Quantitative Research
NFSC 320: Science of Food
Skill Area: Quantitative Research
Assignment Title:
Quantitative Research; Production of Low Fat Caramel Candy
This assignment taught how to conduct quantitative research. In the research conducted in the laboratory on the production of low fat caramel candy, the skills obtained were conducting quantitative analysis (Line Spread and Petrometer tests), compilation of data, analyzing of data, and writing a quantitative product report.
From this assignment
the understanding of quantitative research was gained. By conducting
quantitative research, an understanding of the extreme challenges involved in
research were seen from practicing consistent methods to reduce experiment
error, organizing data with tables and charts, analyzing and writing product
research reports. All of the information applied when compiling and completing
this assignment reflects research methods gained in undergraduate nutrition
studies.
Quantitative
research is a very important part of the Nutrition and Food Science profession.
Demonstrating the skills used daily by nutrition professionals teaches how to
use in depth research of products to understand their composition and develop
new product to promote better nutrition and benefit the public. This type of
skill is used to enhance all nutrition professionals in the field.
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Lacey Pettigrew- Caramel Label.pdf Size : 0.027 Kb Type : pdf |
