Description should include

developing need-based products
applying new ideas to improve current processing methods
analyzing individual studies to yield overall conclusions
applying principles of food science to preservation of color, taste, texture, and other characteristics
analyzing trends like molecular gastronomy
explaining the role of science in the development of new food products
analyzing preservation and packaging
keeping current with trends, professional development, and career preparation and pathways
reviewing regulations and standards.

Process/Skill Questions:

Thinking

Communication

What organizations are involved in the development of a new food product?
How do various organizations work together in the development of a new food product?

Leadership

How do agencies such as the FDA make their standards known and adhered to by the public?
How do we know if we are staying ahead of the curve in food science?
What skills do we need to preserve color, taste, texture, and other characteristics?

Management

What basic scientific laws should be used to solve problems in the food industry?
What are the consequences of using technology in food product development? For individuals? Families? Employees? Companies?
What resources are needed to implement emerging technologies?