Food Science


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
View the TEKS


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.


  • 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