https://padlet.com/majayi1/afo469dk0o9m Discussion Time en-us 2018-01-16 11:33:22 UTC 2026-02-26 03:11:50 UTC hello@padlet.com https://padlet.com/majayi1/afo469dk0o9m/wish/221656365 1.)Change in process from sun-drying to more modern methods since 3000 BC. 

Applied to other foods such as fruits. 

2.) Technological innovation and understanding of food related information.

3.) Heating - make food safe and enhance quality by making nutrients available

Storage - preserve food so it is suitable for consumption for longer 

4.) Heating - Yes - safe food is a priority. Increased nutrition reduces time necessary for the acquisition and consumption of food. 

Storage - Yes - allows food to be kept longer therefore, reducing the time spent on food related activities. ]]> 2018-01-16 11:44:02 UTC https://padlet.com/majayi1/afo469dk0o9m/wish/221656365 https://padlet.com/majayi1/afo469dk0o9m/wish/221656370 Q1) Sun-drying - 3000 - 1500 BC
to more modern methods such as dehydration, freeze dying/ concentration. 
These have become more technologically advanced requiring additional equipment.

Q2) Temperature, atmosphere, water present in product, time.

Q3) Dielectric heating (microwaving)  - used to quickly and conveniently heat products uniformly. This is used to kill microrganisms present in the food. 

Freezing - This is used to reduce water activity in the product. Inhibiting the growth of microorgansms

Q4) Heating - yes - use of campfires to heat product directly or boil water to promote food safety.

Freezing - use of natural ice, or salt, to preserve food produce.


]]> 2018-01-16 11:44:04 UTC https://padlet.com/majayi1/afo469dk0o9m/wish/221656370 https://padlet.com/majayi1/afo469dk0o9m/wish/221656427 Q.1 Sun drying for fish and poultry - 3000 and 1500BC. Different more modern methods using different technologies such as heat processes (dehydration/drying) to heat removal processes (freeze drying). 
Q2. Innovation, research and development. New technologies - time, temperature, heat, pressure etc. Understanding the impact of food safety. Access to different foods that need different methods. Increase for efficiency - more people to feed. 
Q3. Cooling - freezing products. Reduces water activity and slows down biological activities of microorganisms. Killing many in the process. 
Heating - cooking. Reduces microbial loads, especially those that survive the cooling process. 
Both reduce microbial load and increase food safety. Not many impacts to quality. 
Q4. Not to the same scale. Heating and cooling were possibly done to increase shelf life, to increase or retain quality or ease of eating... Possibly didn't have the same understanding of food safety and reducing microbial loads. :) ]]> 2018-01-16 11:44:14 UTC https://padlet.com/majayi1/afo469dk0o9m/wish/221656427 https://padlet.com/majayi1/afo469dk0o9m/wish/221656798 2. During the years industrial revolutions effected emergent of new technologies and new methods of food processing. 
3. There's several food processes that are critical to make a food safe and convenient to the end consumer. Cooking is the main activity which reduces microbiological activity within the product and gives consumer acceptable characteristics e.g colour, taste, consistension. 
4. 3000 years ago people didn't have all these technologies and were using very basic techniques like; cooking on the fire, sun drying.]]> 2018-01-16 11:45:55 UTC https://padlet.com/majayi1/afo469dk0o9m/wish/221656798 https://padlet.com/majayi1/afo469dk0o9m/wish/221658089 2018-01-16 11:51:52 UTC https://padlet.com/majayi1/afo469dk0o9m/wish/221658089