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Food Science and Technology:
Student Resources

Description:

Advanced semester course for 11th and 12th rage 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
Student ResourcesPublished 2001. File last modified 2006-06-16.	1.2MB
Unit 1: Principles of Food PreservationPublished 2001. File last modified 2006-06-16.	134KB
Lesson 1: Introduction to Food PreservationPublished 2001. File last modified 2006-06-16.	106KB	46KB
Lesson 2: Food PerishabilityPublished 2001. File last modified 2006-06-16.	73KB	43KB
Unit 2: Food ProcessingPublished 2001. File last modified 2006-06-16.	790KB
Lesson 1: Procedures Used in Processing FoodPublished 2001. File last modified 2006-06-16.	72KB	41KB
Lesson 2: Food Product DevelopmentPublished 2001. File last modified 2006-06-16.	96KB	50KB
Lesson 3: Milk ProcessingPublished 2001. File last modified 2006-06-16.	79KB	50KB
Lesson 4: Processing Dairy ProductsPublished 2001. File last modified 2006-06-16.	76KB	44KB
Lesson 5: Processing Egg ProductsPublished 2001. File last modified 2006-06-16.	127KB	86KB
Lesson 6: Products and By-Products From Meat AnimalsPublished 2001. File last modified 2006-06-16.	382KB	327KB
Lesson 7: Processing Meat AnimalsPublished 2001. File last modified 2006-06-16.	83KB	46KB
Lesson 8: Quality Grades, Enspections, and Brand Names in Meat IndustryPublished 2001. File last modified 2006-06-16.	93KB	58KB
Lesson 9: Products from Grain CropsPublished 2001. File last modified 2006-06-16.	85KB	57KB
Lesson 10: Processing of Grain CropsPublished 2001. File last modified 2006-06-16.	66KB	41KB
Lesson 11: Fruit, Vegetable, and Nut ProductsPublished 2001. File last modified 2006-06-16.	57KB	37KB
Lesson 12: Processing Fruits, Vegetables, and NutsPublished 2001. File last modified 2006-06-16.	68KB	38KB
Unit 3: The Biochemistry of FoodsPublished 2001. File last modified 2006-06-16.	211KB
Lesson 1: Factors That Affect Food Safety and QualityPublished 2001. File last modified 2006-06-16.	71KB	43KB
Lesson 2: Problems with Food DeteriorationPublished 2001. File last modified 2006-06-16.	98KB	59KB
Lesson 3: Nutritional Properties of FoodsPublished 2001. File last modified 2006-06-16.	78KB	46KB
Lesson 4: Processing Influences Nutritional ValuePublished 2001. File last modified 2006-06-16.	64KB	45KB
Lesson 5: Biotechnology in the Food IndustryPublished 2001. File last modified 2006-06-16.	66KB	39KB
Unit 4: Food Selection and Consumer HealthPublished 2001. File last modified 2006-06-16.	298KB
Lesson 1: Factors that Affect Consumer ChoicePublished 2001. File last modified 2006-06-16.	65KB	40KB
Lesson 2: Interpreting Food LabelsPublished 2001. File last modified 2006-06-16.	188KB	140KB
Lesson 3: Nutritional Value of BeveragesPublished 2001. File last modified 2006-06-16.	60KB	37KB
Lesson 4: Relationship Between Diet and HealthPublished 2001. File last modified 2006-06-16.	104KB	67KB

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