§130.230 Food Science

Food Science Overview :

(1) Food Science. 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, the principles underlying food processing, and the improvement of foods for the consuming public.

(2) Nature of science. Science, as defined by the National Academy of Sciences, is the “use of evidence to construct testable explanations and predictions of natural phenomena, as well as the knowledge generated through this process.” This vast body of changing and increasing knowledge is described by physical, mathematical, and conceptual models. Students should know that some questions are outside the realm of science because they deal with phenomena that are not scientifically testable.

(3) Scientific inquiry. Food scientific inquiry is the planned and deliberate investigation of the natural world. Scientific methods of investigation are experimental, descriptive, or comparative. The method chosen should be appropriate to the question being asked.

(4) Science and social ethics. Scientific decision making is a way of answering questions about the natural world. Students should be able to distinguish between scientific decision-making methods (scientific methods) and ethical and social decisions that involve science (the application of scientific information).

(5) Science, systems, and models. A system is a collection of cycles, structures, and processes that interact. All systems have basic properties that can be described in space, time, energy, and matter. Change and constancy occur in systems as patterns and can be observed, measured, and modeled. These patterns help to make predictions that can be scientifically tested. Students should analyze a system in terms of its components and how these components relate to each other, to the whole, and to the external environment.

(6) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

, Food Science – Project Share

Food Science – Project Share

All teachers assigned to teach Food Science must participate in this Texas Education Agency (TEA)-approved training prior to teaching the course effective with the 2012-2013 school year. The Food Science Teacher Professional Development course...

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Food Science Assessment Problems

Math Hospitality and Tourism – Food Science Multiple Choice Math Assessment Problems Hospitality and Tourism Food Science Math Assessment Problems Social Studies Multiple Choice Social Studies Assessment Questions Food Science SS 130.230-Food Science Writing...

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Food Science Course Outline

The lessons is this course may be used in any sequence. The suggested sequence order is as follows: All TEKS Overview Introductory Lesson: Food Science I. Exploring Food Science A. History of food science...

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Food Science : Lesson Plans for Classrooms

Introductory Lesson: Food Science

August 20, 15 // Food Science

The purpose of this lesson is to serve as an introduction to the Food Science course. I will introduce you to the world of...

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Water – The Essential Molecule for Life!

June 08, 15 // Food Science

Water, water everywhere! It is a vital nutrient for our bodies and is found in many of the foods we eat and drink. But...

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More Power To You! The Energy in Food

April 27, 15 // Food Science

How do we get the energy we need to dance, jog, run or walk? Where does it come from? If you answered FOOD! You...

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Measurement Matters!

February 27, 15 // Food Science

Food scientists use the metric system in the laboratories and the United States has actually been using metric units for a long time in...

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The Scientific Method of Lab Investigation

January 27, 15 // Food Science

Scientists have been solving problems for centuries using a type of system of investigation steps. This system is called the scientific method. It begins...

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Food Safety Principles – Microorganisms Everywhere!

December 19, 14 // Food Science

According to the Centers for Disease Control (CDC) 2010 statistics of reported cases of foodborne illnesses in the United States, 48 million gastrointestinal illnesses,...

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Keeping It Safe in the Food Science Lab

December 03, 14 // Food Science

Safety in the food science lab is of ultimate importance. Keeping your colleagues as well as yourself safe and free from accidents during experiments...

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Investigating Food Science Professions

September 28, 14 // Food Science

Do you know what food scientists do? Think of all the new great new food products that have come into the market over the...

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Knowledge Is Power: Why Study Food Science?

November 26, 13 // Food Science

What are some common uses for brown paper bags like the one on your desk? Allow time for student responses. “It may surprise to...

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Nutrients and Beyond! The Six Nutrient Groups

November 26, 13 // Food Science

Why do we eat? Food provides fuel to our bodies as well as nutrition. In lesson, we are going to find out what nutrients...

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Nutrition Science for Life!

November 26, 13 // Food Science

Are you eating the right foods? Are you eating enough of the right foods to get the daily recommended amounts for good health? Today,...

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Don’t Be a Fool; Use the Right Tool – Lab Equipment

October 23, 13 // Food Science

Have you ever melted a container in the microwave? Have you ever followed a recipe that produced a product that was not sweet enough...

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Food Science? Food Scientists?

October 23, 13 // Food Science

When you sit down to a meal, do you think about all the scientific research that has gone into creating your food? Do you...

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End of Course Project Options – Food Science

May 01, 12 // Food Science

This lesson will provide the instructor with End of Course Project Options for students enrolled in Food Science.

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