Food Science

Course applies fundamental scientific principles to the research, development, manufacturing, packaging, storage, and marketing of food products. This applied, laboratory-based course, which focuses on food processing, is designed to educate students about functional components of foods, food safety, nutrition, sensory evaluation, quality assurance, new product development, food chemistry, food processing and engineering.
Taught by Mrs. Reeder

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Livingston FFA

1617 Main Street, Livingston, California, 95334

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