This course gives an overview of the scope of food science as a discipline. Students will learn about the fundamental principles underlying food science such as food chemistry, processing, packaging, and sensory evaluation as they relate to food formulations, quality, and safety of foods. Students will gain insights into the building blocks of food, crucial chemical reactions in food, preservation of the quality attributes of food, modern food processing techniques and sensory analysis. Midterm and final exams along with research papers on the effect of processing on the quality attributes of selected foods will be used to assess student’s application of food science principles.