Introduction to Food Science

Students will explore what food science is and how it connects to everyday life. They will learn about major areas of food science and how scientists work in the food industry. This unit builds interest and establishes the purpose of studying food science.

Kitchen Safety and Sanitation

Students will learn essential safety rules and sanitation practices used in kitchens and food labs. They will understand how contamination occurs and how to prevent foodborne illness. Emphasis will be placed on personal hygiene and safe food handling habits.

Scientific Method in Food Science

Students will learn how scientists ask questions and test ideas using the scientific method. They will practice forming hypotheses and identifying variables in food-related experiments. This unit prepares students to think critically and solve problems.

Measurement and Basic Lab Skills

Students will learn how to measure ingredients accurately using common kitchen and lab tools. They will understand units, conversions, and the importance of precision in food preparation. These skills are essential for consistent results.

Water in Food Systems

Students will explore the role of water in food, including its effect on texture, stability, and shelf life. They will learn about water activity and how it influences microbial growth. This unit connects chemistry concepts to real food systems.

Carbohydrates - Sugars

Students will learn about simple carbohydrates and how sugars affect taste, browning, and preservation. They will explore how sugar interacts with heat and moisture. This helps explain common cooking outcomes.

Carbohydrates - Starches

Students will learn how starches behave when heated with water, including gelatinization and thickening. They will connect these changes to foods like sauces and baked goods. This builds understanding of structure in food.

Proteins in Food

Students will learn how proteins function in foods and how they change when heated or mixed. They will explore denaturation and coagulation in foods like eggs and meat. This explains texture changes during cooking.

Lipids (Fats and Oils)

Students will explore the role of fats in flavor, texture, and energy. They will learn how fats behave under heat and how they contribute to food structure. This unit connects chemistry to sensory properties.

Enzymes in Food

Students will learn how enzymes speed up chemical reactions in foods. They will explore examples like browning in fruits and fermentation. This introduces biological processes in food systems.

pH and Acidity in Foods

Students will learn about acidity and alkalinity and how pH affects flavor, safety, and preservation. They will explore how acids are used in cooking and food production. This connects chemistry to food stability.

Heat Transfer in Cooking

Students will learn how heat moves through food by conduction, convection, and radiation. They will understand how different cooking methods affect food quality. This explains why cooking techniques matter.

Cooking Methods and Their Effects

Students will compare dry and moist heat cooking methods and their impact on food texture and flavor. They will connect cooking methods to chemical and physical changes in food. This builds practical understanding of food preparation.

Food Preservation Basics

Students will learn why food spoils and how preservation methods slow down spoilage. They will explore methods such as refrigeration, drying, and freezing. This unit emphasizes food safety and shelf life.

Microbiology and Food Safety

Students will learn about microorganisms that affect food, including beneficial and harmful types. They will understand how bacteria grow and how to control them. This reinforces safe food handling practices.

Foodborne Illness and Prevention

Students will explore common foodborne pathogens and how outbreaks occur. They will learn strategies to prevent illness in home and industry settings. This strengthens real-world safety awareness.

HACCP and Food Safety Systems

Students will learn about Hazard Analysis Critical Control Points and how it is used to manage food safety. They will identify critical points where contamination can be controlled. This introduces industry-level safety systems.

Food Processing Basics

Students will learn how raw ingredients are transformed into finished food products. They will explore steps such as mixing, heating, and packaging. This introduces large-scale food production concepts.

Food Additives and Ingredients

Students will learn why additives are used in foods, including preservatives, colors, and emulsifiers. They will explore how ingredients improve quality and stability. This connects science to product formulation.

Emulsions and Food Structure

Students will learn how emulsions are formed and stabilized in foods like dressings and sauces. They will explore the role of emulsifiers. This explains how different components combine in food systems.

Sensory Evaluation Basics

Students will learn how food is evaluated using the five senses. They will explore methods for testing taste, texture, and aroma. This introduces objective and subjective evaluation of food.

Food Labeling and Nutrition Facts

Students will learn how to read and interpret nutrition labels. They will understand serving sizes, nutrients, and daily values. This helps them make informed food choices.

Nutrition and Health Connections

Students will explore how nutrients support body functions and overall health. They will connect food choices to wellness and disease prevention. This builds awareness of nutrition science.

Food Packaging and Shelf Life

Students will learn how packaging protects food and extends shelf life. They will explore materials and design considerations. This connects engineering to food systems.

Food Laws and Regulations

Students will learn about regulations that ensure food safety and quality. They will explore the role of government agencies in protecting consumers. This introduces legal aspects of food science.

Food Sustainability and Waste

Students will explore issues related to food waste and sustainability. They will learn how food systems impact the environment. This encourages responsible food practices.

Global Food Systems

Students will learn how food is produced and distributed around the world. They will explore cultural and economic influences on food. This broadens their understanding of global food systems.

Food Product Development Introduction

Students will learn the steps involved in developing a new food product. They will explore idea generation and concept development. This prepares them for their final project.

Product Development - Market Research

Students will learn how to identify target consumers and analyze market needs. They will explore how consumer preferences influence products. This builds business awareness.

Product Development - Formulation

Students will learn how ingredients are selected and combined to create a product. They will consider cost, function, and quality. This applies food science knowledge to real design.

Product Development - Testing and Evaluation

Students will learn how to test products for quality, safety, and sensory appeal. They will collect and interpret feedback. This strengthens evaluation skills.

Product Development - Packaging and Branding

Students will learn how packaging and branding influence consumer choices. They will design labels and product identity. This connects science to marketing.

Capstone Project Work Week 1

Students will begin developing their own food product from concept to prototype. They will apply knowledge from previous units. This marks the start of independent project work.

Capstone Project Work Week 2

Students will continue refining their product, focusing on formulation and testing. They will make improvements based on results. This emphasizes problem-solving and iteration.

Capstone Project Work Week 3

Students will finalize their product and prepare presentations. They will organize data and explain their design choices. This builds communication skills.

Capstone Presentations and Evaluation

Students will present their final food products and explain the science behind them. They will evaluate each other's work using set criteria. This demonstrates mastery of the course concepts.