as food spoilage and inhibition of the growth of pathogens, microbial ability to cause disease in humans (using Staphylococcus aureus as a particular example) and commercial uses of microbes in food (fermentation etc).
From the Paper
"Food poisoning results from ingestion of food that contains previously formed microbial toxins. The microorganisms that created the toxins are not usually alive when the contaminated food is eaten. The illness is caused by the action of the toxins. One of the most common forms of food poisoning is caused by Staphylococcus aureus. It is most often found in foods such as poultry, meat, egg and meat salads and creamy salad dressings. It results from the foods not being kept refrigerated after they have been prepared, as S. aureus can grow very rapidly at room temperature. Even if the food is heated again before ingestion, the toxin may not be destroyed as it is reasonably heat stable."
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ERP Model for "NY Food Express", 2001.
A business plan for the development for a fast-food business in New York using the Enterprise Resource Planning (ERP) Model.
10,913 words (approx. 43.7 pages), 6 sources, MLA, $ 216.95
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Abstract
This work presents the ERP system and a business model analysis of "NY Food Express Company", as part of its business plan. This work covers an objectives study, business control model (BCM), cross-functional interface analysis, business organization model, enterprise processes, business process models, customer order decoupling points and a decision-making process analysis. The paper uses graphs and tables to illustrate points.
Table of Contents:
Executive Summary
Enterprise Description
Business Environment
Main Services
Core Process
Main Functions and Processes
Main Objectives
Enterprise Description
Main Services Description
Clients & Business Environment
Enterprise Objectives
General ERP Objectives
NY Food Express
Business Control Model
Control Model Ranges and Environment
Control Model Main Functions
Control Model Summary
Cross-Functional Interface Analysis
Main Cross-Functional Interfaces
Functions & Interfaces Summary
Business Organization Model
Positions in the Organization
Organizational Structure
Business Organization Model Discussion
NY Food Express Enterprise Processes
Enterprise Processes vs. Objectives
Daily Report Preparation Process
New Dispatch Center Establishment Process
Customer Order Decoupling Points
CODP Analysis
CODP Summary
Decision-Making Process Analysis
Process Description and Analysis
Bibliography
From the Paper
"The idea was to create food delivery service that would consist of a net of dispatch-centers all over New York, and each dispatch-center would serve specific area around itself. This service would replace delivery services that each business needs to maintain for itself. The company will be located in New York and hopefully will expand to other areas in the United States. It will employ hundreds of people from different origins - mostly non-professional young people, immigrants, and minorities - for the delivery service, and smaller number of employees for various levels of management, maintenance, system operation, etc. It will use hundreds of vehicles to perform deliveries and occupy tens of premises all over New York. Its potential customers will be all food preparing businesses in New York ? pizzerias, various ethnic cuisine restaurants, etc., and its consumers will be the residents of New York. The enterprise will use Internet to enhance the connection between consumers, customers, and NY Food Express operatives. The estimated net profit from every dispatch-center will be around $200 thousand a year, and it is expected to yield a stable $6-8 million a year when all New York area will be covered by the service."
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Shifting Trends in the Food Sector, 2003.
A review of the shifting trends in the food sector from fast food to organic food.
2,173 words (approx. 8.7 pages), 10 sources, APA, $ 67.95
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Abstract
This paper takes a look at the food market. According to the paper, trends are moving from fast foods to more healthier, organic foods. The paper also discusses the important role that food plays in the social arena.
Outline:
Introduction
Food Industry Overview: Organic, Fruits and Vegetables, and Fast Food Sectors
Factors in the Changing Tastes of Society: From Fast Food to Organic
How Fast Food Restaurants are Reacting to the Shift to More Organic Foods
Conclusion
From the Paper
"To remain competitive, fast food restaurants have had to turn to innovative products, often redeveloping their product lines, to meet the changing demands of consumers for organic foods specifically, and healthier foods in general. The demand for organic foods has been the mechanism for industry evolution. As noted, McDonalds phased out their supersize menu items, in response to society's growing health concerns. In addition, they've begun to offer more healthy menu choices, such as low-fat items and fresh salads, to their customers, as well as promoting healthy lifestyles in their marketing campaigns. In the New England area, McDonald's even replaced their coffee with Newman's Own Organic blend, in an attempt to take further advantage of more organically-discriminating tastes of consumers. This move has been well-received in the region . In addition, new fast food restaurants are being introduced to the marketplace, in response to these new consumer demands. Company's like Healthy Express are still relatively small players in the industry, but are slowly garnering market share from their less healthy competitors ."
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Military Food Research, 2006.
The impact of military food research on the food industry.
1,325 words (approx. 5.3 pages), 5 sources, MLA, $ 44.95
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Abstract
The impact of military food research on the food industry has emerged in recent years as a topic of growing significance and importance to citizens, scientists and government officials alike. This paper explains that military research on food has had a significant impact on the food industry, mainly because military research in this area often consists of food preservation, nutrition and performance enhancements. The paper points out that all of these categories directly impact the economic and nutritional aspects of the food industry. Research indicates that food intake in the military is influenced by the same factors that influence food intake in non-military settings. This paper analyzes and discusses the impact of such research on the food industry as a whole.
