FOOD PROCESSING

COURSE CODE: 5657

COURSE DESCRIPTION:

Food Processing is an instructional course that generally prepares individuals to process food and nonfood products and to inspect those products preparatory to marketing. The course also includes instruction in the characteristics and properties of agricultural products and of agriculture-related processing techniques and skills (including quality control and mechanical operations involved in marking, grading, inspecting, packaging, storing, and marketing).

Typical learning activities include cutting meat; packaging, canning, testing, and grading food products; participating in FFA contests or other club activities; and planning and conducting a supervised practice program or occupational work experience program related to agricultural products.

This course is a component of the following Agriculture, Food and Natural Resources Pathways:

  • Plant and Animal Systems

OBJECTIVE:

Given the necessary equipment, supplies, and facilities, the student, upon completion of the prescribed number of instructional hours, will be able to successfully complete the following core competencies.

Credit: 1 unit

RECOMMENDED TEXTBOOK:

Food Science and Safety – Prentice

ADDITIONAL RESOURCES:

Biological Science Applications in Agriculture Curricullum, Lesson Plan Library – CAERT, Inc.

Introduction to Food Science –Thomsom / Delmar

Advisor’s Guide to the FFA Student Manual

Unit A Developing Leadership Skills in Agriculture

Lesson 1. Planning and Organizing an FFA Meeting

Student Learning Objectives:. Instruction in this lesson should result in students achieving the following objectives:

1. Explain how to plan a meeting and develop the order of business.

2. Describe how to set up the meeting room.

3. Explain the parliamentary procedure used in an FFA meeting.

Lesson 2. Developing an Awareness for Your Community

Student Learning Objectives:. Instruction in this lesson should result in students achieving the following objectives:

1. Describe the meaning and importance of community service.

2. List and identify community service organizations.

3. Explain how FFA members can be involved with community

improvement and development.

Lesson 3. State FFA Degree

Student Learning Objectives:. Instruction in this lesson should result in students achieving the following objectives:

  1. List the requirements for the State FFA Degree.
  2. Explain how a FFA member can obtain the State FFA Degree.

Unit B Supervised Experience in Agriculture

Lesson 1. Keeping and Using SAE Records

Student Learning Objectives:Instruction in this lesson should result in students achieving the following objectives:

1. Explain how SAE records are organized.

2. Identify the procedures to making entries in the SAE records.

3. Explain how to summarize and analyze the SAE records.

Lesson 2. MakingLongRange Plans for Expanding SAE Programs

Student Learning Objective:Instruction in this lesson should result in students achieving the following objectives:

:1. Identify the factors that should be considered in expanding an SAE program.

2. Explain how placement and ownership SAE programs may be expanded.

UNIT C. Handling and Storing Plant Products

Lesson 1 – Nutrition

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

1. Explain why proper nutrition is important for all organisms.

2 List the six essential nutrients needed by organisms and explain their overall importance.

3 Explain the importance of water in the body.

4 Explain how minerals are important to organisms.

5 Explain the importance of vitamins to organisms.

6 Explain the importance of protein for organisms.

7 Explain why carbohydrates are essential to the survival of organisms.

8 Explain the importance of lipids.

9. Explain the “food pyramid” and its relation to good health.

Lesson 2 – Oxidative Rancidity

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:.

  1. Explain why food packaging is a critical component for the food industry.
  2. Explain what rancidity is and why rancidity is a problem to the food industry andconsumers.
  3. Explain the presence of off-flavors in food products caused by oxidative rancidity.
  4. Explain various practices that limit or stop oxidative rancidity in foods.

Lesson 3 – Controlling Molds with Food Preservatives

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:.

  1. Describe how different microbes cause food spoilage.
  2. Describe methods used in controlling food contamination.
  3. Explain the methods used in preventing the growth of microbes in food.
  4. Explain methods for decreasing food contamination

Lesson 4 – Testing for Food Additives

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:.

  1. Describe food preservation and its benefits.
  2. Describe the methods used in controlling food contamination.
  3. Explain why food additives are important to food preservation.
  4. Explain a variety of food additives and their purposes.

Lesson 5 – pH and Fermentation

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:.

  1. Explain the processes involved in fermentation and how organisms obtain energy.
  2. Explain the purpose of the pH scale and how pH is calculated.
  3. Name three microorganisms that cause fermentation to occur.
  4. List a variety of foods and other substances that are created by fermentation.
  5. Explain the advantages and disadvantages of fermentation in food processing.
  6. Explain factors that can affect the fermentation process.

Lesson 6 – Enzymatic Browning

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:.

  1. Explain how enzymatic browning occurs and how it affects food products.
  2. Explain a variety of methods that can be used to stop or slow the process of enzymatic browning.

UNIT D Processing Animal Products

Lesson 1 – The Science of Curing Meats

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Explain the effects of salt and nitrites on meat products.
  2. Explain why curing increases the shelf life and palatability of meat products.
  3. Distinguish between cured and fresh meat products and describe the effects of temperature on meat curing.

Lesson 2 – Curing Ingredients in Meat Products

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Explain the effects of sodium nitrite and salt in cured meat products.
  2. Describe the general role of food additives in meat products.

