Food Science Library

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Beginning Food Science Lessons

• FS001 Understanding Food Labels
• FS002 Breakdown of the Nutritional Facts Panel
• FS004 Understanding Food Additives
• FS005 Food Front Labeling and Advertisements
• FS006 Food Packaging and Prices
• FS007 Dietary Guidelines for Americans
• FS008 Understanding the MyPlate Graphic

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Food Production and Processing Lessons

• FS101 Overview of the Food Industry
• FS102 Chemistry of Foods
• FS103 Nutrition and Digestion
• FS104 Common Unit Operations in Food Processing
• FS105 Quality Factors in Foods
• FS106 Avoiding Food Deterioration
• FS107 Heat Preservation and Processing
• FS108 Cold Preservation and Processing
• FS109 Food Dehydration and Concentration
• FS110 Processing Foods With Radiant and Electrical Energy
• FS111 Fermentation in Food Production
• FS112 Maintaining Quality Milk Production
• FS113 Dairy Products
• FS114 Meat Production, Grading and Tenderness
• FS115 Meat Preparation and Processed Meats
• FS116 Poultry Production
• FS117 Egg Production
• FS118 Fish and Shellfish as Food Sources
• FS119 Fats and Oils in Food Products
• FS120 Grains and Legumes in Cereal and Baking
• FS121 Processing Wheat, Corn and Other Grains
• FS122 Fruits and Vegetables
• FS123 Beverage Production
• FS124 Confectionery and Chocolate Products

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Food Production Safeguards Lessons

• FS125 Food Packaging
• FS126 Wastewater and Food Processing
• FS127 Food Safety
• FS128 Governmental Regulation and Nutrition Labeling

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