Food Science integrates an interdisciplinary scientific approach to food and its components. Relationships between the chemical composition of food and sensory properties are delineated. In this course students evaluate the effects of processing, preparation, and storage on the quality, safety, and nutritive value of various food categories. Further, this course examines the application of technology to both improve and expand the food supply. Food science applies concepts from nutrition, health, biology, and chemistry to discern how the various ingredients in foods interact. Laboratory testing and food science techniques specific to the science of food are explored.