Agricultural Processing Food Science (MISO3- 01068)
Grades 10-12; 18 or 36 weeks; 1/2 or 1 credit
This course is designed to introduce students to the processing agricultural products. The course will include the processing of food, fiber, and material product processing for the global economy will be emphasized. Personal communication skills, human relation skills, leadership development skills, and supervised agricultural experiences will be emphasized.
This class will include a variety of agricultural processing demonstrations and group teamwork exercises such as food production, bio-fuels, meat cutting and meat processing, and scientific food analysis. Food science lab activities will include grain based, poultry, pork, beef and wild game processing including sausage making, packaging, and cooking.