Embedded Files
Grade Level: 9-12
.5 credits
Prerequisite: None
Explore the process of producing new foods while meeting safety and nutrition standards. Study food chemistry, safety, processing, marketing, and product development through hands-on activities and projects. You will earn your ServSafe® Food Handler certificate for base employment in the food industry during this course. Conclude the course by developing, test marketing, and field-testing your innovative food product.
Unit 1 | Intro to Food Science
Lesson 1.1 Exploring Food Science
1.1 Glossary 1.1 Materials 1.1 Teacher Notes
1.1 Eating with your Senses (slides)
1.1.1 Food and Your Senses (activity)
1.1.2 Food Science Binders
1.1.3 History of Food Science 1.1.3 History Topics 1.1.3 Evaluation Rubric
1.1.4 How Much Flour?
1.1 Check for Understanding 1.1 KEY | Check for Understanding
Lesson 1.2 Food Handlers
1.2 Glossary 1.2 Materials 1.2 Teacher Notes ServSafe Instruction
1.2 Food Science and Safety (slides) 1.2 Glo Germ Chart
1.2.1 Kitchen Investigators (activity)
1.2.2 Safety in the Lab (activity)
1.2.3 Personal Safety Protocols (project) 1.2.3 Eval Rubric
1.2.4 Knife Safety (activity) 1.2.4 Basic Knife Skills (video)
1.2.5 Controlling Pathogens (activity)
1.2.6 Operating Procedures (project) Template
1.2 Check for Understanding 1.2 KEY | Check for Understanding
Unit 2 | Food Chemistry
Lesson 2.1 Scientific Processes
2.1 Glossary 2.1 Materials 2.1 Teacher Notes
2.1.1 Nutrient Analysis 2.1.1. Nutrient Test STATIONS
2.1.2 Polarized Sugars
2.1.3 Nutrient Investigation
2.1 Check for Understanding 2.1 KEY | Check for Understanding
Lesson 2.2 Food Nutrients
2.2 Glossary 2.1 Materials 2.1 Teacher Notes
2.2.1 Sticky Starches (activity)
2.2.2 Starch Properties (activity) 2.2.2 Viscosity Line Spread Sheet
2.2.3 Monitoring Meat Fat (activity)
2.2..4 Bonding Water (activity)
2.2.5 Water Weight (activity)
2.2.6 Emulsify (activity)
2.2.7 Protein Predicament (activity)
2. 2 Check for Understanding 2.2 KEY | Check for Understanding
Lesson 2.3 Factors of Change
2.3 Glossary 2.3 Materials 2.3 Teacher Notes
2.3 Chemical Reactions (slides) 2. . 3 Enzymatic Reactions(slides)
2.3.1 Let's Get Physical (activity) 2.3.1 Eval Rubric
2.3.2 Functional Properties (activity)
2.3.3 Ingredient Swap (activity) 2.3.3 Lab Report Template 2.3.3. Sensory Table
2.3.4 Enzymes in Action (activity)
2.3.5 Maillards French Fries (activity)
2.3.6 Modeling Reactions (activity)
2.3 Check for Understanding 2.3 KEY | Check for Understanding
Lesson 2.4 pH of Foods
2.4 Glossary 2.4 Materials 2.4 Teacher Notes
2.4.1 pH of the Pantry- Go Direct
2.4.2 pH Transformations- Go Direct (activity)
2.4.3 Agents of Change- Go Direct (activity)
2.4 Check for Understanding 2.4 KEY | Check for Understanding
Unit 3 | The Safety of Our Food
Lesson 3.1 Safe Practices
3.1 Glossary 3.1 Materials 3.1 Teacher Notes
3.1.1 Can I Spy? (activity) 3.1.1. Can I Spy (photographs) 3.1.1 Can I Spy Discussion (slides)
3.1 Check for Understanding
3.1.2 Allergen Monitoring (activity) AllerSnap Instructions (PDF)
