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?