complete uni report

8/3/2019 Complete Uni Report

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UNIVERSITI PUTRA

MALAYSIA

FST 4827INDUSTRIAL TRAINING

REPORT

KERRY INGREDIENTS ANDFLAVOURS (M) SDN. BHD.

PENANG

FACULTY OF FOOD SCIENCE AND

TECHNOLOGY


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TABLE OF CONTENTS

Section PageA. Preface

B. Introduction to Kerry

Kerry Group

- Company Profile

- Corporate Structure

- Mission Statement

- Quality and Food Safety Management Policy

Kerry Ingredients and Flavours, Penang

C. Training

Introduction

Assignments

- Daily Assignments

- Additional Assignments

Experience and Things Learnt

- General

- Dairy System and Flavours

- Culinary System and Flavours (Dry)

- Culinary System and Flavours (Wet)

- Accelerated Shelf-Life Testing

- Sensory Evaluation

- Others

D. Project

E. Conclusion

F. References

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A. INTRODUCTION TO KERRY

1. Kerry Group

Company Profile

Kerry Group today is a world leader in food ingredients and flavours

serving the food and beverage industry, and a leading supplier of added value

brands and customer branded foods to the Irish and UK markets.

The Group has grown organically and through a series of strategic acquisitions

in its relatively short history, from the commissioning of its first dairy and ingredientsplant in Listowel, Ireland in 1972, and has achieved sustained profitable growth with

current annualized sales of approximately 4.5 billion.

Headquartered in Tralee, Ireland, the Group employs over 20,000 people

throughout its manufacturing, sales, technology and application centers across

Europe, North America, South America, Australia, New Zealand and Asian Markets.

We supply over 15,000 food, food ingredients and flavour products to

customers in more than 140 countries worldwide. We have established manufacturing

facilities in 20 different countries and international sales offices in 20 other countries

across the globe.

Kerry has grown to become one of the largest and most technologically

advanced manufacturers of ingredients and flavours in the world. Spanning all major

food categories, Kerrys core technologies and global resources in culinary, dairy,

lipid, meat, cereal, sweet and beverage systems and flavours provide innovative,

practical product solutions to food manufacturers and foodservice companies. By

utilizing our core strengths, gaining synergy from combining technologies and taking

a systems approach to opportunities, Kerry excels in value creation for our customers

through integrated customer-focused development programmes.


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Corporate Structure

Based on its corporate structure, Kerry Group can basically be divided into:

i. Kerry Ingredients and Flavours

the largest division of Kerry Group producing over 15,000 ingredients,

flavours and integrated solutions from more than 112 manufacturing sites

across the Americas, EMEA and Asia-Pacific regions.

ii. Kerry Foods

a leading supplier of added-value branded and customer branded food

products to major supermarket chains, convenience stores and independent

retailers across the UK and Ireland.

iii. Kerry Agribusiness

ensures the efficient production of quality milk in line with EU Dairy

Hygiene Regulations, whilst recognizing the need to maintain a vibrant

rural community in a sustainable unspoilt environment.


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Mission Statement

Kerry Group will be:

o A world leader in food ingredients and flavours serving the food andbeverage industry, and

o A leading supplier of added value brands and customer branded foods to

the Irish and UK markets.

Through the skills and wholehearted commitment of our employees, we will be

leaders in our selected markets - excelling in product quality, technical and

marketing creativity and service to our customers

We are committed to the highest standards of business and ethical behaviour, to

fulfilling our responsibilities to the communities which we serve and to the

creation of long-term value for all stakeholders on a socially and environmentally

sustainable basis.

Quality & Food Safety Management Policy

Eye for Quality:

The Kerry Group is committed to produce high quality food and food

ingredients that consistently satisfy customer needs while complying with all

applicable requirements.

Each business unit will establish exacting product and service standards in

support of these goals and will put in place resources and programs to assure superior

manufacturing practices that reflect continuous improvement of our people, practices,

processes and our products.

