1. Group Members: Chuah Chongjyn Leow Geng Hui Lau Cheah Yee Tong Li Min Jayne Wu Meiyi Liow Yu Ting Ng Xin Yi Dynamitez

2. Food Retorting Food Technology High temperature process to cook and preserve food Different temperatures for varied category of food. After the retorting process, the food will achieve commercial sterility.

3. Public’s Perception The appearance of food Colour change due to sensitivity to high heat Consumer might not accept the appearance of food even though nutrition is still remained. Issue #1

4. Foreign to the public Consumers lack of knowledge of the retorting process Issue #2 Education

5. Introduction of New Technology Food retorting is a relatively new process Issue #3

6. Actions taken! Organise campaigns in public/ schools to educate people! Collaboration with government bodies certification from government- aided agency Eg. AVA provides Hazard Analysis Critical Control Point (HACCP), ISO 9001

7. Q & A