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. pdf1.4MB 
Unit 1: Principles of Food PreservationPublished 2001. File last modified 2006-06-16. pdf218KB 
Lesson 1: Introduction to Food PreservationPublished 2001. File last modified 2006-06-16. pdf141KBdoc89KB
Lesson 2: Food PerishabilityPublished 2001. File last modified 2006-06-16. pdf139KBdoc70KB
Unit 2: Food ProcessingPublished 2001. File last modified 2006-06-16. pdf833KB 
Lesson 1: Procedures Used in Processing FoodPublished 2001. File last modified 2006-06-16. pdf129KBdoc78KB
Lesson 2: Food Product DevelopmentPublished 2001. File last modified 2006-06-16. pdf90KBdoc53KB
Lesson 3: Milk ProcessingPublished 2001. File last modified 2006-06-16. pdf144KBdoc93KB
Lesson 4: Processing Dairy ProductsPublished 2001. File last modified 2006-06-16. pdf151KBdoc91KB
Lesson 5: Processing Egg ProductsPublished 2001. File last modified 2006-06-16. pdf161KBdoc119KB
Lesson 6: Products and By-Products From Meat AnimalsPublished 2001. File last modified 2006-06-16. pdf238KBdoc185KB
Lesson 7: Processing Meat AnimalsPublished 2001. File last modified 2006-06-16. pdf85KBdoc51KB
Lesson 8: Quality Grades, Enspections, and Brand Names in Meat IndustryPublished 2001. File last modified 2006-06-16. pdf98KBdoc65KB
Lesson 9: Products from Grain CropsPublished 2001. File last modified 2006-06-16. pdf97KBdoc55KB
Lesson 10: Processing of Grain CropsPublished 2001. File last modified 2006-06-16. pdf91KBdoc56KB
Lesson 11: Fruit, Vegetable, and Nut ProductsPublished 2001. File last modified 2006-06-16. pdf93KBdoc56KB
Lesson 12: Processing Fruits, Vegetables, and NutsPublished 2001. File last modified 2006-06-16. pdf101KBdoc66KB
Unit 3: The Biochemistry of FoodsPublished 2001. File last modified 2006-06-16. pdf328KB 
Lesson 1: Factors That Affect Food Safety and QualityPublished 2001. File last modified 2006-06-16. pdf132KBdoc68KB
Lesson 2: Problems with Food DeteriorationPublished 2001. File last modified 2006-06-16. pdf147KBdoc99KB
Lesson 3: Nutritional Properties of FoodsPublished 2001. File last modified 2006-06-16. pdf147KBdoc99KB
Lesson 4: Processing Influences Nutritional ValuePublished 2001. File last modified 2006-06-16. pdf92KBdoc54KB
Lesson 5: Biotechnology in the Food IndustryPublished 2001. File last modified 2006-06-16. pdf101KBdoc56KB
Unit 4: Food Selection and Consumer HealthPublished 2001. File last modified 2006-06-16. pdf366KB 
Lesson 1: Factors that Affect Consumer ChoicePublished 2001. File last modified 2006-06-16. pdf86KBdoc63KB
Lesson 2: Interpreting Food LabelsPublished 2001. File last modified 2006-06-16. pdf260KBdoc186KB
Lesson 3: Nutritional Value of BeveragesPublished 2001. File last modified 2006-06-16. pdf92KBdoc55KB
Lesson 4: Relationship Between Diet and HealthPublished 2001. File last modified 2006-06-16. pdf82KBdoc51KB