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Course · AL
Food Science
Career and Technical Education, Alabama State Department of Education (ALSDE)
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Food Science provides an in-depth study of the application of scientific principles through the investigation and research of food properties. This course will explore food science methods and equipment, food chemistry concepts, biological macromolecules, food science fundamentals, microbiology of foods, and food preservation and packaging. This course must be taught in a chemistry laboratory, a residential-style kitchen, or a commercial kitchen.
Research and report on the structure of an atom, elements of the periodic table, and chemical symbols, formulasAnalyze the chemical structures and reactions of various foods, including elements, compounds, heterogeneousDescribe the roles of solutions, colloids, solids, gels, foams, and emulsions in food preparationSummarize results of experiments testing the variance of pH and functions of enzymesCompare and contrast the heat transfer processes of conduction, convection, and radiation and their effects on foodDescribe the properties of water and their effects on food preparation methodsCompare and contrast the chemical structures of various carbohydratesDetermine how the chemical structure of fats affects food productionResearch and report on the processes of protein denaturation and coagulation and their effects on food productionInvestigate the relationship between the three parts of an emulsion and create temporary, semi-permanentSummarize results of experiments testing various leavening agents in baked products, identifying the role of acidsResearch and report on the roles of food additives, including food preservation, fortification, enrichmentCreate various carbohydrate food items and analyze the processes of caramelization, crystallization, and gelatinizationDescribe the properties of fats, including fat oxidation, smoke point, and flash point, for saturatedDescribe the function of proteins in emulsifiers, foams, and gluten formationCompare and contrast storage and cooking methods, explaining their effects on vitamins and minerals in foods. of FoodDescribe irradiation and pasteurization processes and their impact on bacteria during food productionResearch and report on microbiological food safety, including beneficial and harmful microorganisms, fermentationDescribe and justify the various forms of commercial food packaging currently in useCompare and contrast food preservation processes, including canning, dehydrating, freeze drying, and pickling