Food Science Course DescriptionThis course includes the areas of food chemistry and nutrition, food additives, food packaging and labeling, evaluation of foods, food microbiology, food processing, food fermentation, principles of sanitation and quality control.
Units of Instruction
Classroom & Laboratory EquipmentClassroom Equipment
Three ring binder (1 provided replacements $5) Record Book (1 provided replacements $7) One number two pencil One black or blue pen Ruled Paper Laboratory Equipment Appropriate Clothing Apron (Provided) From time to time students will be asked to bring in various items such as food or equipment to make this class a success. Class Resources
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Important DocumentsFood Science Syllabus Due 8/21
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