Each person within Kerry is responsible for understanding their internal and

external customers needs and developing work processes that achieve enhanced

customer value.


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Principles of Quality:

i) Product safety is paramount

ii) Create and foster trust

iii) Include appropriate stakeholders in all approvals

and changes

iv) Seek clarity in everything we do

v) Operate to targets

vi) Continuously improve our process

vii) Provide continuing education and appropriate

training to all employees

viii) Audit and benchmark our process

2. Kerry Ingredients and Flavours, Penang

The Kerry Penang facility was acquired by

Kerry Group in 2004 and has specialist

capabilities in Spray Drying, Dry Blending

and Portion Packing. The site focuses on

Dairy and Culinary (Dry) technologies.

The site has the following certificate:

HACCP, Halal and VHM.

Technologies: Dairy, Culinary (Dry)

Technology Platforms: Dryer, Wet Mix, Blender


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C. TRAINING

1. Introduction

For my training programme, I am placed under the Research and Development

(R&D) department.

The general outline of my training programme is as follows:

- Key objective:

To understand the function of R&D in food industry.

- Work scope:

Assists technologist in all project activities.

- Assignments:

i. Application

Crme filling, sauces, snacks, new idea testing and updating

application manual.

ii. Sensory evaluation

Understanding, conducting and interpretation of evaluation results.

iii. Shelf life

Research and DevelopmentDepartment

Culinary System andFlavours (Dry)

Culinary System andFlavours (Wet)

Dairy System andFlavours

Offer an extensive range oftraditional and innovativeready-to-use sauces.

Produces and extensive rangeof savoury flavours with avariety of applications,

especially snack seasonings.

Provides a wide spectrum ofinnovative cheese and dairydelivery systems to a broad

range of application categories.Includes cheese solutions, dairyflavours and dry dairyingredients.


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Determining accelerated and real time shelf life of specific product.

iv. Project work

During the course of my internship, Ill be assigned to a senior food technologist (whowill be acting as my mentor), and the degree of my training will depend on my mentors area

of expertise and the projects which my mentor will be undertaking.

For my training, I was placed under the dairy system and flavours division, which

consists of a senior food technologist and two food technologists. Under this division, a wide

spectrum of innovative cheese and dairy delivery systems to a broad range of application

categories is provided.

2. Assignments

2.1 Daily assignments

Basically, the work of a food technologist in the R&D department is to develop food

recipes according to customers requirements. The recipes to be developed could either be a

new recipe or a recipe to match an existing recipe. The recipes developed are also varied in

terms of their applications in food. These applications include crme filling, sauces, sauce

premixes and snack seasonings.

Besides that, a food technologist is also involved in solving the problems faced during

the production of recipes. The problems may occur when a new supplier of raw materials is

used. The raw materials supplied by the new supplier may differ slightly from the ones

supplied by the existing supplier. These slight differences in the raw materials, such as

differences in colour shades, intensity of flavour and particle size, may or may not affect the

final product, and it is the responsibility of the food technologist to determine whether the

differences are negligible or otherwise.

Sometimes, a food technologist is also required to come up with new ideas/ recipes to

be presented to the customers. These new ideas/ recipes can be for any applications, be it

snack seasonings, meat seasonings, sauces, dressings or crme filling. This is done through

an ideation session, where food technologists will have a meeting to brainstorm and

contribute their ideas to the team. Interesting and viable ideas are then developed to be

presented to the customers.


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Therefore, in assisting the food technologists on their daily tasks, my assignments are

basically:

a. Developing new recipes

o As mentioned above, recipes are developed according to the requirements

made by the customers. I am not required to develop new recipes on my

own and neither do I have the knowledge to do so, but my task would be to

assist the food technologist in making up the recipes formulated by them.

