CANNING INDUSTRY AND FOOD PROCESSING Agriculture Processing/Food and Fiber Canning Industry and Food Processing (5-15 days) This unit deals with the canning and food processing industries. Topics include career opportunities, food industry history, preservation techniques, nutrition and health issues, processing stages, and food industry regulations. Objectives To acquaint students with employment information and career opportunities in the canning and food processing industry To develop an understanding of various food preservation techniques To increase student understanding of how foods differ in nutritional content To increase student awareness of health risks and nutritional losses resulting from improper preservation methods To provide a basis for appropriate food preservation selection To develop an understanding of the stages involved in processing various vegetables To create an awareness of the need for effective food processing regulations by the government Competencies At the conclusion of this unit, students will be able to explain current employment information such as job descriptions, job availability, personal and educational requirements, working conditions, opportunity for advancement, and other factors relative to potential employment in the food processing industry and relate it to their personal needs and aspirations; list and describe significant highlights of the history in food preservation; identify and compare various food constituents; contrast the deteriorative factors leading to food spoilage; compare various food preservation methods; select various unit operations used in processing specific vegetables; explain the specific accomplishments of each unit of operation; comprehend significant food industry laws and regulations; discuss various food-borne illnesses that could originate in the food processing chain; choose appropriate procedures for cleaning equipment; analyze new methods of food preservation and list the new foods marketed; and identify various trade associations in the vegetable processing industry. Subject Matter (Basic skills integration areas are shown in brackets following title.) Careers - Current and future employment needs - Job descriptions - Training requirements - Working conditions - Opportunities for advancement - Other factors Food industry history Food preservation [Science] - Food stuff constituents - Deterioration factors - Cold processing and freezing methods - Dehydrating Food processing unit operations [Science] - Grading, cleaning, and packaging - Heat-processing methods Quality factors and measurements [Mathematics] - Testing equipment - Methods of use Legal aspects - Federal legislation - State legislation - Occupation Safety and Health Administration (OSHA) Sanitation [Social Studies] - Health rules - Local plant procedures Food industry trends and technology [Social Studies] Motivational Activities Take a field trip to a canning factory. Invite a food-processing plant manager to give a class presentation. Post bulletin board displays featuring topics related to this unit. View audiovisual materials on food processing. Learning Activities Participate in a Supervised Agricultural Experience program. Design a flow diagram of a processing operation. Measure the pH of canned materials. Review panel reports on various areas of food processing. Demonstrate food processing stages using commercial or home canning equipment. Instructional Materials Textbooks and References Dictionary of Agricultural and Food Engineering by Arthur W. Farrall and James A. Basselman. 2nd ed. Danville, IL: Interstate, 1979. Elementary Food Science by John T. Nickerson and Louis J. Ronsivalli. 2nd ed. Westport, CT: AVI Publishing, 1980. Food Sanitation by Rufus K. Guthrie. 2nd ed. Westport, CT: AVI Publishing, 1980. Food Science by Norman N. Potter. 4th ed. Westport, CT: AVI Publishing, 1986. Introduction to Food Processing by Pavel Jelen. Reston, VA: Reston Publishing, 1985. NEFCO Canning Book. Edited by William C. Hurst. Athens, GA: Dixie Canner Equipment, 1984. Available from American Association for Vocational Instructional Materials. Bulletins and Pamphlets The following are available from the Cooperative Extension Service. Additives in Our Food - Why Are They There B3051. Canning Meat and Poultry. B3345. Canning Vegetables Safely. B1159. Facts About Processed Meat. A3041. Freezing Fruits and Vegetables. B3278. Purchasing Fruits and Vegetables for Food Services. C2813. Safe Canning Methods. B2718. The following is available from the Institute of Food Technologists. Condensed History of the Science and Technology of Thermal Processing. The following is available from the United States Department of Agriculture. Nutritive Value of Foods. Home and Garden Bulletin #72. The following is available from the Wisconsin Job Service. Fruit and Vegetable Processing Jobs Periodicals Chilton's Food Engineering Food Technology Quick Frozen Foods International On-line Computer Networks The following are available from Ag Ed Network, AgriData Resources, Inc. Cash Vegetable Prices. HS532. Markets for Potatoes. HS518. Markets for Vegetables. HS528. Vegetable Analysis and Outlook. HS537. Vegetable Transportation Facts. HS531. Laboratory Resources The following is available from the Institute of Food Technologists. Experiments in Food Science The following is available from AVI Publishing Company. Laboratory Manual in Food Preservation by Marion L. Fields. 1977. Films, Videotapes, and Slides The following are available from the Bureau of Audio Visual Instruction. Agribusiness Is Everybody's Business. 06804 (16mm film, color, 21 minutes) or 11284 (VHS videotape, color, 21 minutes). Wisconsin Department of Agriculture, 1969. Behind the Grade Mark. 09534 (16mm film, color, 20 minutes). U.S. Department of Agriculture, 1975. Bringing Meat to Market. 08767 (16mm film, color, 11 minutes). Journal Films, 1972. Changing Foods in Changing Times. 00992 (16mm film, color, 16 minutes). Cereal Institute, 1976. The Facts about Food Irradiation. 11377 (VHS videotape, color, eight minutes). University of Wisconsin, Department of Agricultural Journalism, 1987. The following is available from the Institute of Food Technologists. Food Additives Who Needs Them (107 slides with script.) The following is available from the Modern Talking Picture Service. Food: Its Science, Your Future. (VHS videotape or 16mm film, 20 minutes.) Institute of Food Technologists, n.d. The following is available from the Vocational Media Associates. Vegetables and Fruits. 30813-93 (VHS videotape, program guide, and reproducible masters. In three parts: "Vegetables: Preparation and Procedures," "Vegetables: Cooking Methods," and "Fruits: Preparation and Use."). 1985.