FoodScienceAndNutrition

The integration of science concepts is an important way for students to learn through application. In the Food Science and Nutrition IIU, students will recognize and rate the benefits and disadvantages of food technology development and analyze food labels for content, paying specific attention to additives. Using the scientific method, students will compare leavening agents used in quick breads and experient with effects of caffeine. To complete the unit, students will practice common kitchen calculations.








 * SOFTWARE Students will use in the Integrated Instructional Unit

MICROSOFT Office Publisher 2007**
 * MICROSOFT WORD**

Student Resource: [|Bread Science 101 --- Leaveners in Bread]