Final answer:
Gamma ray radiation in the food industry has benefits such as killing harmful bacteria and preserving food, but there are potential drawbacks including the loss of certain vitamins and changes in taste or smell for high-fat foods.
Step-by-step explanation:
The benefits of gamma ray radiation in the food industry include the ability to kill harmful bacteria and parasites, thereby reducing the risk of foodborne illnesses. Gamma irradiation is also effective in preserving foods by eliminating microorganisms that cause spoilage. However, there are some drawbacks to consider. While nutritional quality is generally maintained, certain vitamins may be lost in the process. Additionally, some irradiated foods with high fat content may experience changes in taste or smell.