Food Science Course Description
This 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 Equipment
Three ring binder (1 provided replacements $5)
Record Book (1 provided replacements $7)
One number two pencil
One black or blue pen
From time to time students will be asked to bring in various items such as food or equipment to make this class a success.
Food Science Syllabus Due 8/21