Ood analysis ( Analysis of Food Products)

Please read the attachments, then answer the question below
Note: Write the answer in brief. You donat have to explain the methodology. Limit your answer to a maximum of two pages. Submit on or before [May 5, 8 am].

Question: Consider a company developed a packaging technique to limit lipid oxidation in mayonnaise. You are in charge of developing a shelf-life study and a nutritional labeling plan. Explain what techniques you will use to measure proximate analysis [moisture, fat, fiber, protein, and ash] and quality [lipid oxidation]. In addition, processor would like to know any contaminants like pesticide residues or antibiotic residues. Also, how will you help the processor to make a nutritional label?

Please dont write the question
please use your own words

please write in high academic words