Analysis should include
- identifying how technology and processing methods have grown and changed the nutritional quality of foods over time
- comparing and contrasting 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).
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 do we need to know in order to compare reduced-oxygen packaging with other food packing methods?
Leadership
- What chemical and nutrient changes does 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?