This reference book and teacher's instructional guide are intended for use in one- and two-year food science and technology programs for Texas high school students. The reference book provides information needed by employees in the food science and technology occupational area. Each chapter includes the following components: (1) a list of the Texas Essential Knowledge and Skills that are discussed in the chapter; (2) a list of chapter vocabulary; (3) italicized, bold-faced vocabulary terms with definitions or explanations; (4) illustrations of equipment and procedures used in the industry today; (5) boxes posing "essential questions" about the materials presented; and (6) chapter highlights. A 13-item reference list and index are included. The following are among the items included in the teacher's guide: course description; list of facilities, equipment, and resources; guidelines for using the guide; list of pertinent Texas Essential Knowledge and Skills; block plans; 15 instructional strategies; supervised career connections experiences; blended activities; creative items; list of 85 resources; and 24 teaching aids. The program covers 18 topics in the following subject areas: careers in nutrition, food science, and food technology; nutrition, food science, and health; food technology; the world food supply; and food science, food technology, and the consumer. (MN)