The recipes developed would be used in different end application, and

thus, I am also required to apply the recipes as needed. For example, when

a seasoning is developed to be applied onto snacks, I will be entrusted to

make up the seasoning according to the recipe formulated and apply it onto

the snacks. After that, a quick sensory test on the final product will be

carried out among the technologists to determine whether the seasoning

fulfils the customers requirements. If it does not fulfil the customers

requirements, modifications will be made till the requirements are

fulfilled. A sample of the approved version of the seasoning would then besent out to the customer for their evaluation. If the customer is satisfied

with the seasoning, the recipe would then be sent for larger scale

production to be sold to the customer. If the customer is still not satisfied,

further modifications would be made accordingly, based on the customers

feedbacks and comments.

b. Matching project for existing recipes.

o A sample will be sent in by the customer, and food technologists are

required to develop a recipe to match the sample. To do so, a food

technologist will firstly do a sensory evaluation on the sample to determine

the characteristics of the sample, such as colour and flavour profile. At the

same time, physical tests on the salt content, fat content, pH and titratable

acidity (TA) are carried out to determine and match the specifications set

by the customer. The data obtained could also be used as a rough indicator


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to assist in the matching of the product. With all the information from both

the sensory evaluation and physical tests, the technologist will proceed to

formulate a recipe to match the sample. The rest of the process is similar to

the process carried out when developing new recipes (as stated above).

o To determine whether or not the recipes are a match, a sensory evaluation

would be carried out. A triangle test would usually be carried out to ensure

that the difference between the two recipes is negligible, before the new

recipe is sent out to the customer for their evaluation.

c. Raw material replacement

o For this task, a recipe each using the existing raw material and the new raw

material will be made up. Application of the recipe is carried out

accordingly. Then, a sensory evaluation will be carried out. A simple

paired comparison test and a triangle test are normally carried out.

Usually, recipes for different applications, such as sauces, snack

seasonings (savoury and cheese) and crme filling, are tested because

normally, a single raw material is widely used in recipes for various

applications.

d. Ideation

o A meeting involving all food technologists is carried out and everyone is

expected to pitch in with new ideas. New ideas will then be narrowed

down after further discussion, and viable ideas are tested, before being

presented to the customer.

2.2 Additional assignments

Although I am placed under the dairy system and flavour division, my training is

not limited to only that division. Occasionally, I will be required to help out in other

divisions, and this in turn, enables me to learn and gain more knowledge in the field

of food research and development.

a. Culinary system and flavours (dry) division


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o Tasks are similar to the tasks given under the dairy system and flavours

division, where new recipes are formulated and matching projects are

carried out. The focus of this division, however, is more towards snack

seasonings. The recipes for snack seasonings formulated under thisdivision involve a wider variety of flavours and colours, allowing me to

further understand the functions of these ingredients in food.

b. Culinary system and dairy flavours (wet) division

o The work scope for this division is similar to that of the aforementioned

divisions. The focus of the culinary system and dairy flavours (wet)

division is more towards sauces such as dressings, dipping and ready-to-

use (RTU) sauces. In addition to the blending of recipes, Im also required

to cook up the sauces, based on the instructions given by the technologists.

The cooking of the sauce can either be a cold process or a hot process.

3. Experience and Things Leant

Through daily assignments and interactions with the food technologists, I had gained

considerable knowledge and experience.

3.1 General

3.1.1 Blending

- From the tasks assigned under the three divisions, one common thing which is

done daily is the blending or mixing of ingredients. I am required to create the

recipes formulated by the technologists through the blending of different

ingredients. A certain mixing sequence has to be adhered to in order to have a

homogenous blend. A general outline of the mixing sequence is as follows:

Solid/Crystal Ingredients

Liquid Ingredients

Other Ingredients

Colours (Dry)


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Free flow/ Anti-caking agents

i. Solid/ Crystal ingredients which are usually used in a blend include

salt, sugar and monosodium glutamate. Besides imparting flavour to the

blend, these ingredients which exist in crystal form, function as a platform to

plate the liquid ingredients used, by providing a surface area for the liquids

to stick on to. To ensure proper plating of the liquid ingredients, the solid/

crystal ingredients must be sieved into as fine a particle as possible.

