Title: Examine the role of additives in processed foods.
Course: Food Science and Dietetics (19254) > Section: Examining Food Processing, Preservation, and Packaging

Examination could include

- molecular
- food acids
- acidity regulators
- anticaking agents
- antifoaming agents
- antioxidants
- bulking agents
- food coloring
- emulsifiers
- flavors
- flour treatment agents
- humectants
- preservatives
- stabilizers
- sweeteners
- thickeners.

Process/Skill Questions:

Thinking

- What are common food additives and their properties?
- What thickening agents are used in food processing?

Communication

- What do consumers need to know about the relationship between chemical and physical properties of foods and their influences on nutritional value and eating quality?
- What questions should consumers ask to understand common food additives?

Leadership

- What strategies would bring about changes in the use of food additives?
- What guidelines promote the safe use of food additives?

Management

- What standards should be used to engineer new food items?
- How do food products and processing facilities use biochemistry concepts to develop new food products?