Course Rational:
Food Science integrates and applies knowledge within the disciplines of chemistry, bio-chemistry, engineering, biology, and nutrition to preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, and safe to eat. This course includes AAFCS assessments leading to students acquiring technical skill attainment (TSA or industry recognized credentials (IRC).
Food Science integrates and applies knowledge within the disciplines of chemistry, bio-chemistry, engineering, biology, and nutrition to preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, and safe to eat. This course includes AAFCS assessments leading to students acquiring technical skill attainment (TSA or industry recognized credentials (IRC).
Course Description:
This course prepares individual to use the scientific method to study the biological and chemical basis for food fermentation, preservation, processing, and preparation. Students develop laboratory, writing, and reasoning skills through measuring, recording, and graphic data; writing laboratory and short research projects; and predicting and evaluating laboratory results.
This course prepares individual to use the scientific method to study the biological and chemical basis for food fermentation, preservation, processing, and preparation. Students develop laboratory, writing, and reasoning skills through measuring, recording, and graphic data; writing laboratory and short research projects; and predicting and evaluating laboratory results.
Objectives/Categories:
• Orientation to Food Science
• Sensory Evaluation of Food
• Food Safety and Sanitation
• Science Foundations
• Biochemistry of Foods and the Major Nutrient Groups
• Chemistry of Food Formulations and Reactions
• Food Manufacturing Processes
• Orientation to Food Science
• Sensory Evaluation of Food
• Food Safety and Sanitation
• Science Foundations
• Biochemistry of Foods and the Major Nutrient Groups
• Chemistry of Food Formulations and Reactions
• Food Manufacturing Processes
https://dese.mo.gov/sites/default/files/cte-fcs-foodsci-2017.pdf