EXPANDED COURSE DESCRIPTION
Principles
of Food Science
FST 1
(3 units) WINTER QUARTER
COURSE GOALS: To introduce students to the basic fundamentals of food
science and underlying technology associated with providing a safe,
nutritious, and
abundant supply of fresh and processed foods to humans. Students are introduced
to the nature and scope of the world food problem as well as the solutions
that have been proposed. This is followed by an introduction to looking at
foods and food systems in scientific terms and how understanding basic scientific
principles explains how and why we process, prepare, and store foods for human
consumption. Students will be introduced to how the food industry and regulatory
agencies deal with potential health hazards associated with toxic chemicals
and disease-causing organisms that can be present in foods, and how food preservation
and processing can extend food availability from times of plenty to times of
scarcity and from regions of surplus to regions of deficit.
TEXT USED: "On Food and Cooking", Harold McGee.
ENTRY LEVEL: Not open for credit to students who have completed courses 100A,
100B, or 111.
COURSE FORMAT:
(l) Two lectures and one smaller discussion section per week.
(2) Two announced midterm exams are given during the quarter, as well as a
final examination.
Weekly discussion and demonstration sections will be held to introduce students
to unique properties associated with different commodity areas such as dairy,
meats, fruits, vegetables, cereals, grains, etc. Demonstrations will also be
held in the Food Processing Laboratory to illustrate the principles involved
in drying, freezing, and canning technologies.
TOPICAL OUTLINE:
1. What is food science?
2. Food and agriculture: The politics of food from a global perspective.
3. The chemical nature of food.
4. The physical nature of food.
5. Food and humans: Nutritional and sensory considerations.
6. Food safety: Microbiological and toxicological considerations.
7. Food processing technologies.
8. Food laws and American culture.
DATE PREPARED: April 3, 1996
INSTRUCTOR: E. Bandman
INTRODUCTION TO BREWING
AND BEER
FOOD SCIENCE AND TECHNOLOGY 3
(3 units) FALL QUARTER
COURSE GOALS: The course aims to introduce the student in a responsible
manner to beer as a major international beverage and to brewing as a traditional
yet highly controlled and innovative industrial process. It will encompass
a description of the nature of the world's brewing business, how it has
evolved and what the factors are which influence its shape and dynamics.
The course will illustrate brewing as a good example of the application
of a microbial process to the needs of mankind, but will also illustrate
how a range of sciences (including plant physiology, chemical engineering,
biochemistry, microbiology) also impinge on the conversion of barley and
hops into beer. It will address in a manner accessible to those with only
basic science knowledge: (a) the relevance of plant physiology and agronomy
in respect of selection and cultivation of barley and hops; (b) an outline
of the chemical composition of barley and hops and the significance for
malting and brewing; (c) an explanation of the biochemical and chemical
conversions occurring during malting and brewing; (d) an understanding
of the relevance of yeast cell structure and metabolism to the production
of consistent beer; (e) an appreciation of the impact which physics and
engineering sciences have on the brewing process and on beer; and (f) an
introduction to the sensory and psychophysics dimensions of beer quality.
ENTRY LEVEL: This is an introductory General Education course for students
requiring a course in Science and Engineering. There are no prerequisites.
High school entry standards of science will be sufficient.
TOPICAL OUTLINE:
A. History of brewing and brewing science - including U.S.
B. The current world of beer - volumes brewed and consumed and where; types
of companies; trends; costs.
C. Beer styles and types - national styles, international styles, regional
styles, beers differentiated on technology (e.g. dry, ice, light, low alcoholics).
D. The place of beer in society - social impact, responsibility
E. Brewing raw materials - basics of their cultivation.
F. The place of microorganisms in brewing, both those which are desirable
(viz. the brewing yeast) and those which are undesirable (spoilage organisms).
G. Basics of malting and brewing processes and their underpinning science
and technology.
H. Introductory coverage of aspects of beer quality, including wholesomeness.
I. Basic quality evaluation.
J. The role of the scientist in brewing (and related industries) and also
the nature of other functions and roles with major brewing companies.
K. The future of the industry - an example of foresight exercises and relating
vision to the implementation of research and training strategies.
READING: Bamforth, C.W., "Beer; Tap into the Art and Science of Brewing",
1998. A set of course notes will also be available via the Internet.
GRADING PERCENTAGES AND COURSE REQUIREMENTS: The course will be examined
using two mid-term examinations (50% of the total grading) and one final
examination (50%). The examinations will be spaced equally through the
course.
EXPLANATION OF POTENTIAL COURSE OVERLAP: The only related courses are FST
102A and FST 102B. These are Upper Division courses which focus on the
detailed science and technology of malting and brewing. The FST 102A lecture
course addresses issues such as history, politico-economics and beer styles
only very briefly. These elements will be removed from that course and
introduced into this one in much more detail. FST 102A and FST 102B are
intended for those pursuing career opportunities in the alcoholic beverages/biotechnology
industry. FST 3 is intended for those seeking an understanding of brewing
in a more general sense, as part of society, and also as a forerunner to
what they might anticipate should they consider brewing as a career.
GENERAL EDUCATION DESIGNATION: The value of this course as a General Education
class is that it comprises a remarkable example of how discoveries in a
range of scientific disciplines have been melded into the development of
processes that allow the consistent production of an international foodstuff,
namely beer. The course will highlight the historical development of the
process as it is today, highlighting the balance of "art" with
science and the importance of traditional values. It will explain the evolution
of brewing science and how successive development of knowledge have led
to increasingly controlled and efficient process events. The course will
address a range of attitudes, for example the perspective of the industry
from the multi-plant, international brewing company and also from that
of the entrepreneurial microbrewer. Additionally it will emphasize the
social dimension of beer, in respect of the impact (positive and negative)
of the drink on society, the relationship between its raw materials and
outputs on the environment, etc. There will also be coverage of how many
of the disciplines originally developed within brewing are now of broader
technological significance, e.g. pure yeast culture, solid-liquid separation
systems, fundamental measurement of parameters such as nitrogen and pH,
etc. The student will gain an appreciation of the place of beer (alongside
other beverages) in the global economy, and how it makes an important contribution
to custom and habit. The messages of moderation and health (positive as
well as negative) and social impact will be addressed.DATE PREPARED: June
15, 2001 INSTRUCTOR: C.W. Bamforth
FOOD SCIENCE FOLKLORE
AND HEALTH
FOOD SCIENCE AND TECHNOLOGY
10
(3 units) FALL, WINTER AND SPRING QUARTERS
COURSE GOALS: The goal of
this course is to provide students a good understanding of modern day
foods and their properties. Ancient and modern food folklore are examined
using modern science, as related to health and well being. Exploration
of foods and science related to food safety, organic food, herbalism,
food preservation, and nutritional enhancement. The course is taught
entirely from slides that are also posted on a Web page.
