fOOD SCIENCE 1

Food Science will use concepts and principles that include chemistry, microbiology, and physics to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Students will apply the food technology of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Students will connect the idea that food science and food technology are often used interchangeably.