Course Description

This high school course explores the science and technology behind food production, processing, safety, and nutrition. Students will learn about the chemistry of food, including carbohydrates, proteins, and fats, and examine topics like food additives, flavorings, and colorings. The course includes hands-on experiments, exploring food preservation, packaging, and storage, and investigating food-related phenomena such as the Maillard reaction and fermentation.

Students will also learn about food safety, hygiene, sanitation, and regulatory standards. Broader issues in food science, such as sustainability, food waste, and environmental impact, are discussed. The course concludes with student presentations on topics like food security, genetically modified organisms (GMOs), and emerging food technologies.

By the end of the course, students will have a solid understanding of food science principles and how they apply to the food industry, making this class ideal for those interested in careers in food science, culinary arts, or nutrition.

Course Details

Food Science

Ninth Grade Tenth Grade Eleventh Grade Twelfth Grade

Course Objectives

  • Understand the basic chemistry of food, including the roles of carbohydrates, proteins, and fats.
  • Learn about food additives, flavorings, and colorings, and their use in food processing.
  • Explore various methods of food preservation, packaging, and storage.
  • Conduct hands-on experiments to investigate food science phenomena.
  • Study food safety principles and regulatory standards to ensure food quality.
  • Discuss broader issues in food science, such as sustainability, food waste, and environmental impact.

Course Outline

Unit 1: Introduction to Food Science

  • Overview of Food Science
    • Definition and scope of food science.
    • Importance of food science in modern society.
  • Basic Chemistry of Food
    • Understanding carbohydrates, proteins, and fats.
    • How these macronutrients affect food structure and nutrition.

Unit 2: Food Processing and Additives

  • Food Additives and Flavorings
    • Common food additives and their functions.
    • The science behind flavorings and colorings.
  • Food Processing Techniques
    • Overview of food processing methods.
    • The role of technology in food production.

Unit 3: Food Preservation, Packaging, and Storage

  • Food Preservation Methods
    • Exploring methods like canning, freezing, and drying.
    • How preservation methods impact food quality and safety.
  • Food Packaging and Storage
    • Different types of packaging materials and their uses.
    • Best practices for food storage to maintain quality.

Unit 4: Food Safety and Regulations

  • Food Safety Principles
    • Importance of hygiene and sanitation in food production.
    • Common food safety hazards and how to prevent them.
  • Regulatory Standards and Quality Control
    • Overview of food safety regulations and agencies.
    • The role of quality control in the food industry.

Unit 5: Hands-on Experiments in Food Science

  • The Maillard Reaction and Caramelization
    • Understanding the chemistry of browning and flavor development.
    • Hands-on experiments to explore these processes.
  • Fermentation and Leavening
    • The science behind fermentation and yeast-based leavening.
    • Hands-on experiments with fermentation and baking.

Unit 6: Broader Issues in Food Science

  • Sustainability and Environmental Impact
    • Exploring sustainable practices in food production.
    • Examining the environmental impact of food production.
  • Food Waste and Food Security
    • The causes and consequences of food waste.
    • Understanding food security and strategies to combat food insecurity.

Unit 7: Emerging Food Technologies and Student Presentations

  • Genetically Modified Organisms (GMOs)
    • Exploring the science behind GMOs and their applications.
    • Discussion of the pros and cons of GMOs in food production.
  • Emerging Food Technologies
    • Overview of new technologies in food science (e.g., lab-grown meat, 3D-printed food).
    • Discussion on the future of food production and consumption.
  • Student Presentations
    • Student presentations on topics related to food science.
    • Peer feedback and course reflection.

Expected Outcomes

By the end of this course, students will have a comprehensive understanding of the principles of food science and technology. They will gain hands-on experience in conducting food-related experiments and will be able to discuss broader issues in food science, such as sustainability and food security. This course aims to prepare students for careers in food science, culinary arts, or related fields, providing a solid foundation for further studies or career exploration.

Coming soon.

Coming soon. 

Ms. Casia Holzer

Casia graduated from Utah State University with a degree in biology. While she enjoyed her education, her true passion lies in teaching chemistry. If you stepped into her class on a random day, you would most likely find her doing a science experiment. She believes nothing beats hands-on learning! When not enjoying students in the classroom, Casia tutors, writes biographies, and arranges piano music. Her motto is “Life is beautiful!”