Food Science

Weeks 1-5

Unit 1: Exploring Food Science as a Laboratory Science

• History of Food Science

• Safety & Measurement

• Microbiology and Food Safety

• Scientific Method

• Food Evaluation

Weeks 6-9

Unit 2:  Basic Food Chemistry

• Periodic Table

• Compounds & Mixtures

Weeks 10-13

Unit 2:  Basic Food Chemistry

• Physical & Chemical Changes

• Acids & Bases

• Mixtures: Solutions, Colloidal Dispersion & Suspensions

Weeks 14-17

Unit 3:  Energy in Food Science

• Energy Flow

• Heat Transfer

• Types of Energy (including Irradiation)

• Digestion & Metabolism (including Enzymes)

• Vitamins & Minerals

• Introduction to Nutrients

Week 18

Midterms/Semester Exams

Weeks 19-23

Unit 4: Nutrients in Food Science

• Leavening

• Carbohydrates

• Simple Carbohydrates

• Complex Carbs

Weeks 24-27

Unit 4: Nutrients in Food Science cont.

• Water

• Food Preservation:

Dehydration

• Fats

• Proteins

Weeks 28-32

Unit 5:Food Microbiology

• Fermentation

• Enzymes

Weeks 33-36

Unit 5:Food Microbiology cont.

• Vitamins/Minerals

• Food Preservation/Packaging

Week 37:

• Final Exam

Spring CCA

Embedded Activities:

• Lab- Taste Bud 

• Lab- Easy Brazilian Cheese Lab

• Lab- Thanks to Food Science

• Recipe Literacy with Mystery Lab/Playdough

• Lab- Scientific Method with Guacamole

• Lab-  Ultimate Guide to Chocolate Chip Cookies (IV/ DV)

• Lab- Knife Skills/ Salsa (IV & DV)

• * Lab: Periodic Table of Cookies

Embedded Activities:

• Lab- Smoothies

• Lab- Grilled Cheese

• Demo: Cookware Conduction Identification Demo

• Lab: Physical & Chemical Changes Lab

• Lab- Heat Transfer with Potatoes

• Lab- Iron Chef Heat Transfer Method with Chicken 

• Lab- Calorie Density with Halloween Candy

• Lab:  Kale Chips

• Lab: Freezing Cream

• Lab: pH and Chemical Leavening in Blueberry Muffins

• Lab: Hard Candy

Embedded Activities:

• *Lab: Fluffy Pancakes 

• Lab: Physical Leavening with Popovers

• *Lab: Let’s Make Solutions

• Lab:  Candy Chemistry- Peanut Brittle 

•  Lab: Fruit Jelly

• Demo: Simple Carb Taste Test

• * Lab: Testing Vegetable Oil

• Lab: Teacher Demo:

• - 6 Solutions (see TE)

• Lab: Italian Wedding Soup Nutrient Identification

• Lab: Water in Hot Dogs

• Lab- Cooking with Water

• Teacher Demo- Fat Emulsifying Lab

• Lab- Pie Crust 

• Lab- Eggs- Your Way

• Lab- Creme Brulee (demonstrates fat, milk, caramelization)

Embedded Activities:

• Lab- Mozzarella Cheese

• Lab: Acid Coagulated Cheese (Paneer, Chevre)

• Lab- Dehydrated Fruits

• Teacher Demo- Beef Jerky

• Lab: Sauerkraut

• Lab: Kimchee

• Lab: Naturally fermented soda

Required Project: Fluffy Pancakes Lab

OR

Required Project: Endothermic and Exothermic Reactions Lab

Required Project: Fermentation Around the World

OR

Required Project: Description of Project/Project Rubric will be separate document

Cycle 1: 

-Professionalism

-Ethics

127.15(1)(A)

127.15(1)(E)

127.15(1)(F)

127.15(1)(G)

127.15(1)(H)

127.15(1)(I)

127.15(1)(K)

127.15(1)(L)

127.15(1)(M)

Cycle 2: 

-Teamwork

-Problem Solving

127.15(1)(B)

127.15(1)(I)

Cycle 3:

-Self Management Skill

-Conflict Resolution

-Leadership

127.15(1)(B)

127.15(1)(D)

127.15(1)(E)

127.15(1)(F)

127.15(1)(G)

127.15(1)(H)

127.15(1)(I)

127.15(1)(J)

127.15(1)(M)

Cycle 4:

Communication Skills

127.15(1)(C)