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Overview of Food Production and Processing

Dear students,

Throughout this webQuest you will have a comprehensive understanding of the food system and various food processing methods, that will be crucial for making informed choices about the food you consume .

Your task is to investigate and analyze the various components of the food system, focusing particularly on food processing. You will work in groups to research, synthesize, and present your findings to an open school event so to spread awareness to the  school and local community.

 

Do you now what's a food system? Give your responses to the following menti:

 

https://www.menti.com/alag96pqpjdn

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A food system includes all  the:processes and infrastructure involved in feeding a population:

  • growing,

  • harvesting,

  • processing,

  • packaging,

  • transporting,

  • marketing,

  • consumption, and

  • disposal of food and food-related items.

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It also includes all the inputs needed and outputs generated at each of these steps.

Food processing is any method used to turn fresh foods into food products. This can involve one or a combination of processing methods. Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food (fortification).

It also includes the governance and economics of food production and our communities, its sustainability, the degree to which we waste food, how food production affects our natural resources and environment and the impact of food on individual and population health. Additionally, food processing plays a crucial role, encompassing methods and techniques used to transform raw ingredients into consumable food products, which affects nutritional quality, food safety, shelf life, and accessibility. Thus, there's an urgent need for a deep understanding of the complex interconnections within the food system, including food processing, to develop strategies that promote sustainability, ensure food security, reduce waste, protect the environment, and improve public health outcomes.

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Watch the provided presentation carefully so to understand the components and dynamics of the food system.

Take notes on key points, definitions, and examples provided in the presentation. After reviewing the presentation, complete the quiz included into the presentation.  

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https://view.genially.com/66950af7261a24c5b5e241d9/learning-experience-didactic-unit-food-systems

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For a better understanding on the complexity of food system, please, watch  the following video that provides a detailed, step-by-step account of the intricate process involved in manufacturing the beloved Nutella spread (Cocoa Bean Harvesting and Processing, Sugar and Milk Sourcing, Hazelnut Sourcing and Processing, Palm Oil Production):

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Read the video summary here.

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In that point, you are invited to a guided discussion based to the above video and the following questions:

  • How would you define food processing?

  • Can you give examples of different types of food processing techniques you are familiar with?

  • What are some common reasons for processing food?

  • How does food processing help in ensuring food safety and extending shelf life?

  • What are the differences between primary, secondary, and advanced food processing methods?

  • Can you identify some foods that undergo primary processing? What about secondary and advanced processing?

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https://padlet.com/meddiet4health/food-processing-8istbkpc92s1mj4y

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​Thank you for your responses!! Let's conclude and check what you have developed via an interactive quiz presentation:

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https://view.genially.com/6697b51d15554b22acf76db4

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It would be nice if you could implement some Simple Lab Tasks experimenting Food Processing Methods and post your awesome photos or recordings and your observations during implementation to the relate twinboard at the end of this page.

 

Task 1: Dehydration

Objective: To understand the principle of removing water from food to preserve it.

Materials: Apple slices, banana slices, lemon slices, paper towels, drying racks, and a sunny location.

Procedure:

  • Slice the fruits into thin, even pieces.

  • Place the slices on paper towels to absorb excess moisture.

  • Arrange the slices on drying racks and place them in a sunny location.

  • Observe the slices daily and note the changes in texture and color.

  • Compare the dehydrated fruits to fresh fruits.

Task 2: Pasteurization

Objective: To understand the basic principle of pasteurization.

Materials: Raw milk (from a trusted source), a thermometer, a saucepan, and clean bottles.

Procedure:

  • Heat the raw milk to 63°C  for 30 minutes.

  • Cool the milk rapidly to below 10°C.

  • Pour the pasteurized milk into clean bottles.

  • Compare the taste and shelf life of pasteurized milk with raw milk (if available).

 

Task 3: Fermenting vegetables (pickling)

Objective: To understand the basic principle of fermentation.

Materials:

  • A clean glass jar with a lid (mason jar preferred)

  • Vegetables of your choice (cauliflower florets, carrots, cucumbers, etc.)

  • Water

  • Salt

  • Optional spices (dill seeds, peppercorns, garlic cloves)

  • Procedure:

  • Wash your chosen vegetables and cut them into bite-sized pieces.

  • Fill the jar loosely with the vegetables, leaving about an inch of headspace at the top.

  • In a separate container, mix one tablespoon of salt with every cup of water. Stir until the salt dissolves.

  • Add your favorite pickling spices like dill seeds, peppercorns, or even garlic cloves to the jar. (Optional)

  • Pour the brine solution over the vegetables in the jar, ensuring all pieces are submerged.

  • Tightly secure the lid on the jar.

  • Choose a warm location out of direct sunlight to store your jar.

  • Observe your jar daily:

  • Look for bubbles forming in the brine - a sign of active fermentation.

  • You might notice a slight cloudy appearance in the brine - this is normal.

  • Taste a small piece of the vegetables after a few days. As they ferment, they will become more sour and tangy.

  • Task 4: Sensory Evaluation

  • Objective: To develop sensory evaluation skills.

  • Materials: Different types of the same food product (e.g., different brands of apple juice).

  • Procedure:

  • Provide each team with a sample of each product.

  • Ask students to evaluate the products based on taste, smell, and appearance.

  • Discuss the results as a class and identify the preferred product.

  • Take a look at the following video summarizing what you have learned:

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Read the video summary.

Then express your opinion on the essential question: "How does food processing impact your daily life?" to the forum

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