Eportfolio
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BSc in Nutrition and Food Science(University of Alberta)
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Minor in Human Ecology
Food Science
This page highlights selected academic projects from my studies in Food Science, covering food safety and quality, food processing, product development, and sensory evaluation. Through these projects, I strengthened my ability to apply scientific knowledge, analyze practical problems, interpret evidence and data, and collaborate in the development of evidence-informed solutions.
Project excerpts displayed for portfolio purposes. Images are intended to showcase selected aspects of the project and are not the full assignment submission.
Product Description and Intended Use
Biological Hazard Identification
Product Description and Intended Use
Prerequisite Programs and Preventive Control
Critical Control Point Monitoring and Verification
Prerequisite Programs and Preventive Control
Source: [FICSI], [2025].
Source: [FICSI], [2025].
Development of a HACCP Plan for Ready-to-Eat Hamburger Bun Production
Category: Food Science | Food Safety
Type: Group Project
My Role:
Collaborated with team members to research food safety hazards, analyze potential risks throughout the production process, and contribute to the development and review of a comprehensive HACCP plan for ready-to-eat hamburger buns.
Project Overview:
This project involved developing a comprehensive Hazard Analysis and Critical Control Point (HACCP) plan for the commercial production of ready-to-eat hamburger buns. Our team examined ingredients, incoming materials, processing steps, packaging, storage, and distribution to identify potential biological, chemical, and physical hazards.
The project included developing a product description and process flow diagram, conducting hazard analyses, identifying critical control points (CCPs), and establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping requirements. We also examined how prerequisite programs, including sanitation, allergen control, personnel hygiene, equipment maintenance, pest control, and storage practices, contribute to food safety throughout the production process.
Through this experience, I strengthened my understanding of HACCP principles, food safety management systems, hazard identification, risk assessment, critical control points, and preventive controls used in food manufacturing. The project also developed my skills in evidence-based research, documentation, and the practical application of food safety principles.
Novelty Food Development
Vegan-friendly Soybean Chips
Category: Food Science | Food product development
Type: Group Project
My Role:
Contributed extensively to the research, development, and evaluation of a novel vegan-friendly soybean chip concept. Collaborated with team members on product concept development, ingredient and processing research, nutritional analysis, product quality and safety evaluation, and the development of the final report and research poster.
Project Overview:
This project involved developing and evaluating a novel vegan-friendly soybean chip concept designed as a nutritious, plant-based alternative to conventional potato chips. Made primarily from germinated soybeans and produced using oven baking rather than deep frying, the proposed product emphasized higher protein and fibre content, lower fat and sodium levels, convenient portion-controlled packaging, and a crunchy texture with appealing flavour.
Our team developed the product concept by examining ingredient functionality, formulation, processing methods, packaging, nutritional quality, sensory characteristics, food safety, and market positioning. We designed a proposed production process covering soybean germination and flour preparation, dough formation, baking, seasoning, nitrogen-flushed packaging, and ambient storage.
The project also included a nutritional comparison with conventional potato chips, an evaluation of product quality and consumer acceptability using evidence from existing research.
Through this project, I strengthened my skills in food product development, nutrition analysis, food processing, ingredient functionality, food safety and quality management, evidence-based research, technical communication, and collaborative project development.
Summarizing the proposed soybean chip concept, production methods, nutritional comparison, HACCP analysis, and evidence from consumer reviews of similar products.
Summarizing the proposed soybean chip concept, production methods, nutritional comparison, HACCP analysis, and evidence from consumer reviews of similar products.
Samples illustrating the proposed soybean chip production process and an original packaging and labelling concept developed for the product.
Samples illustrating the proposed soybean chip production process and an original packaging and labelling concept developed for the product.
An excerpt examining product formulation, flavour and sensory considerations, proposed quality testing, labelling requirements, pricing, distribution, promotion, and market positioning.
An excerpt examining product formulation, flavour and sensory considerations, proposed quality testing, labelling requirements, pricing, distribution, promotion, and market positioning.
Source: [MMR], [2025].
Source: [MMR], [2025].
Developed a standardized central location test (CLT) protoco
Developed a standardized central location test (CLT) protoco
Developed a consumer questionnaire using a 5-point Just-About-Right (JAR) scale to evaluate saltiness, sweetness, greasiness, and crunchiness, along with a 9-point hedonic scale to measure overall product liking.
Developed a consumer questionnaire using a 5-point Just-About-Right (JAR) scale to evaluate saltiness, sweetness, greasiness, and crunchiness, along with a 9-point hedonic scale to measure overall product liking.
Sensory Panel Planning
Category: Food Science | Sensory Evaluation
Type: Group Research Planning Project
My Role:
Collaborated with the team to design a consumer sensory evaluation study comparing two commercial potato chip products. Contributed to the research framework, selection of sensory attributes, questionnaire development, participant procedures, sample presentation, and proposed data analysis. Helped develop evaluation tools using a Just-About-Right (JAR) scale and a 9-point hedonic scale to assess sensory attribute intensity, overall consumer liking, and potential drivers of preference.
Project Overview
This project involved designing a consumer sensory study comparing Lay’s Classic Potato Chips and Old Dutch Original Potato Chips. The proposed study examined four key sensory attributes (saltiness, sweetness, greasiness, and crunchiness) and explored how they may influence overall consumer acceptance.
The study was designed as a controlled central location test (CLT) using coded product samples. Participants would evaluate sensory attributes using a 5-point JAR scale and overall liking using a 9-point hedonic scale.
The project included sensory questionnaires, participant recruitment and consent materials, standardized sample procedures, and a proposed statistical analysis plan. JAR ratings, consumer acceptance data, and penalty analysis would be used to identify potential drivers of liking. Through this project, I strengthened my understanding of consumer sensory research, experimental design, questionnaire development, sensory evaluation methods, and consumer food preferences.