Food Processing

About the Course

In the Food Processing course, students will be able to explain the importance of the food processing industry and trends in the consumption of food products. Students will also gain an understanding of consumer satisfaction issues and quality control issues in food processing. Marketing considerations for food processing are also covered.

Total Lessons 37
Grade Level 10th - 12th
Projects, Activities & Assessments 640

SAMPLE LESSON  The Science in Food Handling & Storage

Each lesson includes media-rich presentations, a pre-made lesson plan, assessments and engaging real-world projects and activities. To get an idea of what iCEV offers, explore the sample lesson and resources below.

Course Lessons

Global Agriculture: Feeding the World
Farm to Plate
Food Quality & Palatability Factors
Food & the Government
Marketing & the Food Industry
Sanitation & Safety Procedures in Food Production
Food Industry Safety
Principles of HACCP: Introduction
Principles of HACCP: Identifying Hazards in Food Processing
Principles of HACCP: Conducting a Hazard Analysis
Principles of HACCP: Identifying Critical Control Points
Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
Principles of HACCP: Establishing Verification Procedures
Principles of HACCP: Recordkeeping
Principles of HACCP: Ground Beef HACCP Plan
Livestock Harvest & Red Meat Production: Muscle to Meat
Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
Meat Evaluation: Beef Quality Grading
Meat Evaluation: Beef Yield Grading
Carcass Fabrication: Personal Protective Equipment (PPE)
Carcass Fabrication: Beef Introduction
Carcass Fabrication: Beef Chuck
Carcass Fabrication: Beef Rib
Carcass Fabrication: Beef Loin
Carcass Fabrication: Beef Round
Carcass Fabrication: Pork Introduction
Carcass Fabrication: Pork
Carcass Fabrication: Sheep - Introduction
Carcass Fabrication: Sheep
Goat Carcass Evaluation & Fabrication
Field Dressing and Skinning Your Deer
Processing Your Deer Carcass
Grades & Classes of Seafood & Fish
Poultry Products Production
ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
Fruit & Nut Production
Vegetable Production