Briefly trace the history of haccp

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Introduction to Food Science Assignment - Molecular Gastronomy Food Science Discussion

Choose ONE of the following questions and provide a scholarly, informed response- including reference/citation.

Include the question and your response in the discussion post.

1) In 2011, then-president Obama signed the most sweeping reforms impacting food safety since 1938- The FDA Food Safety Modernization Act. 1) BRIEFLY summarize the goals of that legislation. 2) What has been the impact of that legislation? Have the goals been achieved?

2) Briefly trace the history of HACCP. List the 7 tenets of HACCP. Discuss the expansion of the HACCP system in food protection system and potential directions.

3) Briefly describe the COOL laws. Explain where the USA and Canada currently stand on the COOL law issue and why it's so controversial. What are possible solutions?

4) Food Science includes many facets including safety, microbiology, preservation, chemistry, engineering and physics. A new area of food science (1988) is called Molecular Gastronomy (MG). Define Molecular Gastronomy and its three sub-components. What is the impact of MG on modern cuisine and overall food science.

Reference no: EM133217931

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