3.1.3 Good Agricultural Practices (project) 3.1.3. Kronos Farms Info Sheet
3.1 Check for Understanding 3.1 KEY | Check for Understanding
Lesson 3.2 HAACP
3.2 Glossary 3.2 Materials 3.2 Teacher Notes
3.2.1 HACCP by the Numbers (Project) Evaluation Rubric
3.2.2 It's the Principle (activity) 3.2.2. Answer KEY
3.2.3 HACCP Team Assemble (activity)
3.2.4 Hazard Analysis (activity)
3.2.5 Limit Monitor (activity)
3.2 Check for Understanding 3.2 KEY | Check for Understanding
Lesson 3.3 Pathogen Pathways
3.3 Glossary 3.3 Materials 3.3 Teacher Notes
3.3.1 Mighty Microbes (activity)
3.3.2 Manipulating Microbes (activity)
3.3.3 Foodborne Pathogens (activity) 3.3.3 Comic Strip Template 3.3.3 Evaluation Rubric
3.3.4 Outbreak Investigation (activity) 3.3.4 Outbreak Role (Cards)
3.3 Check for Understanding 3.3 KEY | Check for Understanding
Unit 4 | Processing and Preservation
Lesson 4.1 Processing
4.1 Unit of Operations (slides)
4.1 Glossary 4.1 Materials 4.1 Teacher Notes
4.1.1 Chemical Changes
4.1.2 Physical Changes
4.1.3 Processing Commodities
4.1.4 Poultry Processing
4.1 Check for Understanding 4.1 KEY | Check for Understanding
Lesson 4.2 Preservation
4.2 Food Preservation (slides)
4.2 Glossary 4.2 Materials 4.2 Teacher Notes
4.2.1 Fruit Leather
4.2.2 Below Zero
4.2.3 Pasteurization Preservation
4.2.4 pH for Preservation
4.2.5 Processing Dilemmas
4.2 Check for Understanding 4.2 KEY | Check for Understanding
Lesson 4.3 Quality and Safety
4.3 Glossary 4.3 Materials 4.3 Teacher Notes
4.3.1 Regulating Food Products
4.3.2 Making the Grade
4.3.3 Autonomous Grading
4.3.4 Identify Standards
4.3 Check for Understanding 4. KEY | Check for Understanding
Unit 5 | Health and Security
Lesson 5.1 Nutrition and Labeling
5.1 Glossary 5.1 Materials 5.1 Teacher Notes
5.1.1 Label your Food
5.1.2 Calculating Labels
5.1.3 Meal Planning Mission
5.1 Check for Understanding 5.1 KEY | Check for Understanding
Lesson 5.2 Security and Defense
5.2 Glossary 5.2 Food Defense (slides) 5.2 Materials 5.2 Teacher Notes
5.2.1 Food for Thought
5.2.2 Defend Your Hamburger 5.2.2 Processing Blueprints 5.2.2 Evaluation Rubric
5.2 Check for Understanding 5.2 KEY | Check for Understanding
Unit 6 | Consumers
Lesson 6.1 Consumer Preferences
6.1 Glossary 6.1 Materials 6.1 Teacher Notes
6.1 Sensory Evaluation Factor Slides
6.1 Sensory Evaluation Method Slides
6.1.1 Consumer Choices 6.1.1 Consumer Role Cards
6.1.2 Evaluation Execution
6.1.3 Sensory Science
6.1 Check for Understanding 6.1 KEY | Check for Understanding
Lesson 6.2 To Protect and Sell
6.2 Glossary 6.2 Materials 6.2 Teacher Notes
6.2.1 Marketing to Consumers
6.2.2 Snack Pack
6.2.3 Test the Jelly
6.2.4 Retail Reconnaissance
Sammich Time Background Information
6.2 Check for Understanding 6.2 KEY | Check for Understanding
Unit 7 | Food Product Development
Lesson 7.1 Innovative Foods
7.1 Glossary 7.1 Materials 7.1 Teacher Notes
7.1.1 Product Innovation
7.1.2 Food Patents
7.1.3 Feasibility Analysis
7.1.4 Prepare for Markets
7.1.5 Introducing Innovation
7.1 Check for Understanding 7.1 KEY | Check for Understanding
Page updated
Report abuse