Examination should include
- food acids
- acidity regulators
- anticaking agents
- antifoaming agents
- antioxidants
- bulking agents
- food coloring
- emulsifiers
- flavors
- flour treatment agents
- humectants
- preservatives
- stabilizers
- sweeteners
- thickeners.
Process/Skill Questions:
Thinking
- What are common food additives and their properties?
- What thickening agents are used in food processing?
Communication
- What do consumers need to know about the relationship among chemical and physical properties of foods and their influences on nutritional value and eating quality?
- What questions should consumers ask to understand common food additives?
Leadership
- What strategies would bring about changes in the use of food additives?
- What guidelines promote the safe use of food additives?
Management
- What standards should be used to engineer new food items?
- How do food products and processing facilities use biochemistry concepts to develop new food products?