Title: (Optional) Identify test methods for water activity and pH used in the food industry.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Identification should include

- methods for testing water activity (a_w)
- how to measure pH.

Process/Skill Questions

Thinking

- What are some examples of foods that have high water activity?
- How do you determine which method should be used for testing water quality?
- How does the structure of a water molecule affect water’s physical characteristics?
- What is the function of water in food preparation?
- What information can be obtained from the various testing methods?

Communication

- What does one need to know to understand the relationship between a safe water supply and disease management?
- What agencies are responsible for providing guidelines for safe drinking water?
- What communication skills are necessary to complete the testing procedures?

Leadership

- How do routine sample readings of water sources affect food preparation?
- How do community water supply levels affect health disparities in local communities?
- What skills are needed to complete the test procedures?
- How can one ensure the testing procedures are followed?
- What should be done to facilitate the testing procedures?

Management

- How does the moisture content and water activity of a food affect how the food will react during preparation and storage processes?
- What are the water-borne pathogens that can affect food supply and production?
- What resources are needed to complete the testing procedures?
- What criteria should be used to evaluate the results of testing procedures?