(Flex) Introduction to Food Science & Food Technology Part II (NGSS Aligned)

Step into the world of cutting-edge food science with Advanced Food Science and Innovation for Teens! This course takes your understanding of food science to the next level, exploring modern technologies, innovations, and challenges shaping the future of food production, health, and sustainability.

You’ll dive into advanced topics like food biotechnology, additives, modern food processing, and the science behind beverages, meat, and seafood. Through hands-on labs and real-world applications, you’ll learn how food science is transforming the industry and how you can be part of the solution.

Why Take This Course?

Explore New Technologies: Learn about innovations like genetic engineering, food irradiation, and sustainable packaging, addressing the NGSS core concepts of ETS1.A (Defining and Delimiting Engineering Problems) and ETS2.C (Optimizing the Design Solution).

Hands-On Experience: Apply your knowledge with labs on food emulsions, brewing, and more. Engage in activities that develop skills in planning and conducting investigations and analyzing data as per the NGSS science and engineering practices (SEPs).

Focus on Health & Sustainability: Understand how food science impacts health, the environment, and the future of food, linking concepts from LS1.A (Structure and Function) and ESS3.C (Human Impacts on Earth Systems).

What Sets It Apart from Fundamentals of Food Science and Technology?

Advanced Topics: Dive deeper into specialized subjects like biotechnology, food processing, and food rheology, connecting to PS1.A (Structure and Properties of Matter) and PS3.A (Definitions of Energy).

Industry Applications: Gain practical knowledge of current food production techniques and trends, reinforcing real-world applications of ETS1.B (Developing Possible Solutions) and ETS2.C (Optimizing the Design Solution).

Social & Ethical Focus: Explore the societal impacts of food science, including sustainability and regulation, through LS4.D (Biodiversity and Humans) and ESS3.A (Natural Resources). Discuss the ethical and social implications of modern food technologies, encouraging critical thinking about their consequences.

NGSS Alignment:

This course is designed to meet key NGSS standards by incorporating Disciplinary Core Ideas (DCIs), Science and Engineering Practices (SEPs), and Crosscutting Concepts (CCCs) throughout the lessons. The hands-on activities and labs align with NGSS principles by encouraging students to:

Analyze and interpret data on food science topics.
Engage in argument from evidence about the role of food science in health and sustainability.

Develop and use models to understand food processing and food safety.

By the end of this course, students will have a comprehensive understanding of the scientific principles behind food innovation and will be prepared to make informed decisions about the future of food science in a global context.