Course Title

Introduction to Food Science

Course Description

A one-credit course, Introduction to Food Science is intended to serve the needs of students who are interested in the food industry. Content includes the meaning and importance of food, careers in the food industry, food safety principles, food and nutrients, world hunger, microbiology, food processing and preservation, transportation, storage and merchandising, the food service industry, and product development. FFA and supervised experience will also be included as appropriate.

Contact

Kurt Murray
kmurr@okcareertech.org
(405) 743-5489

Knowledge and Skills

Unit IFS1: Importance of food and food science (8 hours)

Benchmark IFS1-1: Students will explain the meaning of food and food science.

Benchmark IFS1-2: Students will describe the economic impact of the food industry on Oklahoma and the nation.

Benchmark IFS1-3: Students will discuss the history of food, beginning with the hunter-gatherer societies.

Benchmark IFS1-4: Students will explain the role of food science in developing new food products.

Benchmark IFS1-5: Students will describe the meaning and role of the food service industry.

Benchmark IFS1-6: Students will identify entrepreneurial and marketing opportunities in the food industry.

Unit IFS2: Career entry and advancement in the food industry (5 hours)

Benchmark IFS2-1: Students will identify occupations in the food industry and list the competencies needed for occupational entry.

Benchmark IFS2-2: Students will name and describe important personal skills for success in food industry careers.

Unit IFS3: Personal and occupational safety in the food industry (4 hours)

Benchmark IFS3-1: Students will assess personal and occupational safety situations in food industry work and choose appropriate safety practices.

Benchmark IFS3-2: Students will properly select, use, and maintain personal protective equipment when working in food science.

Unit IFS4: Human nutrition and food (12 hours)

Benchmark IFS4-1: Students will explain the meaning and importance of human nutrition, including relationships to supply distribution and world hunger.

Benchmark IFS4-2: Students will name food nutrients and relate the importance of each to human growth and health.

Benchmark IFS4-3: Students will relate the meaning of Calorie to food material consumption.

Benchmark IFS4-4: Students will interpret nutrition labels on containers of food and use nutrition information to determine daily food consumption needs.

Benchmark IFS4-5: Students will list and explain important factors in food preparation.

Unit IFS5: Food processing (19 hours)

Benchmark IFS5-1: Students will list practices in food processing and explain the importance of each.

Benchmark IFS5-2: Students will define food preservation and explain why it is important.

Benchmark IFS5-3: Students will explain the meaning of food spoilage and indicate the causes of spoilage.

Benchmark IFS5-4: Students will discuss the role of heat in food preservation.

Benchmark IFS5-5: Students will describe and demonstrate the canning process.

Benchmark IFS5-6: Students will discuss the roles and processes of refrigeration, freezing, drying, pickling, fermentation, irradiation, and use of additives in food preservation.

Unit IFS6: Food safety (21 hours)

Benchmark IFS6-1: Students will describe the importance of food safety.

Benchmark IFS6-2: Students will explain the importance of sanitation in food production.

Benchmark IFS6-3: Students will demonstrate personal hygiene practices in food production.

Benchmark IFS6-4: Students will explain the use of microbiology in assuring food safety and demonstrate microscopic food product assessment practices.

Benchmark IFS6-5 Students will explain the importance of food equipment and facility sanitation and demonstrate appropriate sanitation practices.

Benchmark IFS6-6: Students will discuss food safety and inspection regulations, including HACCP.

Benchmark IGS6-7: Students will explain the meaning, importance, and prevention of food borne pathogens.

Benchmark IFS6-8: Students will discuss the meaning and importance of food product packaging, storage, and transportation.

Unit IFS7: The meat, milk, and poultry and egg processing industry (23 hours)

Benchmark IFS7-1: Students will discuss the role and scope of the meat, milk, poultry, and fish processing industry.

Benchmark IFS7-2: Students will describe the characteristics of meat, poultry, and fish products.

Benchmark IFS7-3: Students will list and explain the general procedures in beef and pork harvest and fabrication.

Benchmark IFS7-4: Students will discuss practices in storing and preserving meat products.

Benchmark IFS7-5: Students will demonstrate practices in meat products merchandising.

Benchmark IFS7-6: Students will discuss the general practices in milk product processing.

Benchmark IFS7-7: Students will discuss the general practices in poultry and egg product processing.

Benchmark IFS7-8: Students will name byproducts from meat, poultry, and fish processing and list uses of the byproducts.

Unit IFS8: The cereal industry (10 hours)

Benchmark IFS8-1: Students will describe the meaning and importance of the cereal grain industry, including breads, pastas, and breakfast cereals.

Benchmark IFS8-2: Students will explain the general procedures in milling wheat and other grains.

Benchmark IFS8-3: Students will demonstrate procedures in baking leavened and unleavened bread.

Unit IFS9: The vegetable, fruit, and nut industry (11 hours)

Benchmark IFS9-1: Students will describe the meaning and importance of the vegetable, fruit, and nut industry.

Benchmark IFS9-2: Students will explain fresh produce and practices needed to assure quality and safe food products.

Benchmark IFS9-3: Students will name and describe methods of processing vegetable, fruit, and nut products.

Unit IFS10: Agricultural education (7 hours)

Benchmark IFS10-1: Students will manage an appropriate supervised experience in food science.

Benchmark IFS10-2: Students will identify opportunities for participation and advancement in the FFA related to food science.

Accountability Measures, Assessments, or Evaluation Procedures

Industry Alignments

Curriculum Resources

Agriculture Career Development: Food Science - CIMC

Supplemental VHS and DVDs - CIMC

www.okcimc.com

Food Science and Emerging Technology Manual, also available through on-line lesson plan library.CAERT. 2007.
www.caert.net

Introduction to Food Science, Parker, 2003. Delmar-Thomson Learning. 2003.
www.delmarlearning.com

This Course Found In These Career Majors