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Mix It Up! Food Scientist

In this lesson, students will model the responsibilities of a food scientist by working in product development teams to create a new food product. Tasks will involve market analysis, economics, food chemistry and safety, graphic design, and communication.

Grades
6 – 8
Estimated Time
Five 50-minute class periods
Updated
January 31, 2024
Tags
food on table with clipboard and graphs
Image: metamorworks/iStock

Background

Lesson Activities

Credits

Author

Mandi Bottoms and Shaney Emerson | California Foundation for Agriculture in the Classroom

Acknowledgements

This unit was funded by the United States Department of Agriculture’s National Institute of Food and Agriculture, Secondary Agriculture Education Challenge Grants Program.

Executive Director: Judy Culbertson
Illustrator: Toni Smith
Layout and Design: Nina Danner and Renee Thompson
Copy Editor: Leah Rosasco

Standards

National Content Area Standards

  • Career & Technical Education
    • AFNR (Grades 6-8): Career Ready Practices
      • CRP.10.1: Identify career opportunities within a career cluster that match personal interests, talents, goals and preferences.
    • AFNR (Grades 6-8): Food Products and Processing Systems Career Pathway
      • FPP.02.01: Apply principles of nutrition and biology to develop food products that provide a safe, wholesome and nutritious food supply for local and global food systems.
      • FPP.02.03: Apply principles of human behavior to develop food products to provide a safe, wholesome and nutritious food supply for local and global food systems.
      • FPP.03.01: Implement selection, evaluation and inspection techniques to ensure safe and quality food products.