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Food Science

Agricultural Science Family & Consumer Sciences

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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.

Course Lessons

  • Scientific Procedures & Safety
  • Scientific Principles: Enzymes
  • The Science in Food Handling & Storage
  • Food Packaging Options & Guidelines
  • Sanitation & Safety Procedures in Food Production
  • Principles of HACCP: Introduction
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Recordkeeping
  • A Closer Look at Nutrition: Metabolism & Energy
  • A Closer Look at Nutrition: Proteins & Amino Acids
  • Scientific Principles: Chemical Properties
  • Acids & Bases in Food Science
  • The Science in Food Preservation
  • Workplace Issues
  • Food Sanitation: Insects & Rodents
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Ground Beef HACCP Plan
  • A Closer Look at Nutrition: Carbohydrates
  • A Closer Look at Nutrition: Vitamins, Minerals & Water
  • Scientific Principles: Solutions & Emulsions
  • Chemical Processes in Food Science
  • Value Added & Specialty Products
  • Food Industry Safety
  • It’s Alive!: Foodborne Illnesses
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Establishing Verification Procedures
  • Food & the Government
  • A Closer Look at Nutrition: Fats & Lipids

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