Elective for students Gr. 11, 12
Prerequisite: Instructor Consent
Required Supplies: None
Offered: Independent Study Upon Request
Duration: Traditional semester
High School Credit: .5 credit/semester
College Credit: None
Food Science II integrates biology, chemistry, and microbiology with foods and the global food industry. Students will formulate, design, and carry out food-based lab experiences. Biology, chemistry, and physics principles will be applied to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and safe food storage. Students will apply the principles of inquiry and problem-solving to industry applications of foods.