Food Science & Technology


The Food Science & Technology course is the study of the nature of foods, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public. In Food Science students will conduct laboratory and field investigations, use scientific methods during investigations and make informed decisions using critical thinking and scientific problem solving.


Angela Laury, Ph.D.
Postdoctoral Research Associate, Animal & Food Science Department, Texas Tech University

Mindy Brashears, Ph.D.
Director of International Center for Food Industry Excellence, Texas Tech University

Mohammad Koohmaraie
CEO, Meat Division, IEH Laboratories & Consulting Group

Tommy Wheeler
Research Leader, US Meat Animal Research Center

SAMPLE LESSON | Chemical Processes in Food Science

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.


  • Scientific Procedures & Safety  
  • Scientific Principles: Chemical Properties
  • Acids & Bases in Food Science  
  • Scientific Principles: Enzymes  
  • Scientific Principles: Solutions & Emulsions
  • Chemical Processes in Food Science    
  • The Science in Food Handling & Storage
  • The Science in Food Preservation        
  • Food Packaging Options & Guidelines
  • Dairy Science      
  • A Scientific Look at Nutrition    
  • A Closer Look at Nutrition: Carbohydrates
  • A Closer Look at Nutrition: Fats & Lipids
  • A Closer Look at Nutrition: Metabolism & Energy
  • A Closer Look at Nutrition: Proteins & Amino Acids   
  • A Closer Look at Nutrition: Vitamins, Minerals & Water        
  • MyPlate: The New Food Guide
  • Skills for Real World Survival   
  • Workplace Issues
  • Meat MythCrushers: There is NOT Enough Federal Oversight of Livestock in Meat Plants