Food Science 12

FSC 12 is an academic course designed to heighten students’ awareness and understanding of the relationships among science, technology, and food.


Unit 1: Food Constituents (25%) This module investigates the constituents of food, the physical and chemical properties of the constituents, and applies the knowledge of food science through a project. Lab work is essential in this module, as it is throughout the course.


Unit 2: Preservation Factors (30%) In this module, deteriorative factors and their controls are investigated. Preservation is examined. High temperature (cooking, blanching, pasteurization, sterilization) and low temperature preservation (chilling, freezing, cold storage) are investigated.


Unit 3: Food Quality and Commodities (25%) Subjective and objective quality measurements, sampling, and analysis are examined to evaluate assurance, measurement, and control. Commodities are investigated through laboratory experiments. Production of the commodities with emphasis on quality retention and production techniques is discussed.


Unit 4: Food Packaging (20%) This module looks at food ingredients, labels, and packaging. The key to food product development and design is the use of sensory analysis. Systematic product development is examined and analysed.


Marks:

All assessments will marked by outcome. Each outcome will be marked on a scale of 1 – 4.


  • 4– In-depth knowledge and understanding of content and concepts. Able to extend the application of related skills.
  • 3+ -Approaching in-depth understanding
  • 3 – Competent knowledge and understanding of content and concepts. Appropriate application of the related skills.
  • 2+ - Approaching competent understanding.
  • 2 – Developing knowledge and understanding of content and concepts. Developing in the application of the related skills.
  • 1+ - Approaching developing understanding.
  • 1 – Limited knowledge and understanding of content and concepts. Limited application of related skills.


Course work is worth 80% of Final Mark

Final Exam is worth 20% of Final Mark


STUDENT EXPECTATIONS:

Students are expected to attend class regularly. Attendance is vital to success!

Students are expected to be respectful of all people in the class.

Students are expected to be engaged in class.

Students are expected to ask questions for clarification and ask for help when needed.

Students are responsible for material they missed in class while away for any reason. Please discuss with the teacher.


COMMUNICATION:

Communication between home and school is extremely important. Emails and phones calls sent to teachers will be

returned within 2 business days. Please feel free to contact me at any time with questions or concerns. I will use PowerSchool, phone calls, emails, and report cards to communicate with students and parents throughout the semester.