This introductory course in food science provides students with a comprehensive understanding of the principles, concepts, and applications in the field of food science and food. Through a combination of hands-on activities, students will explore the relevance to food processing, preservation, safety, and quality. How to eat sustainably, learn about your digestion system, learn more uses from God’s bountiful pharmacy and reduce waste. We’ll also learn about healthy ingredients, healthier ways to live, food quality and so much more.

Hands on with the following:

• How to make butter

• Food & mold experiment

• Stomach Digestion Experiment

• Mixing up your own Dressings

• Homemade Electrolyte Water

• Creating Sourdough Fermentation