AG Food Science

Why does bread rise? What steps are involved in creating a new food product? How does our food supply us with the nutrients we need? In this course students will gain hands-on experience with scientific processes that help to make our food. Topics covered include food safety, food composition, sensory analysis, and biotechnology and chemistry of foods. Labs will assist in understanding content. As an integral part of this course all students will complete an SAE project and have the opportunity to be involved in FFA. 

Transcripted through Mid State Technical college

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Puede substituir por Química de Independence High School

 

Credit: 0.5

Length: (1) Trimester

Grade Level: 9, 10, 11, 12

Prerequisite: None