UBC Wiki - User contributions [en]

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-14T18:29:13Z

TonyChen.1: /* Final Exam Question: */

== FNH 200 Final Project - Chatime Manager Interview ==

== Interview ==
Link to interview with manager: https://youtu.be/rcuqsirZeCs

== Final Exam Question ==
During the preparation of bubble tea, tapioca pearls are initially firm but become soft and chewy after being cooked in boiling water. Which food science process primarily contributes to this texture change?

A. Protein denaturation

B. Starch gelatinization

C. Lipid oxidation

D. Maillard browning reaction

'''Answer:''' B. Starch gelatinization

== Explanation ==
Starch gelatinization occurs when starch is heated in the presence of water, causing the starch granules to absorb water and swell. This process changes the structure and texture of starch-containing foods, which is why tapioca pearls become softer and develop their characteristic chewy texture when cooked.

== Why this Question Should be on the Final Exam ==
This question tests students’ understanding of a key food-science concept in the course by asking them to apply it to bubble tea, a familiar real-world example popular across Vancouver. It assesses whether students can distinguish starch gelatinization from other processes covered in the course, such as protein denaturation, lipid oxidation, and Maillard browning. Critically, it evaluates both conceptual knowledge and the ability to apply that knowledge to food preparation.

Course:FNH200/Projects/2026

2026-08-14T18:11:37Z

TonyChen.1: Changed status of team 23.

{{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]]
|Yes
|-
|24
|[https://en.wikipedia.org/wiki/Ghee Ghee] (submission made on Canvas as PDF)
|Yes
|-
|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.

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-14T18:10:33Z

TonyChen.1: Editted final question.

Link to interview:

=== Final Exam Question: ===
'''During the preparation of bubble tea, tapioca pearls are initially firm but become soft and chewy after being cooked in boiling water. Which food science process primarily contributes to this texture change?'''

A. Protein denaturation

B. Starch gelatinization

C. Lipid oxidation

D. Maillard browning reaction

'''Answer:''' B. Starch gelatinization

'''Explanation:'''

Starch gelatinization occurs when starch is heated in the presence of water, causing the starch granules to absorb water and swell. This process changes the structure and texture of starch-containing foods, which is why tapioca pearls become softer and develop their characteristic chewy texture when cooked.

'''Why this Question Should be on the Final Exam:'''

This question tests a key food-science concept from the course and allows students to apply their understanding to a familiar food/drink example across Vancouver. It distinguishes gelatinization from other course concepts such as protein denaturation, lipid oxidation, and Maillard browning, demonstrating whether students understand when each process occurs.

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T23:08:40Z

TonyChen.1: Editted question to make it less obvious

Link to interview:

=== Final Exam Question: ===
'''During the preparation of bubble tea, tapioca pearls are initially firm but become soft and chewy after being cooked in boiling water. Which food science process primarily contributes to this texture change?'''

A. Protein denaturation

B. Starch gelatinization

C. Lipid oxidation

D. Maillard browning reaction

'''Answer:''' B. Starch gelatinization

'''Explanation:'''

This question tests a key food-science concept from the course and allows students to apply their understanding to a familiar food/drink example across Vancouver. It distinguishes gelatinization from other course concepts such as protein denaturation, lipid oxidation, and Maillard browning, demonstrating whether students understand when each process occurs.

Starch gelatinization occurs when starch is heated in the presence of water, causing the starch granules to absorb water and swell. This process changes the structure and texture of starch-containing foods, which is why tapioca pearls become softer and develop their characteristic chewy texture when cooked.

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T23:06:53Z

TonyChen.1: Added explanation to question.

Link to interview:

=== Final Exam Question: ===
'''In bubble tea drinks, during the preparation of tapioca pearls, the pearls are heated in water. The starch then absorbs water, the starch granules swell, and their texture changes. Which food science process is primarily responsible for this change?'''

A. Protein denaturation

B. Starch gelatinization

C. Lipid oxidation

D. Maillard browning reaction

'''Answer:''' B. Starch gelatinization

'''Explanation:'''

This question tests a key food-science concept from the course and allows students to apply their understanding to a familiar food/drink example across Vancouver. It distinguishes gelatinization from other concepts such as protein denaturation, lipid oxidation, and Maillard browning, demonstrating whether students understand when each process occurs.

