Journal of Family & Consumer Sciences; Jan2004, Vol. 96 Issue 1, p23-24, 2p, 1 Black and White Photograph
CHEMISTRY, FOOD science, FOOD packaging, COOKING, MATHEMATICS, ENGLISH people, INFORMATION services, TECHNICAL writing, and STUDENTS
The article reports on the connection of Food Science Class with the basic principles in Chemistry. It covered the basic principles of chemistry, organic chemistry, biochemistry and microbiology. Other topics involved in it are the study of food production, processing and packaging and its principles were linked to real-life applications with food. It also dealt on Math and English skills and integrated the major fields of scientific study with nutrition, technology, history and food preparation. Its laboratories involved data collection, development of tables and technical writing and are designed to help students apply Math and Algebra 1 skills through calculation of mass percentages, averages and density and showed students on which procedure worked best and why.