|
Introduction to Food Science |
|
INTRO FOOD SCI |
| CLASS CODE: |
HFED 364 |
CREDITS:
4
|
FEE: $20.00
|
| DIVISION: |
EDUCATION & HUMAN DEVELOPMENT |
| DEPARTMENT: |
HOME & FAMILY EDUCATION |
| GENERAL EDUCATION: |
This course does not fulfill a General Education requirement. |
|
| CATALOG DESCRIPTION: |
Chemical and physical properties of foods relative to preparation and processing. |
| DESCRIPTION: |
Chemical and physical properties of foods relative to preparation and processing. |
| TOPICS: |
Includes the sensory and objective evaluation of sugars, starches, vegetables, fats and oils, proteins, and bakery products. Includes experiments in food preservation. The research process is applied in each lab experience and in the final project. |
| OBJECTIVES: |
To help the student understand the realm of food research and the factors involved in conducting, evaluating, and reporting food experiments. |
| REQUIREMENTS: |
Students are required to conduct cooperative food experimentation using variables compared to a standard product. Results and conclusions are written up in technical writing style. The final project involves the development of a new food product and a written paper describing the purpose, a review of literature, an experimental design, description of the method, objective and subjective test results and evaluation, conclusions, packaging ideas and bibliography. |
| PREREQUISITES: |
High School or College Chemistry preferred. |
| OTHER: |
|
| EFFECTIVE DATE: |
August 2002 |
>>PRINT