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Graded Assignment / FCA-7-A3049C-A / Page 1

AY2021 TERM 2 – GRADED ASSIGNMENT

Part-Time Diploma in Applied Science

Course :
(Nutrition and Food Science)
Modular Certificate : Introduction to Food Additives

Module Code : A3049C

Module Name : Introduction to Food Additives

Submission Date/ Time : 28 July 2021, 2359 hours (Final Submission)

INSTRUCTIONS TO CANDIDATES
1. This individual graded assignment will constitute 100% of the module marks.
2. Late submission without leave of absence (LOA) for the module will be
subjected to the following late penalty:

Time after submission Between 0 Between 24 Between 48 After 72 hrs

deadline and < 24 hrs and <48 hrs and <72 hrs

Percentage of total 5% 10% 15% 100%

marks deducted by

3. Graded assignment should be uploaded into LEO 2.0, “CWF Submission” folder, in the
learning path by 28th July 2021, 2359 hrs. Save your graded assignment in word document
format, as “<Full Name>_<Student ID>.doc”.

4. Complete the Graded Assignment Declaration on Page 2 and upload into LEO 2.0 along
with your assignment.

5. Please cite and include all references in an appropriate format. You may refer to online
resources, such as https://www.plagiarism.org/article/how-do-i-cite-sources for guidance.

6. The marking criteria for the graded assignment are as shown below.
For Official Use
Marks Total
- Coherence and logical development of the ideas
Content - Details of content and rigor of analysis 60
- Logic of information sequencing and flow

Relevance - Sense of realism, feasibility and relevancy of solutions presented to real-life

20
situation
- Adherence to format requirements as specified by assignment question
- Free of typographical, grammar, and other such errors

Format - Appropriate use of visual elements (e.g. images) (where appropriate).

15
- Aesthetic appeal (e.g. appropriate spacing, paragraphing, structuring)
- Appropriate use of tables, graphs, charts, equations, etc. as a visual aid to
explain
Use of proper - Reliable sources of references are cited to support statements
5
referencing
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Graded Assignment / FCA-7-A3049C-A / Page 2

Total 100

Graded Assignment Declaration

Full Name (as registered in the
course):

Student ID/Admin No.:

Programme/ Module Title: Introduction to Food Additives

Declaration: I declare that the graded Agree/Disagree (please delete accordingly)

assignment submitted is my own
original work.

For the avoidance of doubt,

unreferenced use of your own
previous work officially submitted in
other academic contexts will also be
regarded as plagiarism.

Please note that plagiarism may

result in immediate failure. In such
event, the graded assignment will be
awarded an F-grade.
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You are a new Assistant Food Technologist and had been assigned to evaluate
a few products. You are required to submit a report (no more than 2000 words)
on their suitability for the respective listed group of consumers with reference to the
local food legislation for usage of food additives of packaged food products.

The products are as listed below:

Packaged drinks for consumers with diabetes (22 marks)

(a) 100% apple juice from fresh apples, no sugar added

(b) Vanilla flavoured drink with low glycemic carbohydrate,

soluble fibers

*NE = niacin equivalent

Explain the function of each additives added in (a) and (b), respectively.
Based on the nutritional information and ingredients listed, justify which of
the Product; (a) and/ or (b) is suitable for consumers who suffer from
diabetes.
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XGS sparkling ready-to-drink for consumers with gastritis (8 marks)

XGS is a sparkling ready-to-drink beverage with H 3O+ concentration of 1.55

X 10-2 M. Justify if consumers with gastritis condition (inflammation of
stomach lining) can consume this product. Show your calculations clearly in
your explanation.

Savoury soup stock for health conscious consumers looking for natural
products (8 marks)

Based on the ingredients listed, identify all additives used and outline the
role that each additive plays. Justify if this savoury soup stock is suitable for
consumers who are health conscious and looking for natural products.
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Instant cereal premix powder for pre-school children (20 marks)

Instant cereal premix powder Nutritional Information

Instant
cereal
premix
powder is

Instant cereal premix powder ingredients list:

Arsenic
Cereal (Whole wheat flour, rice four and corn)
Calcium carbonate
Cane sugar
Oat powder
100% Unsweetened soya powder (Organic soya bean)
Fructooligosaccharide
Soya bean lecithin
Tin
convenient to be consumed as breakfast. Nutritional information and ingredients list
are as listed in the table above. Justify if all the ingredients are safe to be consumed
according to local food legislation, and whether this cereal premix product is suitable
to be consumed by pre-school children.
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AbyBread for consumers with celiac diseases (22 marks)

Some ingredients for making Aby Bread:

High protein wheat flour 15%
Vital wheat gluten 0.5%
Salt 1%
Sorbic acid 0.8%
Sugar 12%

The quantity of main ingredients used in making of AbyBread is shown in

the table above. Identify the chemical preservatives used and outline their
respective roles that they play in the bread. Justify with calculations if the
chemical preservatives used are within usage limit as stipulated by the
Singapore food legislation. Determine if the AbyBread is suitable for
consumers suffering from celiac diseases.

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