TEKS-ALIGNED COURSE
Food Technology & Safety
ABOUT THE COURSE
The Food Technology & Safety course examines the food technology industry as it relates to food production, handling and safety. This course prepares students for careers in value-added and food processing systems. Topics covered in the course include food safety, carcass evaluation and much more.
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Percentage of TEKS Met | 100% |
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Total Lessons | 78 |
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Grade Level | 10-12 |
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Projects & Activities | 597 |
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Assessments | 198 |
FEATURED EXPERTS
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Dale Woerner, Ph.D. |
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Frank Garry, D.V.M. |
|
Keith Belk, Ph.D. |
|
Brad Johnson, Ph.D. |
SAMPLE LESSON | Principles of HACCP: Introduction
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
- Global Agriculture: Feeding the World
- World Agriculture & Population: Seeking a Balance for Survival
- Agricultural Markets: Commodities & Contracts
- Economic Concepts
- Economic Utilities
- Food & the Government
- MyPlate: The New Food Guide
- Food Math & Measurements
- Nutrition & Food Service
- Hot Topics - Fast & Convenience Foods
- Marketing & the Food Industry
- Hot Topics - Food Industry Issues
- Farm to Plate
- Harvesting of Livestock
- Hot Topics - Animal Welfare
- Meat Science & Food Safety
- Hot Topics - Bovine Spongiform Encephalopathy
- Hot Topics - Lean, Finely Textured Beef
- EXCEL Beef Plant: Fabrication
- EXCEL Pork Plant: Fabrication
- Emerging Technologies: Muscle Growth Promotants
- Beef Grading: Quality
- Beef Grading: Yield
- Goat Carcass Evaluation & Fabrication
- Meat Judging: Fundamentals
- Grades & Classes of Seafood & Fish
- Value Added & Specialty Products
- Poultry Products Production
- Field Trip: Egg Production
- Egg Grading
- ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
- Introduction to Poultry Judging
- PIntroduction to Poultry Judging: Broiler Breeders
- Introduction to Poultry Judging: Live, Egg-Type Hens
- Introduction to Poultry Judging: Ready-to-Cook Turkeys & Broilers
- Dairy Products Production
- Dairy Science
- Emerging Technology: NIR Technology - To Improve Feed Efficiency for Dairy Cattle
- Fruit & Nut Production
- Vegetable Production
- Sanitation & Safety Procedures in Food Production
- Food Sanitation: Insects & Rodents
- Hot Topics - Food Safety
- Emerging Technologies: Molecular Methods
- 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
- Hot Topics - Non-O157: H7 STEC
- The Science in Food Preservation
- Food Packaging Options & Guidelines
- Food Quality & Palatability Factors
- The Science in Food Handling & Storage
- Environmental Issues: Animal Systems
- Hot Topics - Animal Agriculture Greenhouse Gas Emissions
- Regulations: Wildlife Utilization
- Environmental Issues in the Hospitality
& Tourism Industry - Introduction to Biotechnology
- Biotechnology: Uses in the Food Industry
- Biotechnology: Fetal Programming
- Field Trip: U.S. Meat Animal Research Center
- Career Cluster: Agriculture, Food & Natural Resources
- Exploring Careers: Agriculture, Food & Natural Resources
- Food Products & Processing Systems
- The World of Agriculture
- Employability Skills
- Workplace Issues
- Food Industry Safety
- 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