Description should include

• identifying the differences between the use of equipment for food science and for food preparation
• explaining the use, care, and maintenance of equipment and supplies
• identifying new technologies
• using scientific methods
• identifying the preservation and packaging
• applying the International System of Units
• evaluating the results for scientific research.

Process/Skill Questions:

Thinking

• Why is careful measurement important in food science experiments?
• What prior knowledge is required to ensure safe and sanitary conditions in the lab?
• What are similarities and differences between food science equipment and the food preparation equipment?
• What are some differences between systems of units?
• What food preservation methods are most common?

Communication

• What are common experimental errors?
• Why is accurate record-keeping important in guaranteeing accurate reporting?
• How can one help others understand the proper use and care of equipment and supplies?
• What is the best way to communicate important information to the general public?
• How can one stay up to date with the most current equipment and safety information?

Leadership

• How does one calculate the human factor in food experiments?
• What plans and criteria would one use to determine the proper upkeep of equipment and supplies?
• What is the ethical responsibility to report foodborne illness?
• What should be done to facilitate the implementation of lab policies and procedures?
• How can one ensure that the group complies with the policies and procedures?

Management

• Why is it important to have a variable and a control when designing an experiment?
• What resources are needed to manage, operate, and maintain a test lab?
• What are the consequences of improper maintenance of labs, equipment, and supplies?
• What new technologies are currently emerging in food production?
• What resources are needed to stay up to date on technology and testing procedures?