Title: Analyze the effects of different processing methods on nutritional quality.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

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?