Title: (Optional) Analyze the effect of advances in technology and science on the food industry.
Course: Nutrition and Wellness (19253-18) > Section: Using Science and Technology in Food Management

Analysis should include

- identifying food products that have been influenced by recent technological and scientific advancements in methods of
  - growing (e.g., genetically modified foods, enhanced feed for livestock)
  - preserving (e.g., additives, irradiation, hydrogenation)
  - storing (e.g., vacuum-sealed packaging, sustainable packaging)
  - distributing
  - preparing
  - serving
- evaluating how availability, safety, taste, cost, nutritional content, ease of preparation, and/or environmental effects have been influenced by these advancements
- evaluating sustainable food systems, green technology, and hydroponic and other alternative techniques for food production (e.g., tower gardens, school gardens, green houses, urban gardens).

Process/Skill Questions:

Thinking

- What are the effects of food-related technological developments on consumers, society, the food industry, and farmers?
- How have consumers benefited from technological developments that originated for use in space or by the military?
- What is the effect of biotechnological developments in agriculture?

Communication

- What communication skills are needed to evaluate advances in food technology and food science?
- What factors influence consumer acceptance of food products such as substitutes for sugar or eggs?

Leadership

- What ethical issues are associated with advances in food technology and science?

Management

- What information is necessary to compare traditional and new home food-related equipment and technology?
- What is the relationship between convenience of food preparation and consumer acceptance of advances in food technology?

Teacher Resources:

- Companies that Meet USDA GAP & GHP Acceptance Criteria, USDA
- Farmers and Ranchers Sustainability Stories, U.S. Farmers and Ranchers in Action
- National Center for Home Food Preservation
- School Nutrition/Farm to School, VDOE
- Virginia Agriculture in the Classroom