AAFCS Pre-PAC Correlation - Food Science

Food Science

Outline of Course TEKS
Exploring Food Science
History of food science 4 (F)
Career opportunities 1 (A, D-E)
The Food Science Laboratory
Leadership skills and teamwork 1 (A-E)
Laboratory equipment; measurement; safety 2 (A-B); 3 (A-B, E-F, H)
Scientific method 3 (A-H); 4 (A-B)
Preparation for food manager's sanitation certification 6 (F)
Fundamentals of Chemistry
Elements, compounds, and mixtures 7 (A-D)
Chemical reactions and physical changes 7 (C-D)
Acids and bases 4 (A-E); 5 (A-B)
Energy 13 (A-D)
Nutrition Science
Properties of carbohydrates 14 (A-F)
Properties of fats 15 (A-G)
Properties of proteins 16 (A-E)
Properties of vitamins and minerals 17 (A-C)
Properties of water 18 (A-D)
Food Chemistry
FREE! - Enzymes 9 (A-D)
Solutions and colloidal dispersions 8 (A-F)
Sensory evaluation 2 (A-B); 3 (B, E-H)
Food fermentation 2 (A-B); 3 (B, E-F, H); 4 (A-B); 10 (A-C)
Leavening agents 11 (A-E)
Food additives 12 (A-C)
Microbiology of Food
Food safety 3 (H); 6 (A-E); 19 (A-B)
Food preservation and technology 21 (A-D)
Food packaging 20 (A-D)

Contributors

  • Sandra Duke, Senior Lecturer - Teacher Education Coordinator - Consumer Affairs, Texas State University
  • Dr. Leslie Thompson, Department Chair, Animal and Food Sciences, Texas Tech University
  • Patti Rambo, former Director, The Curriculum Center for Family and Consumer Sciences
  • Derrick Pedersen, IT Specialist, The Curriculum Center for Family and Consumer Sciences