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Concept List — Food Science for 9th Grade

235 concepts organized by topic area. Each label is in Title Case and under 32 characters.

Review this list carefully before proceeding to dependency generation. Add, remove, or rename concepts as needed — changes made here will require updating the dependency CSV as well.

Foundational Science Skills (1–10)

  1. Scientific Method
  2. Lab Measurement Units
  3. Laboratory Safety
  4. Data Recording and Analysis
  5. Controlled Experiment Design
  6. Variables in Experiments
  7. Hypothesis Formation
  8. Graph and Data Interpretation
  9. Metric System in Science
  10. Scientific Communication

Food Chemistry (11–30)

  1. Atoms and Molecules in Food
  2. Chemical Bonds in Food
  3. Water Molecule Structure
  4. Hydrogen Bonding in Food
  5. Water as Universal Solvent
  6. Water Activity (aw)
  7. pH Scale
  8. Acids in Food
  9. Bases in Food
  10. Buffers in Food Chemistry
  11. Carbohydrates Overview
  12. Monosaccharides
  13. Disaccharides
  14. Polysaccharides
  15. Proteins in Food Chemistry
  16. Amino Acids
  17. Peptide Bonds
  18. Lipids Overview
  19. Fatty Acids
  20. Saturated vs Unsaturated Fats

Cooking Science and Heat Transfer (31–48)

  1. Heat Transfer Fundamentals
  2. Conduction in Cooking
  3. Convection in Cooking
  4. Radiation in Cooking
  5. Protein Denaturation by Heat
  6. Starch Gelatinization
  7. Maillard Reaction
  8. Caramelization
  9. Boiling Point and Altitude
  10. Specific Heat Capacity of Food
  11. Thermal Conductivity of Foods
  12. Internal Cooking Temperature
  13. Enzymatic Browning
  14. Oxidation in Food
  15. Smoke Point of Cooking Fats
  16. Pressure Cooking Science
  17. Microwave Heating Mechanism
  18. Emulsification in Cooking

Baking Science (49–75)

  1. Wheat Flour Protein Content
  2. Gluten Structure
  3. Gluten Formation
  4. Kneading and Gluten Development
  5. Yeast Biology in Baking
  6. Yeast Fermentation in Baking
  7. CO2 Production in Dough Rising
  8. Baking Soda Chemistry
  9. Baking Powder Chemistry
  10. Chemical Leavening Reactions
  11. Physical Leavening by Steam
  12. Egg Function in Baking
  13. Fat Function in Baking
  14. Sugar Function in Baking
  15. Salt Function in Baking
  16. Oven Spring
  17. Crust Formation
  18. Foam Formation in Baking
  19. Wild Yeast Capture
  20. Sourdough Starter Ecosystem
  21. Sourdough Lactic Acid Bacteria
  22. Sourdough Feeding Ratio
  23. Sourdough Starter Float Test
  24. Sourdough Temperature Effects
  25. Lactic Acid Production
  26. Acetic Acid Production
  27. Bulk Fermentation

Food Microbiology (76–95)

  1. Bacteria Cell Structure
  2. Bacterial Growth Curve
  3. Lag Phase of Growth
  4. Log Phase of Growth
  5. Stationary Phase of Growth
  6. Death Phase of Growth
  7. Yeast Cell Structure
  8. Mold in Food
  9. Viruses in Food
  10. Fermentation Overview
  11. Lactic Acid Fermentation
  12. Alcoholic Fermentation
  13. Acetic Acid Fermentation
  14. Beneficial Microorganisms
  15. Microbial Food Spoilage
  16. Biofilm Formation
  17. Microbial Ecology of Food
  18. Kombucha Science
  19. Yogurt Production Science
  20. Cheese Making Microbiology

Food Safety and Sanitation (96–112)

  1. Temperature Danger Zone
  2. Foodborne Illness Overview
  3. Foodborne Illness Types
  4. Salmonella in Food
  5. E. Coli O157:H7 in Food
  6. Listeria in Food
  7. Campylobacter in Food
  8. Norovirus in Food
  9. Cross-Contamination Prevention
  10. HACCP Principles
  11. Critical Control Points
  12. Handwashing Science
  13. Safe Food Storage
  14. FDA Food Safety Regulation
  15. USDA Meat Inspection
  16. Food Recall Process
  17. Personal Hygiene in Food Prep

Nutrition Science (113–132)

