“Modern Science is not only in complete harmony with modern food technology but modern science drives
current food technology and it affects the quality of life for individuals and families.” Maxine Rowley, Utah Board of
Education, FACS division
This curriculum will provide a union of science with food processing and preparation. The curriculum format is
organized around a theme of scientific principles which form part of the foundation of food technology.
Students will practice the application of science principles to prepare food that is nutritious and pleasing. Our
goal will be to make the students understanding of science concrete, utilizing application experiences in the
nutrition and foods lab.
Food Science Course Objectives:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Evaluate impact of science and technology on food supply
Apply basic math and technical writing skills to real world food problems
Build an awareness of helpful and harmful effects of micro-organisms on the food supply
Connect science basics to individual daily encounters with food and food choices
Identify how scientific principles are involved with food preparation
Promote wiser food choices and develop an awareness of the health impact of these choices
Evaluate future technology advances as they apply to food
Explore how the scientific process is used to develop new products
Explore careers in the field of food science and technology
Food Science Outline
I. What is food science?
a. Overview of the industry
b. Brief history
c. Trends – Food as medicine, portion sizes, etc.
1. Cost, technology
2. Culture – health
d. Why study? Personal, social and environmental justification
Ex. Power Point presentation as to how today’s “generations” view food
preparation
II.Scientific Evaluation
a. Scientific method
b. Understanding metric units
c. Using basic lab equipment and procedures
d. Mathematical accuracy in measuring
e. Review of Chemistry
The instructors will utilize textbook and lab manual information to
reinforce what has previously been learned in science labs regarding lab
procedures, recording methods and basic chemistry.
III. Sensory Evaluation
a. Sensory appeal
b. Odor recognition
c. Taste panels
The instructors will be conducting a number of labs and panels to
reinforce the sensory aspects of food choice
The instructors will utilize the text, labs and online programs to instruct students regarding science in
relationship to nutrients, foods and the marketing of foods in the following units:
IV. Nutrition
a. Digestion process, tract, and metabolism
b. Sugar: The simplest carbohydrate
c. Complex carbohydrates: starches, cellulose, gums and pectins
d. Lipids: Nature’s flavor enhancers
e. Proteins: Amino acids and peptides
f. Micronutrients: Vitamins and minerals
g. Water: The universal solvent
h. USDA Food Pyramid
i. Food Labeling
j. Food Processing with Genetically Modified Organisms
V. Food chemistry
a. Basic review of chemistry concepts – elements, compounds and mixtures
b. Chemical versus physical changes
c. Reaction – enzymes, water, acids, bases
d. Matter in motion
e. Enzymes in Food Systems
f. Additives
g. Energy
VI. Food Microbiology
a. Aseptic technique – safety
b. Hand washing
c. Food safety in the home
d. Bacteria – fermentation
e. Yeast – chemical leavening agents
f. Molds
g. Viruses
VII.Food Preservation & Technology
a.
b.
c.
d.
Thermal preservation: hot and cold
Dehydration
Irradiation
Pasteurization
VII. Developing new products
a.
b.
c.
d.
Farm to table continuum
Analyzing the market
Brainstorming ideas
Market testing
e. Creating a package
f. Developing a label
g. Marketing the product
VIII.
Careers in Food Science – will be interspersed throughout the units
Speakers: Food Safety and Food Scientists – Malt O’ Meal - Northfield
Field Trips: Famous Dave’s Test Kitchen, Eden Prairie, MN
General Mills Sensory Lab, Golden Valley, MN
Bushel Boy Greenhouses, Owatonna, MN
Lab Manual (overview) – Science and our Food Supply – FDA and NSTA - Investigating
Food Safety from Farm to Table
 Bacteria everywhere
 Food chain
 Danger zone
UHT vs. pasteurization of milk
Heat and storage effects
 Juice
bacteria count
pasteurized juice
 Hamburger lab – food born illness
Internal temperature of meat
 Food safety – ground beef – refrigeration
 Cross contamination – fast foods
 Science and food supply
 Chemistry and food
Food comparisons – starch vs. sugar tests, lipids
Food color
Enzymes
Labeling and packaging
Product development
Acids and bases
Digestion
Produce poison – Top 10 Dirty Foods
Text Book: Food Science – The Biochemistry of Food and Nutrition by Mehas
and Rodgers, 5th edition, copyright 2006.
Units:
1. The world of food science
2. The food science lab
3. Chemistry and fundamentals
4. The science of nutrition
5. The chemistry of food
6. The microbiology of food processing