UPP004 Report Part A Rubric 34716027 Gordon Sinsua

Report Part A UPP004 Knowledge in the Sciences
Word count: 650 words (+or-10%)

Weighting: 25%
Student Name: Gordon Sinsua Student Number: 34716027

Tutor Name: Zablon Njiru
Criteria Grading
HD D C P N
80 - 100 70 -79 60 - 69 50 - 59 Below 50
1. Introduction to the Report

• Broad overview of the subject and its relevance, using references
• Narrows the focus [using references, establishes what is known about this area of study]
• Identifies what is not known [what gap in the existing research will this study fill?]
• States the aim and/or hypothesis of the study
2. Methods section
• Provides a concise description of the method of sampling and data collection
• Provides concise detail of the methods used to analyse data
• Includes only necessary details that allow others to replicate the method/experiment,
written in chronological order
3. Referencing
• Uses appropriate academic sources (minimum of three)
• Accurately referenced sources paraphrased and integrated in the text
• In-text reference(s) styled according to APA 7th edition
• End-of-text reference(s) – Reference List styled according to APA 7th edition
4. Writing and editing
• Uses academic writing conventions including paragraph and sentence structure, academic
tone and clarity [correct tenses]
• Spelling, grammar and punctuation
Comments from Tutor Total
/100
The Influence of Storage Conditions on Mold Growth in Bread
Introduction
Bread is a dietary staple across the globe. Like other products, it is very much susceptible to molding leading to
spoiling. Mold formation results in the wastage of food as well as health hazards. Even though this area of fungal
behaviors has been studied by many scholars such as Pitt & Hocking (2009), there still exists an opportunity window
for studying the intricate dynamics related to temperature and light w.r.t mold growth on bread items. The current
study seeks to fill up this gap in knowledge to yield significant inferences that may prove beneficial for both
consumers and the giant-scale food industry.
Background
Mold-classified fungi have their specific preferences as to where they grow. While some environment is conducive to
its growth, others prove inhibitory. Mold contamination in food products like bread has remained a standing one.
Warmth, humidity and certain light conditions often speed up the development of these fungi, reducing the shelf-life
of these products (Magan & Olsen, 2004). Types of mold vary with some developing better under dark conditions
while others may not be inhibited by bright ones (Cantigny, Guillard & Bensoussan, 2005). It is this matrix in terms of
interactions that this research seeks to uncover.
Methods
Sampling and Data Collection:
For the experimental uniformity amongst all the setups, corresponding slices of white bread loaves were picked up,
and each portion was sealed in individual plastic bags. The temperature conditions samples passed through were as
follows:
Cool (5°C) - generally showing normal refrigeration.

Room (20-25°C) - mimicking average indoor ambient aspects.
Warm (30-35°C) - signifying excessive summer heat or added room warmth.
Each sample received exact similar light exposure monitored by a high-resolution light meter under standardized
laboratory lighting provisions. Every sharp change that occurred during the days would additionally be noted
carefully in the devised examination protocol, especially including mold appearance on the wet surfaces with its
growth and any distinguishable morphological attributes.
Analysis:
A comprehensive study of the accrued data was done after the set ten-day observation period. The pattern of
growth for the mold across each bread slice surface area was meticulously mapped using advanced image processing
software. These results, contrasted with certain time markers revealed details on growth patterns and speed.
Results
Cool Condition (5°C): This environment simulated an almost inert setting as visible signs of mould were only evident
by day nine. The growth here though slow displayed a pattern that appeared sporadically spread low-density
patches.
Room Temperature (20-25°C): Growth of mold was developed on the fifth day, which created a conducive but not
highly stimulating condition for their growth. Development occurred in a consistent and paced manner but not
aggressively towards leaving semi-dense aggregations later than eight days.
Warm Condition (30-35°C): This condition undeniably stimulated the development of moulds because they began
developing on day three in an intensified manner and its expansion went beyond any reasonable doubt - it almost
covered the whole bread over this time.
Discussion
The results observed, in this case, not only support the hypothesis of this study but also corroborate existing
scientific literature. Temperature is undoubtedly a key determinant in mold growth dynamics particularly in
perishables like bread. The increased activity in warmer environments agrees with the findings by Magan & Olsen
(2004). Moreover, our experiment used light parameters constantly during operation while the literature and
notably Dantigny et al. (2005) indicate that varying light conditions can bring further complexities in growth
parameters.
The greater implications of this finding are huge. As the world is plagued with global warming, such findings become
important. Now, the common mass along with the food storage industry are all set to result in lesser food spoilage
and safer products. It can also act as a base for further research work that takes place on the subject concerned,
especially within the area of technologies used for preserving foods.
Conclusion
In the overall context of this study, an empirical analysis is furnished to illustrate how complex storage conditions
interplay with mold growth in bread. It's quite clear that a precise combination of temperature and light balance will
be key to determining the shelf-life characteristics of bread For future applications such information would be
invaluable for developing ideal storage techniques on which bread items can retain viability without being spoilt or
presenting hazards against human health
Reference List
Dantigny, P., Guilmart, A., & Bensoussan, M. (2005). Modelling the effect of temperature on the maximum specific
growth rate of some moulds. Journal of Applied Microbiology, 98(3), 786-794.
Magan, N., & Olsen, M. (2004). Mycotoxins in Food: Detection and Control. Cambridge: Woodhead Publishing.
Pitt, J. I., & Hocking, A. D. (2009). Fungi and Food Spoilage. (3rd ed.) New York: Springer.

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Report Part A UPP004 Knowledge in the Sciences

Word count: 650 words (+or-10%)

Student Name: Gordon Sinsua Student Number: 34716027

1. Introduction to the Report

Sampling and Data Collection:

Cool (5°C) - generally showing normal refrigeration.

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