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Main Curriculum Tie:
Background For Teachers:
It would be hard to imagine daily life without the vast number of convenience foods that were developed using food science. Pringles potato chips are an interesting example. The process used to get each Pringles potato chip the same shape is a great technological and engineering feat. Frozen microwave pizza was also developed using food science, and NASA scientists invented Tang.
Food scientists continually discover innovative ways to preserve food so that it is nutritious and safe to eat. Many foods we frequently enjoy were produced through food science. For example, an apple or orange from a vending machine has been in a controlled atmosphere made possible through food science. Many foods that used to be packaged in cans now stay fresh in aseptic packaging; i.e., pudding, juice, and milk. Some other food processes that food scientists have developed include such things as freeze-drying, flash-freezing, irradiation, dehydration, and the benefits of food additives.
Food science discoveries provide many benefits. A great challenge is to provide safe food that everyone can afford. An ever-present challenge of food science is to feed and keep healthy an expanding world population. To effectively evaluate and confront these challenges and the many other scientific discoveries in our world, people within our society need a greater understanding of science than ever before.
Intended Learning Outcomes:
The students will participate in an awareness PREASSESSMENT that has the five senses being used in a food test.
The students will experiment with FOOD COLORING: NATURAL vs. ARTIFICIAL to show the reaction of natural and artificial food coloring. They will follow a scientific procedure and observation method, record it as an experiment on RECORD OF EXPERIMENT, and put it in their notebooks.
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