Food science & chemistry
Semesters 1 & 2
Chemistry is an algebra based science course focusing on the basic understanding of chemical and physical changes, understanding the basic types of chemical changes and their importance, and laboratory skills in manipulation, observing, recording, and reporting. Projects will include studies of agricultural chemicals, c cleaning and personal products, and food science. Students will become proficient in testing water, soil, and air for chemical components. Units will include organic chemistry, biochemistry, environmental chemistry, and industrial chemistry. This is a laboratory based course that will give students practice in applying their knowledge of chemistry.
Food Science is a course that focuses on the application of biological, chemical and physical principles to the study of converting raw agricultural products into processed forms of materials suitable for direct human consumption, and the storage of such products. Concepts covered include human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology.
The following areas/themes will be covered throughout the year:
Writing Eyewitness Report
Compare and Contrast
Grammar The Sentence and Its Parts
Vocabulary Building a Stronger Vocabulary
Using Context Clues
Analyzing Word Parts
Using Word Origins
Words with Multiple Meanings
Homophones, Homographs, Homonyms
Denotation and Connotation
Understanding Informal Language