Food Science and Nutrition (2004)

EXPLORE THE WORLD OF FOOD AS A SCIENCE 

EXPLORE CHEMISTRY IN FOOD SCIENCE 

EXPLORE THE APPLICATION OF FOOD SCIENCE AND NUTRITION 

DEMONSTRATE CHEMICAL PROCESSES INVOLVED IN FOOD PREPARATION 

EXAMINE MICROBIOLOGY IN FOOD PROCESSING AND PREPARATION 

EXPLORE CAREER, TECHNOLOGY, AND CONSUMER EDUCATION IN FOOD SCIENCE AND NUTRITION 

DESCRIBE THE SCIENTIFIC STUDY OF FOODS 

EXPLAIN THE BASIC CONCEPTS OF NUTRITION 

DEMONSTRATE METHODS AND CONSIDERATIONS REQUIRED IN THE SCIENTIFIC EVALUATION OF FOODS 

EXPLORE CHEMISTRY AS A SCIENCE OF MATTER 

EXPLORE THE STRUCTURE OF ATOMS, ELEMENTS, AND MOLECULES 

USE THE PERIODIC TABLE 

EXPLORE THE FORMATION OF COMPOUNDS THROUGH CHEMICAL BONDING IN FOODS 

EXPLORE REACTIONS OF CHEMICALS COMMONLY FOUND IN FOOD 

EXPLORE CURRENT THEORIES ABOUT ATOMIC STRUCTURE, ENERGY LEVELS, SUBLEVELS, AND ORBITALS 

EXPLORE THE SENSORY EVALUATION OF FOOD 

DESCRIBE THE PHYSICAL AND CHEMICAL CHARACTER- ISTICS OF ENERGY AND THEIR RELATIONSHIP TO FOODS 

DESCRIBE THE PROPERTIES OF WATER AND THEIR IMPORTANCE TO THE HUMAN BODY AND FOOD PREPARATION 

EXPLORE THE SOURCES AND USES OF CARBOHYDRATES IN FOOD SCIENCE 

EXPLAIN THE EFFECTS OF LIPIDS IN FOOD SCIENCE 

EXPLORE THE SOURCES, CHEMICAL CHANGES, AND IMPORTANCE OF PROTEINS IN FOOD SCIENCE 

EXPLAIN THE IMPORTANCE OF VITAMINS AND MINERALS IN FOOD SCIENCE 

EXPLORE THE PROCESSES OF METABOLISM 

EXPLORE THE AFFECTS OF ENZYME REACTIONS ON FOOD 

EXAMINE THE CHEMICAL PROPERTIES AND USES OF SOLUTIONS, COLLOIDAL DISPERSIONS, AND EMULSIONS IN FOOD PREPARATION 

DEMONSTRATE THE CHEMICAL PROCESSES INVOLVED IN LEAVENING 

DEMONSTRATE THE PROCESS OF FERMENTATION AS IT APPLIES TO THE SCIENCE OF FOOD 

EXPLORE THE IMPORTANCE AND USES OF THE MILK FOOD GROUP IN FOOD SCIENCE 

EXPLAIN THE CAUSES OF FOOD-BORNE ILLNESSES AND PROCEDURES FOR PREVENTION 

DEMONSTRATE THE PURPOSE AND PROCEDURES FOR FOOD FREEZING, DEHYDRATION, AND RE-HYDRATION 

DEMONSTRATE THE PURPOSE AND SAFE PROCEDURES FOR CANNING 

EXAMINE FOOD ADDITIVES

ANALYZE CAREER PATHS IN FOOD SCIENCE AND NUTRITION 

EXPLORE EMERGING TRENDS, RESEARCH, AND THE IMPACT OF TECHNOLOGY ON THE FOOD SCIENCE AND NUTRITION INDUSTRY 

EXAMINE CONSUMER EDUCATION ISSUES IN FOOD SCIENCE AND NUTRITION 

Explain food science and describe the main goal of food scientists

Explain the interrelationship of food science to other sciences

Explain the interrelationship of food science to nutrition

Describe food sources, food nutrients and food groups 

Explain the food guide pyramid 

Describe the dietary needs of humans 

Explain the purpose of the six main dietary nutrient groups 

Explain the consequences of an unbalanced diet 

Compare nutrient rich foods to nutrient poor foods

Explain the steps in the scientific method relative to food sciences 

Identify the basic units of measurement: standard and metric

Explain areas, weight, volume, mass, and density 

Explain the use of scientific equipment found in the food science laboratory

Explain the collection, organization and evaluation of data

Describe methods to analyze food mixtures, food microbiology, food fermentation, and food preservation 

