Prerequisite: Nutrition & Foods.  The focus of this course is on the scientific and chemical basis of nutrition, preparation, preservation and processing of food products. Students will study the composition, structure, and properties of foods and the chemical changes that occur during the processing, storage, preparation and consumption of food. Scientific methods are used to conduct lab experiments with food. Students with interest/career plans in food science or dietetics will benefit from this course. Students may earn a lab science credit for when the course is taught by a Family and Consumer Sciences instructor who has a Natural Science endorsement. Required for Culinary Arts Program.