Family and Consumer Sciences

Food Science

 

 

Unit 1—The World of Science

· View “The Making of Junk Food” video

· Research early food scientists and their contributions

· Read Chapter 1, pages 24—33

· Experiment 2-1: Food Labels and Nutrition

· Experiment 2-2: Packaged Food Scavenger Hunt

· Read Chapter 2, pages 34-45

· Experiment 12-1: Identifying Basic Nutrients in Foods

· Read Chapter 12, pages 174-191

· Experiment 12-2: Calcium in Milk

· Experiment 12-3: Nutrition Facts Panel

Unit 2—The Food Science Lab

· Experiment 3-2: Precision in Measurement

· LAB: Chocolate Chip Cookies—using ingredients measured in Experiment 3-2

· Read Chapter 3, pages 46-59

· Experiment 3-1: Using An Electronic Balance

· Experiment 4-1: Measuring the Volume of a Liquid

· Read Chapter 4, pages 60—73

· Experiment 4-2: Using a Graduated Cylinder

· Experiment 4-3: Mass and Volume of Beans

· LAB: Red Beans and Rice, Southwest Black Bean and Corn Enchiladas

· LAB: Soybean foods

· Experiment 5-1: Properties of Popping Corn

· Read Chapter 5, pages 77—82

· Read Chapter 6, pages 87—99

· Experiment 6-1: Odor Recognition

· Experiment 6-2: Flavor Comparison

· Experiment 6-3: Mouthfeel and Sensory Evaluation

Unit 3—Chemistry Fundamentals

· Read Chapter 7, pages 102—113

· Experiment 7-1: Separating Mixtures

· Experiment 7-2: Heterogeneous and Homogeneous Mixtures

· Experiment 7-3: Boiling Point of Water

· Experiment 8-1: Physical Change and Chemical Reactions

· Read Chapter 8, pages 114—127

· Experiment 8-2: Changes Involved in Making Peanut Brittle

· Experiment 9-1: Solvent Properties of Water

· Read Chapter 9, pages 128—143

· Experiment 9-2: Purifying Water

· Experiment 9-3: Bottled Water Taste Test

· Experiment 10-1: Neutralization

· Read Chapter 10, pages 144—157

· Experiment 10-2: The pH of Common Foods

· Experiment 10-3: Red Cabbage Juice Indicator

· Research Weight Loss Diets

· Read Chapter 11, pages 158—171

· Experiment 11-1: Effect of Surface Area on Cooking Rate

· Experiment 11-2: Effect of Temperature on Cooking Rate

· LAB: Potato dishes of student choice

Unit 4—The Science of Nutrition

· Experiment 13-1: Digestion of Starch

· Read Chapter 13, pages 192—203

· Experiment 13-2: Osmosis

· Peter Paul Rubens assignment

· Experiment 14-1: Kilocalories in Food

· Read Chapter 14, pages 204—217

· Experiment 14-2: Cellular Respiration

· LAB: Using nuts leftover from Experiment 14-1, prepare foods of student choice

· Experiment 15-1: Thickening Agents

· Read Chapter 15, pages 218—237

· Experiment 15-2: Making Fondant

· LAB: Puppy Chow

· LAB: Other candies requested by students

· Experiment 16-1: Effect of Light on Flavor

· Read Chapter 16, pages 238—255

· Experiment 16-2: Fat Content of Beef

· Experiment 16-3: Lipids and Tenderizing

· LAB: Fry hamburgers with leftover hamburger from Experiment 16-2

· LAB: cream puffs and fruit pies

· Read Chapter 17, pages 256—273

· Lecture Meat

· Lecture Cooking Methods of Meat

· Lecture Pork Lecture

· LABS: Prepare various cuts of meats

· Read Chapter 18, pages 274—291

· Experiment 18-1: Iron as an Additive in Cereals

· Experiment 18-2: Titration of Vitamin C

· LAB: Fruit Pizza

· LAB: Vegetable Pizza

Unit 5—The Chemistry of Food

· Read Chapter 19, pages 294—307

· Experiment 19-1: Enzymes in Food

· Experiment 19-2: Enzymatic Browning

· Experiment 19-3: Effect of Blanching on Enzymes

· Read Chapter 20, pages 308—323

· Experiment 20-1: Temperature and Stability

· Experiment 20-2: Making An Emulsion

· LAB: Prepare sandwiches and use mayonnaise prepared in Experiment 20-2

· Experiment 20-3: Sensory Evaluation of Gelatin Dessert

· Read Chapter 21, pages 324—339

· Experiment 21-1: Using Baking Powders to Produce Carbon Dioxide

· Experiment 21-2: Comparison of Leavening Agents

· Experiment 22-1: Yeast Growth

· Lecture Yeast Breads

· Experiment 22-2: Fermentation of Pickles

· Read Chapter 22, pages 340—357

· Experiment 22-3: Lactic Acid Fermentation

· Read Chapter 23, pages 358—377

· Experiment 23-1: Separating Milk

· Experiment 23-2: Making Yogurt

· Experiment 23-3: Evaluation of Commercial Yogurt

· Read Chapter 24, pages 378—397

· Experiment 24-1: Testing for Food Additives

· Experiment 24-2: Pudding Mixes and Additives

· Research food allergies to food additives—http://www.foodallergy.org/

· and www.ificinfo.health.org

Unit 6—The Microbiology of Food Processing

· Read Chapter 25, pages 400—421

· Experiment 25-1: Growing Cultures

· Research safety tips for foods—www.fightbac.org

· Research and report on one aspect of food safety using www.foodsafety.gov

· Experiment 25-2: Bacteria in Milk

· Read Chapter 26, pages 422—435

· Experiment 26-1: Dehydrating Beef

· Experiment 26-2: Dehydrating Fruits and Vegetables

· Experiment 26-3: Reconstituting Fruits and Vegetables

· Read Chapter 27, pages 436—451

· Experiment 27-1: Evaluating Canned Peas

· Experiment 27-2: Environment and Food Preservation

· Experiment 28-1: Comparison of Orange Juices