1. Develop an understanding of the basic principles of food science, including the composition of foods and how different preparation methods affect nutritional value.
2. Gain hands-on experience conducting experiments and research to explore the secrets hidden within our food.
3. Deepen knowledge about the health benefits of different foods and effective preparation methods.
4. Learn about the food industry, including its different parts, major product lines, and international activities.
5. Understand the importance of food processing and preservation techniques and their impact on food quality and safety.
6. Develop skills in reading and interpreting food labels, understanding food allergies and intolerances, and practicing kitchen safety.  

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Learners will be provided with a course certificate that includes a letter grade once they successfully complete their weekly labs
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I will be referring to the book "Introduction to Food Science & Food Systems" by Dr. Rick Parker and Karen Kenny