2017 EDUCATION MAGAZINE

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Page 20 2017 EDUCATION MAGAZINE LINCOLN DAILY NEWS MARCH 1, 2017
physics will be applied to the production, processing,
preservation, and packaging of food.
Students will explore the characteristics of each
component found in food. They will examine the
helpful and harmful effects of microorganisms on food
supply at the local, state, national, and international
levels.
Emphasis is on research and experimentation that will
enhance students’ teamwork skills, critical thinking,
and problem-solving skills. Students’ knowledge in
applied basic mathematics and technical writing skills
will be enhanced as well by applying them to real-
world food issues.
The course would be open to sophomore, junior and
senior students.
The following topical outline will be used for this
course:
Unit 1: The Science of Food (3-4 weeks)
Unit 2: Basic Chemistry (4-5 weeks)
Unit 3: Organic Chemistry: The Macronutrients (6-7
weeks)
Unit 4: Food Chemistry: The Microcomponents (6-7
weeks)
Unit 5: Food Microbiology: Living Organisms in Food
(2-3 weeks)
Unit 6: Food Preservation & Packaging (4-5 weeks)
Unit 7: Working with Complex Food Systems (4-6
weeks)
Students will use the Principles of Food Science by
Ward, J.D, (2015); Goodheart-Wilcox Company, Inc.
Tinley Park for textbook, with lessons and laboratory
activities supplied by MyCAERT
Students would also learn the use the following
resources for reference:
U.S. Food and Drug Administration, Washington D.C.
U.S. Department of Agriculture, Washington D.C.,
U.S. Agriculture Research Service, Washington D.C.,