TEXT USED: "On Food and Cooking", Harold McGee.
ENTRY LEVEL AND POTENTIAL COURSE OVERLAP: This is an introductory General
Education course for students requiring a course in Science and Engineering
or Social Sciences. There are no prerequisites. There is some minor
overlap in scope with FST 1. However, FST 1 focuses predominantly on
the scientific principles underlying food science and technology. FST
10 emphasizes aspects of social sciences and their relationship to
scientific principles. There may be a 3-5% overlap with NUT 10 on biochemistry
of nutrients. NUT 10 concentrates on the metabolic processes in the
body; whereas FST 10 is concerned with the nutritional composition
of food. There is only a one-lecture overlap with SAS 90C.
COURSE FORMAT: This course will be taught as a lecture course with
two 1-1/2-hours lectures per week. This three-unit course will be graded
on several quizzes, two midterms and one final examination
GRADING PERCENTAGES: 25% for quizzes; 25% each for two midterms, and
25% for final examination.
TOPICAL OUTLINE:
Introduction and overview: Food Science, Folklore & Health
"
Health food movement;" Social and societal development of conventional,
natural and organic foods
Hawthorne, placebo & nocebo effects; Social science perspective
of what food represents
Sugars, natural & synthetic sweeteners
Food fiber; complex and plant carbohydrates
Animal & plant fats & oils; polyunsaturated and essential fatty
acids
Animal & plant proteins; enzymes; essential & limiting amino
acids
Food & culture; vegetarianism — vegan, lacto, ovo-lacto,
fruitarian
Fruits, vegetables, herbs & spices; transgenic plants
Milk & dairy products; fresh & processed dairy foods
Cultured dairy foods, cheeses, yogurt; primary adult lactose intolerance
Naturally occurring toxicants and poisons in foods
Issues with food safety; food intoxications, infections & allergies
Nutrients in foods; vitamins & minerals; effects of cooking & processing
Beverages & stimulants; coffee, tea, chocolate; sensory evaluation
Wines, ales, beers and their use through history
Historical & current uses of medicinal plants
DATE PREPARED: December 3, 1999 INSTRUCTOR: G. Russell
FOOD
PRODUCT DEVELOPMENT FIELD STUDY
FST 47
(1 unit)* SPRING QUARTER
COURSE GOALS: Designed to give students an opportunity to learn what Food Science
and Nutrition majors actually do in an industrial situation. It will allow
for observation of facilities and interaction with personnel in the areas of
new product development, recipe development, sensory evaluation, packaging,
consumer market research, food advertising/promotion, and food retailing.
ENTRY LEVEL: Advance enrollment required Winter Quarter with instructor. Background
knowledge in foods from such courses as FST 1.
COURSE FORMAT: The course will be offered between Winter and Spring Quarters
for a two-day period. Visits will be made to six to eight Bay Area and/or Valley
facilities. Bus transportation will be supplied. No overnights away from Davis
will be necessary. There will be a meeting before the field trip and one in
Spring Quarter.
SPECIAL ASSIGNMENTS: A short paper will be required which will consist of impressions
of the facilities visited.
*Advance enrollment with instructor required.
DATE PREPARED: March 5, 1996
INSTRUCTOR: C. Shoemaker
INTRODUCTION
TO FOOD PRESERVATION
FOOD SCIENCE AND TECHNOLOGY 50
(5 units) SPRING QUARTER
COURSE GOALS:FST
50 is an integrated introduction to fruit, vegetable, cereal, dairy,
seafood and meat science and technology. It provides an overview of
the food processes that are used to preserve the quality of these foods.
Laboratories complement the lectures with exercises on canning, refrigeration,
blanching, freezing, fermentation, dehydration and packaging, as well
as provide experience with lab report writing.
ENTRY LEVEL: This course is open to Food Science and non-Food Science majors.
Prerequisites: Chemistry 2A, Biology 1A
COURSE FORMAT: Lectures (3 hours/week). Laboratory (3 hours/week) with
required lab report (3 hours/week). Discussion (1 hour/week). A midterm
and a final exam complete the course.
TOPICAL OUTLINE:
1. Fruits and vegetables
2. Cereal and cereal products
3. Milk and milk products
4. Meat and seafood
5. Canning and aseptic processing (heat sterilization)
6. Refrigeration and freezing
7. Fermentation
8. Dehydration
9. Packaging
GRADING:
Lab Reports - 40%
Midterm - 25%
Final Exam - 35%
TEXT USED: Food Science, N.N. Potter and J.H. Hotchkiss, 1995. Chapman
and Hall, New York, NY, Fifth Edition.
POTENTIAL COURSE OVERLAP:
No other course emphasizing principles of preservation exists at UC Davis.
DATE PREPARED: December 1, 1999
INSTRUCTOR: J.M. Krochta
FOOD CHEMISTRY
FST 100A
FOOD SCIENCE AND TECHNOLOGY 100A
(4 units) FALL QUARTER
COURSE GOALS: Food Science and Technology 100A is
designed to give students an understanding of the chemical aspects of food
composition. Emphasis is given to the functional properties and chemical
reactions of the major components of foods: carbohydrates, lipids, proteins
and water. Discussions will focus on specific food examples.
TEXT USED: Food Chemistry, O. Fennema, 3rd Edition and Principles
of Food Chemistry, J.M. deMan, 3rd Edition
ENTRY LEVEL: Chemistry 8B; Biological Sciences 1A recommended.
COURSE FORMAT: Lecture, 3 hours/week; Discussion, 1 hour/week
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Two midterms and a final exam
will be given, and one of two methods will be used to determine the grade,
whichever gives the higher score: (1) Drop lower of the two midterms; final
counts 60%, other midterm counts 40%. (2) Two midterms each count 25%,
final counts 50%.
EXPLANATION OF POTENTIAL COURSE OVERLAP: This course does not overlap with
other existing courses.
TOPICAL OUTLINE:
I. Carbohydrates
DATE PREPARED: December 6, 1999
FOOD PROPERTIES
FOOD SCIENCE AND TECHNOLOGY 100B
(3 units) WINTER QUARTER
COURSE GOALS: Food Science and Technology 100B is a continuation of FST 100A.
