Advanced Life Science: Foods is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry.
Students enrolled in this course formulate, design, and carry out food-based laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage.
Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industrial applications of foods.
- Recommended Grade(s): 11, 12
- Required Prerequisites: Principles of Agriculture*
- Recommended Prerequisites: Chemistry; Biology; Introduction to Agriculture, Food and Natural Resources; Food Science; Nutrition and Wellness; Advanced Nutrition and Wellness
- Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum
- Counts as an elective or directed elective for all diplomas.
- Fulfills a science requirement for all diplomas.
- Qualifies as a quantitative reasoning course
- *Principles course is not required until the 2024-25 school year because this course is included in Perkins V pathways.