Investigate the relationship between the physical and chemical structure of natural foods and what effects food processing has on their physical and chemical structures.
Select three food products which have been processed using any of the following techniques:
B. Dehydration or drying
C. Vacuum packing
Explain the effects of food processing on the nutritional value and composition of each product. Evaluate the techniques used in processing these food products in relation to the quality of each of the products; including their nutritional content.
The assignment should also include details on
A. How to ensure safety and compliance with food safety regulations in Ireland including proper storage, shelf life, and bacterial growth
B. How to illustrate and distinguish these methods of processing in a kitchen environment
The assignment should show evidence of research. You will be required to present findings regarding the different food processing techniques that you have researched to your class using visual aids and/or technology.