Prerequisites: Must be concurrently registered in HPER N320
Instructor: Alyce Fly, Ph.D., Rm 005 HPER, 855-7975; e-mail: AFLY
Required Text: McWilliams, M. (1997) Foods: Experimental Perspectives; Prentice Hall.
Course Structure: Each laboratory session consists of a 15-30 minute lecture/demonstration, followed by student laboratory experimentation. Laboratory reports are composed of complete tables of class data and answers to assigned questions. Reports are due
in class 1 week following the laboratory. Students will complete each laboratory working in groups of 3 or 4. Groups will be determined during the first class period. Most experiments will be completed during the same class period.
Course Description: Application of principles and experimental procedures in food chemistry. Four hours laboratory weekly.
To understand the chemical and physical structure of foods and the effects of preparation and processing on food properties.
To be able to identify errors in preparation or formulation and to plan appropriate corrective measures for subsequent preparation of food items.
To become familiar with current methodologies and technologies used to evaluate food products.
To fulfil (in part) American Dietetics Association competencies in food chemistry, food consumption and food preparation.
Final grades will be based on achievement of the following percentages:
93-100 = A
93-90 = A-
90-87 = B+
87-82 = B
82-80 = B-
80-77 = C+
77-72 = C
72-70 = C-
70-60 = D
<60 = F
Points are derived form prelab quizzes (5), laboratory reports (15), and participation. There are 12 laboratories and each one is 30 points (total = 360).