Food Science

Have you ever wondered about the relationship between science and food? Food Science is a course that focuses on the fundamental biological, chemical and physical scientific principles associated with the study of foods; topics include food composition and nutrition, food additives and regulations, food safety and toxicology, food processing, food engineering, food biotechnology, product development and sensory evaluation. This is a lab intensive course with a variety of hands on/project based learning opportunities.

Prerequisites: None
1/2 Credit
Articulation: This course is offered as Dual Credit through Mid-State Technical College (MSTC) if taken as a sophomore, junior or senior. Successful completion will earn you 2 credits for their “Introduction to Food Science” course.

General Foods Information-Chapter 1 and 2

International Impact Biotechnology

Parts of the Food Industry Overview of Food Science

Chemistry of Foods-Chapter 3

Nutrition in Foods Diets

Digestion Sugar, Carbohydrates and Fats

Food Safety-Chapter 26

Microbiology Food Preservation

Dehydration Fermentation

Dairy Industry-Chapter 16

Milk Cheese Yogurt

Ice Cream Butter

Meat, Poultry and Eggs-Chapter 17 and 18

Production

Beverages-Chapter 24

Juices Root beer Soda

Candy and Confectionery-Chapter 23

Sugars Syrups Cocoa

Regulations and Labeling-Chapter 27

Organic GM foods

Food Processing, Manufacturing, and Packaging- Chapters 9-15

Fast Food Restaurant Project

Final Exam

Student Learning Objectives

By the end of this course, I would like the students to be able to:

Explain the scope of the food industry and the historical and current development of food products and processing.
Explain the job of the FDA and the role the USDA plays in food safety and quality.
Apply principles of nutrition, biology, microbiology, chemistry and human behavior to the development of food products.
Develop and implement procedures to ensure safety, sanitation, and quality of food products and processing facilities.
Students will select and process food products for storage, distribution and consumption.
Students will apply principles of science to the food products and processing industry.
Students will apply safety principles, recommended equipment and facilities management techniques to the food products and processing industry.
Students will assemble and compose a creative project on the impact of food science in today’s world.