Food Production
Overview
Almost everything you eat depends on farming techniques that push biological processes to their limits. From glasshouses that trap warmth and carbon dioxide to microorganisms that transform flour into bread and milk into yoghurt, food production sits at the intersection of ecology, biochemistry and engineering.
In this lesson you will explore how farmers manipulate growing conditions to maximise crop yield, weigh the trade-offs between chemical pesticides and biological control, and discover how yeast and bacteria are harnessed in industrial fermenters to produce everyday foods at scale.
Objectives
- Describe how glasshouses and polythene tunnels can be used to increase the yield of certain crops
- Understand the effects on crop yield of increased carbon dioxide and increased temperature in glasshouses
- Understand how the use of fertiliser can increase crop yield
- Understand the reasons for pest control and the advantages and disadvantages of using pesticides and biological control with crop plants
- Understand the role of yeast in the production of food including bread
- Investigate the role of anaerobic respiration by yeast in different conditions
- Understand the role of bacteria (Lactobacillus) in the production of yoghurt
- Understand the use of an industrial fermenter and explain the need to provide suitable conditions
Lesson Note
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Lesson Evaluation
Congratulations on completing the lesson on Food Production. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.
You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.
Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.
- Which condition can a farmer control in a glasshouse but NOT in an open field? A) Soil type B) Carbon dioxide concentration C) Day length D) Seed variety Answer: B
- What is the main role of fertilisers in crop production? A) To kill insect pests B) To increase the rate of respiration C) To replace mineral ions in the soil D) To prevent fungal diseases Answer: C
- Which organism is used in the production of yoghurt? A) Yeast B) Lactobacillus C) Penicillium D) E. coli Answer: B
- During bread making, what causes the dough to rise? A) Ethanol produced by yeast B) Oxygen absorbed by yeast C) Carbon dioxide produced by yeast D) Lactic acid produced by bacteria Answer: C
- Which is a disadvantage of biological pest control? A) It causes chemical pollution B) It completely removes the pest population C) The introduced species may become a pest itself D) Pests develop resistance to it quickly Answer: C
Available on the Green Bridge App
Download the Green Bridge CBT app on your phone or computer to access full lesson notes, practice questions, and more.
Available on the Green Bridge App
Download the Green Bridge CBT app on your phone or computer to access full lesson notes, practice questions, and more.
Practice Mock Questions
Want to practice mock questions on Food Production? Download the Green Bridge CBT app to access mock questions and full practice assessments for this topic.
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