Food Products and Processing Systems

Course Length

1 Semester

Agriculture, food, and natural resources are central to human survival and civilization. The development, use, and stewardship of natural resources to create food products have a long and ever-changing timeline. This semester-length high school course that 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. Students learn industry terminology in each area of the overall system, from “farm to fork” to vertical integration to smart packaging.

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Overview of Concepts

• Unit 1: What is the Food Products and Processing System?
• Unit 2: Consumer-Driven Marketing and Food Product Development
• Unit 3: Nutrition, Food Consumption, and Dietary Trends
• Unit 4: Agribusiness Marketing and Sales
• Unit 5: Standards, Regulations, and Safe Food Production