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(FLEX) Introduction to Food Science & Food Technologies for Teens (NGSS Aligned)
Completed by 22 learners
Ages 13-18
Self-Paced Course
Average rating:
4.9
Number of reviews:(243 reviews)
Popular
21 pre-recorded lessons
12 weeks of teacher support
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1 year of access to the content
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Your learner can start learning when they want and progress at the speed that works best for them.Start when you want.
Learn at your own pace
Access course material for a full year.
Get hands-on support from teacher.
What's included
21 pre-recorded lessons
average 7 mins per video12 weeks
of teacher support2 hrs 24 mins
total video learning hours1 year access
to the contentHomework
1-2 hours per week. There will be weekly labs/homework assignedAssessment
includedClass Experience
US Grade 8 - 11
Beginner - Intermediate Level
Explore the science behind the food we eat in this introductory course. You’ll learn about food chemistry, energy expenditure, food processing, and preservation techniques while building a strong foundation in food science. Through engaging lessons and hands-on labs, you’ll understand food systems, safety, nutrition, and the impact of technology on food production. Why Should You Take This Course? If you're curious about how food impacts health, sustainability, and society, this course is for you! You'll gain essential knowledge about food production, preservation, and safety, plus how technology shapes the food industry. What Makes This Course Different from Advanced Food Science and Innovation? This course is perfect for beginners. It covers the core principles like food chemistry, nutrition, and basic food processing. Advanced Food Science and Innovation dives deeper into cutting-edge technologies and future trends. If you're just starting out, this course is a great place to begin! Key Topics: Food Chemistry: Fats, carbs, proteins, vitamins, and minerals. Food Processing & Preservation: Canning, freezing, and fermentation. Food Quality: Color, texture, and consumer acceptance. Food Safety & Allergies: Foodborne illnesses, sanitation, and intolerances. Hands-On Labs: Make homemade mayo, yogurt, and butter. Compare food preservation methods like blanching and freezing. Explore food quality with fun activities like cookie experiments! Additional Notes: Feel free to take both this course and Advanced Food Science and Innovation at the same time, as they complement each other. Join us and start your journey into the exciting world of food science!
Learning Goals
Demonstrate a clear understanding of what food science entails and its significance in daily life, including its impact on health, safety, and food production.Be able to identify the basic components of food and explain how they contribute to overall nutrition and well-being.Syllabus
Curriculum
Follows Teacher-Created CurriculumStandards
Aligned with Next Generation Science Standards (NGSS)21 Lessons
over 12 WeeksLesson 1:
Overview of the food industry
Lesson 1: Overview of the Food Industry
Explore food science and industry parts: production, manufacturing, distribution, and marketing. Discuss major product lines, allied industries, and international activities.
NGSS Alignment:
ETS1.A: Defining and Delimiting Engineering Problems.
Systems and System Models: Food industry as a complex system.
Lab: Homemade Mayonnaise
Research: Find two photos of 50-year-old food system technology. 20 mins of video lessons
Lesson 2:
Chemistry of Foods
Study fats, carbs, proteins, vitamins, and minerals. Analyze a recent meal using food composition tables.
NGSS Alignment:
PS1.A: Structure and Properties of Matter.
LS1.C: Organization for Matter and Energy Flow in Organisms.
Lab: Texture Analysis of Protein, Starch, and Lipid-Rich Foods. 28 mins of video lessons
Lesson 3:
Energy Expenditure
Learn about RDA, TDEE, BMR, and Thermic Effect of Food (TEF). Understand how activity and metabolism affect energy needs.
NGSS Alignment:
PS3.D: Energy in Chemical Processes and Everyday Life.
LS1.C: Matter and Energy Flow in Organisms.
Lab: Explore the Schofield Equation. 28 mins of video lessons
Lesson 4:
Digestion of Foods
Study digestive system functions, energy breakdown, and maintaining digestive health.
NGSS Alignment:
LS1.D: Information Processing (digestive process).
LS1.A: Structure and Function (digestive organs).
Lab: What is Digestion Worksheet. 18 mins of video lessons
Other Details
Parental Guidance
Parents should be close by to help learners with the use of kitchen appliances (if needed) and assist in food prep such as cutting, measuring, etc. Supplemental labs or other homework can be given to those who have food allergies or do not have the required ingredients.
Supply List
Learners will need a binder, pen/pencil, and grocery supply list (A PDF copy will be posted to the classroom). Learners will receive notes/handouts for each lesson from the instructor so purchasing a textbook is not necessary.
External Resources
In addition to the Outschool classroom, this class uses:
Sources
Foods: Experimental Perspectives (5th ed) by Margaret McWilliams
Offered by
Teacher expertise and credentials
2 teachers have a Bachelor's degree
Bachelor's Degree in Linguistics from Memorial University of Newfoundland
Bachelor's Degree in Nutrition Sciences from Mount Saint Vincent University
Happy Kids Nutrition Academy offers many different classes in nutrition, such as sports nutrition, meal planning for plant-based eaters, food labeling, food groups, GMOs, and food science. Good nutrition and healthy habits begin at a young age. Our mission is to inspire kids to live a healthier lifestyle and to learn about nutrition early so that they can utilize that knowledge in their adult life. Our teachers are all trained in teaching classes in body image, food science, agriculture, and GMOs. For teacher bios, please see our organization profile. Reviews
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