This SET activity will expose participants to food science and scientific processes of food production while combining healthy living practices. Throughout the lesson, participants will develop food safety, research and development, and critical thinking skills.
Audience Age: 4th grade – 12th grade
Activity Time: Approximately 15-30 minutes
An additive is defined as a substance added to something in small quantities to improve or preserve it (make things last longer).
For centuries various ingredients have been used as functional additives in a variety of food. Historically and still today salt and sugar is used to preserve meats, fish, and fruit. Herbs and spices improve flavor and vinegar helps preserve in the form of pickling.
Find a list of commonly used food additives here.
Today’s growing population needs food that is safe, nutritional, flavorful, convenient, and affordable. Food additives and advancements in food technology can help make the goal of feeding our world by 2050 possible.
Many consumers have concerns about additives because they are unfamiliar with their names and purposes. Whether we eat a fresh-picked Louisiana strawberry or a store-bought chocolate chip cookie, everything we consume is made up of chemical compounds that determine its flavor, color, texture and nutritional value.
All food additives are carefully regulated by governmental authorities and health organizations to ensure safety and accountability.
To see more on agricultural career opportunities go to: https://www.agcareers.com/career-profiles/
The LSU AgCenter and the LSU College of Agriculture