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This course is an extension of Food Science 1 and is designed for students interested in further exploration of food safety, principles of nutrition, and food preparation techniques with an emphasis on careers within the industry. Learning opportunities will combine class work and laboratory experiences that reflect the science of food and nutrition. It is not a basic cooking class, and students will not be cooking and/or eating in class every day. It is recommended that all students who take Food Science 1 also take Food Science 2 as it is designed as a year-long program.