From the Paper
"Military research on the food industry often consists of studies conducted on the diets of those serving in the military, and how those diets may be modified to improve performance. The National Academy of Sciences published a report in 2004 from the Institute of Medicine's Food and Nutrition Board concluding that combat soldiers engaged in extended field operations might improve their mental sharpness and physical stamina by eating a diet supplemented with specific food components. Similar research indicates that other food components also have been shown to have beneficial effects, but some do not live up to performance expectations. In the 2004 report, the Institute of Medicine's Food and Nutrition Board examined six food components; tyrosine, choline, carbohydrates, caffeine, carnitine, and structured lipids."
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Genetically Modified Foods in Africa, 2004.
This paper discusses the debate surrounding the use of genetically modified (GM) foods as food aid to African countries.
1,955 words (approx. 7.8 pages), 11 sources, MLA, $ 62.95
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Abstract
This paper explains that the debate over African nations refusing U.S. GM food aid encompasses a much larger scope than the Western debate over GM foods. The author points out that, not only must African nations consider the same human health and environmental implications of GM food as their Western counterparts, but also African countries must negotiate a minefield of political and economic concerns unique to the region. The paper states that the debate surrounding GM foods in Africa must take into consideration some uniquely African problems, including Africa's desperate need to feed its large population and the relative poverty of the African nations.
Table of Contents
Introduction
Background to Genetically Modified Foods and Food Aid
Arguments Supporting Genetically Modified Foods
Arguments against Genetically Modified Foods
The Pros and Cons of Genetically Modified Food Aid
Conclusion
From the Paper
"Later reports noted that Zambia's decision was influenced strongly by the UK-based BMA's fears about the spread of antibiotic resistance genes in FM foods to bacteria, and the potential for GM foods to cause allergies. Supporters of GM foods argue that the Zambia's decision was based on bad advice from the BMA. For example, the South African head of AfricaBio notes, "The American Medical Association backs GM food, as does the Royal Society in Britain, the Third World Academy of Sciences and the Food and Agriculture Organization". "
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Kudler Fine Foods, 2008.
An analysis of of Kudler Fine Foods' operations, supply chain and quality control tools embedded in the process of contracting with local growers of organic produce.
1,565 words (approx. 6.3 pages), 2 sources, APA, $ 51.95
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Abstract
This paper analyzes Kudler Fine Foods' decision to start contracting with local growers of organic produce. The paper analyzes the processes and producers unique to Kudler Fine Foods and critically evaluates how these processes work. It also describes the supply chain that will be created and/or modified given the above decision. Lastly, the paper looks at the performance standards that Kudler would need to put in place to ensure the effectiveness of its operations. The paper contains a number of graphs and figures.
Outline:
Introduction
Kudler and Organic Produce: Operational Analysis
Kudler and Organic Produce: Market Analysis
Supply Chain Decision
Quality Control Tools and Performance Standards at Kudler Fine Foods
Conclusion
From the Paper
"This contract also defines Kudler Fine Foods as a model for e-commerce and e-business operations where communication with suppliers and across departments and locations are processes that occur on the Internet. Business processes related to major divisions at Kudler Fine Foods are also done via electronic date transfers, this process will probably expand in wake of the changes to the supply-chain. Other areas that will be affected or are part of the changes that impact the supply chain include e-commerce, controlling production and inventory, and transferring data to business partners or management information systems."
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Nutritional Foods, 2004.
Considers the case of Nutritional Foods and a possible food poisoning outbreak.
1,840 words (approx. 7.4 pages), 5 sources, APA, $ 63.95
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Abstract
This paper considers the case of Nutritional Foods and a possible food poisoning outbreak. It concludes that an immediate recall is necessary, as well as the establishment of an ethics committee within the organization and a code of ethics to guide future actions.
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Food Service Waste, 2008.
A literature review focusing on the major problems of food wastage in food services.
1,345 words (approx. 5.4 pages), 0 sources, MLA, $ 45.95
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Abstract
This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services.
From the Paper
"The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "
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Effective Food and Beverage Cost Control, 2006.
An examination of basic hotel management food and beverage cost control techniques, including organization, profit planning, sales and break even analysis, menu pricing, food purchasing, storeroom control, food production, beverage and bar control laws.
2,999 words (approx. 12.0 pages), 20 sources, MLA, $ 88.95
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Abstract
The paper shows that the success of hotel's food service component depends in large part on effectively controlling costs, establishing timely budgets, and pricing goods as accurately as possible. It explains how, when properly managed, food service can be a major profit center for hotels today. In conclusion the paper shows that hotels that feature quality food service are well positioned today to reap the benefits of an American public that is increasingly seeking alternatives to fast-food establishments.
Table of Contents:
Overview of Basic Hotel Management Food and Beverage Cost Control Techniques
Organization
Profit Planning
Sales and Break-Even Analyses
Menu Pricing
Food Purchasing
Storeroom Control
Food Production
Beverage and Bar Control Laws
Food Service
Conclusion
From the Paper
"Organization. In virtually every type of organization, responsibility and accountability are inextricably related. According to Loren E. Newland (1997), "This concept is no less true in the lodging industry. For example, the food and beverage manager is responsible for ensuring that quality meals are served to guests. If guests are satisfied, the food and beverage manager receives the credit. If the guests express dissatisfaction with their dining experience, the same manager is subject to criticism" (45)."
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"Soul Food", 2002.
A review of the film "Soul Food" and how food can unite a family.
650 words (approx. 2.6 pages), 1 source, $ 26.95
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Abstract
An analysis of a classic situation of the family dinner, which is at the heart of the movie "Soul Food". The paper offers a perceptive look at how food can unite a family.
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