Food Science

Course Information:

This course will help students learn about the relationships between science, food, and nutrition. Basic laws of Chemistry, Microbiology, and Physics are applied to the production, processing, preservation, and packaging of food. Students will also explore the characteristics of each component found in food, and harmful effects of microorganisms on the food supply. Students will also experiment with the complex mixtures in foods and practice combining and separating them. This course aims to prepare students for college level courses in Agriculture or Food Sciences.