II The Food Science Laboratory

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Using laboratory equipment B. Measurement

  • (1) The student, for at least 40% of instructional time, conducts laboratory and field investigations using safe, environmentally appropriate, and ethical practices.
    • (A) demonstrate safe practices during laboratory and field investigations
    • (B) demonstrate an understanding of the use and conversation of resources and the proper disposal or recycling of materials

C. The scientific method

  • (2) The student uses scientific methods and equipment during laboratory and field investigations.
    • (A) know the definition of science and understand that it has limitations, as specified in subsection (b)(2) of this section
    • (B) know that hypotheses are tentative and testable statements that must be capable of being supported or not supported by observational evidence. Hypotheses of durable explanatory power which have been tested over a wide variety of conditions are incorporated into theories
    • (C) know scientific theories are based on natural and physical phenomena and are capable of being tested by multiple independent researchers. Unlike hypotheses, scientific theories are well-established and highly-reliable explanations, but they may be subject to change as new areas of science and new technologies are developed
    • (D) distinguish between scientific hypotheses and scientific theories
    • (E) plan and implement descriptive, comparative, and experimental investigations, including asking questions, formulating testable hypotheses, and selecting equipment and technology
    • (F) collect and organize qualitative and quantitative data and make measurements with accuracy and precision, using tools and equipment
    • (G) analyze, evaluate, make inferences, and predict trends from data
    • (H) communicate valid conclusions supported by the data through methods such as lab reports, labeled drawings, graphic organizers, journals, summaries, oral reports, and technology-based reports

D. The sensory evaluation

  • (3) The student uses critical thinking, scientific reasoning, and problem solving to make informed decisions within and outside the classroom.
    • (A) in all fields of science, analyze, evaluate, and critique scientific explanations by using empirical evidence, logical reasoning, and experimental and observational testing, including examining all sides of scientific evidence of those scientific explanations, so as to encourage critical thinking by the student
    • (B) communicate and apply scientific information extracted from various sources such as current events, news reports, published journal articles, and marketing materials
    • (C) draw inferences based on data related to promotional materials for products and services
    • (D) evaluate the impact of scientific research on society and the environment
    • (E) evaluate models according to their limitations in representing biological objects or events


  • Food Science The Biochemistry of Food and Nutrition, Glencoe/McGraw-Hill Division 2002
  • Food Science and Technology Teacher’s Instructional Guide, Curriculum Center for FCS, 2007

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