Columbus East High School

Chemistry of Foods - Food Science
2 semesters, 2 credits
Grades 10-12
1 Science Credit each semester

Chemistry of Foods is an integrated, interdisciplinary course that addresses the science of production, processing, preparation, evaluation, and utilization of food. The course utilizes the scientific method to study the chemical and biological basis of nutrition and foods. Students are expected to achieve the proficiencies identified for introductory sciences. Students develop critical reasoning and writing skills through a variety of higher-level learning strategies and laboratory experiments that require measuring, recording, graphing, and analyzing data; predicting and evaluation laboratory results; and writing laboratory reports. The  course highlights nutrition concepts and explores the various relationships between food science and nutrition. There are many hands-on labs and field trips. This class is co-taught by a Family and Consumer Science teacher and a Chemistry teacher. This course receives a science elective credit.