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Food and Agricultural Science

From planting and harvesting crops, to raising livestock, to managing soil and water resources, to chemical analysis and biotechnology in the lab, including GMOs, to agribusiness and Wall Street, to food preservation, nutrition and safety, to feeding the world while caring for the planet’s delicate ecosystems. All of these subjects are part of this seven-part series, Food and Agricultural Science, about the multidisciplinary approach to food and agricultural sciences in the 21st century. Featuring interviews with experts from the top food and agricultural research universities across the country and presenting the latest research in smart agriculture, food safety and presevation, personalized nutrition and sustainable food systems.
  • Title ID 147-FAS
  • Science, Agriculture, Biology, Chemistry, Economics
  • 7 Programs
  • 2 Supplemental Files
  • 10th Grade through Post Secondary
  • Released in 2017 by Ambrose Video Publishing Inc./Centre Communications
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Included Programs
Supplemental Files

Included Programs

Program 1: History of Early Food and Agricultural ScienceRunning time is 29 minutes

The first program presents an overview of the milestones on the journey from working the land by hand to personalized nutrition.

Chapter List
Chapter 1: The Joining of American Agriculture and Science
Chapter 2: Early Agricultural Technology Milestones
Chapter one traces the history of science and technology in 19th century on American agriculture.
Chapter 3: The Scientific Analysis of Food and Nutrition
Chapter 2: Early Agricultural Technology Milestones
Chapter 4: Food Safety, Genomics and Food Systems
Chapter three gives a brief history of the scientific understanding of food composition and nutrition.

Program 2: Agriculture's Information RevolutionRunning time is 29 minutes

Program two examines how 21st century information technologies are revolutionizing agriculture.

Chapter List
Chapter 1: The First Three Agricultural Revolutions
Chapter 2: Soil Science and Conservation
Chapter 3: Precision and Smart Agriculture

Program 3: Genomics, Genetic Engineering and Genome EditingRunning time is 30 minutes

Program three looks at the controversial subject popularly known as GMOs or genetically modified organisms and examines the scientific truth of GMOs.

Chapter List
Chapter 1: Hybridization
Chapter 2: Genomics
Chapter 3: Genetic Engineering
Chapter 4: Genome Editing

Program 4: The Scientific Analysis of FoodRunning time is 29 minutes

Program four will show students how science has made dramatic breakthroughs in understanding the nutritional composition of food.

Chapter List
Chapter 1: Basic Food Composition
Chapter 2: Lipids
Chapter 3: Carbohydrates
Chapter 4: Protien, Minerals and Vitamins

Program 5: The Science of Human Nutrition, Diet and HealthRunning time is 29 minutes

Program five examines the pros and cons of dietary programs and how personalized nutrition is on the cutting edge of 21st century food science.

Chapter List
Chapter 1: Dietary Requirements
Chapter 2: Gut Microbiota
Chapter 3: Prebiotics and Probiotics
Chapter 4: Personalized Nutrition Science

Program 6: Food Safety, Processing, Preservation and PackagingRunning time is 30 minutes

Program six looks at how science, engineering and biotechnology have led the way in providing a safe and healthy food supply as well as extending the shelf life of food products.

Chapter List
Chapter 1: Food Safety
Chapter 2: Food Processing
Chapter 3: Shelf Life and Packaging

Program 7: Food Systems and Agricultural SustainabilityRunning time is 30 minutes

Program seven presents the big picture analysis of food and agriculture and how they lie at the core of human survival for the billions of people on planet Earth.

Chapter List
Chapter 1: The Nature of Food Systems
Chapter 2: Sustainable Agriculture
Chapter 3: Organic Farming
Chapter 4: Vertical Agriculture

Supplemental Files

MARC Records for FAS
MARC records for the series Food and Agricultural Science
Educators Guide for Food and Agricultural Science