Students watch videos and read an article excerpt to think about food safety as a national and global issue. Restaurants are evaluated by food inspectors. Students read about safety violations and watch videos to determine the consequences of food safety violations.
Snack foods are available everywhere. What makes a snack healthy? Students evaluate a snack food.
Students investigate one of twelve different careers in food science.
Students observe different types of bread after one week to determine what factors affect food spoilage and mold growth, then make root beer, using living organisms to help make a food product.
Students make ice cream and investigate thermodynamics and physical changes while making ice cream.
Students use package design to attract a target audience to a creative product.
Although farmers have continued to raise the same animals and crops for food for decades, we are seeing new foods at the grocery store each week. Food is big business and more and more products are released to meet the demands of gluten-free, organic, vegetarian and other diets, from fishless fillets (really, no fish) to nacho cheese flavored taco shells, food scientists are at work! It takes chemists, biologists, physicists, inspectors, and more to create these products, package and market them.