Food Science & Technology

About the Course

The Food Science & Technology course 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. In Food Science students will conduct laboratory and field investigations, use scientific methods during investigations and make informed decisions using critical thinking and scientific problem solving.

Total Lessons 20
Projects, Activities & Assessments 465

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.

Course Lessons

Professionalism in the Sciences: Food Science
Science Explained: Food Science
Conducting Lab & Field Investigations: Food Science
Lab Safety Procedures: Food Science
Scientific Principles: Chemical Properties
Acids & Bases in Food Science
Scientific Principles: Enzymes
Scientific Principles: Solutions & Emulsions
Chemical Processes in Food Science
The Science in Food Handling & Storage
The Science in Food Preservation
Food Packaging Options & Guidelines
Dairy Science
A Scientific Look at Nutrition
A Closer Look at Nutrition: Carbohydrates
A Closer Look at Nutrition: Fats & Lipids
A Closer Look at Nutrition: Metabolism & Energy
A Closer Look at Nutrition: Proteins & Amino Acids
A Closer Look at Nutrition: Vitamins, Minerals & Water
MyPlate: The New Food Guide