ii. Liquid ingredients are any ingredients in liquid form and can be

flavours, colours or oil. All liquid ingredients in a recipe, especially flavours

and colours must be added to the solid/ crystal ingredients in order for them

to be plated and dispersed homogenously. Oil (RBD palm olein) is also

plated to the crystals, and usually functions to reduce the dustiness of the

blend. Sometimes, after the plating process, the mixture might be very wet,as there are too much liquid ingredients and too little of the solid/ crystal

ingredients. If that is the case, some anti-caking/ free-flowing agents can be

added at this stage to reduce the wetness, before proceeding to the next step.

iii. The remaining ingredients such as acids, sweeteners and fillers are

added after the liquid ingredients had been thoroughly plated to the solid/

crystal ingredients.

iv. If the recipe includes colour in dry form, then it is added just before the

addition of the anti-caking/ free-flowing agents.

v. Finally, anti-caking/ free-flowing agents are added to the recipe to

prevent the formation of lumps and to prevent the caking of the blend.


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3.1.2 Application

a. Application of seasonings

Application methods of seasonings which are widely used during my training

in the R&D department are:

i. Dust-on method

- For this method, the snack base used is usually potato chips or crisps. This

method can only be used if sufficient liquid is present on the surface of the

base product for the seasoning to adhere (Lucas and Rooney, 2001).

Therefore, the base product will be heated in the oven at certain temperature

for a period of time to remove moisture and make the base product crispier/

crunchier, and to ensure that oil in the base product will migrate to thesurface and enable the seasoning to be dusted on, and be properly and evenly

coated. Seasonings are usually dusted on at a level of 5 8%, but the level

of application is very much dependent on customers request and/or the level

of salt content in the seasoning (Lucas and Rooney, 2001).

ii. Oil slurry method

- By definition, slurries are mixtures of liquid and undissolved solids. In

savoury snacks, these are usually mixtures of oil and seasoning, as is the

case of cheese flavouring applied to extruded corn products (Lucas and

Rooney, 2001). After the base product is heated in the oven, the slurry will

then be sprayed or mixed by agitation onto it. This method is best used on

extruded base products with uneven surface, such as extruded corn base.

b. Crme filling

Crme filling can be generally divided into 2 categories, which are dairy

crme filling (usually made of cheese powder) and savoury crme filling


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(made of savoury seasonings). To prepare crme filling, a base, consisting of

icing sugar, cheese powder/ savoury seasoning, sweet whey powder and skim

milk powder, is prepared. Then, the base will be added with shortening and

mixed thoroughly to obtain the final product. Shortening used must have a

certain melting point (usually 32C - 34C) to allow the crme filling to melt

easily when put in the mouth, and to prevent it from melting at room

temperature. Icing sugar is used as it is a very fine powder and will provide a

smooth (and not grainy) texture, besides imparting a sweet profile to the crme

filling. Crme filling are widely used in the production of biscuits and wafers.

3.1.3 Physical Test

Sometimes, when a recipe is made up, certain physical tests are required to

test on its properties to ensure that they meet the specifications set by the customers.

Different categories of recipe (dry, such as cheese/ snack seasonings, or wet, such as

sauces) will involve different tests. Among the physical tests which I had carried out

during my training are as follows:

a. Recipe (Dry)

i. Angle of repose (AOR) The static angle of repose (AOR) is defined as the angle at which a

material will rest on a stationary heap; it is the angle formed by

the heap slope and the horizontal when the powder is dropped on a

platform. (Barbosa-Canovas et. al., 2005)


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Published values of AOR are now always comparable, as the

measuring method and conditions under which the pile has beenpoured can influence the results. However, it can be used as a

rough indicator of flowability, and is applied by food industry

quality control in order to evaluate flowability. According to Carr

(1976), angles of up to 35 indicate free flowability, 35 - 45 some

cohesiveness, 45 - 55 cohesiveness (loss of free flowability), and

55 and above very high cohesiveness, and therefore, very limited

or no flowability.

