The Edible World

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The Edible World
Science Course
Course CodeFOOD
Year Opened2001
Sites OfferedALE, GIL, NUE, SAN, SPE, WLA
Previously OfferedMSA, NUE, NRS, STP, WDS, WIN
Part of a series on
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CTY Courses
Category · Template · CAA Courses
Bristol · Collegeville · Los Angeles · San Rafael
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Model United Nations and Advanced Geography
The Ancient World
Journeys and Explorations
Big Questions
Writing and Reading Workshop
Being a Reader, Becoming a Writer
Heroes and Villains
Writing Workshop: Modern Fantasy
Behind the Mask: Superheroes Revealed
Math Problem Solving · Inductive and Deductive Reasoning
Geometry and Spatial Sense
Great Discoveries in Mathematics
Numbers: Zero to Infinity
Data and Chance · Introduction to Robotics
Marine Ecology · The Physics of Engineering
Inventions · Examining the Evidence
Through the Microscope · The Sensory Brain
The Edible World · Crystals and Polymers
Be a Scientist! · Cloudy with a Chance of Science
One Week Courses
Toyology · Science Spoilers · Space: To Infinity and Beyond
Defunct Courses
World Folklore and Mythology
Colonial America · Civil War Studies
The Middle Ages · The Renaissance
Worlds in Motion
Railroads: Connecting 19th-Century America · Pirates: History and Culture
The Olympics
Chinese · French · Spanish
The Art of Writing: Process and Product · Elements of Drama
Writing Workshop: Where Art Meets Science
Stories and Poems
Writing Workshop: Images and Text
Animal Behavior · Flight Science
Forest Ecology · Rocks, Minerals, and Fossils
Meteorology · Bugs and Butterflies
Dynamic Earth · Bay Ecology II

Course Description

From the CTY Course Catalog (2001):

Have you ever wondered about the ingredients in a diet soda, the purple stain left by grape juice, or the strange smell of vinegar? Why do canned foods last for years without refrigeration, and how do you make ice cream creamy? In this course, students take a closer look at the common products on grocery shelves, and use these items as a springboard to learning about chemistry and biotechnology.

The three basic building blocks of food— proteins, carbohydrates, and fats—are also the building blocks of all of life as we know it. Through activities, hands-on experiments, and field trips, students learn the role each of these molecules plays in health and disease, as well as how they are used and abused in the modern diet culture. Using Mendel’s early observations of pea plants, students gain a basic understanding of the principles of genetics and explore current questions in the field of selective breeding and genetic engineering. For example, how do scientists create a seedless watermelon or a broccoflower?

Laboratory exercises allow students to explore food chemistry, analyze the pigments produced by plants, and determine the caloric content of common foods. Students investigate what really happens when making ice cream, pasteurizing milk, or pickling cucumbers.