Introduction to Food Science: From Farm to Fork W/Labs Part 2
Your learner will learn about the science behind food, from food additives and ingredients to food processing and packaging.
Happy Kids Nutrition Academy
Average rating:
4.9
Number of reviews:(227)
Popular
What's included
16 pre-recorded lessons
11 weeks
of teacher support1 year access
to the contentHomework
1-2 hours per week. includedAssessment
includedGrading
includedClass Experience
US Grade 7 - 11
Beginner - Advanced Level
In this course, you'll gain a comprehensive understanding of food science, from farm to fork. You'll explore the science behind food production, processing, and consumption, examining topics such as food additives, water, nutrition, food culture, and food technology. You'll also learn about food packaging, rheology, emulsions, and foams, as well as the history and societal implications of food science. 💡 To get the most out of this course, we recommend: * Completing all assigned readings and activities * Participating in class discussions and forums * Asking questions and seeking feedback from the instructor * Exploring additional resources and websites to deepen your understanding of the subject matter * Applying what you learn to your own life and interests
Learning Goals
* Understand the science behind food production and consumption
* Identify the importance of food additives and ingredients
* Analyze the impact of food production and consumption on the environment
* Recognize the cultural significance of food and its role in shaping identity and community
* Explore the many career opportunities available in the field of food science
* Apply scientific principles to solve real-world problems in food production and consumption
Syllabus
Curriculum
Follows Teacher-Created CurriculumStandards
Aligned with Next Generation Science Standards (NGSS)16 Lessons
over 11 WeeksLesson 1:
Food Additives and Ingredients
* Introduction to types of food additives (preservatives, antioxidants, colors, flavors, sweeteners)
* Functions and safety of food additives
* Relationship between diet and health Lesson 2:
Water: A Closer Look
* States of water (factors influencing freezing point and boiling point)
* Bound water and water activity
* Importance of water in food production and consumption Lesson 3:
Food and Nutrition for Health
* The relationship between diet and health
* Nutrition and health benefits of different foods
* How food choices impact overall health and well-being Lesson 4:
Food and Technology
* Food biotechnology and genetic engineering
* Novel food products and technologies
* The future of food production and consumption Other Details
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined August, 2019
4.9
227reviews
Popular
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
Our instructor has extensive experience in food science and technology, with a background in food processing, packaging, and safety. They will bring a wealth of knowledge and expertise to the course, providing practical and relevant insights into the world of food science.Reviews
Self-Paced Course
$27
weekly or $288 for all content16 pre-recorded lessons
11 weeks of teacher support
Choose your start date
1 year of access to the content
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Ages: 13-18
