Concept Taxonomy — Food Science for 9th Grade¶
14 categories covering the full scope of the course. Each category carries roughly 4–12% of the 235 concepts. No category exceeds 30%.
Category Definitions¶
FOUND — Foundational Science Skills¶
TaxonomyID: FOUND
Color: SteelBlue
Concepts: 1–10 (10 concepts, 4.3%)
Cross-cutting scientific process skills used throughout the course: scientific method, measurement, laboratory safety, experimental design, data recording, graphing, and communication. These appear in every lab — virtual and kitchen.
CHEM — Food Chemistry¶
TaxonomyID: CHEM
Color: DarkSlateBlue
Concepts: 11–30 (20 concepts, 8.5%)
The molecular foundation of food science: atomic structure, chemical bonds, water properties, pH and acids/bases, and the four macromolecule families (carbohydrates, proteins, lipids, nucleic acids). Prerequisite for nearly every other category.
COOK — Cooking Science and Heat Transfer¶
TaxonomyID: COOK
Color: Crimson
Concepts: 31–48 (18 concepts, 7.7%)
Physics and chemistry of applying heat to food: conduction, convection, radiation, protein denaturation, starch gelatinization, Maillard reaction, caramelization, oxidation, emulsification, and specialized techniques (microwave, pressure cooking).
BAKE — Baking Science¶
TaxonomyID: BAKE
Color: DarkGoldenrod
Concepts: 49–75 (27 concepts, 11.5%)
The science of bread, pastry, and fermented baked goods: gluten formation, leavening chemistry (yeast, baking soda, baking powder, steam), ingredient functions (eggs, fats, sugars, salt), and the full sourdough workflow from wild yeast capture through bulk fermentation. The largest category, reflecting the sourdough content added to the course.
MICR — Food Microbiology¶
TaxonomyID: MICR
Color: DarkGreen
Concepts: 76–95 (20 concepts, 8.5%)
Microbial life in food: bacterial and yeast cell structure, the four-phase growth curve, beneficial and harmful microorganisms, the major fermentation pathways (lactic acid, alcoholic, acetic acid), and applied fermentation products (yogurt, kombucha, cheese).
SAFE — Food Safety and Sanitation¶
TaxonomyID: SAFE
Color: DarkRed
Concepts: 96–112 (17 concepts, 7.2%)
Preventing foodborne illness: the temperature danger zone, the major pathogens (Salmonella, E. coli, Listeria, Campylobacter, Norovirus), HACCP principles, cross-contamination, safe storage, regulatory agencies (FDA, USDA), and personal hygiene.
NUTR — Nutrition Science¶
TaxonomyID: NUTR
Color: Teal
Concepts: 113–132 (20 concepts, 8.5%)
How food nourishes the body: macro- and micronutrients, digestion and absorption, energy balance, the USDA MyPlate and Dietary Reference Intakes, reading Nutrition Facts labels, added sugars, antioxidants, phytonutrients, and debunking common nutritional myths.
PRES — Food Preservation¶
TaxonomyID: PRES
Color: MediumPurple
Concepts: 133–148 (16 concepts, 6.8%)
Extending food shelf life: canning (high- and low-acid), pickling, fermentation, freezing, freeze-drying, dehydration, salt curing, smoking, modified atmosphere and active packaging, food irradiation, and hurdle technology.
SENS — Sensory Science¶
TaxonomyID: SENS
Color: HotPink
Concepts: 149–164 (16 concepts, 6.8%)
The science of taste, flavor, and sensory evaluation: the five basic tastes and their receptors, olfaction, flavor construction, texture and mouthfeel, color perception, sensory panel design (triangle test, hedonic scale, detection thresholds), and cognitive bias in tasting.
PROC — Food Technology and Processing¶
TaxonomyID: PROC
Color: Orange
Concepts: 165–180 (16 concepts, 6.8%)
Industrial food science: pasteurization, UHT, homogenization, fortification, additives (preservatives, emulsifiers, colorants, flavorings), packaging materials and active packaging, GRAS designation, food traceability, bar coding, and nanotechnology in food.
AGRI — Agricultural Systems and Sustainability¶
TaxonomyID: AGRI
Color: OliveDrab
Concepts: 181–195 (15 concepts, 6.4%)
The farm end of the food system: soil health, crop rotation, composting, organic vs. conventional farming, integrated pest management, pollinators, food waste, carbon and water footprints of agriculture, greenhouse gas emissions, seed biodiversity, animal welfare, and biofortification.
LOCL — Local Food Systems and Farm-to-Table¶
TaxonomyID: LOCL
Color: LimeGreen
Concepts: 196–215 (20 concepts, 8.5%)
The science and logistics of bringing local food to the table: post-harvest physiology, ethylene and controlled atmosphere storage, nutrient loss in transit, supply chain stages, industrial distribution barriers, food deserts, food shed mapping, food hubs, CSAs, farmers markets, urban/vertical farming, school gardens, gleaning, the NOVA classification system, and UPF health consequences.
GLOB — Global Food Cultures¶
TaxonomyID: GLOB
Color: Peru
Concepts: 216–225 (10 concepts, 4.3%)
How geography, climate, and culture shape food traditions: staple crops by region, traditional fermented foods worldwide, the spice trade, the Mediterranean diet, indigenous food systems, food taboos, globalization effects, climate change and food supply, and heirloom varieties.
INNO — Food Engineering and Innovation¶
TaxonomyID: INNO
Color: DodgerBlue
Concepts: 226–235 (10 concepts, 4.3%)
Emerging technologies and career paths: lab-grown meat, plant-based substitutes, extrusion, precision fermentation, 3D food printing, hydroponics, aquaponics, functional food design, and food science career pathways.
Distribution Summary¶
| Category | TaxonomyID | Concepts | Percentage |
|---|---|---|---|
| Foundational Science Skills | FOUND | 10 | 4.3% |
| Food Chemistry | CHEM | 20 | 8.5% |
| Cooking Science and Heat Transfer | COOK | 18 | 7.7% |
| Baking Science | BAKE | 27 | 11.5% |
| Food Microbiology | MICR | 20 | 8.5% |
| Food Safety and Sanitation | SAFE | 17 | 7.2% |
| Nutrition Science | NUTR | 20 | 8.5% |
| Food Preservation | PRES | 16 | 6.8% |
| Sensory Science | SENS | 16 | 6.8% |
| Food Technology and Processing | PROC | 16 | 6.8% |
| Agricultural Systems and Sustainability | AGRI | 15 | 6.4% |
| Local Food Systems and Farm-to-Table | LOCL | 20 | 8.5% |
| Global Food Cultures | GLOB | 10 | 4.3% |
| Food Engineering and Innovation | INNO | 10 | 4.3% |
| Total | 235 | 100% |
No category exceeds the 30% threshold. BAKE is the largest at 11.5%, reflecting the expanded sourdough content added to the course description.