Introduction to Food Science & Food Technologies for Teens | Happy Kids Nutrition Academy

Course Summary

This 38-lesson self-paced course is a massive, deep-dive journey that turns your kitchen into a high-tech science lab, specifically designed to bridge the gap between middle and high school science and the real world. "Introduction to Food Science & Food Technologies" takes you far beyond basic nutrition, exploring the complex molecular biology of proteins and fats, the engineering behind food irradiation and biotechnology, and the high-level chemistry of food emulsions, foams, and rheology. You’ll master academic concepts like TDEE and BMR while exploring the fascinating history of food technology from the 17th century to today’s cutting-edge 21st-century trends. With NGSS-aligned curriculum and dozens of hands-on labs—including making your own yogurt, analyzing the science of fudge, and testing food packaging sustainability—you won’t just read about science; you’ll apply it to the food you eat every day. From decoding complex food labels and understanding global food safety regulations to investigating the ethics of genetic engineering and wastewater management, this course empowers you with the evidence-based knowledge to navigate the food industry like a pro and make informed, healthy choices for a lifetime.

Course Curriculum

Unit 1: The Big Picture – History & Industry
4 Lessons
- Lesson 1: Overview of the Food Industry (Production, Marketing, and Systems).
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- Lesson 2: Origins of Food Science (17th & 18th-century milestones).
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- Lesson 3: Entering the 21st Century (Modern trends and challenges).
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- Lesson 4: Food Technology & Society (Ethics, regulations, and social responsibility).
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Unit 2: The Biology of Eating
4 Lessons
- Lesson 5: Digestion of Foods (Structure and function of the digestive system).
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- Lesson 6: Energy Expenditure (BMR, TDEE, and the Schofield Equation).
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- Lesson 7: Nutrition for Health (How food choices impact long-term well-being).
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- Lesson 8: Food Allergies & Intolerances (Immune responses and gluten science).
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Unit 3: The Chemistry of Food
6 Lessons
- Lesson 9: Chemistry of Foods (Fats, carbs, proteins, vitamins, and minerals).
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- Lesson 10: Water – A Closer Look (Water activity, boiling points, and bound water).
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- Lesson 11: Fats & Oils (Saturation, refining, and preventing oxidation).
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- Lesson 12: Food Additives & Ingredients (Preservatives, colors, and sweeteners).
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- Lesson 13: Food Biotechnology (Genetic engineering and novel food products).
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- Lesson 14: The Role of Enzymes in Digestion
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Unit 4: Physics, Texture & Flow
4 Lessons
- Lesson 15: Food Rheology (How food flows and behaves under pressure).
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- Lesson 16: Food Emulsions & Foams (The science of mixing unmixable liquids).
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- Lesson 17: Quality Factors in Food (How color, shape, and texture drive acceptance).
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- Lesson 18: Batters & Doughs (Functional properties of flour-water mixtures).
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Unit 5: Preservation & Processing Science
7 Lessons
- Lesson 19: Food Processing Basics (Pasteurization, canning, and raw conversion).
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- Lesson 20: Food Deterioration (Why food goes bad and how to stop it).
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- Lesson 21: Heat Preservation (Thermal death curves and botulism safety).
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- Lesson 22: Cold Preservation (Refrigeration vs. Freezing physics).
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- Lesson 23: Food Dehydration (The science of moisture removal).
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- Lesson 24: Fermentation (Using microbes to preserve and transform food).
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- Lesson 25: Advanced Processing (Irradiation, Ohmic heating, and electrical energy).
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Unit 6: Commodity Science – Part A (Animal Products)
5 Lessons
- Lesson 26: Milk & Dairy Products (Pasteurization, homogenization, and butter-making).
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- Lesson 27: Eggs (Structure, quality, and functional properties in cooking).
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- Lesson 28: Meat & Meat Products (Grading, curing, and nutritional value).
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- Lesson 29: Poultry Production (Processing steps and food safety).
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- Lesson 30: Fish & Shellfish (Fishing methods, inspection, and HACCP).
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Unit 7: Commodity Science – Part B (Plants & Sweets)
4 Lessons
- Lesson 31: Cereals & Grains (Milling, flour types, and baking science).
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- Lesson 32: Fruits & Vegetables (Plant biology, ripening, and texture).
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- Lesson 33: Confectionery & Chocolate (Crystallization, caramelization, and HFCS).
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- Lesson 34: Beverages (Brewing, carbonation, and packaging of drinks).
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Unit 8: Safety, Packaging & Environment
4 Lessons
- Lesson 35: Food Labeling Part 1 (Regulations and nutritional analysis).
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- Lesson 36: Food Labeling Part 2 (Safety categories and sanitization).
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- Lesson 36: Food Safety & HACCP (Identifying dangerous microorganisms and managing risks)
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- Lesson 38: Wastewater & Packaging (Purification stages and sustainable containers).
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Erin Crowell

Hi, I’m Erin Crowell!
I’m the Founder and CEO of Happy Kids Nutrition Academy, but first and foremost, I’m a parent who knows the "veggie struggle" is real. With a Bachelor’s degree in Applied Human Nutrition from Mount Saint Vincent University and over a decade of experience in the nutrition and fitness industry, I’ve dedicated my career to making health education fun and accessible for the next generation.

My mission is to empower kids aged 8-18 to build a positive relationship with food through science-backed, interactive learning. From kinesiology to food science, I believe that when kids understand the why behind their food choices, they develop habits that last a lifetime. I’ve been honored to be featured in Inc. Magazine, Global News, and Start UP Canada, and I’ve had the joy of teaching over 1,000 students across 20 countries. I can’t wait to help your child thrive!

"This class had a lot of information that crossed over with my son's chemistry class, and it was good for him to hear concepts from many perspectives. He likes to cook and bake and even though learning is sometimes hard for him, the extra material content was thought provoking. He is able to talk about a lot of things in the kitchen now that he understands many underlying concepts. Thank you for teaching this class!!"

Tracy W

"My 17 year old/Sr. loved this class. Erin is a great teacher, extremely informative and patient with her students. The labs were engaging and fun too. I will be signing my daughter up for the Sports Nutrition class next semester. "

Jennifer H

"This was a valuable learning experience. My son enjoyed the class and was immediately using the skills he learned. Great job!"

Rebecca B.

Course Pricing

One-Time Purchase (Full Access)

$499 USD

Get lifetime access to the complete 38-lesson curriculum, all 20+ hands-on labs, and the full NGSS-aligned syllabus
- Full-Year Science Credit Curriculum
- 38 NGSS-Aligned Video Lessons
- Self-Paced & Lifetime Access
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