Title: (Optional) Analyze the impact 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)
  - obtaining preserving (e.g., additives, irradiation, hydrogenation)
  - storing (e.g., vacuum-sealed packaging)
  - distributing
  - preparing
  - serving
- evaluating how each product's availability, safety, taste, cost, nutritional content, ease of preparation, and/or environmental impact have been influenced by these advancements
- evaluating sustainable food systems, green technology, and hydroponic and other alternative techniques for food production.

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 impact on consumers of controversial biotechnological developments in agriculture?

Communication

- What communication skills do we need to evaluate advances in food technology and food science?
- How can we describe the qualities of food products resulting from technological or scientific advances?
- What factors influence consumer acceptance of food products such as substitutes for sugar or eggs?

Leadership

- What should consumers do to maximize the positive impact of technological advancements? To avoid or diminish the negative impact?
- What leadership skills can help us predict the consumer acceptance of controversial technology, such as food irradiation as a preservative?
- What ethical issues are associated with advances in food technology and science?

Management

- What skills do we need to prepare foods that reflect technological advances?
- 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?