Course Descriptions

Food Science: the Biochemistry of Food and Nutrition- #0704

Classification:

Grades 10-12

Credit:

1 credit, year-long
May be used as one of the three required Science credits

Prerequisites:

None

Fee:

$10.00

Food Science is the study of producing, processing, preparing, evaluating, and using food. The field crosses many branches of science including biology, botany, physiology, zoology, and bacteriology. Organic chemistry and physics, however, are used most often. This course deals with the chemical and physical changes that take place when food is processed or stored. It further studies the physical and chemical changes that take place once food enters the body. The chemical makeup of each nutrient is studied, along with the body's specific need for each nutrient. Food Science is not the same as food preparation. Laboratory projects use scientific methods to conduct experiments with food. The preparation of edible food products is not the primary purpose of this course, although such products are the result of experiments performed. Homework, tests, outside reading, and maintaining a portfolio are integral components of this course.

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Food Science: the Biochemistry of Food and Nutrition- #0704
Classification:	Grades 10-12
Credit:	1 credit, year-long May be used as one of the three required Science credits
Prerequisites:	None
Fee:	$10.00
Food Science is the study of producing, processing, preparing, evaluating, and using food. The field crosses many branches of science including biology, botany, physiology, zoology, and bacteriology. Organic chemistry and physics, however, are used most often. This course deals with the chemical and physical changes that take place when food is processed or stored. It further studies the physical and chemical changes that take place once food enters the body. The chemical makeup of each nutrient is studied, along with the body's specific need for each nutrient. Food Science is not the same as food preparation. Laboratory projects use scientific methods to conduct experiments with food. The preparation of edible food products is not the primary purpose of this course, although such products are the result of experiments performed. Homework, tests, outside reading, and maintaining a portfolio are integral components of this course.