You are here: Home instructional_framework official_framework Family & Consumer Sciences Chemistry of Foods
Log in

Need a new SSL certificate?

View Career Major Course

Course Information
Family & Consumer Sciences
Chemistry of Foods
This course focuses on chemistry as it relates to foods. Emphasis is on lab activities that focus on chemistry principles and scientific method. Topics include safety in the lab, basic principles of chemistry, properties of water, acids and bases, enzymes and food preparations, additives and preservation, nutrition and the body, healthy food choices, handling and storing food, baking principles, using recipes, proteins, milk and dairy products, fruits and vegetables, grains and legumes, lipids, public health issues including bio terrorism and exploration of food science careers
Carla Campbell
Chemistry I preferred
- Identify causes of food borne illnesses
- Learn safe food handling practices
- Name lab equipment and uses
- Discuss safe lab procedures
- Apply scientific method
- Describe the characteristics of matter
- Relate the characteristics of matter to the properties of food
- Explain the structure and properties of water
- Describe how water is used in cooking
- Explore the roles and uses of acids and bases in food science
- Describe the functions of enzymes and the role they play in food preparation.
- Analyze the effects of food additives on food and how they effect the preservation of food
- Explain how nutrients are used by the body and why they are necessary for the body to function properly
- Describe the relationship between nutrition and certain diseases
- List the dietary guidelines
- Outline the guidelines for safety, sanitation and efficiency in the food lab while conducting food experiments
- Explain standards for preparing, processing and preserving food
- Match terms, abbreviations and forms of measurements used in cooking.
- Name the purposes of ingredients used in baking
- Discuss the effectiveness of leavening agents
- List the role of protein as well as the foods that provide this essential nutrient
- Identify grains and legumes
- Describe how incomplete proteins can be combined to form a complete protein
Explore how milk and other dairy products can fit into a healthy diet
Evaluate and prepare dairy based foods
Identify types and classifications of vegetables and fruits
Identify food sources of lipids
Describe career opportunities related to food science and chemistry
Unit tests
Food Handler Certificate
Ward, Janet, Principles of Food Science, 2007, Goodheart-Willcox Co., Inc.,

Chemistry of Food, CIMC, 2008
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Health Science Therapeutic Services Dietary Aide
Human Services Family & Community Services Pre-Nutrition