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ERIC Number: ED419924
Record Type: Non-Journal
Publication Date: 1998
Pages: 97
Abstractor: N/A
Reference Count: N/A
Food Science. Content Modules for Food Science Featuring Problem-Solving Activities in Family and Consumer Sciences.
Roff, Lori; Stringer, Lola
The food science course developed in Missouri combines basic scientific and mathematics principles in a hands-on instructional format as a part of the family and consumer sciences education curriculum. Throughout the course, students conduct controlled experiments and use scientific laboratory techniques and information to explore the biological and chemical properties of food and its functions. The modules in this resource guide were developed to supplement instruction in the food science course. The guide contains nine modules that cover the following topics: (1) food science; (2) the scientific method; (3) organizations and resources; (4) food safety and sanitation; (5) HACCP (Hazard Analysis Critical Control Points); (6) Material Safety Data Sheets; (7) vitamins and minerals; (8) solutions; and (9) food additives. Each module contains some or all of the following components of a unit of instruction: overview, teacher background information, learning activities, laboratory experiments, "for teacher use" pages answers, questions and conclusions, assessments, and instructor sheets. (KC)
Instructional Materials Laboratory, University of Missouri, 2316 Industrial Drive, Columbia, MO 65202; toll-free phone: 800-669-2465; (order no. 40-5300-I: $17).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Practitioners; Teachers
Language: English
Sponsor: Missouri State Dept. of Elementary and Secondary Education, Jefferson City. Div. of Vocational and Adult Education.
Authoring Institution: Missouri Univ., Columbia. Instructional Materials Lab.
Identifiers - Location: Missouri