Food Products and Processing Systems

  • Agriculture, food, and natural resources (AFNR) are central to human survival and civilization. Mankind’s development, use, and stewardship of natural resources to create food products have a long and ever-changing timeline. This course explores the history and evolution of food products, along with the processing methods that have arisen to feed an ever-growing world population.
  • Students study specifics in a wide spectrum of food product topics, from early methods of preservation to technological advancements in packaging, regulations in labeling, and marketing trends. The course prepares students for a variety of possible educational and career pathways in the food industry. Students learn industry terminology in each area of the overall system, from “farm to fork” to vertical integration to smart packaging.
  • Food product systems include global and local marketing of whole and processed foods. The course investigates the economic, environmental, and nutritional benefits of the food students are eating in a series of hands-on projects that supplement the studies and assessments. Health concerns and best practices in quality assurance, inspections, and labeling are reviewed. Students learn how dietary guidelines are made and how they change with the latest research. Students track their own food intake and dietary ratios and research ingredients, processing procedures, and safe handling practices to increase their consumer awareness of food products.
  • Advertising, marketing, product testing, and distribution of food products comprise a huge sector of food product systems and careers. The course prepares students for further research and work experience in these lucrative fields.

Major concepts:

  • What is the Food Products and Processing System?
  • Consumer-Driven Marketing and Food Product Development
  • Nutrition, Food Consumption, and Dietary Trends
  • Overweight and Obesity Causes
  • Agribusiness Marketing and Sales
  • Standards, Regulations, and Safe Food Production
S.No.Program NameFee ComponentAmount (USD)Description
1Full TimeCourse Fee$ 200To be paid by the student at the time of Registration.
2FlexCourse Fee$ 400To be paid by the student at the time of Registration. Student can select one more semester duration course free of cost.
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Grade Level

  Grade 9-12

Duration

  Semester

Requirements

  None

Prerequisites

  None

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