Have you ever wondered how scientists develop new foods, test for food safety, measure nutritional content, or study food-borne illnesses? Food Science is the study of the biology and chemistry of food. Food Science 12 includes the following units of study: The Food Scientist; Development of New Foods; Food, Science, and Society; Chemistry of Food Science; Microbiology of Foods; and Food Processing. This course includes practical lab activities. Food Science 12 is an eligible second science credit to meet graduation requirements.