(B) compare food intoxication and food infection; (C) examine methods to destroy or inactivate harmful pathogens in foods; (D) compare beneficial and harmful microorganisms 10. The student evaluates the role of fermentation in food science. The student is expected to: (A) analyze reasons food is fermented; (B) assess the role of bacteria in food fermentation; and (C) prepare various fermented food products Unit 8: Food Preservation and Packaging 15 Periods 20. The student examines packaging and labeling guidelines. The student is 675 Minutes expected to: Students will compare and contrast different food (A) research federal food packaging guidelines; preservation methods and the resultant quality of (B) analyze components of appropriate commercial food containers; preserved foods. Students will identify the major (C) describe controlled-atmosphere packaging; and functions of packaging used for food products, (D) describe information required on a food label differentiating between the functions of primary, secondary and tertiary packaging. Students will 21. The student analyzes food preservation processes. The student is expected to: compare and contrast processes used for home (A) describe reasons for food preservation; and commercial preservation and evaluate (B) compare methods of dehydration and create a food product using resulting quality of the products preserved using dehydration; different commercial and/or home methods. (C) analyze various methods of personal and commercial food canning; and Students will examine the factors to be considered (D) examine the various methods of personal and commercial food freezing in the selection and use of successful preservation techniques including canning, freezing, pasteurization, curing, dehydration, freeze-drying, refrigeration, modified atmosphere packaging, and irradiation. 1. The student demonstrates professional standards/employability skills as required 450 Minutes by business and industry. The student is expected to: This unit will to of (A) apply interpersonal communication skills in business and industry continue students’ exploration the professional standards and employability skills settings;
(B) compare food intoxication and food infection; (C) examine methods to destroy or inactivate harmful pathogens in foods; (D) compare beneficial and harmful microorganisms 10. The student evaluates the role of fermentation in food science. The student is expected to: (A) analyze reasons food is fermented; (B) assess the role of bacteria in food fermentation; and (C) prepare various fermented food products Unit 8: Food Preservation and Packaging Students will compare and contrast different food preservation methods and the resultant quality of preserved foods. Students will identify the major functions of packaging used for food products, differentiating between the functions of primary, secondary and tertiary packaging. Students will compare and contrast processes used for home and commercial preservation and evaluate resulting quality of the products preserved using different commercial and/or home methods. Students will examine the factors to be considered in the selection and use of successful preservation techniques including canning, freezing, pasteurization, curing, dehydration, freeze-drying, refrigeration, modified atmosphere packaging, and irradiation. 15 Periods 675 Minutes 20. The student examines packaging and labeling guidelines. The student is expected to: (A) research federal food packaging guidelines; (B) analyze components of appropriate commercial food containers; (C) describe controlled-atmosphere packaging; and (D) describe information required on a food label 21. The student analyzes food preservation processes. The student is expected to: (A) describe reasons for food preservation; (B) compare methods of dehydration and create a food product using dehydration; (C) analyze various methods of personal and commercial food canning; and (D) examine the various methods of personal and commercial food freezing This unit will to continue students’ exploration of the professional standards and employability skills 450 Minutes 1. The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to: (A) apply interpersonal communication skills in business and industry settings;
HT%20Food%20Science%20Scope%20and%20Sequence%20June%202017_9_0%20%281%29.docx