Starch gelatinization occurs when starch is heated in the presence of water, causing the starch granules to absorb water and swell. This process changes the structure and texture of starch-containing foods, which is why tapioca pearls become softer and develop their characteristic chewy texture when cooked.

Course:FNH200/Projects/2026

2026-08-13T19:47:19Z

TonyChen.1: Moved page for team 23 added the changes.

{{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?]]
|No
|-
|2
|
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]
|No
|-
|3
|
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]
|No
|-
|4
|[[Course:FNH200/Projects/2023/Olestra Regulation]]
|No
|-
|5
|
* 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
|-
|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]]
|No
|-
| 9 |9
|
* 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
|-
|10
|
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]
|Yes
|-
|11
|
* [https://wiki.ubc.ca/index.php?title=Course%3AFNH200%2FProjects%2F2026%2FCoffee+Ground&create=Create+page&redirect=no Coffee Ground]
*
|No
|-
|12
|
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]
|No
|-
|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]]
|No
|-
|15
|
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]
|No
|-
|16
|[[Course:FNH200/Projects/2026/Instant Noodles]]
|No
|-
|17
|[[Course:FNH200/Projects/2026/Matcha Overview]]
|Yes
|-
|18
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]
|N
|-
|19
|
* 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
|-
|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]]
|No
|-
|22
|[[Course:FNH200/Projects/2026/Perry]]
|No
|-
|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]]
|No
|-
|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]
|No
|-
|29
|
* 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
|-
|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.

Course:Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T19:46:00Z

TonyChen.1: TonyChen.1 moved page Course:Course:FNH200/Projects/2026/Chatime Manager Interview to Course:FNH200/Projects/2026/Chatime Manager Interview

#REDIRECT [[Course:FNH200/Projects/2026/Chatime Manager Interview]]

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T19:46:00Z

TonyChen.1: TonyChen.1 moved page Course:Course:FNH200/Projects/2026/Chatime Manager Interview to Course:FNH200/Projects/2026/Chatime Manager Interview

Course:FNH200/Projects/2026/Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T19:45:36Z

TonyChen.1: TonyChen.1 moved page Course:FNH200/Projects/2026/Course:FNH200/Projects/2026/Chatime Manager Interview to Course:Course:FNH200/Projects/2026/Chatime Manager Interview

#REDIRECT [[Course:Course:FNH200/Projects/2026/Chatime Manager Interview]]

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T19:45:36Z

TonyChen.1: TonyChen.1 moved page Course:FNH200/Projects/2026/Course:FNH200/Projects/2026/Chatime Manager Interview to Course:Course:FNH200/Projects/2026/Chatime Manager Interview

Course:FNH200/Projects/2026

2026-08-13T19:42:55Z

TonyChen.1: Editted link to Interview page

{{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?]]
|No
|-
|2
|
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]
|No
|-
|3
|
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]
|No
|-
|4
|[[Course:FNH200/Projects/2023/Olestra Regulation]]
|No
|-
|5
|
* 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
|-
|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]]
|No
|-
| 9 |9
|
* 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
|-
|10
|
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]
|Yes
|-
|11
|
* [https://wiki.ubc.ca/index.php?title=Course%3AFNH200%2FProjects%2F2026%2FCoffee+Ground&create=Create+page&redirect=no Coffee Ground]
*
|No
|-
|12
|
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]
|No
|-
|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]]
|No
|-
|15
|
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]
|No
|-
|16
|[[Course:FNH200/Projects/2026/Instant Noodles]]
|No
|-
|17
|[[Course:FNH200/Projects/2026/Matcha Overview]]
|Yes
|-
|18
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]
|N
|-
|19
|
* 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
|-
|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]]
|No
|-
|22
|[[Course:FNH200/Projects/2026/Perry]]
|No
|-
|23
|[[Course:FNH200/Projects/2026/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]]
|No
|-
|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]
|No
|-
|29
|
* 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
|-
|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.

Course:FNH200/Projects/2026/Chatime Manager Interview

2026-08-13T19:37:52Z

TonyChen.1: Added the final exam question.

Course:FNH200/Assignments/2026/Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non Dairy

2026-07-22T17:32:30Z

TonyChen.1: Added bullet points to point 4 and point 2 of the labels and comparing the two products.

== Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non dairy ==
Ben & Jerry's is an American ice cream company founded in 1978, and is known for producing a wide variety of ice cream and frozen dessert products with unique flavours and generous mix-ins. The two products we selected were Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream and Chocolate Chip Cookie Dough Non-Dairy because they share the same chocolate chip cookie dough flavour and similar mix-ins but differ in their formulations to accommodate different consumer preferences. The original product is a dairy-based ice cream, while the non-dairy alternative uses plant-based ingredients to replace dairy ingredients. This allows for a comparison of their ingredient lists, food additives, fat sources, and the functional roles of these ingredients in maintaining desirable characteristics such as texture, creaminess, and stability.

== Pictures ==
{| class="wikitable"
|+
!Ben & Jerry's Chocolate Chip Cookie Dough Regular
!Ben & Jerry's Chocolate Chip Cookie Dough Non Dairy
|-
|[[File:Ben and Jerry's Regular Chocolate Chip Cookie Dough Pint.jpg|thumb|Image 1: Ben and Jerry's Regular Chocolate Chip Cookie Dough Pint]]
|[[File:Ben and Jerry's Non Dairy Chocolate Chip Cookie Dough Pint.jpg|thumb|Image 2: Ben and Jerry's Non Dairy Chocolate Chip Cookie Dough Pint]]
|-
|[[File:Ingredient_List_and_Allergens_Regular.png|thumb|Image 3: Ingredient List and Allergens Regular]][[File:Ben and Jerry's Regular Chocolate Chip Cookie Dough Pint Nutrition Facts.jpg|thumb|Image 5: Ben and Jerry's Regular Chocolate Chip Cookie Dough Pint Nutrition Facts label]]
|[[File:Ingredient_List_and_Allergens_Non_Dairy.png|thumb|Image 4: Ingredient List and Allergens Non Dairy]][[File:Ben and Jerry's Non Dairy Chocolate Chip Cookie Dough Pint Nutrition Facts.jpg|thumb|Image 6: Ben and Jerry's Non dairy Chocolate Chip Cookie Dough Pint Nutrition Facts label]]
|-
|[[File:Fairtrade_logo.jpg|thumb|Image 7: Fairtrade logo on the regular product]][[File:Front_of_package_symbol.jpg|thumb|Image 9: Front of package nutrition symbol on the regular product]]
|[[File:Fairtrade_logo.jpg|thumb|Image 8: Fairtrade logo on the non dairy product]][[File:Front_of_package_symbol.jpg|thumb|Image 10: Front of package nutrition symbol on the non dairy product]]
|}

== Ingredient lists (4 points)==
'''1. Type out the lists of ingredient'''
{| class="wikitable"
|+
!Ben & Jerry's Chocolate Chip Cookie Dough Regular
!Ben & Jerry's Chocolate Chip Cookie Dough Non Dairy
|-
|CREAM, CONDENSED SKIM MILK, SUGAR, WHEAT FLOUR, BROWN SUGAR, FROZEN EGG YOLK, BUTTER, SOYBEAN OIL, LIQUID WHOLE EGG, COCONUT OIL, WATER, UNSWEETENED CHOCOLATE, VANILLA EXTRACT, COCOA, SALT, FANCY MOLASSES, COCOA BUTTER, NATURAL FLAVOUR, SOY LECITHIN, GUAR GUM, CARRAGEENAN
|Water, Sugars (sugar, glucose, brown sugar, blackstrap molasses), Coconut oil, Wheat flour, Oats, Cocoa, Soybean oil, Unsweetened chocolate, Pea protein, Faba bean protein, Natural flavour, Tapioca flour, Guar gum, Vanilla extract, Salt, Carob bean gum, Cocoa butter, Canola and/or sunflower lecithin, Soy lecithin, Citric acid, Calcium carbonate, Amylase. Contains: Wheat, Oats, Soy. May contain: Rye, Barley, Triticale, Mustard.
|}
'''2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any'''
{| class="wikitable"
|+
!
!Ben & Jerry's Chocolate Chip Cookie Dough Regular
!Ben & Jerry's Chocolate Chip Cookie Dough Non Dairy
|-
|'''Fat Substitutes'''
<nowiki>*</nowiki>Includes plant-based fats
|N/A
|N/A
|-
|'''Sugar Substitutes'''
|N/A
|N/A
|-
|'''Additives'''
|Soy lecithin
Guar Gum

Carrageenan
|Guar Gum
Carob bean gum

Canola and/or sunflower lecithin

Soy lecithin

Citric acid

Amylase
|}
'''3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product'''

Additives in Ben & Jerry's Chocolate Chip Cookie Dough Regular:

* Soy lecithin: An emulsifier. Helps stabilize the mixture of fat and water, contributing to a smooth and uniform texture.
* Guar Gum: Used as a thickener and stabilizer. It binds to water, increases viscosity, and helps maintain a smooth texture.
* Carrageenan: Stabilizing agent. Helps stabilize the ice cream structure and contributes to the desired texture.