  1. Macronutrients Overview
  2. Carbohydrates as Energy
  3. Proteins in Human Nutrition
  4. Dietary Fats and Health
  5. Micronutrients Overview
  6. Fat-Soluble Vitamins
  7. Water-Soluble Vitamins
  8. Essential Minerals
  9. Dietary Fiber and Gut Health
  10. Digestion Process
  11. Nutrient Absorption
  12. Energy Balance and Metabolism
  13. Caloric Density of Foods
  14. USDA MyPlate Guidelines
  15. Dietary Reference Intakes
  16. Nutrition Facts Label
  17. Added Sugars in Diet
  18. Nutritional Myths Analysis
  19. Antioxidants in Food
  20. Phytonutrients

Food Preservation (133–148)

  1. Food Preservation Principles
  2. Canning Science
  3. High-Acid vs Low-Acid Canning
  4. Botulism Risk in Canning
  5. Pickling and Brining
  6. Fermentation as Preservation
  7. Freezing and Ice Crystals
  8. Freeze-Drying Process
  9. Dehydration and Drying
  10. Salt Curing Science
  11. Smoking Food Science
  12. Modified Atmosphere Packaging
  13. Vacuum Sealing Technology
  14. Food Irradiation
  15. Antimicrobial Packaging
  16. Hurdle Technology

Sensory Science (149–164)

  1. Five Basic Tastes
  2. Sweetness and Sugar Receptors
  3. Sourness and Acid Detection
  4. Saltiness Perception
  5. Bitterness and Taste Aversion
  6. Umami and Savory Taste
  7. Olfactory System and Flavor
  8. Flavor vs Taste Distinction
  9. Food Texture and Mouthfeel
  10. Color and Food Perception
  11. Sensory Panel Design
  12. Triangle Test Method
  13. Hedonic Scale Scoring
  14. Detection Threshold Testing
  15. Sensory Bias and Expectation
  16. Cross-Modal Sensory Interaction

Food Technology and Processing (165–180)

  1. Industrial Food Production
  2. Pasteurization Science
  3. Ultra-High Temperature (UHT)
  4. Homogenization Process
  5. Food Fortification
  6. Food Additives Overview
  7. Preservatives in Food
  8. Emulsifiers in Food Products
  9. Food Colorants
  10. Artificial vs Natural Flavors
  11. Food Packaging Materials
  12. Active Packaging Technology
  13. GRAS Designation
  14. Food Traceability Systems
  15. Food Bar Coding Systems
  16. Nanotechnology in Food

Agricultural Systems and Sustainability (181–195)

  1. Farm-to-Table Concept
  2. Food System Components
  3. Soil Health and Nutrients
  4. Crop Rotation Principles
  5. Composting Process
  6. Organic vs Conventional Farming
  7. Integrated Pest Management
  8. Pollinator Health and Food
  9. Food Waste Causes and Effects
  10. Carbon Footprint of Agriculture
  11. Water Use in Food Production
  12. Greenhouse Gas in Farming
  13. Seed Saving and Biodiversity
  14. Animal Welfare and Food Quality
  15. Biofortification of Crops

Local Food Systems and Farm-to-Table (196–215)

  1. Post-Harvest Plant Physiology
  2. Plant Cellular Respiration
  3. Ethylene Gas in Ripening
  4. Controlled Atmosphere Storage
  5. Nutrient Loss During Transit
  6. Food Supply Chain Stages
  7. Industrial Distribution Barriers
  8. Minimum Order Volume Barrier
  9. Food Desert Definition
  10. Food Shed Mapping
  11. Food Hub Aggregation Model
  12. Community Supported Agriculture
  13. Farmers Market Economics
  14. Urban Farming Methods
  15. Vertical and Rooftop Farming
  16. School Garden Programs
  17. Gleaning Network Operations
  18. NOVA Classification System
  19. UPF Health Consequences
  20. Local Sourcing in Schools

Global Food Cultures (216–225)

  1. Food Culture and Climate
  2. Staple Crops by Region
  3. Traditional Fermented Foods
  4. Spice Trade and Food History
  5. Mediterranean Diet Patterns
  6. Indigenous Food Systems
  7. Food Taboos and Religion
  8. Food Globalization Effects
  9. Climate Change and Food Supply
  10. Heirloom Crop Varieties

Food Engineering and Innovation (226–241)

  1. Food Engineering Principles
  2. Lab-Grown Meat Science
  3. Plant-Based Meat Substitutes
  4. Extrusion Processing
  5. Precision Fermentation
  6. 3D Food Printing
  7. Hydroponic Growing Systems
  8. Aquaponics Systems
  9. Functional Food Design
  10. Food Science Career Paths
  11. Hydroponic Nutrient Solutions
  12. Hydroponic System Types
  13. Low-Cost Hydroponic Build
  14. Growing Media for Hydroponics
  15. Hydroponic Plant Monitoring
  16. LED Grow Lights for Hydroponics