The Science of Food, Nutrition, and the Biological World

The Science of Food, Nutrition, and the Biological World sticker

Credit: 3.0 units of USC credit

Prerequisites: None

Two years of high school science with a grade of B or better

Special Dress Code: None

Course Materials:
A list of student materials required for each course,
as well as purchase options, will be provided by May 1st.

Daily Schedule, Monday through Friday (Updated May 27, 2020)

AM Session(s) PM Session(s)
10:00 – 11:30 am Pacific Daylight Time (PDT) 4:00 – 5:00 pm Pacific Daylight Time (PDT)

Please note: In addition to assignments and independent work, all courses have a morning and afternoon live class session. For students
joining from overseas, faculty will provide recordings of certain classes that can be watched a-synchronously at a more convenient time.
Participation, attendance and expectations for the course will be provided by your instructor.


Food is something we all have some sort of connection with. Whether you see it as a tool for artistic expression, or simply as fuel for your body, food is derived from the living world around us. This course will relate concepts from the biological sciences in an applicable context by using the food we eat to provide students with an understanding of molecular biology, biochemistry, microbiology, and nutrition.


  • Along with learning about the science behind our food, students will learn how they can make foods such as cheese, tofu, and bread at home
  • Through the use of the Zoom video conferencing platform, students can join me in lecture, allowing them to ask questions in real-time. Some accommodations can be made for students attending internationally. Online discussions must be attended live

USC Summer Programs The Science of Food, Nutrition, and the Biological World Photo AlbumTake a look at our photo album!

Topic of Study

  • The biology of plants, animals, and microorganisms
  • Genetics, and the history of GMOs
  • Agricultural impact on the environment
  • Nutrition
  • Food molecules and chemistry
  • The biology of taste & smell