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A row of students with their backs to the camera bend to pick vegetables in a vibrant field with yellow flowers on a sunny day.

The Science of Food, Nutrition and the Biological World

Become a Summer Trojan and earn college credit.

We all have a connection with food. Whether you see it as a tool for artistic expression or simply as fuel for your body, every meal is an essential part of our lives, derived from the living world around us. This course will explore the biological sciences through the lens of the food we eat, providing students with an understanding of molecular biology, biochemistry, microbiology and nutrition. The goal is not just to spark interest in biology, but also to foster an appetite for cooking and exploring the culinary world.

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Program Overview

This science-packed summer program gives high schoolers a hands-on, interesting and immediately applicable look at how food nourishes and supports the body’s functions.

Students will explore macronutrients and how we obtain energy from them, understand micronutrients’ role in the body and learn how different food preparation practices can impact the nutritional qualities of food.

Then, we’ll zoom out, applying this knowledge to unpack societal issues like the environmental impact of food production and genetically modified foods.

A student and teaching assistant cut shapes into rolled out pasta dough on a stainless steel table.

Key Information

Topics of Study

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

Learning Highlights

Understand macronutrients, micronutrients and other molecules food contains
Relate the attributes of various foods to the organisms they’re derived from
Calculate your own dietary requirements and compare your needs against your actual nutrition
Decode the meaning of food labels and food production’s environmental impact
Explain how genes and mutations are inherited and how these are impacted by natural selection
Compare and contrast conventional genetically modified foods to the domestication of wheat and corn
Understand the fundamentals of fermentation by yeast and bacteria
Design an experiment
Extract DNA and perform PCR and gel electrophoresis

Requirements

Students must bring their own laptops
Students are required to have completed at least one year of high school biology with a grade of B or above
Some laboratory activities will require long pants and closed-toe shoes

Week	Focus	Key Topics	Assignments and Activities
1	Nutrients and Metabolism	Macro- and micronutrients	Review project guidelines and identify presentation topics.
2	Produce Picking, Taste, Microbiology and Fermentation	Microbiology; the biology of taste and aroma perception	Farm field trip. Pickle fermentation.
3	Miso and Cheese Making, Public Health	Role of public health programs in everyday life	Set up miso fermentation. Make your own lactose-free cream cheese.
4	Genetics, Cooking and Presentations	Genetics; GMO foods	Cooking school field trip. Presentations on public health or nutrition.

USC Summer Programs oﬀers a super welcoming environment and great course options that show you a lot of information that you won't receive in your typical AP classes in high school.

— USC Summer Programs student participant