The paper should be 600-800 words with at least 3 peer-reviewed articles Links to an external site on the subject and at least 5 total references. Links to an external site.
. The references and titles are not included in the word count. The typing of the text should be 11pt Times New Roman single-spaced with normal margins of 1inch on the 4 sides. The references should include: Author(s), the title of the article, journal, vol, issue, pages, publisher- if available, date, DOI-if available. You can use any bibliography format as long as it is consistent and shows all the mentioned info.
A short video can be an interview(s) with people of credible credentials in the field of the topic chosen, a site visit, a related lab experiment, or a short documentary. Any of this should be recorded by the student submitting the work, where the student is clearly active. Acknowledgement should be very clear to all who appeared, prepared or helped in the movie-making. The movie should be 5 – 10 min and well-edited. This can be a group project of no more than 3 students in this class.
Topics to possibly discuss/keep in mind:
Food Additives and Preservatives: Investigate the types of additives and preservatives commonly used in food production, their purposes, and any potential health risks associated with them.
Pesticide Residues: Explore the presence of pesticide residues in fruits, vegetables, and other agricultural products, as well as their impact on human health and the environment.
Contaminants: Discuss various contaminants that can enter the food supply chain, including heavy metals, toxins, and microbial pathogens. Highlight the sources of contamination and strategies for prevention.
Genetically Modified Organisms (GMOs): Examine the prevalence of GMOs in our food supply, the methods used to produce them, and debates surrounding their safety and regulation.
Food Fraud: Address the issue of food fraud, including adulteration, mislabeling, and counterfeit products. Discuss the economic motives behind food fraud and its potential risks to consumer health.
Allergens: Highlight common food allergens and the importance of proper labeling to prevent allergic reactions. Discuss strategies for managing food allergies and protecting vulnerable populations.
Food Packaging and Processing: Evaluate the impact of packaging materials and processing techniques on food safety. Discuss emerging concerns such as chemical migration from packaging into food.
Environmental Contaminants: Explore the presence of environmental contaminants such as pollutants and toxins in the food chain, including their sources, accumulation in food products, and health effects.