It provides further study of the properties of food with emphasis on the chemical
basis of the food quality attributes of flavor, texture, color, nutrition,
and chemical safety.
TEXT USED: Food, The Chemistry of Its Components, T. P. Coultate, 2nd Edition.
ENTRY LEVEL: Knowledge of material covered in Chemistry 8A and 8B. FST 100A
is recommended.
COURSE FORMAT: Lecture, 3 hours/week.
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Two midterms (each 1/3 of grade)
and a final exam (1/3 of grade).
EXPLANATION OF POTENTIAL COURSE OVERLAP: Material taught in this course is
not redundant with material in other courses; FST101B provides lab experience
with some of the topics covered in this lecture course.
TOPICAL OUTLINE:
Chemical Safety
Naturally occurring toxicants
Food poisonings and intoxications, (not microbial aspects)
Food-borne infections
Principles of food sanitation and safety practices
Food additives - functional properties
Food additives - safety and issues
Carcinogens, anticarcinogens and risk assessment
Nutrition
Nutrient content of foods
Protein, carbohydrate and lipid stability
Vitamin stability
General mechanisms of nutrient loss
Nutrient loss - kinetics and optimization
Improvements in nutrient content
Color
Color theory
Heme proteins - myoglobin, chemistry of meat curing, oxidation of myoglobin
Carotenoids - classification, occurrence in animal and plant tissues, stability
in food processing
Anthocyanins - classification, stability
Chlorophylls - classification, stability
Color additives
Flavor
Taste and odor perception
Taste active compounds (bitter, sweet, salty, sour)
Aromatic compounds
Changes during food processing
Flavor additives
Texture
Rheology and basic texture principles
Contribution of carbohydrates to food texture
Contribution of proteins to food texture
Contribution of lipids to food texture
Additives that modify food texture
DATE PREPARED: October 25, 1996
INSTRUCTORS: J.B. German
FOOD
CHEMISTRY LABORATORY
FOOD SCIENCE & TECHNOLOGY 101A
(2 units) FALL QUARTER
COURSE GOALS: FST 101A and 101B are laboratory courses normally taken concurrently
with FST 100A and 100B. These laboratory courses are taught with an emphasis
given to the study of basic chemical and physical principles which influence
the functional properties, nutritional value, safety and sensory evaluation
of food.
TEXTS USED: Principles of Food Composition, Laboratory
Manual, FST 101A and Food; The Chemistry of its Components, by T. P.
Coultate
ENTRY LEVEL: FS&T 100A (taken concurrently)
COURSE FORMAT: One hour lecture and a 3 hour laboratory weekly.
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Weekly quizzes (60%) and
laboratory reports (40%).
EXPLANATION OF POTENTIAL COURSE OVERLAP: This course does not overlap
with existing courses. It builds on material from lecture course FST
100A.
TOPICAL OUTLINE:
1. data analysis techniques
2. crystallization
3. rheology
4. pectin
5. emulsion
6. water activity
7. enzyme unknowns
8. enzyme inactivation
9. sugar reactions
DATE PREPARED: October 25, 1996 INSTRUCTOR: David S. Reid
FOOD PROPERTIES LABORATORY
FOOD SCIENCE & TECHNOLOGY 101B
(2 units) WINTER QUARTER
COURSE GOALS: This course is the laboratory associated with FS&T 100B.
The laboratory follows the lecture material from FS&T 100B
to some degree and attempts to demonstrate and amplify this lecture
material.
It also provides
laboratory experience and applications in food systems.
TEXTS USED: Syllabus
ENTRY LEVEL: FS&T 100B (taken concurrently)
COURSE FORMAT: One hour lecture and 3 hours laboratory per week.
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Weekly quizzes (60%) and laboratory
reports (40%).
EXPLANATION OF POTENTIAL COURSE OVERLAP: This course does not overlap with
existing courses. It builds on material from lecture course FST 100B.
TOPICAL OUTLINE:
1. Sensory analysis
2. Flour systems
3. Milk proteins
4. Plant and meat pigments
5. Protein evaluation
6. Computer use of food composition tables
DATE PREPARED: October 25, 1996
INSTRUCTOR: C. Shoemaker
MALTING & BREWING
SCIENCE
FOOD SCIENCE & TECHNOLOGY 102A
(4 units) WINTER QUARTER
DCOURSE GOALS:
To provide a thorough knowledge and understanding of the science and
technology of the brewing of beer. This will be achieved by study of
brewing raw materials (water, malt, hops and yeast), brewing processes
(malting, brewhouse procedures, fermentation, and finishing operation),
and quality assurance methods of the industry. The influence of raw materials
quality and process control on beer character is a recurring theme, to
illustrate the confines within which successful brewing is performed.
A student completing the course will have a good knowledge of what constitutes
beer quality, and why and how this is achieved by contemporary methods
of manufacture.
TEXT USED: Lewis, M.J., and T.W. Young. Brewing. 1995. Chapman and Hall. Bamforth,
C. Beer: Tap into the Art and Science of Brewing. 1998. Plenum Publishing.
(Recommended)
ENTRY LEVEL: Biochemistry (BIS 102-103) and Senior standing recommended.
COURSE FORMAT: Two two-hour lectures will be presented weekly. Additionally,
a plant visitation will be scheduled during the quarter (attendance optional).
Students will be graded on two midterms and one final.
TOPICAL OUTLINE:
1. Survey of brewing in the USA and around the world. Statistics of production.
Regulatory agencies and the alcoholic beverage industry. History of brewing
from earliest times to the present.
2. Review and overview of the process from barley to beer and consideration
of beer styles.
3. Science and technology of malting: Selection and preparation of barley.
Steeping, germination and kilning. Control of quality.
4. Biochemistry of Malting: Relation of barley properties to malt properties.
Biology of germination, and "modification" and control of embryo
growth.
5. Science and technology of brewhouse processes: milling, mashing, wort collection,
boiling and cooling. Adjuncts.
6. Biochemistry of brewhouse processes: mashing as an enzymic process and the
relation of wort properties to the choices made in mashing. Importance of water
quality. Polymer breakdown.
7. Science and technology of the cultivation and utilization of hops. Hop products.
8. Science and technology of fermentation. Yeast maintenance and handling in
relation to product consistency. Fermenter design and implication.
9. Yeast biology and properties, selection and analysis. Fermentation kinetics,
flocculation and production of flavor compounds. Impact of wort and yeast on
beer properties.
10. Science and technology of finishing. Maturation of beer; clarification
and filtration; stabilization; carbonation, packaging and pasteurization.