Additives in Ben & Jerry's Chocolate Chip Cookie Dough Non Dairy:

* Guar Gum: Used as a thickener and stabilizer. It binds to water, increases viscosity, and helps maintain a smooth texture.
* Carob bean gum: A natural thickener, stabilizer, and emulsifier. It binds to water, increases viscosity, prevents ice crystal formation in frozen desserts, and create smooth textures in foods.
* Canola and/or sunflower lecithin: Emulsifying agent. Helps stabilize the fat and water phases and contributes to a smooth, uniform texture.
* Soy lecithin: An emulsifier. Helps stabilize the mixture of fat and water, contributing to a smooth and uniform texture.
* Citric acid: Regulates acidity and helps control the pH of the product.
* Amylase: Breaks down starch into smaller carbohydrates. Can help control viscosity and texture, and the stability of the frozen dessert.

'''4. Compare and contrast the lists of the two products and explain differences'''

Both products contain several similar ingredients, including sugar, wheat flour, soybean oil, chocolate, cocoa, vanilla extract, soy lecithin and guar gum. These shared ingredients create a similar chocolate chip cookie dough flavour and texture.

The primary difference is the frozen dessert base. The regular product uses dairy and egg ingredients including cream, condensed skim milk, butter, egg yolk and whole egg. The non-dairy product instead uses water, coconut oil, oats, pea protein and faba bean protein.

The non-dairy product also contains more stabilizers and emulsifiers, including carob bean gum, additional lecithins, citric acid and amylase. These ingredients help provide creaminess, thickness and stability that would normally come from dairy fat and proteins. Neither product uses a sugar substitute as both contain regular caloric sweeteners.

== Labels (1 points)==
'''1. Provide detailed description of the information found on the labels'''
{| class="wikitable"
|
|'''Ben & Jerry's Chocolate Chip Cookie Dough Regular vs Non Dairy'''
|-
|'''Common name'''
|Ben & Jerry's Chocolate Chip Cookie Dough clearly written
|-
|'''Bilingual'''
|Nutrition facts and labels are written in English and French.
|-
|'''Country of origin'''
|Made in the United States
|-
|'''Date Markings & Storage Instructions'''
|Best-before date is shown. Product should be kept frozen.
|-
|'''Name & Principle Place of Business'''
|Ben & Jerry's Canada in Saint John, New Brunswick
|-
|'''Legibility and Location'''
|Information is easy to read and located visibly on the back of the product.
|-
|'''Net Quantity'''
|Both contain 473ml
|-
|'''Nutrition Facts'''
|Both include a bilingual Nutrition Facts table showing information such as
the serving size, calories, fat, carbohydrates, sugars, protein, cholesterol
sodium, potassium, calcium, and iron. Shown in Images 5, 6.
|-
|'''List of Ingredients'''
|List of Ingredients is displayed under "Ingredient List (1.)" and Images 3, 4.
|-
|'''Allergen Info'''
|Allergens are listed in the "Contain" and "May Contain" statements
|-
|'''Sweetners'''
|Both use caloric sweeteners like sugar, brown sugar, and molasses.
|-
|'''Food Additives'''
|Both contain stabilizers and emulsifiers such as guar gum and lecithin
|-
|'''Claims and Statements'''
|Both show high saturated fat and sugar symbols and the Fairtrade logo. Alternative product is
labelled "Non dairy."
|-
|'''Irradiation'''
|No irradiation symbol is shown.
|}
'''2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.'''

Both products meet the main Canadian food-labelling requirements. The labels include bilingual ingredient lists, Nutrition Facts tables, net quantity, allergen information, company information and best-before markings.

The regular product is identified as ice cream, while the other product is identified as a non-dairy frozen dessert. This distinction is important since ice cream has specific Canadian compositional standards. Both products display front-of-package symbols indicating that they are high in saturated fat and sugars.

The ingredient lists follow a descending order by weight, and allergens are identified in the “Contains” and “May contain” statements. Overall, the labels are compliant.

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]