This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities, activity sheets, transparency masters, evaluations, answers to evaluations and activity sheets, references and teaching aids, and materials and equipment lists. Topics addressed are as follows: food preservation, food perishability, food processing, food product development, products and by-products, grading and inspection, biochemistry of foods, food safety, food deterioration, nutritional properties of foods, biotechnology, food selection, and consumer health. The student reference book contains information for each of the lessons. Performance objectives and competencies are included at the beginning of the guide as well as incorporated within each lesson. A competency profile has been provided in the front of the guide for recordkeeping. (KC)