Taxonomy Distribution Report

Overview

• Total Concepts: 241
• Number of Taxonomies: 14
• Average Concepts per Taxonomy: 17.2

Distribution Summary

Category	TaxonomyID	Count	Percentage	Status
BAKE	BAKE	27	11.2%	✅
CHEM	CHEM	20	8.3%	✅
MICR	MICR	20	8.3%	✅
NUTR	NUTR	20	8.3%	✅
LOCL	LOCL	20	8.3%	✅
COOK	COOK	18	7.5%	✅
SAFE	SAFE	17	7.1%	✅
PRES	PRES	16	6.6%	✅
SENS	SENS	16	6.6%	✅
PROC	PROC	16	6.6%	✅
INNO	INNO	16	6.6%	✅
AGRI	AGRI	15	6.2%	✅
Foundation Concepts - Prerequisites	FOUND	10	4.1%	✅
GLOB	GLOB	10	4.1%	✅

Visual Distribution

BAKE                      █████  27 ( 11.2%)
CHEM                      ████  20 (  8.3%)
MICR                      ████  20 (  8.3%)
NUTR                      ████  20 (  8.3%)
LOCL                      ████  20 (  8.3%)
COOK                      ███  18 (  7.5%)
SAFE                      ███  17 (  7.1%)
PRES                      ███  16 (  6.6%)
SENS                      ███  16 (  6.6%)
PROC                      ███  16 (  6.6%)
INNO                      ███  16 (  6.6%)
AGRI                      ███  15 (  6.2%)
Foundation Concepts - Pre ██  10 (  4.1%)
GLOB                      ██  10 (  4.1%)

Balance Analysis

✅ No Over-Represented Categories

All categories are under the 30% threshold. Good balance!

Category Details

BAKE (BAKE)

Count: 27 concepts (11.2%)

Concepts:

• 1. Wheat Flour Protein Content
• 1. Gluten Structure
• 1. Gluten Formation
• 1. Kneading and Gluten Development
• 1. Yeast Biology in Baking
• 1. Yeast Fermentation in Baking
• 1. CO2 Production in Dough Rising
• 1. Baking Soda Chemistry
• 1. Baking Powder Chemistry
• 1. Chemical Leavening Reactions
• 1. Physical Leavening by Steam
• 1. Egg Function in Baking
• 1. Fat Function in Baking
• 1. Sugar Function in Baking
• 1. Salt Function in Baking
• ...and 12 more

CHEM (CHEM)

Count: 20 concepts (8.3%)

Concepts:

• 1. Atoms and Molecules in Food
• 1. Chemical Bonds in Food
• 1. Water Molecule Structure
• 1. Hydrogen Bonding in Food
• 1. Water as Universal Solvent
• 1. Water Activity (aw)
• 1. pH Scale
• 1. Acids in Food
• 1. Bases in Food
• 1. Buffers in Food Chemistry
• 1. Carbohydrates Overview
• 1. Monosaccharides
• 1. Disaccharides
• 1. Polysaccharides
• 1. Proteins in Food Chemistry
• ...and 5 more

MICR (MICR)

Count: 20 concepts (8.3%)

Concepts:

• 1. Bacteria Cell Structure
• 1. Bacterial Growth Curve
• 1. Lag Phase of Growth
• 1. Log Phase of Growth
• 1. Stationary Phase of Growth
• 1. Death Phase of Growth
• 1. Yeast Cell Structure
• 1. Mold in Food
• 1. Viruses in Food
• 1. Fermentation Overview
• 1. Lactic Acid Fermentation
• 1. Alcoholic Fermentation
• 1. Acetic Acid Fermentation
• 1. Beneficial Microorganisms
• 1. Microbial Food Spoilage
• ...and 5 more

NUTR (NUTR)

Count: 20 concepts (8.3%)

Concepts:

• 1. Macronutrients Overview
• 1. Carbohydrates as Energy
• 1. Proteins in Human Nutrition
• 1. Dietary Fats and Health
• 1. Micronutrients Overview
• 1. Fat-Soluble Vitamins
• 1. Water-Soluble Vitamins
• 1. Essential Minerals
• 1. Dietary Fiber and Gut Health
• 1. Digestion Process
• 1. Nutrient Absorption
• 1. Energy Balance and Metabolism
• 1. Caloric Density of Foods
• 1. USDA MyPlate Guidelines
• 1. Dietary Reference Intakes
• ...and 5 more

LOCL (LOCL)

Count: 20 concepts (8.3%)

Concepts:

• 1. Post-Harvest Plant Physiology
• 1. Plant Cellular Respiration
• 1. Ethylene Gas in Ripening
• 1. Controlled Atmosphere Storage
• 1. Nutrient Loss During Transit
• 1. Food Supply Chain Stages
• 1. Industrial Distribution Barriers
• 1. Minimum Order Volume Barrier
• 1. Food Desert Definition
• 1. Food Shed Mapping
• 1. Food Hub Aggregation Model
• 1. Community Supported Agriculture
• 1. Farmers Market Economics
• 1. Urban Farming Methods
• 1. Vertical and Rooftop Farming
• ...and 5 more

COOK (COOK)

Count: 18 concepts (7.5%)

Concepts:

• 1. Heat Transfer Fundamentals
• 1. Conduction in Cooking
• 1. Convection in Cooking
• 1. Radiation in Cooking
• 1. Protein Denaturation by Heat
• 1. Starch Gelatinization
• 1. Maillard Reaction
• 1. Caramelization
• 1. Boiling Point and Altitude
• 1. Specific Heat Capacity of Food
• 1. Thermal Conductivity of Foods
• 1. Internal Cooking Temperature
• 1. Enzymatic Browning
• 1. Oxidation in Food
• 1. Smoke Point of Cooking Fats
• ...and 3 more

