Course Title

Food and Biotechnology

Course Description

Food and Biotechnology is a one-credit course for students interested in advanced applications of science in food. Content includes food quality, sanitation, microbiology and spoilage, food chemistry and physics, food manufacture, the meat industry, beverage industry, cereal industry, vegetable industry, and biotechnology and the future of food products. FFA and supervised experience will be included as appropriate.

Contact

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

Knowledge and Skills

Unit FBT1: The nature and Importance of food biotechnology (7 hours)

Benchmark FBT1-1: Students will explain the meaning of biotechnology and describe relationships to agriculture and food.

Benchmark FBT1-2: Students will discuss the history of biotechnology and name examples associated with food products.

Benchmark FBT1-3: Students will explain the role of biotechnology in developing new plant, animal, and food products.

Unit FBT2: Career entry and advancement in the food biotechnology industry (5 hours)

Benchmark FBT2-1: Students will identify occupations in the food biotechnology industry and list the competencies needed for occupational entry.

Benchmark FBT2-2: Students will name and describe important personal skills for success in food biotechnology careers.

Unit FBT3: Personal and occupational safety in the food biotechnology (4 hours)

Benchmark FBT3-1: Students will assess personal and occupational safety situations in food biotechnology work and choose appropriate safety practices.

Benchmark FBT3-2: Students will properly select, use, and maintain personal protective equipment when working in food biotechnology.

Unit FBT4: Biotechnology and human nutrition (12 hours)

Benchmark FBT4-1: Students will discuss the role of biotechnology in meeting human food needs.

Benchmark FBT4-2: Students will describe the importance of food nutrients in promoting human growth and health.

Benchmark FBT4-3: Students will discuss the improvement of food crops with biotechnology.

Benchmark FBT4-4: Students will discuss the improvement of agricultural animals and their products with biotechnology.

Unit FBT5: Science in food (29 hours)

Benchmark FBT5-1: Students will list and explain qualities of food materials and the environments that affect foods.

Benchmark FBT5-2: Students will define food microbiology and identify methods used with food.

Benchmark FBT5-3: Students will name the types of microorganisms found in food and describe how these organisms affect food, including quality, products, and spoilage.

Benchmark FBT5-4: Students will demonstrate techniques for determining the presence of microbes in food and identify samples that are found.

Benchmark FBT5-5: Students will define food chemistry and describe acids, bases, lipids, proteins, and carbohydrates found in food and identify relationships to biotechnology.

Benchmark FBT5-6: Students will define food physics and discuss the role of water, proteins, lipids, and carbohydrates in food physics and identify relationships to biotechnology.

Unit FBT6: Biotechnology in food manufacturing (21 hours)

Benchmark FBT6-1: Students will distinguish between old and new foods produced using biotechnology and list examples.

Benchmark FBT6-2: Students will identify general procedures that are followed in gaining approval to use foods involving biotechnology.

Benchmark FBT6-3: Students will discuss the safety of foods produced using biotechnology.

Benchmark FBT6-4: Students will identify and explain regulations that apply to foods involving biotechnology.

Benchmark FBT6-5 Students will compare and contrast the tastes of food products from crops produced with conventional and biotechnology means.

Unit 7: Microbial fermentation with dairy products (12 hours)

Benchmark FBT7-1: Students will explain microbial fermentation and identify dairy foods produced using microbial fermentation.

Benchmark FBT7-2: Students will discuss the functions of enzymes produced by microbes.

Benchmark FBT7-3: Students will demonstrate the use of microbial fermentation to produce a dairy food product such as cheese, yogurt, or cottage cheese.

Unit FBT8: Microbial fermentation with fruit and vegetable products (9 hours)

Benchmark FBT8-1: Students will discuss the fermentation processes used with fruit and vegetable products.

Benchmark FBT8-2: Students will demonstrate the use of microbial fermentation with fruit to produce a food product such as cider, olives, or grapes.

Benchmark FBT8-3: Students will demonstrate the use of microbial fermentation with vegetables to produce a food product such as sauerkraut or pickles.

Unit FBT9: Microbial fermentation with grain products (9 hours)

Benchmark FBT9-1: Students will distinguish between leavened and unleavened bread.

Benchmark FBT9-2: Students will explain the use of microbial fermentation processes in the production of grain food products.

Benchmark FBT9-3: Students will demonstrate the use of microbial fermentation processes in producing bread.

Unit FBT10: Issues and trends in biotechnology (5 hours)

Benchmark FBT10-1: Students will identify issues associated with the use of food biotechnology.

Benchmark FBT10-2: Students will identify trends and developments in food biotechnology.

Benchmark FBT10-3: Students will discuss current events in food, fiber and animal agricultural sciences.

Unit FBT11: Agricultural education (7 hours)

Benchmark FBT11-1: Students will manage an appropriate supervised experience in food biotechnology.

Benchmark FBT11-2: Students will identify opportunities for participation and advancement in the FFA related to food biotechnology.

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 and also available through on-line lesson plan library. CAERT. 2007.
www.caert.net

Biotechnology: An Agricultural Revolution, Herren. 2005. Delmar-Thomson Learning.
www.delmarlearning.com

This Course Found In These Career Majors