Title: Describe the benefits of various technological advances on the scientific study, production, processing, and preparation of food products.
Course: Food Science and Dietetics (19254) > Section: Investigating Food Technology

Description should include

- benefits and drawbacks of new technologies
- method commercial production affects the safety and quality of food products
- method new procedures affect the nutritional value of food products
- trends in food, packaging, preparation methods, and related areas.

Process/Skill Questions:

Thinking

- What tests should be required for new food products to ensure food safety?
- What are future trends in food production, and how will they affect the consumer?
- What are new technologies that exist in the world of studying, processing, and preparing food?
- What problems affect the safety and quality of commercial food production?

Communication

- How can one utilize the Internet to research current products?
- Why is research central to the development of every new food product?
- How could information about new products and procedures for food processing be communicated to the public? How should safety concerns be addressed?
- What questions need to be asked about the safety and quality of food production?

Leadership

- How can food be ensured and still provide healthy, nutritious food?
- What skills are needed to successfully apply technology in food science, processing, and preparation?
- How can the effect of technological advances on the industry be measured?

Management

- What is the timeline in the development of new food products?
- What other resources are available for food development research?
- What actions can individuals and society take to evaluate technological advances in commercial food production to promote wellness?
- What should be the standards in managing nutritional value retention when testing new procedures?