MUNFORD "BIG BOLL" FFA
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Food Science & Technology

Course Standards

Introduction to Food Science Industry and Careers

1) Using news media and relevant academic journals investigate current applications of food

science and describe the scope and economic importance of the food industry in the United

States, including imports and exports. Citing specific textual evidence, describe how the

study of food science and related sciences impacts quality of life and enhances a Supervised

Agricultural Experience (SAE) program.

2) Use local news media, organizational websites, and real-time labor market information to

investigate occupations in food science. Compare and contrast the knowledge, skills, and

abilities necessary for employment, as well as the typical level of education required.

3) Create a chart, table, or graphic to illustrate significant trends with regard to supply and

demand of food products across the world population, citing specific textual evidence from

news media and government agency reports. Identify and summarize common

environmental and safety concerns regarding food production and the food supply.

4) Review common laboratory safety procedures for tool and equipment operation in the food

science laboratories, including but not limited to accident prevention and control

procedures. Demonstrate the ability to follow safety and operational procedures in a lab

setting and complete a safety test with 100 percent accuracy.

Food Chemistry

5) Differentiate between each food group and compare and contrast their nutritive values.

Explain how chemical and physical properties of foods influence nutritional value and

quality. Examine the basic principles of proper nutrition, including the identification and

evaluation of the six essential nutrients needed for good health.

6) Investigate and apply the concepts of basic chemical processes and interactions of

constituent components of foods. Through experimentation and observation, identify

chemical properties of food that are affected by production, processing, and storage.

7) Identify common food additives (preservatives, antioxidants, stabilizers, colors, and flavors)

and describe their general purposes. Synthesize information from academic journals and

news media to summarize safety issues associated with food additives, assessing the extent to which the reasoning and evidence provided supported claims made.

Food Microbiology

8) Examine the role of microorganisms in food products and evaluate the implications for

human consumption.

9) Research common microorganisms that cause fermentation, discuss the benefits or dangers

of fermentation in food products and processing. Develop an annotated chart that illustrates

fermentation techniques and the foods they are used to create, describing the basic

chemical principles of fermentation and the factors that affect the fermentation process.

Food Preservation

10) Differentiate among the various microorganisms that cause food spoilage and determine

their life cycles. Compare and contrast the application of food preservation methods to

prevent the growth of microbes in food. Outline the processes for heating, refrigerating, and

freezing for food preservation.

Food Safety and Sanitation

11) Research and cite texts identifying types and general characteristics of microorganisms

associated with foodborne illnesses. Summarize safe food habits and practices by

researching proper procedures for safe handling, storage, preparation, and cooking; to

compose a checklist of general safety guidelines for different food groups, such as fruits and

vegetables, red meat, fish, eggs, and dairy products.

12) Describe procedures and inspection standards for sanitation in the food production

industry. Demonstrate in a live setting or in a presentation format the ability to follow

procedures for appropriate chemical selection, cleaning techniques, and insect and rodent

control methods. Identify concepts and principles that provide the scientific foundation for

current food sanitation standards.

13) Research principles and applications of the Hazard Analysis and Critical Control Point

(HACCP) system and describe how they apply to food safety. Interpret food industry

inspection standards to assess conditions related to food safety and sanitation. Create a

model HACCP plan including a summary of procedures to control biological, chemical, and

physical hazards in food production.

Food Safety Laws and Regulations

14) Analyze state and federal laws and regulations governing food inspection standards, and

argue for their importance to public health, citing specific evidence from case studies to

develop your claim. Define the roles of state and government agencies responsible for the

establishment and enforcement of food safety regulations. Compose a narrative that nterprets the regulations governing the “Local Foods for Local Schools” program in

Tennessee.

Food Science Trends and Issues

15) Research major development trends in the food science industry by analyzing documents

authored by for-profit companies and lobbying organizations, defining the question each

seeks to address. Compare and contrast the use of advanced technologies in food

production, such as but not limited to biotechnology, irradiation, and genetically modified

organisms (GMOs), citing specific textual evidence. Summarize technology principles,

process effects, and consumer concerns, referencing the extent to which reasoning and

evidence presented for each supports specific claims.

16) Formulate a hypothesis regarding a current food science issue. Design and conduct an

original experiment to prove or disprove the hypothesis. Collect the appropriate data to

evaluate claims, synthesizing and communicating results within the broader context of food

science.

 

 

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