Title: Describe units of operation in food processing and preservation.
Course: Food Science and Dietetics (19254) > Section: Examining Food Processing, Preservation, and Packaging

Description should include

- fluid and flow energy
- heat transfer
- drying
- evaporation.

Process/Skill Questions:

Thinking

- Why and how are foods processed?
- Who benefits from food processing?
- How do practices in the food processing industry affect food, people, and the environment?

Communication

- What do we need to know in order to understand the relationship between units of operation and food processing and preservation?
- How do we know that appropriate processing and preservation techniques are used for a specific food product?

Leadership

- What are the duties of food scientists?
- What equipment is needed for the units of operation in food processing and preservation?

Management

- How do resources impact food processing and preservation?
- How does the method of preservation affect the physical characteristics of the food product?