HOME SCIENCE PROJECT REPORT

ON

MARKET SURVEY OF ANY FIVE PROCESSED

FOODS, THEIR PACKAGING AND LABEL
INFORMATION.

Submitted in partial fulfillment of the requirement of 12th Grade Home

Science Course of Central Board of Secondary Education.

By:

AISHA MOHAMMED

Under the Guidance of

Mrs. Mary Cynthia

HOME SCIENCE TEACHER

M.E.S INDIAN SCHOOL, DOHA, QATAR

AFFILIATED TO THE CENTRAL BOARD OF HIGHER SECONDARY EDUCATION, NEW DELHI

APPROVED BY THE MINISTRY OF EDUCATION, STATE OF QATAR

 TABLE OF CONTENT

SL.NO TOPICS

1. Introduction

2. Types of Food Processing

3. List of Processed foods

4. TabLe comparing the Packaging material

5. Food Packaging

6. Conclusion

7. Bibliography
 ACKNOWLEDGEMENT

I would like to express my special thanks and gratitude to my learned

teacher, Mrs. MARY CYNTHIA
and to worthy principal,
Mrs. HAMEEDA KHADER
who not only motivated me but also guided me to complete this project in .
Through this project, I got ample opportunity to research which enriched and
broadened horizons of my knowledge and understanding in this area.
Secondly, I would like to thank my parents and friends who inspired me to
complete my project, work to the best of my abilities. Lastly, I thank Providence for
giving me the intellect and wisdom to understand the different aspects of this project.

Place:Doha,Qatar
Date: ………………………
 FOOD PROCESSING; AN INTRODUCTION

A processed food is a food item that has had a series of mechanical or chemical
operations performed on it to change or preserve it.
Processed foods are those that typically come in a box or bag and contain more than
one item on the list of ingredients. For most of us, it’s not realistic to
avoid all processed foods. Some are actually extremely healthy, like precooked
whole grains, Greek yogurt, nut butters, organic stock, tofu, frozen vegetables, and
unsalted canned beans.
Processed foods are generally thought to be inferior to unprocessed foods. They may
suggest a packaged food item containing many ingredients, perhaps even artificial
colors, flavors, or other chemical additives. Often referred to as convenience or pre-
prepared foods, processed foods are suggested to be a contributor to the obesity
epidemic and rising prevalence of chronic diseases like heart disease and diabetes.
TYPES OF FOOD PROCESSING.

A popular system to classify processed foods was introduced in 2009, called the
NOVA classification.

Food ingredients are derived from a minimally

processed food by pressing, refining, grinding, or milling.
They are typically not eaten on their own but used to
prepare minimally processed foods. Examples include
oils from plants, seeds, and nuts, or flour and pastas
formed from whole grains.

Foods from either of the two previous groups that have added salt, sugar, or fats.
Some canned fruits and vegetables, some cheeses, freshly made bread, and canned
fish are examples. These foods usually are made from at least 2-3 ingredients and can
be readily eaten without further preparation.

MARKET SURVERY OF PROCESSED FOODS,

THEIR PACKAGAING AND LABEL INFO:
 A: Availability of the following foods:

 Cereal foods like breakfast foods, noodles, atta.

 Dairy products – milk, cheese, butter, ghee, ice-cream.

 Preserves – jams, pickles, squashes, ketchup, sauces.

 Snacks – chips, bhujias, biscuits,

 Nutrition Supplements such as Complan, Bournvita, Horlicks, Milo, Boost and

other branded products.

 Beverages – fruit juices, carbonated soft drinks, bottled water.

B: Note the packaging material used for these products.

A table comparing the types of packaging materials used for different types of foods.
Name Label information
Packaging
of Best Certification mark
materials Date of Nutrition
produc before Weight (e.g.Agmark/
used packaging Information
t date FPO/ISI)
Kellogg Polyethyl 11/05/20 11/05/20 500g fssai Energy,fat,
’s corn ene–high 20 21 Carbohydrat
Flakes density e
CLASSI ,protein,salt,
C fibre
CEREAL
BOXES
Amul HIPS 02/01/20 02/01/20 100g fssai  Calor
Butter (High 21 22 ies722.0
 Total
Impact Fat80.0 g
polystyre  Satur
ated Fat51.0
ne), g
packet  Polyu
nsaturated
Fat0.0 g
 Mon
ounsaturate
d Fat0.0 g
 Chole
sterol180.0
mg
 Sodiu
m840.0 mg
 Potas
sium0.0 mg
 Total
Carbohydrat
e0.0 g
 Dieta
ry Fiber0.0 g
 Sugar
 s0.0 g
 Protei
n0.5 g

Kissan packed in 04/08/20 03/08/20 100 g fssai Carbohydr

Peanut jars and 20 21 ate:20 grams
Butter capped, of carbs (1
3%
of calories),
6 of which
are fiber.
Protein: 25
grams of
protein
(15%
of calories)
Lays multiple 18/12/20 18/03/22 28g fssai Calories 160
layers of 20 Fat 10g
polymer Saturated 1.5g
materials: Trans 0g
Biaxially Cholesterol 0mg
Oriented Sodium 170mg
Polyprop Carbohydrates 15g
ylene Fiber 1g
(BOPP) Sugars less than 1g
on the Protein 2g
inside, Vitamin D 0mc
low- Vitamin C
density Calcium 10mg
polyethyl Iron 0.6mg
 ene Potassium 350mg
(LDPE)
in the
middle,
another
middle
layer of
BOPP,
and an
outer
layer of
Surlyn, a
thermopl
astic
resin.
Boost Plastic jar 07/2020 07/2021 100g fssai Energy:373k
and cal,fat:2.5g,c
capped arbohydrate:
80g,
Sugar:19g
FOOD PACKAGING
Food packaging lies at the very heart of the modern food industry and very few foods
are sold unpackaged. Good packaging prevents waste and ensures that the food
retains its desired quality throughout its shelf life. Despite its importance and the key
role that packaging plays, it is often regarded as, at best, somewhat superfluous, and,
at worst, a serious waste of resources and an environmental menace. Such views arise
because, by the time most consumers come into contact with a package, its job, in
many cases, is almost over. However, if the world is ever going to be able to feed 9
billion people, then the quality and quantity of food packaging is going to have to
increase considerably.

Food packaging is an integral component of

food industry and helps to store food and
beverages in hygienic manner, it can at
times be a cause of concern for food safety.
Some packaging materials such as certain types
of plastic, polythenes, and styrofoam can release toxins when they are heated and can
be dangerous to consumers.

CONCLUSION

This survey was carried out with the objective factor which influence consumer’s
learning after reading the packaging information on the product.
On the basis of the survey, we analysed the result by which we can say packaging
information plays a vital role to inform more consumer about the food product
related information which is very necessary in the case of food products like
nutritional value, packaging, date of expiry , date of manufacture, standardization
mark, way of using,etc.

That’s why we can say that food packet information influence consumer learning.
BIBLIOGRAPHY

1. Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). Pearson.

2. Malhotra, N. K. (2017). Marketing Research: An Applied Orientation (7th ed.).

Pearson.

4. Smith, A., & Taylor, J. (2017). "Integrated Marketing Communication: A Review."

Journal of Marketing Communications, 21(3), 163-178.