Food Science

About the Course

In the Food Science course, students conduct laboratory and field investigations, use scientific methods during investigations and make informed decisions using critical thinking and scientific problem-solving. Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public.

Total Lessons 29
Grade Level 11th - 12th
Projects, Activities & Assessments 637

SAMPLE LESSON  Chemical Processes in Food Science

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.

Lesson Plan
Activity
Project
Handout

Course Lessons

English Applications
STEM Careers: Food Science
Professionalism in the Sciences: Food Science
Science Explained: Food Science
Impact of Science: Food Science
Lab Safety Procedures: Food Science
Tools & Equipment in Food Science
Experimental Design: Food Science
Conducting Lab & Field Investigations: Food Science
Analyzing Data: Food Science
Communicating Findings in Food Science
Developing a Model: Food Science
Scientific Principles: Chemical Properties
Scientific Principles: Solutions, Emulsions & Colloids
Scientific Principles: Enzymes
The Science in Food Preservation
Food Fermentation
Food Lab Challenge: Making Yogurt
Leavening Process
Food Lab Challenge: Steam as a Leavening Agent
Heat & Food Production
Food Lab Challenge: Impact of Heat on Food
Food Science: Carbohydrates
Food Lab Challenge: Caramelization
Food Science: Fats
Food Lab Challenge: Functions of Fat
Food Science: Proteins
Food Lab Challenge: Protein Cooking Comparison
Food Science: Vitamins & Minerals
Food Science: Water
Food Lab Challenge: Testing Water Hardness
Food Packaging Options & Guidelines
Food Additives
Understanding Dietary Guidelines
Dietary Modifications
Food Science: Safety & Sanitation
Food Lab Challenge: Testing Cutting Board Cleanliness
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
Sustainability & Food Production