1.⁠ ⁠Understand the importance of balanced diet. 2.⁠ ⁠Identify daily nutritional needs. 3.⁠ ⁠Plan healthy meals and snack

I will teach the students about the following concepts: 1.⁠ ⁠In-depth knowledge of food science and technology principles 2.⁠ ⁠Understanding of food chemistry, microbiology, and nutrition 3.⁠ ⁠Familiarity with food processing and preservation techniques 4.⁠ ⁠Knowledge of food safety and quality control measures 5.⁠ ⁠Proficiency in laboratory procedures and equipment