AAFCS Pre-PAC Correlation - Food Science

Food Science

Outline of Course TEKS
Exploring Food Science
History of food science 3 (F); 14 (J)
Career opportunities 27 (A-G)
The Food Science Laboratory
Leadership skills and teamwork 27 (B-I, L-N)
Laboratory equipment; measurement; safety 1 (A-B); 2 (A-B, E-F, H)
Scientific method 2 (A-H); 3 (A-B)
Preparation for food manager's sanitation certification 27 (O)
Fundamentals of Chemistry
Elements, compounds, and mixtures 6 (A-I)
Chemical reactions and physical changes 6 (G-I)
Acids and bases 4 (A-E)
Energy 14 (A-D)
Nutrition Science
Nutrients and nutrition basics 15 (A-C); 20 (G)
Properties of carbohydrates 15 (D); 16 (A-G)
Properties of fats and lipids 17 (A-I)
Properties of proteins and amino acids 18 (A-H)
Properties of vitamins and minerals 20 (A-G)
Properties of water 21 (A-F)
Digestion and absorption 12 (A-C)
Metabolism 13 (A-H)
Food and energy 14 (E-J)
Food Chemistry
FREE! - Enzymes 8 (A-E)
Solutions and colloidal dispersions 7 (A-G)
Sensory evaluation 1 (A-B); 2 (B, E-H)
Food fermentation 1 (A-B); 2 (B, E-F); 3 (A-B); 9 (A-E)
Leavening agents 10 (A-C, E-F)
Bread products 10 (D, G)
Biochemistry of milk 4 (E); 9 (C); 19 (A-H)
Food additives 11 (A-H)
Microbiology of Food
Food safety 2 (H); 5 (A-E)
Food preservation and technology 24 (A-F); 25 (A-E); 26 (A-C)
Food irradiation 22 (A-E)
Food packaging 23 (A-E)

Contributors

  • Sandra Duke, Graduate Research Assistant, Texas Tech University
  • Dr. Leslie Thompson, Department Chair, Animal and Food Sciences, Texas Tech University
  • Patti Rambo, Director, Curriculum Center for FCS