The Intro to Food Science and processing course is an introductory course that teaches terminology and concepts necessary to communicate in the Food Manufacturing Industry. The course introduces the basic chemistry of food, testing of food and soil, the types of microbiological organisms present, and food preservation. Calculations for product formulation from lab scale to batch processes will be performed. Also included are topics and case studies in packaging, contamination, food biotechnology, and careers in the agricultural industry. A lab component is included whereby the concepts in the course is demonstrated and critical thinking skills will have to be applied in order to solve problems. Experiments will include fermentation, analytical testing of food and soil, production of biodiesel, canning, and use of analytical tools for measurement. The Produce Safety Alliance Grower Certification that meets the Food Safety Modernization Act (FSMA) Produce Safety Rule is included.