Food Processing
About the Course
In the Food Processing course, students will be able to explain the importance of the food processing industry and trends in the consumption of food products. Students will also gain an understanding of consumer satisfaction issues and quality control issues in food processing. Marketing considerations for food processing are also covered.
SAMPLE LESSON
Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
Each lesson includes media-rich presentations, a pre-made lesson plan, assessments and engaging real-world projects and activities. To get an idea of what iCEV offers, explore the sample lesson and resources below.
Lesson Resources:
Lessons Available in This Course
- Carcass Fabrication: Beef Chuck
- Carcass Fabrication: Beef Introduction
- Carcass Fabrication: Beef Loin
- Carcass Fabrication: Beef Rib
- Carcass Fabrication: Beef Round
- Carcass Fabrication: Personal Protective Equipment (PPE)
- Carcass Fabrication: Pork
- Carcass Fabrication: Pork Introduction
- Carcass Fabrication: Sheep
- Carcass Fabrication: Sheep - Introduction
- Farm to Plate
- Field Dressing and Skinning Your Deer
- Food & the Government
- Food Industry Safety
- Food Quality & Palatability Factors
- Fruit & Nut Production
- Global Agriculture: Feeding the World
- Goat Carcass Evaluation & Fabrication
- Grades & Classes of Seafood & Fish
- ID of Poultry Parts & Further Processed
- Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
- Livestock Harvest & Red Meat Production: Muscle to Meat
- Marketing & the Food Industry
- Meat Evaluation: Beef Quality Grading
- Meat Evaluation: Beef Yield Grading
- Poultry Meat Products Evaluation
- Poultry Products Production
- Principles of HACCP: Conducting a Hazard Analysis
- Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
- Principles of HACCP: Establishing Verification Procedures
- Principles of HACCP: Ground Beef HACCP Plan
- Principles of HACCP: Identifying Critical Control Points
- Principles of HACCP: Identifying Hazards in Food Processing
- Principles of HACCP: Introduction
- Principles of HACCP: Recordkeeping
- Processing Your Deer Carcass
- Sanitation & Safety Procedures in Food Production
- Vegetable Production
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