D2L Corporation
2015-07-31T20:52:51-04:00
2015-07-31T20:52:51-04:00
D2L Corporation
Food Science Technology
Examines the food industry in production, manufacturing/processing, distribution and marketing. Also, explores careers, consumer consumption, food safety, global commodities and food companies.
2015-07-19
2002
Arkansas Department of Career Education
1:
Unit
Introduction to Food Science
1.1
Knowledge Statement
The development of food science from prehistoric to modern times
1.2
Knowledge Statement
Food availability in the United States to that of other countries
1.3
Knowledge Statement
Careers in the food science industry
1.3.1
Application
Research a career in food science to determine education requirements, working conditions, and salary.
1.4
Knowledge Statement
FFA opportunities available to students with an interest in food science
2:
Unit
The Food Industry
2.1
Knowledge Statement
Food industry
2.2
Knowledge Statement
The economic scope of the food industry
2.2.1
Application
Trace the path food travels from the farm to the consumer.
2.2.2
Application
Determine the breakdown of each dollar spent on food in the United States.
2.3
Knowledge Statement
Compare the amount of food exported from the United States to that imported each year.
3:
Unit
Food Safety
3.1
Knowledge Statement
The risks involved in the use of pesticides in food production
3.2
Knowledge Statement
The risks involved in the use of hormones and antibiotics on animals raised for food
3.3
Knowledge Statement
The use of chemical preservatives in food
3.4
Knowledge Statement
Government agencies in charge of quality assurance in the food supply
3.4.1
Application
Match grades of food commodities given by the USDA to their symbols and meanings.
4:
Unit
Processing and Preserving Food
4.1
Knowledge Statement
The importance of food preservation
4.2
Knowledge Statement
How the growth of molds is inhibited in baked goods
4.3
Knowledge Statement
What causes milk to sour
4.3.1
Application
Conduct a test of several samples of milk to determine quality.
4.4
Knowledge Statement
Nutritional values of canned, frozen, and fresh foods
5:
Unit
Slaughtering Meat Animals
5.1
Knowledge Statement
Sanitation concerns involved in slaughtering meat animals
5.2
Knowledge Statement
The steps involved in slaughtering the following types of meat animals:<ul><li>Beef</li><li>Sheep</li><li>Hogs</li><li>Poultry</li><li>Fish</li></ul>
5.2.1
Application
Demonstrate the process of slaughtering the following types of meat animals:<ul><li>beef</li><li>sheep</li><li>hogs</li><li>poultry</li><li>fish</li></ul>
5.3
Knowledge Statement
The process of Kosher slaughter
5.4
Knowledge Statement
Primal and retail cuts from the following types of meat animals:<ul><li>Beef</li><li>Sheep</li><li>Hogs</li></ul>
5.5
Knowledge Statement
Products made from animal byproducts
5.5.1
Application
Debate the issue of using animals for food vs. animal rights groups' beliefs.
6:
Unit
Value-Added Products
6.1
Knowledge Statement
Value-added product
6.2
Knowledge Statement
Trends in the American lifestyle which have increased demand for value-added products
6.3
Knowledge Statement
Examples of popular value-added products
6.3.1
Application
Compare price per pound of value-added products to that of unprocessed forms of the same food
7:
Unit
Marketing Food Products
7.1
Knowledge Statement
The percentage of each food dollar that is spent on marketing
7.2
Knowledge Statement
The effect of advertising on consumers
7.2.1
Application
Analyze advertisements for various food products, including those from the beef, pork, milk, and potato boards.
7.3
Knowledge Statement
The importance of computers in the marketing process