Grade 15 - Agriculture, Food & Natural Resources
Food Products and Processing Systems (Credit: 0.50)Agriculture, food, and natural resources (AFNR) are central to human survival and civilization. Mankind’s development, use, and stewardship of natural resources to create food products have a long and ever-changing timeline. This course explores the history and evolution of food products, along with the processing methods that have arisen to feed an ever-growing world population.
Students study specifics in a wide spectrum of food product topics, from early methods of preservation to technological advancements in packaging, regulations in labeling, and marketing trends. The course prepares students for a variety of possible educational and career pathways in the food industry. Students learn industry terminology in each area of the overall system, from “farm to fork” to vertical integration to smart packaging.
Food product systems include global and local marketing of whole and processed foods. The course investigates the economic, environmental, and nutritional benefits of the food students are eating in a series of hands-on projects that supplement the studies and assessments. Health concerns and best practices in quality assurance, inspections, and labeling are reviewed. Students learn how dietary guidelines are made and how they change with the latest research. Students track their own food intake and dietary ratios and research ingredients, processing procedures, and safe handling practices to increase their consumer awareness of food products.
Advertising, marketing, product testing, and distribution of food products comprise a huge sector of food product systems and careers. The course prepares students for further research and work experience in these lucrative fields.