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Course Information
Agricultural Education
Introduction to Food Science
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.
Kurt Murray
(405) 743-5489
Introduction to Agriscience

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

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

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

Unit IFS8: The cereal industry (10

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

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

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

Food Processing, Preserving and Packaging - CEV Multimedia

Food Safety, Monitoring and Regulation - CEV Multimedia

Agriculture Career Development: Food Science - CIMC

Supplemental VHS and DVDs - CIMC

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

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

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Agriculture, Food & Natural Resources Food Products and Processing Food Products and Processing