Fall semester. See class schedule for dates, times, and listings.

Dr. Zata Vickers

Introduction to the composition and the chemical and physical properties of foods; interaction, reaction, and evaluation of foods due to formulation, processing and preparation.

Identify changes in food resulting from food preparation and processing procedures and explain these changes based on knowledge of reactions and interactions of the chemical constituents of the food product.  Explain the functions of major food ingredients in a variety of food systems.

Evaluate the quality of food products using sensory quality standards and objective methods of analysis.

Obtain and summarize information relating to food science from both secondary (text book) and primary (journal research articles) sources.

Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients.

Modify recipes to make them suitable for specific diets.

Work purposefully with others to enhance your and their learning.

Term paper (10%), 2 exams (40%), quizzes (10%), laboratory notebooks (10%), lab group peer evaluation (5%), lab instructor evaluation (5%),  comprehensive final (20%).

Foods A Scientific Approach 3rd Ed. By Charley and Weaver.

See class schedule for complete textbook listings.

Term paper (10%), 2 exams (40%), quizzes (12%), laboratory notebooks (10%), lab group peer evaluation (5%), comprehensive final (23%).