Food & Food Science
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Food & Food Science (Ages 12–18)
This hands-on, introductory course gives students a well-rounded understanding of food science—exploring how science, nutrition, sustainability, and stewardship intersect in daily life. Designed for students ages 12–18, the course blends practical skills with academic knowledge to build lifelong healthy habits.
Students will examine core principles of food processing, preservation, safety, and quality. Lessons include understanding the human digestive system, how to eat sustainably, and how to make use of “God’s bountiful pharmacy” through natural and healthful ingredients.
The course also encourages students to reduce waste, choose healthier ingredients, and adopt habits that promote long-term wellness. Emphasis is placed on both science-based practices and a Biblical perspective on caring for the body and creation.
- Ideal for middle and high school students, this course combines classroom instruction with interactive projects to help students understand where food comes from, how it’s processed, and how to make informed, health-conscious choices.
