Definition should include identifying

• the functions of proteins in nutrition, food preparation, and production
• essential and nonessential amino acids
• complete and incomplete proteins
• summarizing the process of denaturation of protein
• the process of coagulation
• chemistry principles that pertain to protein food preparation (e.g., cooking eggs, milk, and meat products; preparing egg foams and meringues)
• describing and illustrating the basic structure of atoms
• identifying periodic table symbols commonly used in food science
• defining ionic and covalent bonding
• explaining the difference between pure substances and mixtures
• evaluating physical and chemical reactions in lab experiments
• solving chemical equations to illustrate simple chemical reactions
• defining chemical leavening agent.

Process/Skill Questions:

Thinking

• What is the importance of nonessential and essential amino acids in the production of antibodies and insulin?
• What is the basic molecular structure of amino acids?
• What incomplete proteins can substitute for essential amino acids?
• What is the role of protein in the treatment of diabetes?
• What role does chemistry play in baking?
• What are the physical and chemical changes when preparing a basic chowder recipe? A fruit-bread recipe?
• How does one explain the structure and function of proteins contribution to the body’s allergic response?

Communication

• Which surgical procedures require an increased intake of protein? Why?
• What does one need to know about protein when evaluating food choices?
• What are the dangers of a diet high in protein?
• How do food preparation techniques relate to the chemical structure of ingredients in foods?

Leadership

• What can cause a protein molecule to denature?
• What happens when protein foods are cooked at high temperatures for too long?
• What leadership skills are necessary when food scientists are preparing formulations of food products?
• How does one describe the steps involved in recognizing an allergen?
• How should one respond to an immune response in the form of an allergic reaction?

Management

• What are the differences between the primary, secondary, and tertiary structures of protein?
• Why do milk products require frequent stirring during preparation?
• What actions can individuals take to monitor protein intake?
• How would the basic understanding of business principles help a food scientist’s career?