Food Science
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 Nutrition and Wellness and Chemistry, this course illustrates scientific principles in an applied context, exposing students to the wonders of the scientific world. Careers will be explored.
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Course Outline
- Unit 1 Careers in Food Science
- Unit 2 Equipment and Food Safety
- Unit 3 History of Processing, Food Systems, and Food Additives
- Unit 4 Sensory Evaluation and the Scientific Method
- Unit 5 Basic Chemistry
- Unit 6 Heat Transfer, Temperature and Rate of Change
- Unit 7 Water in Food Preparation and Processing
- Unit 8 Acids and Bases
- Unit 9 Carbohydrates Function and Photosynthesis
- Unit 10 Lipid Function and Types
- Unit 11 Protein Function and Types, Denaturation
- Unit 12 Vitamins and Minerals, Phytochemicals
- Unit 13 Fermentation, Pickling, Vinegar and Yeast