Analysis should include

• identifying how technology and processing methods have grown and changed the nutritional quality of foods over time
• comparing processes used for home and commercial preservation
• examining the processes of curing, dehydration, freeze-drying, and extending the shelf life of fresh products (e.g., through refrigeration, modified atmosphere packaging, irradiation)
• identifying pretreatment necessary for food preservation (e.g., blanching, sulfiting, sulfuring)
• identifying the limitations and strengths in the current scientific and public dialogues around ultra-processed foods.

Process/Skill Questions:

Thinking

• What are the functions of food analogs?
• What diseases can occur as a result of the curing process of foods?
• How can some types of milk stay safe without being refrigerated?

Communication

• How is biotechnology used in the food industry?
• What is important to know to compare reduced-oxygen packaging with other food packing methods?

Leadership

• What chemical and nutrient changes do irradiation cause in food products?
• What are the advantages and disadvantages of food irradiation as a preservation method?

Management

• What are the functions of food additives?
• What is the GRAS list?