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Course Information
Agricultural Education
AG00026
Food and Biotechnology
120.00
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.
Kurt Murray
kmurr@okcareertech.org
(405) 743-5489
Introduction to Agriscience



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.

Agriculture Career Development: Food Science - CIMC

Supplemental VHS and DVDs - CIMC

http://www.okcimc.com

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


Biotechnology: An Agricultural Revolution, Herren. 2005. Delmar-Thomson Learning.
http://www.agriculture.delmar.cengage.com




No
8018
Yes
No
Yes
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Agriculture, Food & Natural Resources Food Products and Processing Food Products and Processing