(FT) Food Technology Module Overview
Food Technology Module Overview
Introduction
In order to stay current on the constantly advancing technology in the food industry, you must be aware of food industry practices before entering the work force. Today's advancing technology influences the modern food industry with the food industry's ability to mass-produce food, create concentrated foods, and genetically modify foods. In this module, these scientific and technical advances will be evaluated. You will learn the different paths food takes when getting from the ground to a consumers plate, organic verses inorganic farming, and food packaging styles that are used to package common products students use every day.
Essential Questions
- How are scientific methods and hypothesis testing similar and different?
- How are organic foods grown differently than non-organic foods?
- How are concentrated foods different from unconcentrated foods?
- How does density affect food's size, shape, and amount?
- What strategies can be used to increase, sustain, and protect the food supply?
- How can technology be used to expand the food supply?
Key Terms
- Average - a number expressing the central value of a set of data also known as mean; it is calculated by dividing the sum of the values in the set by their number.
- Biotechnology - it harnesses cellular and biomolecular processes to develop technologies and products that help improve our lives and the health of our planet.
- Concentrated foods - evaporation process removes the water and also evaporates some of the chemical compounds; those compounds are mixed back in when water is added back to the concentration.
- Data collection - the process of gathering and measuring information on the variables of interest.
- Density - the amount of mass per unit of volume; the formula to calculate density is mass divided by volume D=M/V.
- Food packaging - packaging for food; a package provides protection, tampering resistance, and special physical, chemical, or biological needs; it may bear a nutrition facts label and other information about food being offered for sale.
- Food processing - is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms; it combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.
- Food supply - refers to the amount of food available and how it is acquired (ie. food chain, energy pyramid, etc.).
- Hypothesis - educated guess that can be tested through experimentation.
- Hypothesis testing - process by which an analyst tests a statistical hypothesis; the goal is to either accept or reject the hypothesis.
- Mass - the amount of "stuff" an object has in it.
- Median - the "middle" number or the number separating the higher half of a data sample from the lower half.
- Mode - the value that appears most often in the set of data.
- Multiple trials - conducting an experiment over and over to be sure results are significant.
- Organic farming - is a method of crop and livestock production that involves much more than choosing not to use pesticides, fertilizers, genetically modified organisms, antibiotics and growth hormones.
- Organic foods - food grown or made without the use of artificial chemicals.
- Scientific method steps - observation, question, hypothesis, experiment, data analysis, conclusion, presentation.
- Scientific method - the scientific process is a way to make and answer scientific questions by making observations and doing experiments.
- Variable - Any factor that can changed intentionally (cause) or that can be changed (effect).
- Variance - a measure of how far each data value in the data set is from the mean.
- Volume - the amount of space an object occupies.
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