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| Introduction to Food Science | |||
| INTRO FOOD SCI | |||
| CLASS CODE: | HFED 364 | CREDITS: 4 | FEE: $25.00 |
| DIVISION: | EDUCATION & HUMAN DEVELOPMENT | ||
| DEPARTMENT: | HOME & FAMILY EDUCATION | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| DESCRIPTION: | Chemical and physical properties of foods relative to preparation and processing. | ||
| TAUGHT: | Fall, Summer | ||
| CONTENT AND 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. | ||
| GOALS AND OBJECTIVES: | 1. Describe foods and food products using Food Science terminology. 2. Explain how the chemistry and composition of foods relates to the quality of the food product. 3. Problem-solve how processing and preparation impacts food quality. 4. Evaluate foods using objective and sensory methods. 5. Design and conduct a food science experiment. |
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| REQUIREMENTS: | Exams; 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: | Chemistry 100 or higher, HFED 100, HFED 110 | ||
| OTHER: | |||
| EFFECTIVE DATE: | August 2002 | ||