Chemistry of Foods focuses on the scientific method to study the various relationships between food science, nutrition, and food preparation. Laboratory skills in measuring, recording, and analyzing data used to explore these relationships. Experimental methods are employed to analyze food mixtures, food microbiology, food preservations, and complex food systems. Students are given insight into career possibilities as well as up-to-date information regarding technological advances and future trends in food preparation, preservation, evaluation, and utilization of food.