Title: Identify methods of food preservation and processing.
Course: Food Science and Dietetics (19254) > Section: Examining Food Processing, Preservation, and Packaging

Identification should include defining food processing and food preservation, and identifying methods, such as

- smoking
- salting
- sugar curing
- drying
- canning
- treating with nitrates and carbon dioxide
- freezing
- heating
- fermenting (both food and beverage)
- pickling (i.e., using acid with fruits, vegetables, and meats).

Process/Skill Questions:

Thinking

- Prior to refrigeration, how did people manage to preserve and/or package foods for extended use?
- How do the methods for preserving foods through the use of heat (e.g., vacuum packaging, reduced oxygen packaging [ROP]) compare with one another?
- What are the differences between canning and heat pasteurization?
- What are the major causes for nutrient loss in food preservation?
- How might one prevent nutrient loss during the preservation process?

Communication

- What do consumers need to know to evaluate food preservation and processing methods?
- What questions need to be answered in order to select the appropriate food preservation or processing method?

Leadership

- What skills and resources are needed for food preservation or processing?
- What criteria can be used for food preservation or processing?

Management

- What should the standards be in food preservation or processing?
- What resources affect food preservation or processing?