Keep this syllabus for reference throughout the semester!

Food Processing Classroom Syllabus

Course Description:
Food Processing
Food Processing introduces the issues of food production, nutrition, food
chemistry and the development of food products in a global society. The
government regulations regarding foods and the exploration of career
opportunities will also be covered. Content may be enhanced with appropriate
computer applications. Leadership development will be provided through FFA.

Learning Expectations:
Students will
 determine trends in world and U. S. food production.
 relate the food industry to the consumer, including food labeling, and economics.
 investigate food safety issues from farm to retail, including microbial problems, food related 
symptoms and illnesses, risk assessment, food handling and HAACP concepts.
 compare nutrient components of food products and their effects on consumer’s health, 
digestion, and enzymatic processes.
 investigate food physics as related to the production of products in the industry.  
 explore inspection, slaughter, fabrication, preservation, and distribution aspects of the red 
meat industry along with the federal guidelines for each aspect.
 investigate the poultry industry from meat to egg and how it impacts current food trends.
 investigate production methods and marketing of dairy food products.
 explore small grain products, fruits, and vegetables that currently play a role in food 
production.

Units of Study:
1. Food and Culture/Career Opportunities

2. Nutrients in food and product labeling.

3. Food Chemistry and Physics

4. Human Digestion

5. Red Meat Processing

6. Poultry and Egg Industry

7. Dairy Foods

8. Food Safety and Sanitation

9. Vegetable, fruit and small grain production

Keep this syllabus for reference throughout the semester!