Experimental Foods Jean Weese, Ph.D. R.D. Associate Professor Extension Nutrition and Food Scientist
Experimental Foods Jean Weese, Ph.D. R.D. Associate Professor Extension Nutrition and Food Scientist
The Scientific Approach 1. Defining the problem (Hypothesis ) 2. Testing the Hypothesis 3. Accepting or rejecting the Hypothesis
The Scientific Approach 1. Defining the problem (Hypothesis ) 2. Testing the Hypothesis 3. Accepting or rejecting the Hypothesis
Experimentation 1. Carefully Controlled 2. One factor analysis
Experimentation 1. Carefully Controlled 2. One factor analysis
Experimentation Process 1. Formula Units 2. Ingredients Uniform 3. Temperature Control 4. Process Control 5. Evaluating the Results
Experimentation Process 1. Formula Units 2. Ingredients Uniform 3. Temperature Control 4. Process Control 5. Evaluating the Results
The Report 1. Objectives 2. Methods 3. Results 4. Discussion of Results 5. Conclusions 6. Reference list
The Report 1. Objectives 2. Methods 3. Results 4. Discussion of Results 5. Conclusions 6. Reference list