Course:FNH200/Projects/2026

2026-08-14T17:22:58Z

JewelWang: /* Our In-depth Investigations */

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2026 Team Assignments
| link-2 = Course:FNH200/Assignments/2026
| tab-3 = 2026 Team Projects
| link-3 = Course:FNH200/Projects/2026
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

Due date:

Thursday, August 13, 2026, 6 pm

Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.

== Project Guidelines ==
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]

== Our In-depth Investigations ==

You have three options:

# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students

{| class="wikitable sortable"
|+
!Team Number
!Product Investigated and Link
!Completed? To be updated by Aug 13
|-
|0 (Example)
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)
|No
|-
|1
|
* [[Course:FNH200/Projects/2026/Nescafe Coffee Pods/Capsules - What is inside?]]
|Yes
|-
|2
|
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]
|Yes
|-
|3
|
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]
|Yes
|-
|4
|Olestra Regulations [[Course:FNH200/Projects/2023/Olestra Regulation]]
|Yes
|-
|5
|
* [[Course:FNH200/Projects/2026/Team 5 Project, Option A]]
|Yes
|-
|6
|Pu-erh Tea (Endangered Food) [[Course:FNH200/Projects/2026/Pu-Erh Tea|Course:FNH200/Projects/2026/Pu-erh Tea]]
|YES
|-
|7
|
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Group_7_Exam_Question&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Group 7 Exam Question]
|No
|-
|8
|
* [[Course:FNH200/Projects/2026/Casu Marzu: The Processing, Science, Safety, and Regulation of Sardinia’s Larvae-Ripened Cheese]]
|Yes
|-
| 9 |9
|
* [[Course:FNH200/Projects/2026/Team 9 Final Exam Question]]
|Yes
|-
|10
|
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]
|Yes
|-
|11
|
* [[Course:FNH200/Projects/2026/Coffee Ground|Ground Coffee]]
|Yes
|-
|12
|
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]
|Yes
|-
|13
|
* [[Course:FNH200/Projects/2026/PU-ERH TEA|Course:FNH200/Projects/2026/PU-ERH TEA - UBC Wiki]]
|No
|-
|14
|
* [[Course:FNH200/Projects/2026/Interview with a Grocery Store Worker]]
|Yes
|-
|15
|
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]
|Yes
|-
|16
|[[Course:FNH200/Projects/2026/Instant Noodles]]
|Yes
|-
|17
|[[Course:FNH200/Projects/2026/Matcha Overview]]
|Yes
|-
|18
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]
|Yes
|-
|19
|[[Course:FNH200/Projects/2024/Matcha]]
|yes
|-
|20
|Endangered Food: Shark fin [[Course:FNH200/Projects/2026/Shark Fin: An Endangered Food Under Scrutiny]]
|No
|-
|21
|[[Course:FNH200/Projects/2026/Canadienne Cow|Canadienne Cow]]
|Yes
|-
|22
|[[Course:FNH200/Projects/2026/Perry]]
|Yes
|-
|23
|[[Course:FNH200/Projects/2026/Chatime Manager Interview]]
|No
|-
|24
|[https://en.wikipedia.org/wiki/Ghee Ghee]
|No
|-
|25
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FPoisoning+in+Oysters&create=Create+page&redirect=no Oyster Poisoning]
|Yes
|-
|26
|Gluten free bread (revision)
* [[Course:FNH200/2013w Team20 GlutenFreeBread]]
|Yes
|-
|27
|
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Registered_Dietitian_Interview&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Registered Dietitian Interview]
|Yes
|-
|28
|
* [https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FEndangered+Foods+-+Beluga+Whale&create=Create+page&redirect=no Endangered Foods - Beluga Whale]
|Yes
|-
|29
|
* Exam question:
* A bakery has a signature sourdough starter that has been fed and grown in-house for over a decade. However, the baker supplements it with commercially dehydrated sourdough culture in production batches. Which statement explains his reasoning for this in terms of the FNH 200 course material?
*# Dehydration sterilizes the commercial culture, so introducing it prevents unwanted microorganisms from entering the culture.
*# The house starter is an uncontrolled mixed culture and is more variable than commercial cultures; adding small batches of commercial culture helps to make the starter more consistent by industry standards.
*# The sourdough starter likes to eat commercial culture
*# Since the culture is dehydrated, adding it in lowers the water activity of the whole starter to help keep it dormant Correct answer: 2.

|Yes
|-
|30
|
* [[Course:FNH200/Assignments/2026/Philadelphia CreamCheese]]
|No
|-
|31
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|32
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|33
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|34
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|35
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|36
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|}

== Create a New Project Page ==
For those planning to conduct an interview or explore an endangered food

=== 1. Login to the UBC Wiki ===
Click the CWL button on the top of the page and login from there.

=== 2. Create Your Project Page ===
Once your team have decided what endangered food you like to investigate, you may create your project page here.

For students planning an interview, you may still need to create a page so that you can share your exam question.

Again, make sure you are already logged in to the UBC Wiki before the next step.

* Pick your project title:
** Suggestion: Processing and safety of Swiss cheese

* Just '''add the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page
* You may start writing your report here
<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleProjectPage
prefix=Course:FNH200/Projects/2026/
type=create

</inputbox>

=== 3. Add Your Information to the Project Table ===
Once you have created your wiki page, add your product choice in the table below.

=== 4. Begin Writing! ===
Your new and almost blank wiki page will be created.

UBC Wiki - User contributions [en]

Course:FNH200/Projects/2026