AG Food Processing

Food processing deals with the handling of food and foodstuffs from the time a raw product is harvested until it reaches the customer. This class is a hands –on laboratory class that utilizes our food processing laboratory to develop lifelong skills. Specific units covered include: dairy, canning, meats, fruits, and advanced product processing. The processing activities will include: Apple cider production, meat cutting, beef jerky and sausage production, brat making, soft drink processing, and we will also be processing milk into butter, cheese, yogurt, and ice cream to better understand product manufacturing. Wild game processing of whitetail deer. Sensory testing will be used to evaluate products that are created. Field trips include area processing plants.

Credit: 0.5 

Length: (1) Trimester

Grade Level: 11, 12

Prerequisite: None