| Uses objective and subjective methods used in the assessment of food quality. |
| Demonstrates examples of enzymes used in the food industry. |
| Identifies the general structures and properties of basic food groups such as meat, eggs, dairy, and grains. |
| Discovers significant chemical reactions occurring in foods during the processing stage. |
| Follows basic laboratory techniques used in chemical analyses of foods. |
| Identifies the structure and properties of natural pigments and colorants. |
| Outlines the effects of food additives on food quality and safety. |
| Explains functional foods and their effects on health. |
| Explains the production processes of genetically modified foods and their potential effects on health. |
| Explains the chemical properties and functional effects on health of tea, coffee, cocoa, and chocolate. |