This course is designed to teach students chemistry through the science of food, the food industry and technology advances.Through extensive and numerous laboratory experimentation along with class discussion, field trips, guest speakers, students will apply chemistry principles as they pertain to the food science industry. The topics of atomic structure, chemical bonds, gases, acids and bases, solutions, chemical thermodynamics, reaction rates, chemical equilibrium, organic chemistry and nuclear processes will be embedded in the class discussions, activities and labs about agriculture, food science, and technology. Students will grow food in the school garden to later be used in class.