11. Beer quality. Six aspects of stability: haze, flavor, foam, gushing, light,
and microbiological.
12. Quality assurance and quality control procedures.
13. Environmental impact and outputs.
ATE PREPARED: February 24, 1999 INSTRUCTOR: C.W. Bamforth
PRACTICAL MALTING
AND BREWING
FOOD SCIENCE & TECHNOLOGY
102B
AND BREWING (4 units) SPRING QUARTERCOURSE GOALS: To introduce students
to the basic methodology used in malting and brewing laboratories for
the analysis of raw materials and monitoring of process and product.
To apply these methods in the analysis and characterization of a range
of raw materials varying in their suitability for use and also to monitor
experiments designed to demonstrate the variations that can occur in
brewing. To perform pilot brews for the purpose of identifying the
impact of raw materials and process conditions on performance and quality.
Students will interpret data in relation to the understanding of malting
and brewing science gained in course FST 102A.
TEXT USED:
Bamforth, C.W. Standards of Brewing: A Practical Approach to Consistency
and Excellence. Brewers Publications. 2002.
Manual of Course Notes
ENTRY LEVEL: Course 102A and analytical experience beyond Chemistry
2C such as VEN 123, FST 103, or FST 123L. Open to seniors in Fermentation
Science or Food Science only.
COURSE FORMAT: Four units. The class meets for one lecture and two
laboratory sessions per week. By its nature, a practical class in brewing
will demand that students may need to devote some time to working in
the laboratory outside the allotted study periods. Students will be
divided into three groups of five (i.e. enrollment maximum is fifteen).
Students will be graded on the quality of their contribution to the
class, one short mid-term, one short final, and the quality of their
laboratory notebook.
TOPICAL OUTLINE: Students will differentiate between acceptable and
unacceptable raw materials, including barley, malt, adjuncts, hops,
water and yeast. Using small-scale tests they will assess the impact
of variables on process performance (e.g. fluxes and yields). They
will design and pursue pilot scale brews to demonstrate how selection
of raw materials and process conditions can generate beers of different
kinds and qualities.
DATE PREPARED: June 27, 2003 INSTRUCTOR: C. Bamforth
PHYSICAL AND CHEMICAL
METHODS FOR FOOD ANALYSIS
FOOD SCIENCE & TECHNOLOGY 103
(5 units) FALL QUARTER
COURSE GOALS: Food Science and Technology 103 is designed to acquaint students
with the theory and application of physical and chemical methods for determining
the constituents of foods. Modern separation and instrumental analysis techniques
are stressed.
TEXTS USED: Nielsen, S. Suzanne, "Introduction to the Chemical Analysis
of Foods". Resource books on reserve in Cruess Hall Library.
ENTRY LEVEL: Mastery of material in general chemistry (2A, B,C) and organic
chemistry (8A,B), knowledge of principles of volumetric and gravimetric analyses;
and general biochemistry (102, 103) are helpful.
COURSE FORMAT: The course is given as three 1-hour lectures and two laboratory
sessions per week. Laboratory exercises are selected to compliment lecture
material and require a written report. Grading is based on two midterms - 100
points each, final - 200 points, laboratory reports - 280 points, problems
and pop quizzes - 50 points, special library assignment - 40 points. All past
examination questions are available to students. Grading on absolute percentage,
not curve.
TOPICAL OUTLINE: Approximate number of 1-hour lectures in parenthesis. Data
collection - recording, presentation, interpretation (1); sampling techniques
(1); proximate analysis (4); separation techniques (other than chromatographic
(3); chromatographic techniques (5); midterm (1); density, refractometry; polarimetry
(2); viscosity, rheology (2); spectrophotometry; spectrometry; visible, ultraviolet
and infrared (5); atomic absorption spectrophotometry (1); midterm (1); analytical
analysis using enzymes (2); ion selective electrometric measurements (1); review
(1).
Laboratory Outline: Number of laboratory sessions in parenthesis.
Check into laboratory, sampling, weighing (1); proximate analysis (2); solubility
and size separation (1); thin layer and paper chromatography (2); gas chromatography
(1); high performance liquid chromatography (2); density; refractometry, optical
rotation (2); viscosity, consistometry (2); visible spectrophotometry (1),
infrared spectrophotometry (1); atomic absorption spectrophotometry (1); analytical
analyses using enzymes (1); library project (1); other analytical instrumentation
(1); check out of laboratory.
DATE PREPARED: June 2, 1997
INSTRUCTOR: E.C. Hopmans
FOOD MICROBIOLOGY
FOOD SCIENCE & TECHNOLOGY 104
(3 units) WINTER QUARTER
COURSE GOALS: The goals of FST 104 are, firstly, to provide an integrated picture
of the field of Food Microbiology which encompasses issues of food safety,
food preservation, and food production, and secondly, to introduce students
to the problems that a food microbiologist learns to address.
TEXT USED: There is no required text, but there will be several short reading
assignments from the current literature. The following book is recommended
for students who wish to have a complete reference to aid in the understanding
of lecture material and to provide more thorough coverage of the various topics:
Modern Food Microbiology by James Jay (5th edition), c 1996, Chapman and Hall,
New York.
COURSE FORMAT: FST 104 is a lecture class with three 1-hour lectures per week.
Prerequisites: Biological Sciences 1A and 102.
GRADING: Grades will be based on two midterms (25% each), a final (50%).
TOPICAL OUTLINE:
1. Food-borne disease: the microbe, the disease, and prospects for control
1. Introduction and generalizations
2. Food-borne disease agents among the major microbial groups
1. Bacteria
2. Viruses
3. Fungi
4. Protozoa and worms
3. Some legal considerations in food safety
2. Control of microbial agents of food spoilage
1. Parameters affecting microbial growth in food
1. Temperature effects on growth
2. Thermal destruction of bacteria in foods
3. Effect of atmosphere on growth and survival
4. Water activity
5. Acids, other chemicals, and other food treatments
2. Food spoilage patterns associated with the major microbial spoilage groups
and the various categories of foods
3. Detection and enumeration of bacteria in foods
1. Traditional methods
2. Newer methods based on traditional approaches
3. New developments in bacterial detection, including immunological methods
and the use of molecular genetics
4. Microbes in food production
1. Microbial-based food production
1. Food fermentations
1. The lactic fermentation
2. Mixed food fermentations
2. Microbes as food
3. Microbes as sources of food enzymes and food ingredients
2. New developments in the design of microbes for the food industry
DATE PREPARED: April 15, 1998
INSTRUCTOR: C. Price
FOOD MICROBIOLOGY
LABORATORY
FOOD SCIENCE & TECHNOLOGY 104L
(4 units) WINTER AND SPRING QUARTERS
COURSE GOALS: This is an introductory
laboratory course in food microbiology. In this class, the student
will become familiar with the laboratory methods used in the microbiological
analysis of foods, and with the identifying characteristics of the
major groups of microorganisms associated with food spoilage, food
borne disease, and food fermentations. Emphasis is on the design
of media and methods for the identification of the microbial groups.
