Food Science

The Food Science course examines the science of foods, from nutrition and digestion to the processing (from start to finish) and preserving. Students will also look into methods of food safety, regulations, labeling, and new technologies and methods for processing. Topics may include chemistry of foods, nutrition & digestion, composition of foods, food quality factors, effects of heat and cold, food safety, drying & dehydration, packaging, fermentation, milk, poultry, meat, cereals, fruits & vegetables.

For the on-line review activities before tests for the Food Science class, please click here.