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Food Science: The Effect of Acids and Bases on the Science of Taste


Food Science

Teaching acids and bases can be challenging depending on the types of learners present in the classroom. However, if taught through strategies using "hands-on," real-life experiences, and with food, the concepts are easier for students to grasp. This workshop will be interactive for the teachers who will actually be conducting experiments as students in the laboratory.

Chemistry has never been so fun. Concepts to be covered include the properties of acids and bases; using various pH indicators; pH in digestion and the blood; and pH related to the properties of food, its safety, and its freshness. Learning will be taken a step further as the science behind the tasting of food incorporates learning from chemistry and other sciences. Strategies, teaching aids, and other resources will be available for teachers to take to the classroom for immediate use.


What You Take Home

  • Experience of participating in a variety of laboratory experiences on acids and bases
  • Experience of using the five senses in laboratory settings to discern properties of food
  • Packet of teaching materials that are ready to use in the classroom
  • Series of strategies and teaching aids on a topic of interest to use in the classroom on acids, bases, or taste
  • Texas College and Career Readiness Standards Booklet
  • 1.8 Continuing Education Units (CEUs) from Texas Tech University ($30 if requested)
  • 18 hours Texas State Board for Educator Certification (SBEC) Continuing Professional Education (CPE) credit
  • 9 hours of content qualify as Gifted and Talented

About the Instructor

Patti Rambo

Patti Rambo, MS, CFCS is a graduate of Texas Tech University. Mrs. Rambo spent thirty-two years in the high school classroom teaching family and consumer sciences courses to students of all cognitive levels. Since August 2009, Patti has been the Director of The Curriculum Center for Family and Consumer Sciences writing curriculum to help family and consumer sciences teachers make the transition to the thirty-four new courses family and consumer sciences teachers are eligible to teach. Patti also provides professional development on a variety of topics for nutrition, food science, and other sciences teachers.

The Food Science course is taught as a fourth science in the state of Texas. With the incorporation of chemistry and microbiology, the Food Science course must have 40% laboratory time. The curriculum for Food Science provides strategies for the students to use critical thinking skills and participate in laboratory experiences that are rigorous, but relevant to the student. As primary writer for the Food Science online curriculum, Patti incorporated hand’s on activities that engages students while helping them see the correlation between chemistry, biochemistry, and food.


Registration Closed

  • Fee: No charge for this workshop,
    but registration is required to attend
  • Limited to 20 participants
  • Meals and lodging on your own
    Hotels with Texas Tech Rates
  • June 17-19, 2014
  • 9:00 a.m. - 4:00 p.m. Daily Instruction
  • Texas Tech University - Lubbock, TX
  • New Deal High School, Room 103
  • Focus on Grade Levels: 6-12