Describe equipment and methods used to measure, record, graph, and report food science experimental data 

Demonstrate the proper use and care of scientific equipment 

Explain safety guidelines in the laboratory 

Write accurate and complete reports of food science experiments

Define matter and mass

Describe the six areas of study in chemistry and those related to food science

Explain chemical symbols 

Interpret symbols, formulas, and equations

Explore methods of measuring mass 

Describe the method of classification used in the scientific method 

Describe the four physical states of matter 

Compare pure substances to mixtures 

Compare pure substances to elements and compounds

Compare heterogeneous mixtures to homogeneous mixtures 

Compare the classification of compounds 

Compare the classification of compounds 12. Demonstrate means of determining pH 

Demonstrate boiling point, freezing point, and volatility 

Examine the structure of atoms and molecules

Compare elements, compounds, and mixtures 

Compare extensive properties to intensive properties

Compare physical properties to chemical properties 

Define a chemical reaction 

Distinguish between the reactants and the products in a chemical reaction

Describe the transfer of energy in physical and chemical changes 

Describe the organization of the periodic table 

Demonstrate locating names and symbols of elements on the periodic table

Explain how to locate metals, nonmetals, and metalloids 

Explain Dalton’s Atomic Theory

Define nucleus, electron, proton, and neutron 

Explain the relationship between electron configuration and the arrangement of elements in groups, blocks, and periods 

Calculate atomic number

Calculate mass number

Define isotope

Explain superscript and subscript information in the nuclear symbol 

Define mole

Explain Avogadro’s Number 

Explain the concept of molar mass

Identify elements commonly found in foods 

Explain chemical bonding

Compare ionic bonding with covalent bonding

Explain electro-negativity differences to chemical bonding 

Describe chemical stability 

Describe the effect of chemical bonding on the physical properties of compounds commonly found in food 

Describe various types of chemical reactions as they pertain to food 

Illustrate the effect of a chemical reaction with an equation 

Demonstrate examples of chemical reactions as they pertain to food 

Review the evolution of atomic theory

Describe emissions spectra of atomic electron configurations 

Describe examples of energy sublevels and orbitals in the atoms of elements commonly found in food 

Describe factors affecting individual food preferences 

Explain sensory characteristics of food

Describe the effects of physical and chemical changes in foods 

Analyze the properties of acids and bases 

Describe ways that pH is related to food properties, safety, and freshness 

Explain the importance of pH in digestion

Determine the pH of common foods 

Describe how food sensory evaluations are conducted 

Conduct and report the results of a food sensory evaluation

Define energy 

Compare physical changes to chemical reactions 

Relate molecular motion to temperature

Describe how heat is transferred 

Compare heat of fusion to heat of vaporization

Define phase change 

Describe the relationship between food intake and body weight 

Describe how the human body uses energy derived from food components 

Describe the chemical composition of water 

Describe hydrogen bonds and how they differ from covalent bonds 

Compare hard water to soft water 

Describe the functions of water in food preparation 

Explain the functions of water in the body 

Identify the chemical structure of simple and complex carbohydrates

Explain the functions of sugar, starch, and pectin in food systems 

Identify sources of carbohydrates 

Explore the uses of carbohydrates in food preparation 

Explain the effects of carbohydrates on metabolism and the human body 

Define lipid 

Describe the properties of lipids 

Compare the properties of saturated and unsaturated fatty acids

Describe the functions of fat in the body 

Explain the functions of fat in food preparation

Explain the relationship of fats to health issues 

Define protein 

Distinguish between the three types of proteins

Identify chemical elements that are common to all proteins 

Describe the chemical structure of amino acids

Explain the denaturization of protein and how the process occurs 

Describe how protein is used in food preparation 

Describe the composition of eggs, egg storage and cooking

Explain the functions of protein in the body

Compare and contrast complete and incomplete protein 

Define vitamin 

Explain the major categories of vitamins and their food sources

Distinguish between water-soluble and fat-soluble vitamins 

Describe the major functions of vitamins and vitamin groups

Define mineral 

Identify the chemical elements that make up minerals required for human health and nutrition 

Distinguish between major and trace minerals and list examples in each category

Describe the food sources of minerals 

Explain the consequences of vitamin and mineral deficiencies and excesses 

Explain interrelationships among nutrients 

Explore the effects of heat, light, and pH on the stability of vitamins and minerals 

