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B_FoodScience_AB21
Fats and Lipids (FL)
Food Science Careers
DSL - The Role of Science in the Development of New Food
FS - Food Spoilage and Prevention
CF - The Atom
EFS - Chemistry and the Techniques on Evaluating Food Quality Microlesson
BWF - The Basics of Water Microlesson
IC - The Importance of Carbohydrates
POP - Proteins Module
The Fundamentals of Fermentation
EF -
FL -
FAP -
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B_FoodScience_AB21
EFS - Chemistry and the Techniques on Evaluating Food Quality Microlesson
Chemistry & Techniques Challenge Activity
Chemistry & Techniques Challenge Activity
◄ Objective Characteristics of Food
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DELETE THIS FOLDER PLEASE - Fats and Lipids (FL)
Fats in our diet Challenge Activity
What is Food Science? Challenge Activity
Development of Food Systems Timeline
History & Development of Food Science Challenge Activity
The Future of Food Science Challenge Activity
Changes to Our Future Food Supply
Food Science & Careers Challenge Activity
FSC_The Future of Food Science_Presentation
Hits and Misses
The 5 D's of Development
Developmental Milestones
The Role of Science in the Development of New Food Takeaway
The Role of Science in the Development of New Food Challenge Activity
Scientific Method
The Role of Science in the Development of New Food Challenge Activity
Why We Test New Food
Foodborne Illnesses and Contamination Challenge Activity
Causes of Foodborne Illnesses
Microbiology of Foodborne Illnesses
FDA Guidelines
Preventing Cross Contamination
The Case of the Filthy Fingers
Scientific Method Challenge
DSL_Safety in the Food Science Lab_Presentation
DSL_Safety in the Food Science Lab_Quiz
Ten Bad Mistakes
Food Spoilage and Prevention: Fact or Myth?
Timeline for What Happens During a Recall
Ways to Separate Mixtures
Storing Food Challenge
Food Spoilage and Prevention Challenge Activity
FS_Sanitation and Food Handling Processes_Presentation
FS_Food Spoilage and Prevention_Presentation
FS_Government and Protective Services
FS_Government and Protective Services_Quiz
The Atom Challenge Activity
Changes That Take Place in Food
Substances and Mixtures Challenge Activity
Periodic Table Group 1 Classification
Compounds: Organic vs Inorganic
Compounds and Food Chemistry Challenge Activity
Covalent and Ionic Bonds... What's the Difference?
Cooking Methods
Changes in Food Challenge Activity
Conduction, Convection, and Radiation Explore Activity
CF_The Atom_Presentation
CF_Substances and Mixtures_Presentation
CF_The Periodic Chart and Food_Presentation
Objective Characteristics of Food
Sensory Panel Evaluations
EFS_Food and Our Sensory System_Activity
EFS_Chemistry and the Techniques on Evaluating Food Quality_Presentation
EFS_Sensory Evaluations_Quiz
Water Facts
The States of Water
The Basics of Water Challenge Activity
Our Water Supply
How Does the Water Get Contaminated?
The Source of Water & Contaminates Challenge Activity
The Functions of Water
Water, pH, and Food Prep Challenge Activity
Types of Carbohydrates
What Are Carbohydrates? Challenge Activity
How Much Sugar Is In That?
Benefits of Lipids
The Function of Fats Challenge Activity
IC_What are Carbohydates_Presentation
IC_Simple Carbohydrates_Drag and Drop
IC_Complex Carbohydrates_Quiz
The Power of Proteins Challenge Activity
Denaturing and Coagulating a Protein Challenge Activity
Types of Vitamins
The Importance of Vitamins Challenge Activity
Minerals & Their Role in the Body Challenge Activity
Benefits of Consuming Phytochemicals
Amazing Phytochemicals Challenge Activity
POP_Cooking with Proteins_Presentation
POP_Functions of Proteins_Presentation
POP_Cooking with Proteins_Quiz
Yeast, Bacteria and Mold....Oh MY!
The Role of Probiotics Challenge Activity
Pickling Around the World
Food Additives Challenge Activity
Categories of Additives
Reasons for Quality Control
Pickling Process
FF_The Process of Fermentation_Presentation
FF_The Process of Fermentation_Drag and Drop
FF_The Role of Probiotics_Presentation
FF_Pickling and Fermentation_Cards
FF_Pickling and Fermentation_Drag and Drop
FF_Pickling and Fermentation_Activity
EF_Conduction, Convection and Radiation_Quiz
EF_Food Preservation Practices
FL_What are lipids_Presentation
Different Types of Lipids
Lipids Challenge Activity
Types of Fats
FAP_The Importance of Food Additives_Presentation
FF_The Process of Preservation_Accordian
FAP_The Process of Preservation_Drag and Drop
FAP_Governing Additives_Quiz
Sensory Panel Evaluations ►