Introduction and General Sample Clauses

Introduction and General considerations A product specification sheet is a data sheet that summarizes the technical characteristics and other properties of a product, serving to technological and commercial purposes. The product specification sheet presents in a clear and simple way several aspects of interest regarding a product. Due to the large variety of PSS available and the differences between them regarding the used nomenclature, a PSS template was developed in accordance with the existing technological and legal requirements. In order to establish technologies for reducing the salt, fat and sugar in food products, aspects such as product recipe, manufacturing data, information on product properties and data on sensorial properties have to be considered. Therefore the developed PSS template covers, beside others, aspect such as legal requirements, recipe and ingredients, applied process, process parameter, nutritional data, etc. Where / if necessarily and according to the work progress, some aspects (e.g applied process, microbiological requirements, sensorial properties legal aspects, etc) in the PSS may be defined in more detail (or more accurate), later on, in the project. Based on the PSS template developed by BZN, product specification sheets for the PLEASURE representative products were created, covering food categories such as bakery, dairy, meat, sauces and fruit preparations and RTE products. The PLEASURE representative products from these categories are presented below:  Pizza Dough  Puffing pastry Dough  Mozzarella-style Pizza Cheese  Cooked Ham  Cooked sausages (bologna- type)  Dried cured fermented sausage (for pizza salami)  Meat filled puffing pastry  Fruit filled puffing pastry (apple, apricot, cherry and pear fillings)  RTE Pizza  Carbonara Sauce  Mayonnaise  Tomato sauce Food composition and nutritional data (according to different countries) for each PLEASURE food reference products were included in the PSS (e.g. protein, fat carbohydrates, sodium etc). Therefore it was aimed to achieve a broader view on the nutritional data of the PLEASURE food products, ensuring also an appropriate identification of the differences between salt, fat and sugar content in different countries (for the same food product, or highly similar). Further, this type of information will ensure an appropriate development approach for the PLEASURE reduced-in food products, having a high impact especially in obtaining a realistic estimation of the reduction of fat, salt an...
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Introduction and General. 4.1 It is agreed that:
Introduction and General. INFORMATION
Introduction and General. 1. Information about this Agreement
Introduction and General 

Related to Introduction and General

  • Introduction and Purpose The Kentucky Community and Technical College System (KCTCS) and the Kentucky Department of Education (KDE) mutually support the attainment of dual credit coursework for high school students. This Memorandum of Understanding (MOU) underscores the dedication of both agencies to improving the educational attainment of Kentucky citizens and reinforces the collaboration necessary to achieve this level of success. Improving the educational attainment of Kentucky citizens is key to ensuring the State’s long-term success. The State commits significant resources across the educational spectrum to develop and implement strategies to address this critical issue. Providing secondary students dual credit opportunities is a proven educational strategy with the capacity to complement and maximize the chances of success of our educational initiatives. Effective dual credit systems have impacts both at the secondary and postsecondary levels and provide the opportunity for collaboration. Participants are expected to know and follow current and future versions of Dual Credit Policies established by the Kentucky Council on Postsecondary Education found at: xxxx://xxx.xx.xxx/policies/dualcredit.html. Should policies change during the academic year, KCTCS may request support in meeting those changes outside the scope of this document.

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