Define metabolism 

Describe metabolism in terms of anabolism and catabolism

Describe the conditions needed for the process of metabolism 

Explain basal metabolism

Explain how voluntary activities affect the need for kilocalories 

Describe factors that affect metabolic changes to the human body

Explain why lactic acid builds up in muscles during various activities 

Define enzyme 

Define substrate

Explain the relationship of an enzyme to a substrate 

Compare enzyme and coenzyme

Describe factors that affect enzyme activity in the process of digestion

Describe the uses of enzymes in food preparation

Demonstrate the effects of enzymes in food preparation

Define solution

Identify solvent and solute in a solution 

Examine the properties of colloidal dispersions 

Define emulsifier 

Identify examples of gels, foams and emulsions

Describe the uses of gels, foams and emulsions in food preparation

Compare dispersed phase to continuous phase 

Describe three parts of an emulsion 

Examine various food emulsions

Calculate a solution concentration

Describe the process of homogenization 

Compare a saturated solution to a solution that is unsaturated or super-saturated 

Define leavening agent 

Describe four major leavening agents and their properties 

Demonstrate how air and steam operate as leavening agents

Describe the properties of yeast as a leavening agent 

Demonstrate the difference between quick breads and yeast breads 

Explain the chemical reactions in the leavening process

Compare the effects of chemical and natural leavening agents on baked products 

Describe the process of cell respiration

Distinguish between aerobic and anaerobic respiration 

Explain three reasons for fermenting foods

Describe three types of bacteria that are involved in food fermentation 

Explain the role molds and enzymes play in fermentation

Distinguish between indigenous bacteria and non-indigenous bacteria

Demonstrate the purpose of lactobacillus in the process of fermentation

Demonstrate the scientific method in an experiment involving fermentation 

Describe the chemical composition of milk 

Demonstrate the process of creaming 

Distinguish between various milk products 

Describe the chemical changes in milk as it is heated 

Explain pasteurization 

Explain milk coagulation

Demonstrate the scientific method in an experiment related to coagulating milk 

Describe the types of micro-organisms 

Explain the consequences of failure to maintain food safety and food quality 

Describe the role of micro-organisms in food contamination and spoilage

Describe the environment required by various micro-organisms involved in food contamination 

Define toxin, pathogen, and parasite

Explain food infection, food intoxication, and toxicoinfections

Describe common food-borne illnesses that are associated with improper handling, storage, and processing

Differentiate between cleaning and sanitizing 

Demonstrate procedures used to prevent food-borne illnesses 

Describe the role of government and agencies in promoting food safety

Demonstrate the scientific method in an experiment related to food contamination/ food safety 

Explain why fermentations preserve foods

Explain the purposes of dehydration

Compare the equipment used in home and commercial dehydration processes 

Compare the nutritional value of dehydrated foods to fresh foods 

Explain pre-treating food before dehydration 

Illustrate four different methods of dehydration

Demonstrate methods for storing dehydrated food products 

Explain re-hydration 

Explore the role of blanching in freezing vegetables

Explore factors that affect the storage of frozen foods

Explain the purpose of canning 

Distinguish between the different methods of canning 

Compare the equipment used in commercial canning to home canning 

Compare the nutritional value of canned foods to fresh foods

Describe safe food handling during canning

Demonstrate the scientific method in an experiment related to destroying bacteria during the canning process 

Define food additives and preservatives

Describe advantages and disadvantages of using food additives and preservatives 

Describe the process of food irradiation and its effects on food 

Explain the purpose of the Pure Food and Drug laws 

Explain the purpose of the GRAS list

Explore sources of information on food additives 

Demonstrate the scientific method in a sensory evaluation of foods with and without food additives 

Explore the employment and career opportunities associated with food science and nutrition

Explore emerging careers in food science and biotechnology

Identify entry level, technical level, and professional level careers in food science and nutrition 

Describe the transferable skills that support employment and careers in food science and nutrition 

Explore education and training required for careers in food science and nutrition

Describe additional career paths open to individuals with post-secondary degrees in food science and nutrition 

Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products 

Describe examples of emerging technologies that may impact the food science and nutrition industry and careers

Explore food science and nutrition industry efforts to use resources more effectively 

Explore new types of food products

Explore reengineered food products 

Examine food packaging technology 

Describe food labels and their value to consumers 

Explore the effective use of resources in providing for nutritional needs of individuals 

Evaluate advertising for food products, health foods, and supplements 

Investigate facts and fallacies regarding food products and supplements