TEKS-ALIGNED COURSE

Food Processing

ABOUT THE COURSE

In the Food Processing course, students will be able to explain the importance of the food processing industry and trends in the consumption of food products. Students will also gain an understanding of consumer satisfaction issues and quality control issues in food processing. Marketing considerations for food processing are also covered.

ico_teksmet.svg Percentage of TEKS Met 93%
ico_totallessons.svg Total Lessons 51
ico_gradelevel.svg Grade Level 10-12
ico_projact.svg Projects & Activities 422
ico_assessments.svg Assessments 125
View the TEKS

FEATURED EXPERTS

Jennifer Gorman, M.S., R.D., L.D.
Wellness Manager, United Supermarkets

Jason Lee, Ph.D.
Assistant Professor of Poultry Science, Texas A&M University

Jacob Nelson, M.S.
Meat Processing Specialist, Oklahoma State University

Laura Barringer
Senior Associate, Global Harvest Initiative

SAMPLE LESSON | The Science in Food Handling & Storage

Each lesson includes media-rich presentations, a pre-made lesson plan, assessments and engaging real-world projects and activities. To get an idea of what iCEV offers, explore the sample lesson and resources below.

COURSE LESSONS

  • Farm to Plate
  • Global Agriculture: Feeding the World
  • World Agriculture & Population: Seeking a Balance for Survival
  • Agricultural Markets: Commodities & Contracts
  • Hot Topics - Fast & Convenience Foods
  • Marketing & the Food Industry
  • Food Quality & Palatability Factors
  • Sanitation & Safety Procedures in Food Production
  • Food Industry Safety
  • Harvesting of Livestock
  • EXCEL Beef Plant: Fabrication
  • EXCEL Pork Plant: Fabrication
  • Goat Carcass Evaluation & Fabrication
  • Field Dressing and Skinning Your Deer
  • Processing Your Deer Carcass
  • Grades & Classes of Seafood & Fish
  • Poultry Products Production
  • ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
  • Principles of HACCP: Introduction
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Establishing Verification Procedures
  • Principles of HACCP: Recordkeeping
  • Principles of HACCP: Ground Beef HACCP Plan
  • Food & the Government
  • Environmental Issues: Animal Systems
  • Meat Judging: Fundamentals
  • Beef Grading: Quality
  • Beef Grading: Yield
  • Retail Cut ID
  • The Science in Food Handling & Storage
  • The Science in Food Preservation
  • Fruit & Nut Production
  • Vegetable Production
  • Nutrition & Food Service
  • The World of Agriculture
  • Career Cluster: Agriculture, Food & Natural Resources
  • Exploring Careers: Agriculture, Food & Natural Resources
  • Food Products & Processing Systems
  • Employability Skills
  • Graduate Tips & Advice: Importance of Work Ethic
  • Workplace Issues
  • Steps to Superior Customer Service
  • Citizenship Basics
  • Internet Basics
  • Blue & Gold Basics: SAE Programs
  • Introduction to Record Keeping
  • Blue & Gold Basics: What is FFA?
  • Blue & Gold Basics: FFA Officers & Meetings
  • Blue & Gold Basics: Career Development Events