However, the desired AOR (or flowability) to be achieved by a

certain seasoning is dependent on the customers requirement. The

flowability of a seasoning can be adjusted by the addition/

reduction of oil/ free-flow agents.

b. Recipe (Wet)

i. pH

- The prime objective of this test is to ensure that the recipe meetsthe specifications set by the customer.

h

r

tan1 =h

r


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- Besides that, it is done of to ensure the stability the sauce. Sauce

contains high moisture content (high aw) and is prone to microbial

spoilage. Thus, a low enough pH (pH


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Besides that, I had also learnt about the descriptive vocabulary characterizing

cheese odour and cheese flavour.


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Odour DescriptionPungent A physical penetrating sensation in the nasal cavity. Sharp smelling or tasting irritant.Buttery Characteristic odour note of fresh unsalted butter.Creamy Characteristics odour associated with creamy and its silkiness.Milky The odour associated with raw full-fat pasteurized milk, slightly creamy.Caramel Dairy caramel, toffee that has been made with sugar or melted further.Fruity The aromatic blend of different fruity identities, typical of parmesan cheese.Blue The odour associated with Blue Cheese, sharp, fruity, tangy, sour, bitter.Cheddary The aroma associated with typical cheddar cheese.

Sweet The fundamental taste sensation of which sucrose/ honey is typical.Sweaty The aromatics reminiscent of perspiration generated foot odour which are sour, stale and slightly cheese.Mouldy The odour associated with dampness, mould, musty, old library books, stale bread.Earthy The odour characteristic of soil and underwood, typically earthy and diry.Mushroom The odour associated with raw mushroom.Rancid The odour characteristic of sour milk, having a rank unpleasant smell of butyric acid.Faecal The characteristic of a cagey, animal faeces odour.Animalic The odour reminiscent of dirty wild livestock, e.g goats.Table: Descriptive Vocabulary Characterizing Cheese Odour

Flavour Description

Buttery Fatty, buttery tasting of the nature of, or containing butter.Creamy The taste associated with creamy/ milky products.Milky The taste associated with full-fat pasteurized milk, slightly creamy.Caramel The taste and aromatics associated with burnt sugar or syrup, toffee made with sugar that has been melted further.Fruity The taste associated with a blend of different fruity identities, typical of parmesan.Blue The flavour associated with Blue Cheese, typically Danish Blue, sharp slightly fruity, tangy, sour, bitter notes,

typical of methyl ketone.

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Processed A bland, shallow and artificial taste. Made by melting, blending and frequently emulsifying other cheeses (e.g. cheese

spread, Kraft cheese slices)Cheddary The flavour associated with typical Cheddar cheese.Mouldy The flavour characteristics of musty, mouldy, stale note, damp cellar note, of old books, stale bread.Earthy Characteristic note of human soil and underwood, typically earthy, dirty.Mushroom Organic. The taste and aromatics associated with raw mushroom.Metallic That associated with metal. Reference: 1-octen-3-one.Nutty The non specific nut-like taste and aromatics characteristics of several different nuts, e.g. peanuts, hazelnuts.Smoky The penetrating smoky taste and aromatics, similar to charred wood. Tainted by exposure to smoke, typical flavour of

smoked processed cheese.Soapy A detergent-like taste and smell similar to when a food is tainted with a cleansing agent. A classical wet wool taste

