Obtain, evaluate, and communicate information about the positive and negative effects of microorganisms on food products and their implications for the food processing industry.
Formulate evidence-based solutions to American and global food safety concerns.
Obtain, evaluate, and communicate information to explain how bacteria, yeasts, and molds are classified, using taxonomic classification and scientific nomenclature.
Using basic concepts of food virology, engage in an argument to justify the grouping of viruses in a category separate from living things.
Use models to compare and contrast the structures of microorganisms in foods.
Identify types of viruses, bacteria, yeasts, and molds in food processing; compare and contrast their characteristics and behavior in a variety of food products.
Examples: microbial spoilage of meat, eggs, milk, seafood, vegetables, fruits, and grains and products made from them
Identify specific microorganisms which may cause food spoilage during preparation, processing, and storage.
Formulate an evidence-based explanation of methods to control food- and water-borne microorganisms in high risk foods.
Obtain, evaluate, and communicate information about how a host responds to food-borne viral and microbial infections.
Classify foods based on their perishability and risk level to public health, considering their acidity and water activity.
Use computer and mathematical modeling to estimate microbial growth in food products.
Use principles of fermentation to create fermented food products.
Identify and analyze microorganisms in fermented foods.
Formulate an explanation of the immunology of food-related allergies, intolerances, and hypersensitivities.
Identify and communicate the role of foods in regulating host immune response, cancer immunology, and immunodeficiency diseases.
Select and use appropriate methods of sanitation, heat treatment, irradiation, modified atmosphere, antimicrobial preservative, and combinations of methods (hurdle concept) to control microbial growth in food products, explaining the principles underlying each method.
Develop and use a Hazard Analysis and Critical Control Point (HACCP) plan.
Grade meat and produce according to guidelines published by the United States Department of Agriculture (USDA).
Apply the principles of sampling and sample preparation in microbiological analysis.
Assess microbial activity in foods by qualitative and quantitative microbiological analyses.
Incorporate safety procedures in handling, operating, and maintaining equipment; utilizing materials and protective equipment; maintaining a safe work area; and handling hazardous materials and forces.
Demonstrate effective workplace and employability skills, including communication, awareness of diversity, positive work ethic, problem-solving, time management, and teamwork.
Explore the range of careers available in the field, investigate their educational requirements, and demonstrate job-seeking skills including resume-writing and interviewing.
Demonstrate digital literacy by using digital and electronic tools appropriately, safely, and ethically.
Participate in a Career Technical Student Organization (CTSO) to increase knowledge and skills and to enhance leadership and teamwork.
Participate in Supervised Agricultural Experiences and/or work-based, experiential, and service learning.
Identify potential hazards to individuals working in Alabama forests.
Examples: topographic hazards, venomous snakes, stinging insects, poisonous plants
Describe methods of avoiding potential hazards in Alabama forests.
Describe historical events that have influenced forestry in Alabama and the United States.
Describe the parts of a tree and their functions.
Identify common tree species of Alabama by their common and scientific names.
Compare and contrast characteristics of hardwood and softwood trees, and gymnosperms and angiosperms.
Compare and contrast artificial and natural reforestation methods.
Identify sources of tree seedlings.
Describe proper methods for the handling and care of seedlings.