TEXT USED: A syllabus consisting of the laboratory experiments to
be performed and pertinent background information will be available
at
the UCD bookstore.
ENTRY LEVEL: FS&T 104L is designed primarily for students majoring
in food science and related subjects. Food Microbiology, FS&T
104 (lecture), is a prerequisite, although it may be taken concurrently.
A previous laboratory course in General Microbiology is helpful but
not required.
COURSE FORMAT: One hour of lecture, two three-hour laboratories,
and one hour of demonstration/discussion will be held each week.
Students will be required to prepare laboratory reports on experiments
as assigned by the instructor.
Grading will be based on the composite results of a midterm, a final, laboratory
reports, and general performance in the laboratory.
TOPICAL OUTLINE:
1. Methods of enumeration of bacteria in foods
2. Microbiological Examination of Surfaces
3. The Coliforms
4. Salmonella
5. Staphylococcus
6. The sporeforming bacteria
7. Psychrotrophs
8. Lactic acid bacteria and their involvement in food fermentations
9. Yeasts and molds
DATE PREPARED: March 28, 1995
INSTRUCTORS: Glenn M. Young
FOOD SENSORY SCIENCE
FOOD SCIENCE AND TECHNOLOGY 107
(4 units) FALL QUARTER
COURSE GOALS: The course goal is to give students an insight into the sensory
testing of foods by providing an understanding of the senses and information
processing in the brain. Using this understanding students will evaluate and
design appropriate methods for the sensory testing of foods. At the end of
the course, students should be acting like scientists and be able to custom
build methods designed specifically for each product, depending on how that
product affects the sensory system.
ENTRY LEVEL: Students should have sufficient statistical background to be able
to analyze their laboratory experiments. They will also require enough statistical
background to understand measurement tools discussed in the classes, like Signal
Detection Theory, Thurstonian Modeling, R-Index measures, the nonparametric
nature of numbers obtained by numerical estimation, etc. Such background is
obtained from the following courses: Agricultural Management and Range Resources
(AMR) 120 or Food Science and Technology 117. These courses may be taken as
prerequisites or corequisites.
TOPICAL OUTLINE:
Function of the senses in relation to foods;
Information processing in the brain with respect to perception of foods;
Sensory attributes of foods and beverages and their perceptions;
Goals of behavioral measurement;
Discrimination testing of foods;
New theoretical approaches to discrimination;
Preference and acceptance testing of foods;
Theoretical frequencies;
Methods of intensity and hedonic scaling for foods.
Laws of Psychophysics;
Description of sensations elicited by foods;
Descriptive analysis;
Taste profiling.
READING: A manual of lecture notes and current readings is provided. Students
are required to read some papers each week in support of their lab write-ups.
Computers are used for statistical analysis of laboratory class data.
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Three hours of lecture and three
hours of laboratory per week, supported by as many office and tutorial hours
as is necessary (generally 2-4 hours). Grades based on midterm (20%), weekly
lab reports and problem sets (50%) and a final exam (30%). The testing does not
involve rote learning exercises; instead students are required to use their knowledge
to solve problems, interpret data and detect flaws in badly designed sensory
measurements.
EXPLANATION OF POTENTIAL COURSE OVERLAP: There is minimal overlap with Food Science
and Technology 127. The overlap gives a brief introduction to some topics which
will be treated in detail in FST 127. There is no course overlap with NPB 100,
101, or 121. This course concentrates on methods and theory of food and personal
product testing. There is minimum overlap with any course given in the psychology
department. The course is devoted to methods for measuring the sensory characteristics
of food. It involves the use of behavioral measurement but the focus is on measurement
of taste, texture, smell and irritants.
DATE PREPARED: June 28, 2003 INSTRUCTOR: M. O ’Mahony
FOOD PROCESSING PLANT
SANITATION
FFOOD SCIENCE AND TECHNOLOGY 108
(2 units) WINTER QUARTER
COURSE GOALS: To provide a basic appreciation
of the need for sanitation in food processing and preparation operations,
and an introductory knowledge of preventative and sanitary techniques
available. To give an understanding of topics (plant and equipment
design and materials, cleaners and cleaning techniques, sanitizers,
monitoring cleanliness, pests and their control, HACCP and personal
hygiene) to be considered in selecting, establishing and maintaining
a suitable program of sanitation, i.e., the effects the program may
have on the plant, the product and the environment. for good sanitation.
A student completing the course will be able to identify actual or
potential problems and contribute to their solution.
ENTRY LEVEL: Chemistry 8B, Biological Science 1A, Food Science Technology
104 (may be taken concurrently)
TOPICAL OUTLINE:
1. Introduction -- Sanitation, need for a sanitation program
2. Laws and regulations
3. Microbial growth, kinetics, examination, instrumentation, safe
handling, cross contamination, biofilms
4. Cleaning and cleaners, water supply
5. Hand washing, personal hygiene
6. Microbial death: sanitizers
7. Machinery and plant design for good sanitation
8. Materials for good sanitation, care and corrosion
9. Pest control: insects, rodents and birds
10. HACCP and effective sanitation programs
11. GMP (Good Manufacturing Practices), inspections
12. Waste management and sanitation
READING: Selected articles from journals and chapters from books.
GRADING PERCENTAGES AND COURSE REQUIREMENTS:
Midterms – 2 - (22% each)
Term paper (2 pages of text) (12%)
Final (44%)
EXPLANATION OF POTENTIAL COURSE OVERLAP:
The purpose of this change is to eliminate much of the overlap between
FST108 and FST104. Some overlap will remain, primarily topics covered
in more detail
in FST108 such as sanitizers and HACCP. Over half the students taking FST104
are not Food Science or Clinical Nutrition majors and some coverage of these
topics is appropriate for FST104.
Limited overlap with VMD413 Veterinary Food Science will exist and the FST108
section on HACCP will overlap with PHR450 HACCP and Risk Assessment in Pre-
and Postharvest Food Safety.
