Week 1
Lesson 1
Overview of the food industry
Definition of food science
Parts of the food industry (production, manufacturing, distribution, marketing)
Major Product Lines
Allied Industries
International Activities
Lab: Homemade Mayonnaise, Research: find two photos or diagrams that represent technology from the food system that is at least 50 years old.
Lesson 2
Chemistry of Foods 
fats, carbs, proteins, minerals, vitamins, water
Using food composition tables, analyze the approximate amounts of energy, fat, protein,
vitamins, and minerals in a recent meal.
Lab Exercise: Texture Analysis of Protein, Starch, and Lipid-Rich Foods
 Week 2
Lesson 3
Energy Expenditure
Nutrient needs: What are RDA's 
Understanding TDEE (Total Daily Energy Expenditure), 
Using the Schofield equation to calculate BMR
What is the TEF (Thermic Effect of Food)
Measuring Protein Quality
Understanding the Thermic Effect of Activity (PAL and MET)
Lab: Exploring the Schofield Equation
Lesson 4
Digestion of Foods
Organs of our digestive tract
Understanding how our food is broken down and used as energy
How to have a healthy digestive system
Lab: What is Digestion Worksheet
 Week 3
Lesson 5
Food Processing
What is Food Processing vs Raw Materials
Minimally vs Moderately vs Highly processed foods
Pros and Cons of processed foods
An overview of some various processed methods (pasteurization, spray drying, canning, fermentation etc (these will be discussed in greater detail in later lessons)
Lab: Convert a raw food product into a processed product
Lesson 6
Quality factors in food
Discuss the influence of color, texture, size, and shape on food quality and consumer acceptance. 
Factors that can affect food flavor
Lab: A Comparative Analysis of Five Chocolate Chip Cookie Recipes
 Week 4
Lesson 7
 Food Deterioration
categories of food deterioration
factors that cause food deterioration
6 preservation techniques that prevent deterioration
Enzymes in our foods
Dangers of E-Coli
Lab: Food Quality Changes at Room Temperature
Lesson 8
Heat Preservation and Processing
4 degrees of preservation are achieved by heating
Selection of heat treatments 
Compare conduction and convection heating
Thermal death curve
What are botulism and spores
Lab: Blanching Foods vs Unblanched Foods and Freezer Preservation
 Week 5
Lesson 9
Cold Preservation and Processing
Cooling, refrigeration, and freezing
Identify and understand requirements for refrigeration and freezing 
Methods of freezing
Lab: Changes in food quality that may occur during refrigeration or freezing
Cold Preservation and Processing
Lesson 10
Food Dehydration and processing 
four factors that affect dehydration
Chemical changes that can occur in food during drying
Three drying methods
Lab: Comparing Dehydration Methods for Preserving Fruits and Vegetables
 Week 6
Lesson 11
Fermentation
Fermentation in food preservation
Reactions of fermentation
Methods for controlling fermentation
Foods produced by fermentation
List of the names of cheeses. 
Lab: Exploring Fermentation and (optional) Kitchen Lab: DIY Cheesy Delights
Lesson 12
Milk and Milk Products
Pasteurization and homogenization
butter vs margarine
Lab: Delicious Homemade Yogurt and homemade butter
 Week 7
Lesson 13
Eggs
Egg production
Structure of the egg
Factors affecting egg quality
Egg substitute vs real eggs
Lab Comparison Between eggs vs no eggs in pancakes and Eggcellent Egg Drop Challenge
Lesson 14
Fats and Oils
Saturated and unsaturated, cis, and trans in terms of fatty acids
Functions that fats and oils serve in foods
Processes in refining and modifying oils and fats after extraction
Monoglycerides and diglycerides and their uses
Lipase
Methods to prevent oxidation of fats
Lab: Investigating the Fats in Common Foods
 Week 8
Lesson 15
Cereal, Grains, and Legumes 
Diagram the general structure of a grain
Process of milling grain to flour
Types of flours other than wheat flour
Corn refining
Processes that take place during baking
Lab: Flour Water Absorption
Lesson 16
Fruits & Vegetables
Identify the parts of a plant considered a vegetable or a fruit
the climacteric and non-climacteric fruits 
Factors affecting the texture of fruits or vegetables
Compounds that give fruits and vegetables their flavor
A look at why fruits and vegetables have their distinct color: why are carrots orange, spinach is green etc
Lab: Colorful Crunchers: Discovering the Science behind Fruits and Veggies
 Week 9
Lesson 17
Confectionery & Chocolate products
Crystalline vs non-crystalline candies
Relationship between sugar concentration and the boiling point
Ways to produce invert sugar
Caramelization in candy making
Honey vs HFCS
Lab: Fudge
Lesson 18
Wastewater & Food Processing
Consequences of not enough clean water
What is wastewater
Types of water contaminants 
How contaminants enter the water supply
4 stages of purifying water
Lab: A review of wastewater
 Week 10
Lesson 19
 Food Labeling
Governmental regulations & Nutrition labeling
Agencies and laws that regulate foods and labeling
Features of food labels. 
Components found on the nutritional panel
Lab: Decoding Food Labels: The Hidden Truths Revealed
 Week 11
Lesson 20
Categories of food safety
Microorganisms that provide an index of food sanitation
Order of sanitizing or cleaning a food contact surface
Role of HACCP in food safety
Understanding kitchen safety 
 Week 12
Lesson 21
Food Allergies and Food Intolerances
Defining an allergy intolerance
A took at the different food allergies and intolerances 
Understanding gluten