Common Planner
K–12 Standards

Food Science (2013)

Other Georgia CTAE sets

Demonstrate employability skills required by business and industry.HUM-FS-1

  • 1

    Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.HUM-FS-1.1

  • 2

    Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.HUM-FS-1.2

  • 3

    Exhibit critical thinking and problem solving skills to locate, analyze and apply information in career planning and employment situations.HUM-FS-1.3

  • 4

    Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity. HUM-FS-1.4

  • 5

    Apply the appropriate skill sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply team work skills.HUM-FS-1.5

  • 6

    Present a professional image through appearance, behavior and language. HUM-FS-1.6

Define food science and explore careers in food science.HUM-FS-2

  • 1

    Define the study of food science and summarize how food products and processing methods have changed in modern history due to contributions of food scientists.HUM-FS-2.1

  • 2

    Describe the history of the development of food and food systems emphasizing the transition from hunting and gathering to farming and then to market-based societies.HUM-FS-2.2

  • 3

    Analyze how studying food science can benefit one in the future.HUM-FS-2.3

  • 4

    Evaluate and list careers in food science and list the educational requirements.HUM-FS-2.4

Investigate how and why scientific evaluation of foods is conducted.HUM-FS-3

  • 1

    Identify physical, physicochemical, and chemical techniques used for assessing food quality.HUM-FS-3.1

  • 2

    Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and the mouth feel sensations combined to give food their flavor.HUM-FS-3.2

  • 3

    Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls and quantify and analyze the data.HUM-FS-3.3

  • 4

    Describe the role of science in the development of new food products and the use of the scientific method.HUM-FS-3.4

  • 5

    Identify equipment found in the food science laboratory and how to properly and safely use it.HUM-FS-3.5

Explore the basic chemistry concepts of food science. HUM-FS-4

  • 1

    Explore the basic chemistry concepts of food science.HUM-FS-4.1

  • 2

    Define matter and compare and contrast substances (elements and compounds) and mixtures (homogenous and heterogeneous).HUM-FS-4.2

  • 3

    Recognize chemical symbols on the periodic table for common elements found in food and their role as the building blocks for compounds in food.HUM-FS-4.3

  • 4

    Describe the formation of compounds via ionic and covalent bonding and the representation of the reactions in balanced chemical equations for simple compounds such as salt and water.HUM-FS-4.4

  • 5

    Differentiate between organic and inorganic compounds and classify the major food constituents as organic (carbohydrates, fat, protein, vitamins) or inorganic (water, minerals).HUM-FS-4.5

  • 6

    Identify the classes of organic compounds important in food (hydrocarbons, alcohols, aldehydes, ketones, acids and amines) and the characterizing features of their structural formulas.HUM-FS-4.6

  • 7

    Define and differentiate between chemical and physical changes during food preparation and preservation.HUM-FS-4.7

Observe how energy works in food preparation and preservation.HUM-FS-5

  • 1

    Explain and demonstrate how heat is transferred via conduction, convection and radiation.HUM-FS-5.1

  • 2

    Compare the effect of various temperatures on rates of chemical and physical reactions.HUM-FS-5.2

Examine why water and acidity are important factors in food preparation and preservation.HUM-FS-6 

  • 1

    Explain the importance of water as a food constituent and explain the relationship between the molecular structure of water and the functional properties of water (melting point, boiling point, role as a solvent and disperser, heat transfer medium).HUM-FS-6.1 

  • 2

    Describe and demonstrate the functions and identify factors that alter the functional properties of water (addition of solutes such as salt and sugar; atmospheric pressure). HUM-FS-6.2 

  • 3

    Describe the three states of water and the transition between states, (i.e. phase changes). HUM-FS-6.3 

  • 4

    Define and differentiate between water content and water activity and relate their importance to food preparation/preservation and storage using representative examples.HUM-FS-6.4 

  • 5

    List the common sources of water and the common contaminants.HUM-FS-6.5 

  • 6

    Define acid, base and salt, and identify sensory properties and roles in determining the quality characteristics (color, flavor, texture) and safety of food. HUM-FS-6.6 

  • 7

    Discuss ionization, using water as an example, and the relationship to the formation of acids and bases.HUM-FS-6.7 

  • 8

    Describe the pH scale and demonstrate how to measure pH.HUM-FS-6.8 

Summarize why carbohydrates are important in food preparation, preservation, and the nutritional impact on diets. HUM-FS-7

  • 1

    Identify the functions of carbohydrates.HUM-FS-7.1

  • 2

    Define and identify the functions of simple and complex carbohydrates, define monosaccharides and disaccharides, and identify the role and function of sugars in food products. HUM-FS-7.2

  • 3

    Compare and contrast starches and non-starch-based polysaccharides and the role as food ingredients.HUM-FS-7.3

Summarize why lipids are important in food preparation and preservation and the nutritional impact they have on diet.HUM-FS-8

  • 1

    Identify fats present in food and differentiate between triglycerides, phospholipids, and sterols and stanols.HUM-FS-8.1

  • 2

    Describe the structure of saturated, monounsaturated and polyunsaturated fatty acids.HUM-FS-8.2

  • 3

    Identify and compare the functional properties of triglycerides classified as monounsaturated, polyunsaturated, saturated and trans and list the advantages and disadvantages of their use in food preparation.HUM-FS-8.3

  • 4

    Examine the functions of lipids in food preparation and analyze the nutritional impact of lipids in the diet. HUM-FS-8.4

  • 5

    Describe mono and diglycerides and phospholipids and their function as emulsifiers in food products.HUM-FS-8.5