found in Emmental.HVP The flavour attributed to hydrolyzed vegetable protein savoury, dark in character.Yeast The flavour associated with brewers yeast extract.Rancid The taste characteristic of sour milk, having a rank unpleasant smell of butyric acid.Animalic That reminiscent of dirty wild livestock, e.g. goats. Reference: skatol, indole-like characteristics.Faecal The characteristic of Bristol Zoo, a cagey, animal faeces odour.Sweet The fundamental taste sensation of which sucrose/ honey is typical.Salty The fundamental taste sensation of which sodium chloride is typical.Acidic A sour, tangy, sharo, citrus-like taste. The fundamental taste sensations of which lactic acid and citric acid are typical.Bitter A chemical-like taste sensation of which caffeine and quinine are typical.Astringent A mouth-drying and harsh sensation. The complex of drying, puckering and shrinking sensations in the lower cavity

causing contraction of the body tissues.Strength The overall intensity of aroma and flavour, the degree of mildness and maturity.Table: Descriptive Vocabulary Characterizing Cheese Flavour

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3.3 Culinary System and Flavours (Dry)

While assisting the technologists under this division, I gained more

knowledge on snack seasonings, and the ingredients usually used in a snack

seasoning formulation and their functions.

Category Function/ Description ExampleSalt - Potentiate the overall flavour of the

seasoning.

To blend liquids onto (liquid plating).

- To check application level of the

seasonings onto the snack product.

- Pure refined

salt.

Flavours

(topnote)

- Can either be in solid or liquid form.

- The primary contributor to taste in a

seasoning.

- Chicken

flavour.

- Tomato

flavour.

- Smoke flavour.Herbs and

spices

- To provide the middle note of the

seasoning. In other words, to provide

length of flavour.

- To provide the unique herbs and spices

flavour.

- Oregano.

- Thyme.

- Marjoram.

Dehydrated

vegetable

powders

- To provide the middle note of the

seasoning. In other words, to provide

length of flavour.

- Onion powder.

- Garlic powder.

Colours - Available in liquid and powder forms.

- Imparts desired colours to the seasoning.

- Spice extracts,

e.g. paprika

oleoresin

(orange),

turmeric

(yellow)

- Artificial

colours, e.g.

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FD&C Yellow

#5 and #6.Sweeteners - Provide a sweet profile to the seasoning.

- Different sweeteners impart slightly

different flavour to the seasoning.

- Sugar.

- Icing sugar.

- Dextrose

- Aspartame.Flavour

enhancer

- Compounds that are added to a food in

order to supplement or enhance its own

natural flavour.

- To provide a mouth-watering response.

- Monosodium

glutamate.

- Yeast extract.

- Disodiuminosinate and

disodium

glutamate.Fillers - Used to make the recipe up to 100%.

- Used to adjust the application level of the

seasoning to ensure desired flavour

impact.

- Are typically low cost. Commodity

products and bland in flavour.

- Maltodextrin.

- Sweet whey

powder.

- Buttermilk

powder.

Processing aid - Seasonings must flow freely and not

contain agglomerated particles; otherwise,

snack products will appear unevenly

coated. Thus, processing aids are added to

prevent caking and ensure that the

seasonings are free flowing.

- Silica

- Tricalcium

phosphate.

3.4 Culinary System and Flavours (Wet)

Assisting technologists under this division provides me with additional

knowledge and experience. I had the opportunity to learn how to prepare sauces,

which can be done through hot process (heat involved) or cold process (no heat

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involved). Besides that, I was also exposed to a few ingredients which are not

used in the dairy system and flavours, and culinary system and flavours (dry)

divisions. Unlike those divisions, this division utilizes certain ingredients such as

potassium sorbate, sodium benzoate and nisin (which act as preservative), and

tocopherol and TBHQ (which act as antioxidant).

3.5 Accelerated Shelf-Life Testing

Accelerated shelf-life testing can be referred to any method that is capable

of evaluating product stability, based on data that is obtained, in a significantly

shorter period than the usual shelf-life of the product (Kilcast and Subramaniam,

2000).

