You are hired as a food technologist at a company that makes high-quality emergency meals. The company wants to expand their line of veggie-packed, high-protein, high-fibre dehydrated meals. You are tasked with developing a new meal which must incorporate dried Szechuan pepper, kale, zucchini and chicken breast and it must contain at least 12 g of fibre per serving. A) The company makes only premium products and cost is not a concern. What type of drying process would the company use (0.5 mark)? List one ingredient that you could use to ensure high fibre content of the meal (0.5 mark). B) During which stage of development would you incorporate sensory analysis (1 mark)? If you want to find out how much people like the product, what type of sensory panel would you choose (1 mark)? C) During sensory evaluation, a number of panellists noted that after chewing and swallowing the sample they noticed a slimy mouthfeel and a burning feeling that remained for a few minutes. During what phase of texture determination were these feelings noticed (1 mark) and what sensory dimension has been stimulated to generate the cooling feeling? (1 mark) D) If the company didn't want to hire