Course Number: 393A/393B
Offered: Every year
Open to grades 10, 11, and 12
Prerequisite: Proficient in Biology
Two Quarters - 1 Credit
Credit Group: Science
Food science related careers are in demand and there are not enough qualified candidates to meet the demand. This course explores the foods we eat and the science behind them. Students will also learn about food additives and substitutes, fermentation, preserving, and the science of creating food packaging. Students can expect this class to be fast-paced with many laboratory activities.