Course Description

Food Science integrates many branches of science and relies on the application of the rapid advances in technology to expand and improve the food supply. Students will evaluate the effects of processing, preparation, and storage on the quality, safety, wholesomeness, and nutritive value of foods. Building on information learned in Food, Nutrition & Wellness and Chemistry, this course illustrates scientific principles in an applied context, exposing students to the wonders of the scientific world. 

Standards

HUM-FS-1: Demonstrate employability skills required by business and industry.

HUM-FS-2: Define food science and explore careers in food science.

HUM-FS-3: Investigate how and why scientific evaluation of foods is conducted.

HUM-FS-4: Explore the basic chemistry concepts of food science.

HUM-FS-5: Observe how energy works in food preparation and preservation.

HUM-FS-6: Examine why water and acidity are important factors in food preparation and preservation.

HUM-FS-7: Summarize why carbohydrates are important in food preparation, preservation, and the nutritional impact on diets.

HUM-FS-8: Summarize why lipids are important in food preparation and preservation and the nutritional impact they have on diet.

HUM-FS-9: Summarize why proteins are important in food preparation and preservation and the nutritional impact they have on diet.

HUM-FS-10: Investigate the sources, and impact of food formulations, preparation and preservation on food constituents important to health.

HUM-FS-11: Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products. 

HUM-FS-12: Analyze the principles of fermentation.

HUM-FS-13: Investigate measures used to produce safe and wholesome food under sanitary conditions. 

HUM-FS-14: Compare and contrast different food preservation methods and the resultant quality of preserved food.