SAFE (SAFE)

Count: 17 concepts (7.1%)

Concepts:

• 1. Temperature Danger Zone
• 1. Foodborne Illness Overview
• 1. Foodborne Illness Types
• 1. Salmonella in Food
• 1. E. Coli O157:H7 in Food
• 1. Listeria in Food
• 1. Campylobacter in Food
• 1. Norovirus in Food
• 1. Cross-Contamination Prevention
• 1. HACCP Principles
• 1. Critical Control Points
• 1. Handwashing Science
• 1. Safe Food Storage
• 1. FDA Food Safety Regulation
• 1. USDA Meat Inspection
• ...and 2 more

PRES (PRES)

Count: 16 concepts (6.6%)

Concepts:

• 1. Food Preservation Principles
• 1. Canning Science
• 1. High-Acid vs Low-Acid Canning
• 1. Botulism Risk in Canning
• 1. Pickling and Brining
• 1. Fermentation as Preservation
• 1. Freezing and Ice Crystals
• 1. Freeze-Drying Process
• 1. Dehydration and Drying
• 1. Salt Curing Science
• 1. Smoking Food Science
• 1. Modified Atmosphere Packaging
• 1. Vacuum Sealing Technology
• 1. Food Irradiation
• 1. Antimicrobial Packaging
• ...and 1 more

SENS (SENS)

Count: 16 concepts (6.6%)

Concepts:

• 1. Five Basic Tastes
• 1. Sweetness and Sugar Receptors
• 1. Sourness and Acid Detection
• 1. Saltiness Perception
• 1. Bitterness and Taste Aversion
• 1. Umami and Savory Taste
• 1. Olfactory System and Flavor
• 1. Flavor vs Taste Distinction
• 1. Food Texture and Mouthfeel
• 1. Color and Food Perception
• 1. Sensory Panel Design
• 1. Triangle Test Method
• 1. Hedonic Scale Scoring
• 1. Detection Threshold Testing
• 1. Sensory Bias and Expectation
• ...and 1 more

PROC (PROC)

Count: 16 concepts (6.6%)

Concepts:

• 1. Industrial Food Production
• 1. Pasteurization Science
• 1. Ultra-High Temperature (UHT)
• 1. Homogenization Process
• 1. Food Fortification
• 1. Food Additives Overview
• 1. Preservatives in Food
• 1. Emulsifiers in Food Products
• 1. Food Colorants
• 1. Artificial vs Natural Flavors
• 1. Food Packaging Materials
• 1. Active Packaging Technology
• 1. GRAS Designation
• 1. Food Traceability Systems
• 1. Food Bar Coding Systems
• ...and 1 more

INNO (INNO)

Count: 16 concepts (6.6%)

Concepts:

• 1. Food Engineering Principles
• 1. Lab-Grown Meat Science
• 1. Plant-Based Meat Substitutes
• 1. Extrusion Processing
• 1. Precision Fermentation
• 1. 3D Food Printing
• 1. Hydroponic Growing Systems
• 1. Aquaponics Systems
• 1. Functional Food Design
• 1. Food Science Career Paths
• 1. Hydroponic Nutrient Solutions
• 1. Hydroponic System Types
• 1. Low-Cost Hydroponic Build
• 1. Growing Media for Hydroponics
• 1. Hydroponic Plant Monitoring
• ...and 1 more

AGRI (AGRI)

Count: 15 concepts (6.2%)

Concepts:

• 1. Farm-to-Table Concept
• 1. Food System Components
• 1. Soil Health and Nutrients
• 1. Crop Rotation Principles
• 1. Composting Process
• 1. Organic vs Conventional Farming
• 1. Integrated Pest Management
• 1. Pollinator Health and Food
• 1. Food Waste Causes and Effects
• 1. Carbon Footprint of Agriculture
• 1. Water Use in Food Production
• 1. Greenhouse Gas in Farming
• 1. Seed Saving and Biodiversity
• 1. Animal Welfare and Food Quality
• 1. Biofortification of Crops

Foundation Concepts - Prerequisites (FOUND)

Count: 10 concepts (4.1%)

Concepts:

• 1. Scientific Method
• 1. Lab Measurement Units
• 1. Laboratory Safety
• 1. Data Recording and Analysis
• 1. Controlled Experiment Design
• 1. Variables in Experiments
• 1. Hypothesis Formation
• 1. Graph and Data Interpretation
• 1. Metric System in Science
• 1. Scientific Communication

GLOB (GLOB)

Count: 10 concepts (4.1%)

Concepts:

• 1. Food Culture and Climate
• 1. Staple Crops by Region
• 1. Traditional Fermented Foods
• 1. Spice Trade and Food History
• 1. Mediterranean Diet Patterns
• 1. Indigenous Food Systems
• 1. Food Taboos and Religion
• 1. Food Globalization Effects
• 1. Climate Change and Food Supply
• 1. Heirloom Crop Varieties

Recommendations

• ✅ Excellent balance: Categories are evenly distributed (spread: 7.1%)
• ✅ MISC category minimal: Good categorization specificity

Educational Use Recommendations

• Use taxonomy categories for color-coding in graph visualizations
• Design curriculum modules based on taxonomy groupings
• Create filtered views for focused learning paths
• Use categories for assessment organization
• Enable navigation by topic area in interactive tools

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Report generated by learning-graph-reports/taxonomy_distribution.py