Food Science

Food Science

  • Clusters: Hospitality & Tourism
  • Pathways: Restaurants & Food/Beverage Services
  • Courses: Food Science
  • Grade range: 9, 10, 11, 12, Postsecondary
  • Release date: 12-15-2017
  • Tags: Hospitality and Tourism, Food Science, Food Scientist, Food, Hospitality, Exploring Careers in Hospitality and Tourism, Field Investigations, Careers in Food Science, Infection, Intoxication

Description

In Food Science, 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 in food products, the principles underlying food processing, and the improvement of foods for the consuming public.
This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.

Resources

Scope and Sequence

Resource ID: 19424 Grade Range: 11, 12
CTE TEKS - Implemented 2017-2018, adopted in 2015 Food Science course scope and sequence within the Hospitality and Tourism Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.

Unit 1: Food Science Lab

Resource ID: 19817 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will demonstrate techniques for working safely and properly in a food science laboratory.
Resource ID: 20077 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 2: Scientific Methods and Equipment

Resource ID: 19916 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this class, students will identify the scientific method.
Resource ID: 20055 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain contributions of food science to nutrition and food safety.
Resource ID: 20077 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 3: Chemistry Concepts

Resource ID: 20006 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 4: Biological Macromolecules

Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 5: Food Safety and Sanitation

Resource ID: 20002 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will compare food intoxication and food infection.
Resource ID: 20057 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will discuss safety in the food science lab.
Resource ID: 20118 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop an understanding of the properties of microorganisms that cause food spoilage. Students will also define the difference between food intoxication and food infection, identify the correct handwashing procedures, and research the conditions under which the important pathogens are commonly destroyed, inactivated, or rendered harmless in foods.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 6: Food Science Fundamentals

Resource ID: 20002 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will compare food intoxication and food infection.
Resource ID: 20006 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.
Resource ID: 20055 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain contributions of food science to nutrition and food safety.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 7: Microbiology of Food

Resource ID: 19861 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify different types of work that food scientists do and trace the development of the scientific study of food.
Resource ID: 20002 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will compare food intoxication and food infection.
Resource ID: 20057 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will discuss safety in the food science lab.
Resource ID: 20118 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop an understanding of the properties of microorganisms that cause food spoilage. Students will also define the difference between food intoxication and food infection, identify the correct handwashing procedures, and research the conditions under which the important pathogens are commonly destroyed, inactivated, or rendered harmless in foods.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 8: Food Preservation and Packaging

Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 9: Employability Skills

Resource ID: 19826 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Food Science, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID: 20063 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will research the various professions within the Food Science Industry.
Resource ID: 20077 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.