Description should include
- benefits and drawbacks of new technologies
- how commercial production affects the safety and quality of food products
- how 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 some new technologies that exist in the world of studying, processing, and preparing food?
- What issues affect the safety and quality of commercial food production?
Communication
- How can we utilize the Internet to research current products?
- Why is research central to the development of every new food product?
- How do we get information to the public about new products and procedures for food processing? How do we address safety concerns?
- What questions do we need to ask about the safety and quality of food production?
Leadership
- How can we ensure food safety and still provide healthy, nutritious food?
- What skills do we need to successfully apply technology in food science, processing, and preparation?
- How do we measure the impact of technological advances on the industry?
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 our standards in managing nutritional value retention when testing new procedures?