Food Science

Food Science Recommended Grade Level: 10-12 grade

Length of Course: 1/2 Semester (90 Minute Block)

Course Description: This class teaches students scientific principles and how those principles can be applied to improve the health of individuals and families. Instruction is given concerning the physical, microbiological, and chemical principles that affect the food we eat. Student learning will be reinforced highly through experiments and product creation/research.

Program of Study:

Nutrition Concentration-Family and Community Services Pathway-Human Services Cluster

FCS 13.1 Students will learn the meaning of food science and management for the classroom and laboratory.

13.1.1 Define the term food science and describe the main goal of scientists

13.1.2 Explain the interrelationship of food science and nutrition

13.1.3 Demonstrate correct usage of scientific equipment and follow safety procedures needed for classroom and laboratory procedures

FCS 13.2 Explain how food provides and produces energy.

13.2.1 Describe the processes of heat and temperature

13.2.2 Explain how the body uses energy and calories

FCS 13.3 Describe the meaning of food physics.

13.3.1 Define the term sensory evaluation

13.3.2 List the qualifications needed for a career in sensory evaluation

FCS 13.4 Demonstrate the principles of food microbiology.

13.4.1 Describe food safety and microbe control

13.4.2 Explain the food dehydration process.

13.4.3 Describe the food canning process

13.4.4 Distinguish between food freezing and freeze-drying/air drying processes

13.4.5 Describe the food irradiation process and the effect it has on food

13.4.6 Create food packaging as required by the USDA packaging guidelines

FCS 13.5 Conduct and analyze experiments based on the fundamentals of food chemistry.

13.5.1 Distinguish between elements, compounds, mixtures, and formulas

13.5.2 Describe solutions, colloids, sols, gels, foams, and emulsions

13.5.3 Explain how the functions of enzymes affect food

13.5.4 Demonstrate then analyze the affect fermentation has on food

13.5.5 Demonstrate the varying affect leavening agents has on food

13.5.6 Describe the purposes of additives in food

FCS 13.6 Evaluate the basics of nutrition as related to food

13.6.1 Describe the digestive system process

13.6.2 Explain how the molecular structures of carbohydrates, fat, and protein affect nutrition and the health of individuals

13.6.3 Describe metabolism and its affect on the body

FCS 13.7 Describe the basic nutrients and the specific properties as related to food science.

13.7.1 Identify the five main nutrients in relation to the Food Guide Pyramid and/or Dietary guidelines

13.7.2 Describe the properties of carbohydrates

13.7.3 Describe the properties of fats and lipids

13.7.4 Describe the properties of proteins and amino acids

13.7.5 Distinguish between the properties of vitamins and minerals

13.7.5 Explain the properties of water

FCS 13.8 Apply basics of food science principles.

13.8.1 Describe the role acids and bases play in food

13.8.2 Distinguish between the coagulation and coalescence processes associated with milk protein and cheese

FCS 13.9 Conduct experiments in food science

13.9.1 Identify and implement steps for research project preparation

13.9.2 Create and evaluate research project.

FCS 13.10 Analyze careers related to food science

13.3.1 Identify career opportunities related to food science

13.1.2 Complete a personal career evaluation