DATE PREPARED: June 28, 2003
INSTRUCTOR: David M. Ogrydziak
PRINCIPLES OF QUALITY
ASSURANCE IN FOOD PROCESSING
FST 109
(3 units) SPRING QUARTER
COURSE OBJECTIVES: To introduce basic concepts of quality control and quality
assurance, to give an overview of QC/QA in the food industry, to present some
statistical quality control tools with applications in the food industry, and
to cover up-to-date topics of QC/QA as they relate to food industry and government
relations.
ENTRY LEVEL: The course is intended for upper division and graduate students,
especially those headed for careers involving quality assurance in the food
and allied industries or related governmental services.
PREREQUISITES: Statistics 13 or ASE 120.
COURSE FORMAT: Lectures and problem solving discussion sessions. Grading is
based on one midterm examination, one final examination, and in-class quizzes.
TOPICAL OUTLINE:
1. Review of statistics relevant to QA/QC
2. Control Charts
3. Sampling and Sampling Plans
4. Quality Factors in Food
5. Test Methods
6. Process Capability/Process Control
7. Design of Experiments
8. Quality Control Programs
DATE PREPARED: April 20, 1998
INSTRUCTOR: K.L. McCarthy
PHYSICAL PRINCIPLES
IN FOOD PROCESSING
FOOD SCIENCE AND TECHNOLOGY 110A
(3 units) FALL QUARTER
COURSE GOALS: This is the first quarter of a two course sequence in
physical and engineering principles that have important applications
in the food processing
industry. Although the course emphasizes an understanding of principles, strong
attention is given to the use of these principles in solving realistic problems.
The objective is for students to develop quantitative skills; to give a basis
for making scientifically sound decisions concerning food processing problems;
and to provide sufficient background to discuss processing problems with engineers
and to evaluate the validity of engineering proposals. Since the important
topic of heat transfer is not included in FST 110A, students are strongly encouraged
to include FS&T 110B in their program.
TEXT USED: Required: Singh, R. Paul and Heldman, Dennis R., Introduction to
Food Engineering, (2nd Edition). Academic Press, Inc. 1993. Recommended: (1)
Watson, Ernest L. and Harper, J.C., Elements of Food Engineering, (2nd Edition).
AVI, Westport, Connecticut, 1988; (2) Toledo, Romeo T., Fundamentals of Food
Processing Engineering, (2nd Edition). VNR, New York 1991.
ENTRY LEVEL: Two quarters of college physics are required, equivalent to Physics
5A and 5B. Calculus (equivalent to Math 16A and 16B) is used in lectures and
reading. Recommended preparation includes review of physics, physical chemistry
and mathematics. Important topics to review are derivatives and integrals,
the scientific method, concepts of mass, energy, force, pressure, temperature,
heat, ideal gas laws. No credit for students enrolled in College of Engineering.
COURSE FORMAT:
1. 2 hours lecture and 1 two-hour calculation laboratory per week.
2. Grades assigned on basis of 2 midterm exams, final exam, and weekly problem
sets.
TOPICAL OUTLINE:
1. Physical Principles
* Conservation of Mass
* Conservation of Energy
* Equilibrium (phase diagrams, steam tables)
* Newton's Second Law
2. Description of Engineering Systems
* Units and dimensions
* Thermal properties, energy, work
* Pressure-volume-temperature relations
3. Fluid Flow
* Mechanical energy balance
* Newtonian and non-Newtonian fluids
* Streamline and turbulent flow
* Reynolds number - friction factor relation
* Pressure drop calculations, power, pump selection
* Flow measurement
DATE PREPARED: April 20, 1998
INSTRUCTOR: M.J. McCarthy
HEAT AND MASS TRANSFER
IN FOOD PROCESSING
FOOD SCIENCE & TECHNOLOGY 110B
(3 units) WINTER QUARTER
COURSE GOALS: A course designed for students to appreciate the use of engineering
principles. The emphasis will be on the importance of heat transfer in design
of processes. Approaches to numerical solutions associated with design of equipment
for processing and distribution of biological products will be presented. On
completing this course, a student will be able to: 1) Predict or determine
thermal properties of foods; 2) Compute heat transfer during fluid flow; 3)
Apply fundamental principles of heat transfer to design heat exchangers; 4)
Use charts to estimate unsteady-state heat transfer; 5) Apply principles of
refrigeration to design refrigeration equipment; 6) Determine freezing rates
in food products; 7) Use psychrometric charts in food dehydration; and 8) Use
computer spreadsheets to design and analyze the performance of food processing
equipment.
TEXT USED: Singh, R.P. and D.R. Heldman, Introduction to Food Engineering,
2nd Edition, Academic Press.
ENTRY LEVEL: The student should have taken FS&T 110A or equivalent. ABT
110L recommended (may be taken concurrently).
COURSE FORMAT: Two hours of lecture and one hour of discussion per week. Students
will have the opportunity during the discussion sessions to participate in
problem solving sessions, sometimes using computers. The final letter grade
will be based on demonstrated ability through weekly assigned problems (20%),
two midterm examinations (50%), and a final examination (30%).
TOPICAL OUTLINE:
The material covered will include the following subjects:
1. Modes of heat transfer conduction
* convection
* radiation
2. Transient heat transfer
3. Microwave heating
4. Food irradiation
5. Refrigeration
6. Freezing
7. Psychrometrics
8. Dehydration
DATE PREPARED: January 26, 1996
INSTRUCTOR: R.P. Singh
DESIGN AND ANALYSIS
FOR SENSORY FOOD SCIENCE
FOOD SCIENCE & TECHNOLOGY 117
(3 Units) FALL QUARTER
COURSE GOALS: The goal is to give a basic background in food experimental design
and data analysis as part of the general skills of food scientists, which will
have an impact on all Food Science courses with laboratory components, and
to provide the specialized requisite design and analysis skills needed for
the laboratory classes associated with FST 107A (Food Sensory Science, for
which the course is a pre- or co-requisite). FST 107A will compliment this
course by giving laboratory applications for the principles learned in this
class. This course will also give a grounding in design and analysis for the
laboratory sections of FST 107B, FST 127, and FST 207.
TEXT USED: There will be two texts:
1. Sensory Evaluation of Food (publ., Marcel Dekker) by Michael O'Mahony, the
instructor for the course.
2. A compendium of course notes and applied food examples to be available at
the UCD Bookstore.
ENTRY LEVEL: Prerequisite: Statistics 13 or equivalent or consent of instructor.
