This course provides an overview of the entire food production process, from farm to table. Students will explore key topics in food science, including food chemistry, safety, quality, and processing technologies. The course also covers essential areas such as nutritional science, sensory evaluation, sustainability, and the global food system. Key focus is placed on understanding food regulations, ethical considerations, and emerging trends in the industry. With practical case studies and insights into future innovations, this course is perfect for anyone interested in the science behind food production, safety, and sustainability.