Food Science is a course that provides students with an overview of food science and its importance. Introduction to principles of food processing, food chemistry, nutrition, food packaging, food commodities, food regulations, and careers in the food science industry help students understand the role that food science plays in the securing of a safe, nutritious, and adequate food supply. A project-based approach is utilized along with laboratory, team building, and problem solving activities to enhance student learning. This course may fulfill up to two credits of the minimum science requirement for graduation.