  • 6

    List and describe the types and causes of fat degradation and mechanisms used in the control.HUM-FS-8.6

Summarize why proteins are important in food preparation and preservation and the nutritional impact they have on diet.HUM-FS-9

  • 1

    Describe the chemical structure and organization of proteins.HUM-FS-9.1

  • 2

    Describe the functional roles of protein in food products.HUM-FS-9.2

  • 3

    Explain what happens during the denaturation of protein and illustrate how the process occurs using acids, enzymes and salts and mechanical action.HUM-FS-9.3

  • 4

    Explain coagulation and apply basic principles of the chemistry to prepare high-protein foods such as eggs, milk and meat products.HUM-FS-9.4

  • 5

    Define enzyme, including the nomenclature and mechanism of action, identify factors that control enzymatic activity and discuss examples of positive and negative enzymatic effects in food products.HUM-FS-9.5

Investigate the sources, and impact of food formulations, preparation and preservation on food constituents important to health.HUM-FS-10

  • 1

    Differentiate between nutrient and phytochemical and indicate the role of each in promoting health.HUM-FS-10.1

  • 2

    List the key vitamins, minerals, and phytochemicals present in food and identify foods that are major sources of each food constituent and their role in promoting health.HUM-FS-10.2

  • 3

    Define enrichment/fortification, list ideal characteristics of the food fortified or enriched and discuss the role in meeting nutrient needs of the population.HUM-FS-10.3

  • 4

    Differentiate between availability and bioavailability.HUM-FS-10.4

  • 5

    Explain the impact of food preparation, food processing and preservation methods on nutrient value and bioavailability of phytochemicals. HUM-FS-10.5

  • 6

    Define functional foods and explore types of functional foods currently in the marketplace and the potential to impact health. HUM-FS-10.6

Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products.HUM-FS-11

  • 1

    Define food additives, discuss the various purposes of food additives in food products, and identify advantages and disadvantages of their use. HUM-FS-11.1

  • 2

    Identify regulations governing the approval and use of food additives and the agencies involved.HUM-FS-11.2

  • 3

    Explain the difference between natural and artificial additives.HUM-FS-11.3

  • 4

    Define food analog and list the main reasons for their use.HUM-FS-11.4

  • 5

    Explore the impact of the use of substitutes for fat, sugar, and salt on product quality characteristics and nutrient content.HUM-FS-11.5

  • 6

    Conduct a sensory evaluation of foods with and without food additives/analogs and compile the data and examine the results.HUM-FS-11.6

Analyze the principles of fermentation.HUM-FS-12 

  • 1

    List the reasons that food is fermented and identify common food products that result from fermentation.HUM-FS-12.1 

  • 2

    Define probiotics and the relationship to fermented foods and the benefits for gut health.HUM-FS-12.2 

  • 3

    Differentiate among yeast, bacterial and mold fermentation and identify food products produced for each type of fermentation.HUM-FS-12.3 

  • 4

    List the factors that impact the growth of single-celled organisms.HUM-FS-12.4 

  • 5

    Describe the process of pickling and compare and contrast the use of fermentation versus the addition of vinegar to produce cucumber pickles.HUM-FS-12.5 

  • 6

    Describe the making of a fermented food product, such as vinegar, cheese, yogurt or chocolate. HUM-FS-12.6 

Investigate measures used to produce safe and wholesome food under sanitary conditions.HUM-FS-13

  • 1

    Discuss the three major types of food contaminants: physical, chemical, and biological.HUM-FS-13.1

  • 2

    Differentiate among food borne illness, food spoilage and food sanitation.HUM-FS-13.2

  • 3

    List specific microbial organisms that can cause food-borne illness.HUM-FS-13.3

  • 4

    Define toxin, pathogen and parasite and differentiate between food intoxication and food infection. HUM-FS-13.4

  • 5

    Discuss sanitation and food handling and processing practices used to produce wholesome foods during the processing, preparation, consumption and storage of food.HUM-FS-13.5

  • 6

    Describe the common causes of food spoilage and steps to reduce/prevent spoilage.HUM-FS-13.6

  • 7

    Identify government agencies in the United States that regulate the food supply. HUM-FS-13.7

Compare and contrast different food preservation methods and the resultant quality of preserved food.HUM-FS-14

  • 1

    Describe and provide examples of the continuum of processed foods.HUM-FS-14.1

  • 2

    Identify the major functions of packaging used for food products, differentiating between the functions of primary, secondary and tertiary packaging. HUM-FS-14.2

  • 3

    Identify common types of packaging materials, and compare and contrast the properties of containers made from different packaging materials and selection criteria.HUM-FS-14.3

  • 4

    Discuss reduced oxygen packaging and the effects on product quality and availability of products in the marketplace.HUM-FS-14.4

  • 5

    Explain the importance of product pH and final water activity of the processed product to preservation of foods.HUM-FS-14.5

  • 6

    Examine the factors to be considered in the selection and use of successful thermalprocessing techniques (canning, freezing and pasteurization) and describe commercial thermal-processing methods.HUM-FS-14.6

  • 7

    Examine the processes of curing, dehydration, freeze-drying, and extended shelf life of fresh products (refrigeration, modified atmosphere packaging and irradiation).HUM-FS-14.7

  • 8

    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.HUM-FS-14.8

Frequently asked questions

What grade levels do these standards cover?
PROFESSIONALEDUCATION-DEVELOPMENT
Where can I read the official document?
Human Services Career Cluster Food Science

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