Instructor: Dr. Alyce Fly, Ph.D., Rm 005 HPER, 855-7975; e-mail: AFLY
Required Text: McWilliams, M.(1997) Foods: Experimental Perspectives; Prentice Hall.

Course Description: P:CHEM 106 or equivalent. Advanced study in the chemical and physical properties of food as related to use, quality, and preparation. Students will conduct library research to prepare a critical review of a selected topic in novel area s of food chemistry and technology.

Grading: Final grades are derived from lecture exams and a paper. The point breakdown is as follows.
3 exams 300 points 75%
Critical Review Paper 100 points 25%