TEKS-ALIGNED COURSE

Food Science

ABOUT THE COURSE

In the Food Science course, students conduct laboratory and field investigations, use scientific methods during investigations and make informed decisions using critical thinking and scientific problem-solving. Food Science 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.

ico_teksmet.svg Percentage of TEKS Met 100%
ico_totallessons.svg Total Lessons 43
ico_gradelevel.svg Grade Level 11-12
ico_projact.svg Projects & Activities 468
ico_assessments.svg Assessments 110
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FEATURED EXPERTS

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

Tommy Wheeler
Research Leader, US Meat Animal Research Center

Kerri Harris, Ph.D.
President & CEO, International HACCP Alliance

Mandy Carr Johnson
Executive Director of Research, National Cattlemen's Beef Association

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.

COURSE LESSONS

  • Scientific Procedures & Safety         
  • Scientific Principles: Chemical Properties 
  • Scientific Principles: Solutions & Emulsions  
  • Scientific Principles: Enzymes  
  • Acids & Bases in Food Science       
  • Chemical Processes in Food Science
  • The Science in Food Handling & Storage     
  • The Science in Food Preservation 
  • Value Added & Specialty Products        
  • Food Packaging Options & Guidelines
  • Food Industry Safety
  • Sanitation & Safety Procedures in Food Production     
  • Food Sanitation: Insects & Rodents 
  • It’s Alive!: Foodborne Illnesses        
  • 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
  • A Closer Look at Nutrition: Metabolism & Energy
  • Fundamental Plant Processes
  • A Closer Look at Nutrition: Carbohydrates
  • A Closer Look at Nutrition: Fats & Lipids
  • A Closer Look at Nutrition: Proteins & Amino Acids
  • A Closer Look at Nutrition: Vitamins, Minerals & Water
  • Introduction to Culinary Techniques & Methods
  • Grains, Legumes & Pastas
  • Environmental Issues in the Hospitality & Tourism Industry
  • Environmental Resources: Renewable & Non-Renewable Resources & Energy
  • Sustainability in the Food Service Industry
  • English Applications
  • Communication Styles
  • Skills for Real World Survival
  • Decision Making
  • Management of Energy, Money & Tasks
  • Employability Skills
  • Teamwork & Collaboration
  • Business Ethics