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Food and Nutritional Sciences

Course 2: Food Science


This is a project-based course focusing on preparing students for further education and careers in the Food Science industry. Students will investigate the production, processing, distribution, and marketing of food to consumers. Students will apply the science associated with food and food products to the selection, preservation, processing, packaging, and distribution of safe and nutritious food. Students will explain the impacts of food on human health and nutrition.


1. Tracking the Source

2. When Food is the Enemy

3. Managing Microbes

4. Kitchen Science to Shelf


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