(Optional) Analyze the effect of advances in technology and science on the food industry.

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: