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Food Science and Technology:
Instructor Guide

Description:

Advanced semester course for 11th and 12th grade students. Topics include principles of food preservation, processing foods safely, biochemistry of foods, biotechnology in the food industry, food selection, and consumer health.

Project:

Food Science and Technology

Content Area:

Agricultural Education

Career Clusters:

Agriculture, Food & Natural Resources

Food Science and Technology
Instructor GuidePublished 2001. File last modified 2006-06-16.	1.4MB
Unit 1: Principles of Food PreservationPublished 2001. File last modified 2006-06-16.	218KB
Lesson 1: Introduction to Food PreservationPublished 2001. File last modified 2006-06-16.	141KB	89KB
Lesson 2: Food PerishabilityPublished 2001. File last modified 2006-06-16.	139KB	70KB
Unit 2: Food ProcessingPublished 2001. File last modified 2006-06-16.	833KB
Lesson 1: Procedures Used in Processing FoodPublished 2001. File last modified 2006-06-16.	129KB	78KB
Lesson 2: Food Product DevelopmentPublished 2001. File last modified 2006-06-16.	90KB	53KB
Lesson 3: Milk ProcessingPublished 2001. File last modified 2006-06-16.	144KB	93KB
Lesson 4: Processing Dairy ProductsPublished 2001. File last modified 2006-06-16.	151KB	91KB
Lesson 5: Processing Egg ProductsPublished 2001. File last modified 2006-06-16.	161KB	119KB
Lesson 6: Products and By-Products From Meat AnimalsPublished 2001. File last modified 2006-06-16.	238KB	185KB
Lesson 7: Processing Meat AnimalsPublished 2001. File last modified 2006-06-16.	85KB	51KB
Lesson 8: Quality Grades, Enspections, and Brand Names in Meat IndustryPublished 2001. File last modified 2006-06-16.	98KB	65KB
Lesson 9: Products from Grain CropsPublished 2001. File last modified 2006-06-16.	97KB	55KB
Lesson 10: Processing of Grain CropsPublished 2001. File last modified 2006-06-16.	91KB	56KB
Lesson 11: Fruit, Vegetable, and Nut ProductsPublished 2001. File last modified 2006-06-16.	93KB	56KB
Lesson 12: Processing Fruits, Vegetables, and NutsPublished 2001. File last modified 2006-06-16.	101KB	66KB
Unit 3: The Biochemistry of FoodsPublished 2001. File last modified 2006-06-16.	328KB
Lesson 1: Factors That Affect Food Safety and QualityPublished 2001. File last modified 2006-06-16.	132KB	68KB
Lesson 2: Problems with Food DeteriorationPublished 2001. File last modified 2006-06-16.	147KB	99KB
Lesson 3: Nutritional Properties of FoodsPublished 2001. File last modified 2006-06-16.	147KB	99KB
Lesson 4: Processing Influences Nutritional ValuePublished 2001. File last modified 2006-06-16.	92KB	54KB
Lesson 5: Biotechnology in the Food IndustryPublished 2001. File last modified 2006-06-16.	101KB	56KB
Unit 4: Food Selection and Consumer HealthPublished 2001. File last modified 2006-06-16.	366KB
Lesson 1: Factors that Affect Consumer ChoicePublished 2001. File last modified 2006-06-16.	86KB	63KB
Lesson 2: Interpreting Food LabelsPublished 2001. File last modified 2006-06-16.	260KB	186KB
Lesson 3: Nutritional Value of BeveragesPublished 2001. File last modified 2006-06-16.	92KB	55KB
Lesson 4: Relationship Between Diet and HealthPublished 2001. File last modified 2006-06-16.	82KB	51KB

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