Standards:
HUM-FS-3
Investigate how and why scientific
evaluation of foods is conducted.
·
ESSENTIAL QUESTION: Why is it important to understand the relationship
between food and its appearance, smell, texture, and taste?
How do sensory evaluation panels test food
products
Opening Warm-up AND/OR Activator
(highlight one):
1.
Work Session: 1.
Students will unpack the standard. *Share responses*
2. Review Essential Questions.
·
Why
is it important to understand the relationship between food and its appearance,
smell, touch (mouthfeel) and taste?
·
How
do sensory evaluation panels test food products?
3. Identify and review the unit vocabulary.
|
Marketing
Strategy
|
Prototype Formula
|
Sensory
Evaluation
|
|
Focus Group
Testing
|
Adulterated Food
|
Food Quality
|
|
Food Engineering
|
Food Packaging
|
Nutrition Facts
Label
|
|
Target Market
|
Dietary
Guidelines for Americans
|
Food Technology
|
|
Marketing
Strategy
|
Olfactory
Receptors
|
Papillae
|
|
Prototype Formula
|
Sensory
Evaluation
|
Supertaster
|
|
Taste Blind
|
Qualitative research
|
Quantitative research
|
4. Teacher
will present Sensory
Evaluation of Food PowerPoint as an introduction to this unit.
5.Explain sensory
labs students will be conducting.
6.. Distribute Vocabulary Terms Wordsplash
sheet. Students will unscramble and write the vocabulary words.
.
Closing/Summarizer:
Students will read “Silent Sodiumin our Favorite Eats” and complete
a 3-2-1.
Daily Homework: NONE
Tuesday, August 26, 2014
Standards: HUM-FS-3
Investigate how and why scientific
evaluation of foods is conducted.
Opening Warm-up AND/OR Activator
(highlight one): Students
will read and summarize “The Taste Test” article.
Work
Session: Students and teacher will perform
Sensory Lab #1: “Is Seeing Believing?” Distribute Seeing is Believing Activity Worksheet and discuss as a
class after completion.
Sensory Lab #2: “Can You Taste Without Your Nose?” Distribute Taste Without Your Nose Activity Worksheet and discuss as a
class after completion.
Sensory
Lab #3: “Oh, My – Papillae!” Distribute
Oh My Papillae Activity Worksheet
and discuss as a class the results.
Sensory
Lab #4: “Triangle Sensory Test with Oreo
Cookies.” Distribute Oreo Cookie
Sensory Test Activity Worksheet and discuss as a class after
completion.
Closing/Summarizer: Responses from sensory labs.
Daily Homework: NONE
Wednesday, August 27, 2014
Standards: HUM-FS-3
Investigate how and why scientific
evaluation of foods is conducted.
ESSENTIAL QUESTION: How are the principles of science applied to
production, research, development, packaging and improvement of the food we
use, eat and buy?
Opening Warm-up AND/OR Activator
(highlight one):
Work
Session: LESSON
2: INTRODUCTION TO Food Product Development
1. Review Essential Questions.
·
How are the principles
of science applied to production, research, development, packaging and
improvement of the food we use, eat and buy?
2. Food Product Development Pre-Test - Pre-test
students before showing a video and presenting the next seven lessons. Refer to
Food Product Development Pre-Test Key for answer key.
3. “Introduction to Food Product
Development,” From Concept to Consumer:
Food Product Development .
4. Distribute Concept to
Consumer Video Questions Worksheet to students and explain briefly the
video’s purpose to demonstrate the process of developing a new food product and
how all the various disciplines come together for a successful result.
5. Show Video: “From Concept to Consumer: Food Product Development: by IFT” (21:40
minutes). Access the video at this Website - http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/K12-Outreach/Video-and-Media/From-Concept-to-Consumer.aspx.
6. Review the pre-viewing questions to
see how student’s answers differ.
Closing/Summarizer:
Ask students the post-viewing questions found on their Concept to Consumer Video Questions
Worksheet to review the video as a class:
·
What are the five stages of product development? Decide, Discover,
Define, Develop, Deploy (launch)
·
Which food-industry people would be part of a new food-product
development team? Suppliers, nutritionists, food scientists, packaging
specialists, sensory analysis, analytical chemists, marketing specialists,
flavorists, microbiologists, food engineers.
On the back: List 3 things you learned
about product development.
Daily Homework: none
Thursday, August 28, 2014
Standards:
HUM-FS-3
Investigate how and why scientific
evaluation of foods is conducted.
·
ESSENTIAL QUESTION: Why is an understanding of food science and technology important in the
role of developing new food products?
Opening Warm-up AND/OR Activator
(highlight one):
· Work
Session: LESSON 3: BRAINSTORMING AND DECIDING—FOOD
PRODUCT DEVELOPMENT
1. Review Essential Questions.
·
Why is an
understanding of food science and technology important in the role of
developing new food products?
2. “Decide: Brainstorming, decision on new
food product to research and develop,” From Concept to Consumer: Food Product Development
1. Display products or pictures of
products that fit a particular market niche.
(Example: sports drinks, children’s cereals, power nutrition bars).
2. Hand out and review Worksheets #1 and #2 from Concept
to Consumer Student Worksheets (attachment is a collection of
worksheets).
3. Divide the class into teams and review
brainstorming guidelines. Ask each team to decide upon both a leader and
note-taker. Students will use worksheet to help them brainstorm ideas for a new
food product, and decide on one or two to present to class.
4. Team leaders will write their
team’s best ideas on the board and discuss their merits. After all teams have
presented their ideas, the class will come to consensus on the food product
they all want to develop.
5. Once the new food has been
determined, the class should brainstorm a working name for the product. This
may change when the final steps have been concluded.
·
Closing/Summarizer: Why would a food product name change after
the final stages of the development?
Friday, August 29, 2014
Standards:
HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
·
ESSENTIAL QUESTION: Why is an understanding of food science and
technology important in the role of developing new food products?
Opening Warm-up AND/OR Activator
(highlight one):
Work Session: Students will work in the food lab: Sensory Lab #5: “Mock Apple Pie.” Distribute Mock
Apple Pie Lab Handout and the Apple
Pie Recipe Handout so students can compare the ingredients between mock
apple pie and authentic apple pie.
Daily Homework:NONE
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