Introduction to Food Science and Food Technology for Teens (With Labs)

Introduction to Food Science and Food Technology for Teens (With Labs)




Live Video Meetnings





45 Mins


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In this engaging and interactive online class, students will explore the fascinating world of food science and technology. Through hands-on labs, discussions, and activities, students will delve into the composition of foods, the chemistry of food preparation, and the factors that affect food quality and safety. By the end of this course, students will gain a deeper understanding of the science behind food and how to apply this knowledge to create healthy and delicious meals.

Throughout this course, students will explore a range of topics related to food science and technology. Each lesson will include:

* Open discussions and trivia facts to spark curiosity and enhance learning
* Hands-on labs and activities to apply theoretical knowledge
* Google Drive links with notes, videos, and optional resources for further exploration
* Take-home experiments and homework assignments to reinforce understanding

**No previous knowledge or experience is required to join this class. 

Completing this course will help you:

Who is the course for?

This course is perfect for teenagers aged 13-18 who have an interest in the science of food. It is also suitable for homeschoolers who want to explore the world of food science in a fun and interactive way.

Learning Path

  • Definition of food science
  • Parts of the food industry (production, manufacturing, distribution, marketing)
  • Major Product Lines Allied
  • Industries
  • International Activities
  • Lab: Homemade Mayonnaise,
  • Research: find two photos or diagrams that represent technology from the food system that is at least 50 years old.
  • Understand the chemistry of fats, carbs, proteins, minerals, vitamins, water in our foods and their nutritional properties
  • Lab Exercise: Texture Analysis of Protein, Starch, and Lipid-Rich Foods
  • Nutrient needs: What are RDA’s
  • Understanding TDEE (Total Daily Energy Expenditure)
  • Using the Schofield equation to calculate BMR
  • What is the TEF (Thermic Effect of Food)
  • Measuring Protein Quality
  • Understanding the Thermic Effect of Activity (PAL and MET)
  • Lab: Exploring the Schofield Equation
  • Organs of our digestive tract
  • Understanding how our food is broken down and used as energy
  • How to have a healthy digestive system
  • Lab: What is Digestion worksheet
  • What is Food Processing vs Raw Materials
  • Minimally vs Moderately vs Highly processed foods
  • Pros and Cons of processed foods
  • An overview of some various processed methods (pasteurization, spray drying, canning, fermentation etc (these will be discussed in greater detail in later lessons)
  • Lab: Convert a raw food product into a processed product
  • Discuss the influence of color, texture, size, and shape on food quality and consumer acceptance
  • Factors that can affect food flavor
  • Lab: A Comparative Analysis of Five Chocolate Chip Cookie Recipes
  • Categories of food deterioration
  • Factors that cause food deterioration
  • 6 preservation techniques that prevent deterioration
  • Enzymes in our foods
  • Dangers of E-Coli
  • Lab: Food quality changes at room Temperature
  • 4 degrees of preservation
  • Selection of heat treatments
  • Compare conduction and convection heating
  • Thermal death curve
  • What is botulism and spores
  • Lab: Blanching Foods vs Unblanched Foods and Freezer Preservation
  • Cooling, refrigeration, and freezing
  • Identify and understand requirements for refrigeration and freezing
  • Methods of freezing
  • Lab: Changes in food quality that may occur during refrigeration or freezing cold preservation and processing
  • Four factors that affect dehydration
  • Chemical changes that can occur in food during drying
  • Three drying methods
  • Lab: Comparing Dehydration Methods for Preserving Fruits and Vegetables
  • Fermentation in food preservation
  • Reactions of fermentation
  • Methods for controlling fermentation
  • Foods produced by fermentation
  • Lab: Exploring Fermentation and (optional) Kitchen Lab: DIY Cheesy Delights
  • Steps involved in manufacturing milk and milk products
  • Pasteurization vs homogenization
  • Lab: Delicious Homemade Yogurt and homemade butter
  • Egg production
  • Structure of the egg
  • Factors affecting egg quality
  • Egg substitute vs real eggs
  • Lab Comparison Between eggs vs no eggs in pancakes and Eggcellent Egg Drop Challenge
  • Saturated and unsaturated, cis, and trans
  • Functions that fats and oils serve in foods
  • Processes in refining and modifying oils and fats after extraction
  • Monoglycerides and diglycerides and their uses
  • Methods to prevent oxidation of fats
  • Lab: Investigating the Fats in Common Foods
  • Diagram of the general structure of a grain
  • Process of milling grain to flour
  • Types of flours
  • How cereals are processed
  • Processes that take place during baking
  • Lab: Flour Water Absorption
  • Identify the parts of a plant
  • Climacteric and non-climacteric fruits/vegetables
  • Factors affecting the texture of fruits or vegetables
  • Compounds that give fruits and vegetables their flavor
  • A look at why fruits and vegetables have their distinct color: Why are carrots orange, spinach is green etc
  • Lab: Colorful Crunchers: Discovering the Science behind Fruits and Veggies
  • Crystalline vs non-crystalline candies
  • Relationship between sugar concentration and the boiling point
  • Ways to produce invert sugar
  • Caramelization in candy making
  • Honey vs HFCS
  • Lab: Homemade fudge
  • Consequences of not enough clean water
  • What is wastewater
  • Types of water contaminants
  • How contaminants enter the water supply
  • 4 stages of purifying water
  • Lab: A review of wastewater
  • Governmental regulations & Nutrition labeling
  • Agencies and laws that regulate foods and labeling
  • Features of food labels.
  • Components found on the nutritional panel
  • Lab: Decoding Food Labels: The Hidden Truths Revealed
  • Microorganisms that provide an index of food sanitation
  • Order of sanitizing or cleaning a food contact surface
  • Role of HACCP in food safety
  • Understanding kitchen safety
  • Lab: Kitchen Safety
  • Defining an allergy intolerance
  • A took at the different food allergies and intolerances
  • Understanding gluten
  • Lab: Food Allergies worksheet 

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