Title: Explain basic chemistry concepts and how ingredients react in food-science applications.
Course: Food Science and Dietetics (19254) > Section: Examining Product Development

Explanation should include

- describing and illustrating the basic structure of atoms
- identifying periodic table symbols commonly used in food science
- defining ionic and covalent bonding
- explaining the difference between pure substances and mixtures
- evaluating physical and chemical reactions in lab experiments
- solving chemical equations to illustrate simple chemical reactions
- defining chemical leavening agent.

Process/Skill Questions:

Thinking

- What role does chemistry play in baking?
- What are the physical and chemical changes when preparing a basic chowder recipe? A fruit-bread recipe?
- Why is it important to understand the difference between ionic and covalent bonding?

Communication

- How do food preparation techniques relate to the chemical structure of ingredients in foods?
- What communication skills are necessary for food scientists in predicting how food products will perform during processing and preservation?
- How do scientists describe chemical reactions in writing?

Leadership

- What leadership skills are necessary when food scientists are preparing formulations of food products?
- What should be done to facilitate the implementation of procedures to ensure a safe lab experiment?

Management

- How would the basic understanding of business principles help a food scientist’s career?
- What trends might result in new jobs in the food industry?