FOOD SCIENCE & TECHNOLOGY
In this course, students will complete hands-on activities, projects, and problems that simulate actual concepts and situations found in the food science and technology industry, allowing students to build content knowledge and technical skills. Students will investigate areas of food science including food safety, food chemistry, food processing, food product development, and marketing. Students will incorporate concepts from other agricultural industries, especially animal and plant science, in a laboratory-based setting. Students will also participate in classroom discussion about leadership development and the National FFA Organization and continue their implementation of a supervised agricultural experience (SAE) program.
Semester Course - 1 Credit
Grade Level: 11-12
Prerequisites: Physical Science (required), Biology 1 or Introduction to Biology
(required), Introduction to Agriculture (recommended)
