Description

The Food Science, Dietetics, and Nutrition curriculum teaches students about the science of food production and processing, basic nutrition concepts, and dietetics. Real-world experiences and techniques pertaining to food science are found in the activities of the dehydration of fruits and vegetables, observing microscopic cultures, and using software to analyze ingredients of common foods consumed by teens. Through such activities, students learn about food preservation, food safety, microorganism growth, food nutrition labels, and what the future of food science holds. The process of thermodynamics is also discussed as students learn how to make ice cream by following a simple recipe.