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.

Course Lessons

Scientific Procedures & Safety
Scientific Principles: Chemical Properties
Scientific Principles: Solutions & Emulsions
Scientific Principles: Enzymes
Acids & Bases in Food Science
Chemical Processes in Food Science
The Science in Food Handling & Storage
The Science in Food Preservation
Value Added & Specialty Products
Food Packaging Options & Guidelines
Workplace Issues
Food Industry Safety
Sanitation & Safety Procedures in Food Production
Food Sanitation: Insects & Rodents
It’s Alive!: Foodborne Illnesses
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
Food & the Government
A Closer Look at Nutrition: Metabolism & Energy
A Closer Look at Nutrition: Carbohydrates
A Closer Look at Nutrition: Fats & Lipids
A Closer Look at Nutrition: Proteins & Amino Acids
A Closer Look at Nutrition: Vitamins, Minerals & Water