This lesson discusses the different dehydrated food items. It then allows the students to inquire as to how to create different dehydrated food items and create directions for doing so. The students get to engage in creating their own dehydrated food items. Lastly they do a sensory evaluation on the different groups dehydrated foods.

This lesson is a great way to intergrate math and inquiry using dairy products. 

The students are challenged to develop a peanut butter and jelly sandwich for a food manufacturer.  The students are to create a healthy sandwich as well as, the packaging.  The students are able to select from a variety of ingredients to create a healthy PBJ to meet the requirements presented to them in a letter from the manufacturer.  The students then have to create the packaging for their sandwich considering the packagings ability to keep the food fresh, protected and to catch the eye of the consumer all while keeping the overhead cost of the packaging in mind.  After the students complete their tasks they share their sandwiches in a taste test and their packages are put through a series of tests to see how they will hold up if they are dropped, slammed against the side of the delivery truck or have something dropped on top of them.  The students enjoy seeing how well their designs hold up to these tests.  The students are introduced to a number of the units that will be covered in the food science course including, sweeteners, fats, colors, preservatives, and flavors.