Food Science and Technology introduces students to the scientific, technological, and regulatory foundations of the modern food industry. Through hands-on labs and real-world applications, students will explore the processes and principles that ensure food quality, safety, and innovation from farm to table.
Areas of study include food legislation and history, food chemistry and nutrition, food additives, food packaging and labeling, food microbiology, food and meat processing, food fermentation, sanitation practices, and quality control systems. Students will engage in laboratory investigations to analyze food components, test food safety practices, evaluate product quality, and understand the science behind food production and preservation.
This course contains a significant lab component, providing students with opportunities to apply scientific concepts, operate industry-relevant equipment, and develop problem-solving and analytical skills.
All students enrolled in Food Science and Technology are required to be active members of the Neosho FFA Chapter, where they can extend their learning through Supervised Agricultural Experiences (SAEs), Career Development Events (CDEs), and leadership activities.
Food Science and Technology is ideal for students interested in food safety, product development, nutrition, biotechnology, agricultural research, culinary science, or careers across the food and hospitality industries.
Prerequisites for this course include the successful completion of Agricultural Power and Technology, Principles of Animal Science, Principles of Plant Science, or SAE Project.