Chapter 1 Food Science: An Old but New Subject
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14. Describe the major accomplishments regarding food during each
of the three periods of history discussed in this chapter.
15. What benefi ts do adulterated food products have for food producers?
What potential hazards do such products create for consumers?
16. What food analogs are regular parts of your diet?
17. How can this course help you evaluate new developments in
food products in the future?
18. Writing, Research. Conduct a short research project to answer
the question, “What happens when foods exported by one country
are not permitted to enter another on the claim of lack of safety?”
Find three cases whereby scientifi c evidence was presented to
dispute the claim. Prepare a report answering the question and
citing whether the disputing countries opened their markets to
the products or kept markets closed. If the latter occurred, report
the reason for the decision.
19. Communication. Create a brochure on why students should
take food science. Use color and graphics to make the brochure
both informative and appealing to teens.
20. Technology. Research the consumption of a food, product, or
ingredient over the last 100 years. Use a spreadsheet program
to chart the results. Discuss any trends observed in a written
or oral presentation.
21. Math. Choose one of the following to research. Create a pie
graph based on your fi ndings.
• the average percentage of income dollars a family spends
on food
• the percentage of food dollars spent on eating out
• the percentage of jobs in the U.S. directly related to food
(farm to table)
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