During my training here, I assisted a technologist in the shelf-life study of

a cheese powder. Production samples were taken and divided into 2 groups;

control to be kept in the refrigerator, and sample to be kept in an incubator at

38C. A weekly quality assessment test is carried out to evaluate the sample

against the control. Among the characteristics of the cheese powder being

evaluated are the buttery characteristics, cheesiness, milkiness/ creaminess,

saltiness and length of flavour. Trained panellists are involved in this evaluation.

The quality assessment test is carried out over a period of 12 weeks, with a week

in the incubator representing a month of the cheese samples real shelf-life.

3.6 Sensory Evaluation

Part of my training here also required me to conduct sensory evaluation

session on seasonings. These seasonings are usually the seasonings formulated by

the technologists to match an existing sample as required by the customer.

A triangle test is normally carried out with a panel of 12 or 24 panellists.

The reference seasoning (control) from the customer and the new seasoning

(sample) formulated by the technologist will be dusted onto base products to beevaluated. 3 coded samples (2 references + 1 sample, or 1 reference + 2 samples)

are given and the panellist is required to pick the odd one out, and comment on

the difference(s). Based on the result of the evaluation, a technologist will then be

able to determine whether or not the difference is significant, and subsequently

conclude if the reference and sample is a match.

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3.7 Others

During the period of my internship, I am also fortunate enough to take part

in 2 training programmes organized by the company, attend a presentation and a

meeting with a flavour supplier.i. Safety training

Through this training, Im able to further my understanding in the

companys safety protocol, the dos and donts while on-site and various

other safety measures taken to ensure our safety. Although the safety

protocol might differ from company to company, the basic is still the same

and it helped me to realize the importance and the true meaning of the

phrase Safety First.

ii. Sensory training

This training was conducted by the R&D department. The training

is conducted over a period of 3 days, with different aspect of sensory

evaluation being covered.

The training on the first day covers the introduction to sensory

evaluation. During this session, we were introduced to:

o the background of sensory evaluation

o the 6 basic tastes

o the dos and donts while taking part in a sensory testing

o how to taste and evaluate a product

o the definition of texture and texture descriptors.

Descriptors DefinitionsBitty The feel of particles left in the mouth at the end of the chew.Brittle Product cracks, fractures of snaps on biting.Chewiness Chewing required to break down the product ready for swallowing.Cohesiveness Holding together rather than breaking down during chewing.Crispness Fracturing with relatively little force giving an associated sharp noise which

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disappears after 4 to 5 bites.Crunchiness Fracturing of a sample with more force than required for crispness; with

associated noise which lasts well into eat.Crumbly The amount the sample breaks into small pieces in the mouth.Denseness The compactness of the sample, lack of airiness.

Dissolving The disappearing of the product in the mouth, without chewing.Doughy Soft and heavy texture as associated with bread.Drop off Particles remaining on lips once product has been pulled from the mouth.Dryness The lack of moisture in the sample, leaving the mouth feeling dry.Ease of eating The ease with which the sample can be bitten into and chewed.Floury Fine powdery feel as found in floury potato.Granular Grainy, gritty particles felt by moving tongue around the mouth.Greasiness A slippery, oily feel.Hardness The force required to break, compress or deform the food.Loose particles Particles left on the lips by the product.

Lumpiness The feel of lumps or pieces in a liquid, not smooth.Melt To change into a liquid state by the warmth of the mouth.Moistness Moisture or wet feel in the mouth.Moisture

absorption

Saliva absorbed by the sample during chewing to leave the mouth dry.

Moisture

release

The amount of moisture released into the mouth by the product during

chewing, such as carrot.Mouth filling The amount the product expands to fill your mouth.Mouth

watering

The amount of saliva produced whilst eating the product.

Particles left Bits left in the mouth after swallowing the product.Powdery The feel of fine solid particles in the mouth.Mouth coating The degree to which the product leaves a film in the mouth.Resistance to

bite

The resistance felt when biting into a sample, such as the skin on a sausage.

Roughness Irregular, uneven feel, particularly of the surface.Shatter Fracturing into many small pieces.Smoothness Even or regular feel, particularly of the surface.Softness Easy to bite, not much force required.

