Title: Describe methods of food preservation.
Course: Foundations of Agriculture, Food, and Natural Resources (18001-I) > Section: Investigating Basic Scientific Skills and Principles in Food Products and Processing

Description should include

- methods such as canning, freezing, fermenting, freeze-drying, pasteurization, dehydration, curing, smoking, and drying
- packaging of preserved foods
- preservative additives
- scientific principles that determine safe methods of food preservation
- the history of food preservation
- cottage industry regulations.

Process/Skill Questions:

- What are the benefits and disadvantages of preserving foods?
- What are the environmental benefits of preserving foods?
- What are the different methods of curing and drying meat?
- How has technology affected food preservation methods?
- What is the difference in nutritional value of preserved vs. fresh food?
- How does pasteurization extend the shelf-life of foods?