Prerequisites: Must be concurrently registered in HPER N520
Instructor: Alyce Fly, Ph.D., Rm 005 HPER, 855-7975; e-mail: AFLY
Required Text: McWilliams, M. (1997) Foods: Experimental perspectives; Prentice Hall.
Course Description: Application of principles and experimental procedures in food chemistry. Students will design and conduct an independent research project in food science in addition to weekly topical group laboratory experiments.
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 fulfill (in part) American Dietetics Association competencies in food chemistry, food consumption, and food preparation.
To complete an independent research project in food chemistry using standard methods of scientific inquiry.
1 independent laboratory project 90 points 20%
12 labs (30 points each) 360 points 80%