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The second day of training trained us in flavour language, where

various samples are given to us and we are taught the correct descriptors to

describe the samples. The descriptors can generally be divided into:

o cheese and dairy descriptors

o savoury descriptors

o off taste descriptors

o mouthfeel descriptors

Finally, on the third day of training, we were trained on quality

control assessment. In this training, we learnt about descriptive tests. We

were then given samples to be evaluated on, and asked to give an overall

quality score and determine whether the samples are a match, acceptable,

unacceptable or should be rejected.

iii. Presentation by Business Development Director, Kerry APAC

A presentation on the various yeast extracts available in the

company is given to all members of the R&D department. During this

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presentation, I learnt about the various yeast extracts and their functions,

and how to choose the correct yeast ingredient to enhance the flavour

profile of a formulation. A sensory testing of the yeast extracts (in liquid

form) was also carried out to help us understand better the different profile

of the yeast extracts.

iv. Meeting with a flavour supplier

A flavour supplier was scheduled to have a meeting with the

technologist from the culinary system and flavours (dry) division, to

introduce some new flavours. All the interns were invited along to attend

the meeting. During the meeting, the supplier introduced some new

flavours. The supplier also offered to provide a sample of the new flavours

for our technologists to test out. Through this meeting, I understood better

the process involved and what to expect when dealing with suppliers.

D. PROJECT

Besides the daily assignments with which I am assigned to, I, along with the other

interns, am also given a project to be carried out during the course of our training.

I was given a project entitled Comparative Study on the Chemical and Physical

Properties of Dairy Products in Malaysian Market. The project commences on the 1 st of March

2010 and I am expected to submit my report by 11th June 2010. A presentation on my project

will then be given on the 18th of June 2010. For my project, I am basically required to do a

market survey on the various dairy products available in the Malaysian market. The objectives

of this study are:

(i) To compare the chemical and physical properties of dairy products in Malaysian

market.

(ii) To compare the nutritional values of selected dairy products from the Malaysian

market.

(iii) To study the market trend of selected dairy products in the Malaysian market.

I had defined the scope of my project to include 3 categories of dairy products which

are:

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(i) Cheese, which includes sliced cheese, cheese blocks/ wedges and grated cheese

(ii) Milk, which includes solid milk (milk powders), pasteurized milk, Ultra High

Temperature (UHT) milk, sterilized milk, evaporated milk and condensed filled

milk.

(iii)Yoghurt, which includes fresh yoghurt, low fat yoghurt, fat-free yoghurt and 0%

fat yoghurt.

For all the above products, the following analysis is carried out:

(i) Nutritional values (energy, fat, protein, carbohydrate, sodium and calcium content)

) Packaging size.

i) Shelf-life.

) Storage temperature.

) Additives.

) Manufacturing country.

i) Products claims.

E. CONCLUSION

From this industrial training, I am able to understand what the food industry is all

about, and gained more knowledge of this industry. Specifically, I am able to understand

the function and role played by the R&D department in the food industry. Through the

assignments given and with the advice and guidance from everyone in the company,

especially the food technologists, I am able to acquire new skills, experience and

knowledge in this field of work. Besides that, I am also able to improve on my soft skills

through the interactions with my colleagues. I believe that everything I had acquired

throughout my training, coupled with the knowledge I gained in class, would enable me

to become a great food technologist in the future.

F. REFERENCES

1. Edmund W. Lusas, Lloyd W. Rooney (2001). Snack Foods Processing. CRC

Press LLC (pages 498 525)

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2. Gustavo V. Barbosa-Cnovas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan

(2005). Food Powders: Physical Properties, Processing and Functionality. Kluwer

Academic/ Plenum Publishers. (pages 64 65)

3. http://www.kerrygroup.com (Date Accessed: 11.6.2010)

4. Food Technologist, R&D Department, Kerry Ingredients and Flavours, Penang.

complete uni report

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