Course 3: Food Science, Course Number 20.4161
Food science integrates many branches of science and relies on the application of rapid advances in technology to expand and improve the food supply. Students will evaluate the effects of processing, preparation, and storage on the quality, safety, wholesomeness, and nutritive value of foods. Building on information learned in Nutrition and Wellness and Chemistry, this course illustrates scientific principles in an applied context, exposing students to the wonders of the scientific world. Related careers will be explored. Experiments and cooking labs along with demonstrations will be included to enhance the learning environment.
FOOD SCIENCE: 20.4181
Teacher: Mrs. Laura Byrd
2024-2025
Food Science integrates many branches of science and relies on the application of rapid advances in technology to expand and improve the food supply. Students will evaluate the effects of processing, preparation, and storage on the quality, safety, wholesomeness, and nutritive value of foods. This course illustrates scientific principles in an applied context, exposing students to the wonders of the scientific world. Many assignments will be posted in Google Classroom to be completed on Chrome Books. Labs will be included throughout the course. Careers in the industry will be explored.
ESSENTIAL REQUIREMENTS:
1. Successfully completion of Nutrition and Wellness and Food for Life are highly suggested.
2. Work cooperatively with other students.
3. Observe safety procedures for all kitchen appliances, utensils, and, lab equipment.
4. Effectively manipulate all kitchen equipment and lab equipment.
5. Observe and practice food safety, and, sanitation and equipment safety at all times.
6. Participate in group presentations.
7. Carefully follow all lab rules assigned by the teacher!
8. Participate and complete assigned project(s).
ASSESSMENT:
Tests 55%
Daily grades and Labs 25%
Final Exam 20%
•It is the student’s responsibility to see the teacher about makeup work. It must be completed and turned in within 3 days of absence.
•Try not to miss on a lab day; an alternate assignment will be issued for any missed lab. Missing only 1 lab can drop your grade!
TEXTBOOK: Introductions to Food Science and Food Systems. Students will be expected to keep a well-organized notebook in class daily to keep up with handouts and supplementary materials. There will be a comprehensive written exam that will come from all handouts, notes, quizzes, tests, and labs throughout the semester.
MATERIALS NEEDED: Chrome Book. Each day you are required to have a 3-ring notebook, paper, pen, or pencil. The first day you come to class unprepared you will be given a warning, with any additional days being considered a zero for the day.
When participating in a cooking lab student MUST have their copy of the recipe.
TARDY POLICY: See Student Handbook
CLASSROOM MANAGEMENT POLICY:
1st offense- warning
2nd offense-MORNING detention
3rd offense- parent contact (phone call, letter, conference)
4th offense- sent to the office
ATTENDANCE POLICY: Students are expected to attend class to obtain complete instruction. Students are responsible for getting makeup work from the teacher before or after class.
BATHROOM POLICY: Make every effort to go between classes. Teacher permission and class pass MUST accompany student! There will only be one student out at a time with a pass!
CLASSROOM RULES:
1. Show respect to teacher and peers!!!!!
2. Be in class at all times. If you are absent, you have 3 days to make up the work. An alternate assignment will be given for any missed lab.
3. Bring your needed supplies to class daily. The 2nd offense results in a “0” for the day.
4. No drinks, food, or candy is allowed in the classroom. A water bottle with a cap is ok.
5. Be in your seat when the tardy bell rings.
6. There will be no sleeping in class.
7. No one will be allowed to leave the classroom for supplies.
8. Stay in your assigned area—no wandering through the department.
9. Be honest with your work. Cheating will result in a “0” for both parties involved. Work only on class-related work.
10. No “goofing off”. Cooking can be fun while FOLLOWING THE RULES!!!!
• Use your time wisely while in this classroom. Upon entering the classroom, begin work by getting your materials, textbook, recipe files, and other supplies ready for class.
• If you finish early and/or have a few minutes to spare: read a book, work on your recipes, complete any make-up work, clean or organize your lab area.
Be aware of FCBOE Policy: Offense Number 6: ELECTRONIC DEVICES (PAGING DEVICES, CELLULAR PHONES, iPod, MP3 PLAYERS, WALKIE-TALKIES, CAMERAS, SMART PHONES) Students shall not display, or turn on cellular phones, smartphones, video phones, pagers, walkie-talkies, cameras, or other electronic devices during regular school hours, including homeroom, instructional class time, class change time, breakfast or lunch, or while on school buses, except such devices that are expressly approved by the school administration. Taking pictures and/or videos at school is prohibited unless approved by an administrator. The school staff is not responsible for investigating for lost or stolen electronic devices.
________________________________________________________________________________________________________________________________
I have read the course syllabus, classroom rules, and the BYOT Policy:
FOOD SCIENCE: 2024-2025 – MRS. BYRD
Student Name: _________________________________________________ Period______________
Student signature: _____________________________________________ DATE________________
Parent signature: _____________________________________________ DATE_________________
Students will:
1. Define food science and explore careers in food science
2. Discuss how and why scientific evaluation of foods is conducted.
3. Discuss basic chemistry concepts of food science.
4. Discuss how energy works in food preparation and preservation.
5. Discuss why water and pH are important factors in food preparation and preservation.
6. Discuss why carbohydrates, lipids, and proteins are important in food preparation and preservation.
7. Discuss why vitamins, minerals, and phytochemicals are important food components impacted by food preparation and preservation.
8. Discuss the reasons for the use of food additives and food analogs in food preparation and in processed products.
9. Discuss the principles of fermentation.
10. Discuss the principles of food safety and identify intervention procedures to maintain safe food
11. Compare and contrast food preservation methods and the resultant quality of preserved food.
12. Examine emerging technology in the field of food science.