GRADING AND COURSE REQUIREMENTS: The course is an applied course and thus grading
will depend on the students' skills at application of their knowledge to food
science problems. Students will be required to perform practical lab. exercises
each week. A letter grade will be based on performance of these eight exercises,
random 'surprise' quizzes, and a final test. The exercises will contribute
70% to the grade, the quizzes 15%, and the final 15%.
TOPICAL OUTLINE: For all design and analysis topics, students will be given
examples of appropriate experimental designs using trained panelists and untrained
consumers. The relative merits of various design strategies will be discussed.
Issues of practice, fatigue, judgment bias, and the issues associated with
related (paired) vs. independent samples designs, especially with intensity
and hedonic measures, will be discussed. Issues of statistical data analysis
will also be discussed. Attention be given to null and alternative hypotheses
for each topic and the interpretation of the sensory data analysis in the light
of these hypotheses. Examples of misinterpretation from case studies in the
industry will be discussed. Computation will involve SAS and Excel programs
to match the packages commonly used in the food industry. Yet initially, statistical
calculations will be performed by hand to give students a thorough understanding
of the structure of the computations, which will allow a clearer understanding
of the conclusions to be drawn from data analysis as well as easier troubleshooting
when calculations are performed by computer.
The following topics will be addressed:
1. Examination of data from food flavor intensity estimations and hedonic estimates
2. Summary descriptive statistics. Central tendencies and dispersions. Normal
distributions.
3. Probability calculations.
4. The logic of statistical testing as illustrated by the binomial test.
5. Traditional application of binomial statistics to discrimination testing.
6. Chi-squared designs.
7. t-tests.
8. One-, two-, three-, four-factor ANOVA as applied to sensory data.
9. Issues of when judges and replicate food samples are treated as treatments
or replicates.
10. Interpretation of interaction effects in sensory data.
11. Computations for fixed effects, random effects, and mixed models.
12. Storage studies.
13. Unusual approaches for quality assurance.
14. Correlation (Pearson's r and Spearman's rho) and least squares linear regression
as applied to sensory data.
15. Ranking tests.
COURSE FORMAT: One 2-hour lecture per week and one 3-hour lab. exercise which
includes a discussion period.
POTENTIAL COURSE OVERLAP: There will be some deliberate yet controlled overlap
with FST 107A for which this course will be a pre-requisite. FST 107A will
provide 'hands on' practical examples from food sensory science lab. classes
in which to apply the skills acquired in this course.
DATE PREPARED: December 15, 1997
INSTRUCTOR: M. O'Mahony
CHEMISTRY AND TECHNOLOGY
OF MILK AND DAIRY PRODUCTS
FST 119
(4 units) SPRING QUARTER OF ODD-NUMBERED
YEARS
COURSE GOALS: The course provides a biochemical foundation to understand the
composition of milk, including the chemistry, structure and function of its
individual components. Various dairy products will be discussed from the perspective
of changes in milk, and its constituents, upon processing.
TEXT USED: Recommended for purchase:
1. Fundamentals of Dairy Chemistry, 3rd Ed. 1988. Noble P. Wong (ed.), Van
Nostrand Reinhold, New York (ISBN 0-442-20489-2).
2. Milk and Milk Products: Technology, Chemistry and Microbiology. 1994. Alan
H. Varman and Jane P. Sutherland, Chapman & Hall, (ISBN 0-412-45730-X).
3. Advanced Dairy Chemistry - 1: Proteins. 1992. P. F. Fox (ed). Elsevier Applied
Science, London and New York (Now published by Chapman & Hall). (ISBN 1-85166-761-x)
4. Advanced Dairy Chemistry - 2: Lipids. 1994. P. F. Fox (ed.), Chapman & Hall,
London (ISBN 0-412-60620-8).
5. Structure-Function Properties of Food Proteins. 1994. Lance G. Phillips,
Dana M. Whitehead and John Kinsella, Academic Press, San Diego (ISBN 0-12-554360-3).
ENTRY LEVEL: Biological Sciences 1A and 102 (includes General Chemistry and
Organic Chemistry).
COURSE FORMAT: The course is designed to optimize student participation in
the learning process. Group efforts will include regular discussions, review
of selected research articles and publications, preparation of summary information,
and demonstrations.
TOPICAL OUTLINE:
1. General composition and molecular components of milk.
2. Physical and chemical characterization of milk and its individual components.
3. Fractionation and processing of milk components.
4. Proteins and enzymes (chemistry and physical properties.
5. Lipids and milk fat globules (chemistry and physical properties).
6. Carbohydrates (chemistry and physical properties).
7. Vitamins and minerals (chemistry and physical properties).
8. Biological functions of milk components.
9. Genetic engineering of milk and its components.
10. Effects of heat on milk and its components: pasteurization and sterilization.
11. Milk fat globules: homogenization, separation, clarification.
12. Evaporation, membrane fractionation and drying: condensed and dried milk
products.
13. Microbiology: cultured milk products.
14. Coagulation: cheese making principles.
15. Fat crystallization: butter and margarine.
16. Freezing: ice cream and frozen desserts.
GRADES: Students will be responsible for all information presented in class
(including discussions) and for information to be found in the assigned reading.
Letter grades will be assigned on the basis of two mid-term exams (25% each),
classroom presentation of special topics (25%) and a final examination (25%).
DATE PREPARED: April 3, 1995
INSTRUCTOR: Staff
PRINCIPLES OF MEAT
SCIENCE
FOOD SCIENCE & TECHNOLOGY 120/ANIMAL
SCIENCE 120
(3 units) SPRING QUARTER
COURSE GOALS: The purpose of this course is to enable the student to become
acquainted with the scientific principles involved in the conversion of muscle
to meat. The first half of this course will review the anatomical, physiological,
developmental, and biochemical aspects of muscle as a basis for understanding
its conversion to meat. The latter half of this course will introduce students
to aspects of fresh and processed meat technology, meat preservation, and meat
microbiology, as well as discuss current issues in meat science.
TEXTS USED:
1. Principles of Meat Science (3rd edition), M. Judge, E. Aberle, J. Forrest,
H. Hedrick, and R. Merkel. Published by Kendall/Hunt Publishing Co., 1994.
2. The Science of Meat and Meat Products (3rd edition), J.F. Price and B.S.
Schweigert. Published by Food and Nutrition Press, 1989.
3. Supplementary reading and additional materials on reserve in Cruess Hall
Library.
ENTRY LEVEL: Biological Sciences 1A.
