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. pdf1.2MB 
Unit 1: Principles of Food PreservationPublished 2001. File last modified 2006-06-16. pdf134KB 
Lesson 1: Introduction to Food PreservationPublished 2001. File last modified 2006-06-16. pdf106KBdoc46KB
Lesson 2: Food PerishabilityPublished 2001. File last modified 2006-06-16. pdf73KBdoc43KB
Unit 2: Food ProcessingPublished 2001. File last modified 2006-06-16. pdf790KB 
Lesson 1: Procedures Used in Processing FoodPublished 2001. File last modified 2006-06-16. pdf72KBdoc41KB
Lesson 2: Food Product DevelopmentPublished 2001. File last modified 2006-06-16. pdf96KBdoc50KB
Lesson 3: Milk ProcessingPublished 2001. File last modified 2006-06-16. pdf79KBdoc50KB
Lesson 4: Processing Dairy ProductsPublished 2001. File last modified 2006-06-16. pdf76KBdoc44KB
Lesson 5: Processing Egg ProductsPublished 2001. File last modified 2006-06-16. pdf127KBdoc86KB
Lesson 6: Products and By-Products From Meat AnimalsPublished 2001. File last modified 2006-06-16. pdf382KBdoc327KB
Lesson 7: Processing Meat AnimalsPublished 2001. File last modified 2006-06-16. pdf83KBdoc46KB
Lesson 8: Quality Grades, Enspections, and Brand Names in Meat IndustryPublished 2001. File last modified 2006-06-16. pdf93KBdoc58KB
Lesson 9: Products from Grain CropsPublished 2001. File last modified 2006-06-16. pdf85KBdoc57KB
Lesson 10: Processing of Grain CropsPublished 2001. File last modified 2006-06-16. pdf66KBdoc41KB
Lesson 11: Fruit, Vegetable, and Nut ProductsPublished 2001. File last modified 2006-06-16. pdf57KBdoc37KB
Lesson 12: Processing Fruits, Vegetables, and NutsPublished 2001. File last modified 2006-06-16. pdf68KBdoc38KB
Unit 3: The Biochemistry of FoodsPublished 2001. File last modified 2006-06-16. pdf211KB 
Lesson 1: Factors That Affect Food Safety and QualityPublished 2001. File last modified 2006-06-16. pdf71KBdoc43KB
Lesson 2: Problems with Food DeteriorationPublished 2001. File last modified 2006-06-16. pdf98KBdoc59KB
Lesson 3: Nutritional Properties of FoodsPublished 2001. File last modified 2006-06-16. pdf78KBdoc46KB
Lesson 4: Processing Influences Nutritional ValuePublished 2001. File last modified 2006-06-16. pdf64KBdoc45KB
Lesson 5: Biotechnology in the Food IndustryPublished 2001. File last modified 2006-06-16. pdf66KBdoc39KB
Unit 4: Food Selection and Consumer HealthPublished 2001. File last modified 2006-06-16. pdf298KB 
Lesson 1: Factors that Affect Consumer ChoicePublished 2001. File last modified 2006-06-16. pdf65KBdoc40KB
Lesson 2: Interpreting Food LabelsPublished 2001. File last modified 2006-06-16. pdf188KBdoc140KB
Lesson 3: Nutritional Value of BeveragesPublished 2001. File last modified 2006-06-16. pdf60KBdoc37KB
Lesson 4: Relationship Between Diet and HealthPublished 2001. File last modified 2006-06-16. pdf104KBdoc67KB