Lesson 3 – Water Binding in Meat

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe the importance of water to the characteristics of meat products.
  2. Explain how postmortem changes affect water loss in meat and identify techniquesapplied directly after slaughter for reducing water loss in meat.
  3. Explain the effects of non-meat additives on the water-binding ability of meat.

Lesson 4 – Salt as a Food Preservative

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe the uses of salt as a food preservative and explain why salt is an effective food preservative.
  2. Discuss the relationship between moisture content in meat products and microbial activity.

Lesson 5 – Pasteurized Milk as an Ecological System for Bacteria

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe the composition of milk.
  2. Explain the processing of raw milk and the pasteurization process.
  3. List and describe bacterial succession in milk and explain the process of milk spoilage.

Lesson 6 – Souring Milk

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe bacteria which can be present in milk.
  2. Explain factors that determine how rapidly milk begins to sour.
  3. Describe procedures for maintaining the quality of milk by reducing the rate of souring.

Lesson 7 – Yogurt Production

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe the composition of yogurt.
  2. Explain how fermentation and anaerobic respiration are needed to create the yogurt product.

UNIT E AGRICULTURAL PROCESSING SYSTEMS

Lesson 1 – Viscosity: Fluid Food Rheology

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Define viscosity.
  2. Measure the viscosity of various fluid food products.
  3. Determine the relationship between viscosity and flow and their effect on handling and processing of fluid foods.

Lesson 2 – Solid Food Rheology: Tomatoes

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Define rheology and explain how force, deformation, yield point, and rupture pointaffect rheology.
  2. Explain the relationship between force and deformation and plot this relationship.
  3. Explain the need for understanding the physical properties of biological materials.

Lesson 3 – Solid Rapid Chilling of Meat Products

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Define solute and solvent and explain Raoult’s Law.
  2. Explain why a salt-ice water solution causes food to chill more rapidly and explain why salt is used as the solute in the process of chilling meat.
  3. Identify other solutes added to water and give the purpose for adding the solute.

Lesson 4 – Algin Worms

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Explain how alginates react with calcium to form a thicker food product.
  2. Explain the uses of thickening agents in the food industry and give specific examples of products that contain these agents.
  3. Explain the effect of temperature on the gelling process.

Lesson 5 – Chemistry of Popcorn

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe proper management practices for growing, harvesting, and storing popcorn.
  2. Identify the structure and function of the parts of a popcorn seed.
  3. Describe the effect of moisture on the percent of popcorn kernels which will pop when heated.

Lesson 6 – Testing for Vitamin C in Foods

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe the importance of vitamins in the diet.
  2. Explain how vitamins function in the body.
  3. Explain the effects of having deficient or excess amounts of Vitamin C in the body.

Lesson 7 – Pressure and Boiling Point

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Explain the physical changes that occur in a liquid when it begins to boil.
  2. Explain the effects of atmospheric pressure on boiling point.
  3. Describe how the boiling point of a liquid can be manipulated.

Lesson 8 – Making Cheese

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Explain the effects of microorganisms in the cheese-making process.
  2. Explain how/why milk curdles and describe the conditions at which milk will curdle.
  3. Describe what happens to cheese during the ripening process.

Lesson 9 – Making Ice Cream

Student Objectives: Instruction in this lesson should result in students achieving the following objectives:

  1. Describe the physical changes that occur in the ice cream mixture during freezing.
  2. Explain the effects of sugar, salt, or similar molecules on the freezing of liquids.
  3. Describe the ingredients and factors that give ice cream its characteristic smooth and creamy texture.

Unit F Developing Communication Skills

Lesson 1—Introduction to Communication

Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:

1. Define communication and explain its purpose.

2. Identify the components of the communication process.

3. Identify the five different levels of communication.

4. Explain the barriers of successful communication.

5. Explain the relationship between communication and leadership.

Lesson 2—Organizing and Presenting a Persuasive Message

Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:

1. Explain the steps in preparing a persuasive message.

2. Describe delivery techniques in a persuasive message.

Lesson 3—Using Communication Skills In Appropriate Situations

Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:

1. Understand the role of communication skills in the workplace.

2. Understand how to present a problem to a supervisor.

3. Identify the techniques used in requesting information from a

supervisor.

4. Explain the role of written communication in an agribusiness.

Unit G Gaining Employment

Lesson 1—Developing Goals

Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:

1. Explain the process of goal setting.

2. Describe the terms and types of goals.

3. Explain some aspects of effective goals.

Lesson 2—Finding a Job

Student Learning Objectives. Instruction in this lesson should result in students achieving the following objectives:

1. Describe information sources for job opportunities.

2. Develop a system to evaluate job openings.

Lesson 3—Applying for a Job

Student Learning Objectives. Instruction in this lesson should result in students achieving the following objectives:

1. Explain how to research a job opportunity.

2. Describe two methods of applying for a job.

3. Identify the common types of information requested on a job application

form..

Lesson 4—Writing a Résumé and Letter of Application

Student Learning Objectives. Instruction in this lesson should result in students achieving the following objectives:

1. Explain the purpose of a résumé.

2. List the main items that should be included in a résumé.

3. Describe the purpose of a letter of application and its primary elements.

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