Identify and categorize foods produced using biotechnology (e.g., fermentation, etc.) to change the chemical properties of food for an intended purpose (e.g., create desirable nutritional profile, preservation, flavor, etc.)
Standard detail
7230.D3.9
Depth 3Parent ID: CCA32DED3377468693D3030E0866EA1DStandard set: Agriculture, Food and Natural Resources
Original statement
Quick facts
- Statement code
- 7230.D3.9
- List ID
- 9
- Standard ID
- CE235D90E7024236AEB7DE0D2B15ABEC
- Subject
- CTE
- Grades
- 09, 10, 11, 12, VocationalTraining
- Ancestor IDs
- CCA32DED3377468693D3030E0866EA1DCCC0CA3F444E43B485E0C0771021240DE6825BEBA6EF4F4985A134B7D3A8CF3A
- Source document
- Indiana: CTE: Agriculture, Food and Natural Resources
- License
- CC BY 4.0 US