The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States. (International Food Technology, 2011) Like other sciences, food technology has advanced rapidly in recent decades. New technologies continue to open the doors for discoveries. The world has progressed through hunter-gathers, agricultural, and industrial stages to provider of goods and services. Food Technology is a course designed to offer opportunities to study the composition, structure, and properties of foods. The chemical changes that occur during the processing, storage, preparation, and consumption of food will also be examined. This course explores the effects of various materials, microorganisms, and processes on food products through laboratory experiments.