COURSE FORMAT:
1. The course is a series of lectures taught by the instructors.
2. Course grade will be based on two exams (60%) and a final (40%).
TOPICAL OUTLINE:
1. Anatomy of muscle-macrostructure and microstructure - 2 hours, Bandman
2. Muscle physiology and muscle proteins - 3 hours, Bandman
3. In vivo biochemistry - 2 hours, Bandman
4. Post-mortem biochemistry - 3 hours, Bandman
5. Parameters of meat quality - 3 hours, Lee
6. Meat processing and preservation - 7 hours, Lee
7. Meat microbiology - 4 hours, Genigeorgis
8. Meat and Health - 3 hours, Bandman
9. Current issues in muscle biology and meat science - 1 hour, Bandman
DATE PREPARED: August 2, 1996
INSTRUCTORS: E. Bandman/Y.B. Lee
AN INTRODUCTION TO
ENZYMOLOGY
FOOD SCIENCE 123
(3 units) SPRING QUARTER
COURSE GOALS: Food Science 123 is designed to give students an understanding
of the physical, chemical and kinetic properties of enzymes. Purification,
characterization and quantitative evaluation of the influence of parameters
such as concentrations of substrate and enzyme, pH, temperature and inhibitors
on activity are stressed. Specificity and mechanism of action of enzymes are
described by considering examples selected from among enzymes of importance
to food science, nutrition, and to the biological sciences.
TEST USED: Whitaker, J. R. Principles of Enzymology for the Food Sciences,
Marcel Dekker, 1994. Several reference books on reserve in Food Science Library
and Main Library.
ENTRY LEVEL: Students should be familiar with fundamental principles, reactions
and compounds of basic biochemistry, by having completed the equivalent of
Biological Sciences 102, 103.
COURSE FORMAT: The course is presented in two 1 1/2 hour lectures per week.
Discussion sessions are available if requested. Grading is based on two midterms
- 100 points each, final - 200 points, and several problem sets. Examination
questions are predominantly essay and problems. All past examination questions
are available for study in Food Science Library and Main Library. Grading on
absolute percentage, not curve.
TOPICAL OUTLINE: Approximate number of 1 1/2 hour lectures in parenthesis.
1. Introduction, historical highlights (1)
2. Enzymes as proteins; their structure (1)
3. Methods of purification (3)
4. Substrate and enzyme concentration relationships (2)
5. Midterm (1)
6. pH effects (2)
7. Temperature effects (1)
8. Inhibitors of enzymes, their importance (1)
9. Nature and role of cofactors (1)
10. Classification of enzymes (1)
11. Midterm (1)
12. Hydrolytic enzymes - importance, properties and mechanism of action of
selected enzymes (2)
13. Oxidative enzymes - importance, properties and mechanism of action of selected
enzymes (2)
14. Completion of course: analysis of course; questions (1)
15. Final
DATE PREPARED: March 17, 1994
INSTRUCTOR: G.M. Smith
ENZYMOLOGY LABORATORY
FOOD SCIENCE 123L
(2 units) SPRING QUARTER
COURSE GOALS: Food Science 123L is designed to give students an understanding
of procedures for detection and purification of enzymes and quantitative evaluation
of the influence of parameters such as concentrations of substrate and enzyme,
pH, temperature and inhibitors on enzyme activity. Purification methods of
enzymes are also studied.
TEST USED: Experiments for An Introduction to Enzymology, Whitaker and Bernhard,
1991; Bookstore. Several reference books on reserve in Food Science Library
and Main Library.
ENTRY LEVEL: Students should be familiar with fundamental principles, reactions
and compounds of basic biochemistry, by having completed the equivalent of
Biological Sciences 102, 103. Food Science and Technology 123 required concurrently.
COURSE FORMAT: One three-hour laboratory and one one-hour lecture-discussion
session per week. Laboratory exercises are selected to complement lecture material
in Food Science 123 and require a written report. Grading is based on nine
laboratory reports - 180 points, pop quizzes and problems - 50 points and a
one-hour final examination - 100 points. There are no special assignments.
Grading on absolute percentage, not curve. Individual and group discussions
gladly arranged (see instructor).
TOPICAL OUTLINE:
1. Qualitative determination of some typical enzymes.
2. Effect of extraction procedures and titrimetric determination of enzyme
activity.
3. Separation based on affinity chromatography principles.
4. Enzyme-coenzyme-substrate relationships.
5. Kinetics, Michaelis constant, and inhibition.
6. pH optimum of an enzyme.
7. Effect of temperature on activity.
8. Nature of a-amylase activity on starch.
9. Enzyme-linked immunoassay technique.
DATE PREPARED: March 13, 1994
INSTRUCTOR: G.M. Smith
SENSORY EVALUATION OF
FOODS
FST 127
(3 units) SPRING QUARTER
COURSE GOALS: It is necessary for the food industry to measure the flavor,
texture and other sensory characteristics of food and consumer products for
quality assurance, product development and optimization, studies of alternative
processing, packaging and storage, as well s relating sensory to physical properties
One of the best instruments for such analytical measurements is the human sensory
system. It is also important to measure consumer perception and acceptance
of such products. These activities fall under the general heading of Food Sensory
Science. The goal of this course is to introduce the techniques and theory
of food sensory measurement to students who do not intend to specialize in
this area, so that they are able to understand and interact constructively
with those who have specialized
TEXT USED: A manual of selected course notes and readings.
ENTRY LEVEL: Prerequisite: ASE 120. Not open for credit to students who have
taken FST 107B.
COURSE FORMAT: Two one-hour lectures and one three-hour laboratory per week.
Grades based on lab reports (35%), two midterms (each 15%), one paper (15%)
and a final exam (20%).
TOPICAL OUTLINE:
Sensory attributes of foods and beverages and their perceptions
appearance
flavor
taste
aroma
texture/mouthfeel
trigeminal sensations
Sensory evaluation methodology
threshold measurements
difference tests
scaling procedures
descriptive analytical methods
consumer tests
Instrumental measurements
color
texture
flavor
Correlation of sensory and instrumental measures
Applications of sensory tests for
quality assurance
product development
product optimization
marketing
DATE PREPARED: March 20, 1995
INSTRUCTOR: J-X Guinard
FOOD TOXICOLOGY
FOOD SCIENCE AND TECHNOLOGY 128
(3 units) SPRING QUARTER
COURSE GOALS: Food toxicology is concerned with assessing the injurious effects
on living systems of chemicals present in foods. The chemical agents can be
man-made (e.g., pesticide residues, food additives, contaminants originating
with processing machinery, or packaging materials) or of natural origin (e.g.,
microbial, animal or plant toxins). They can, of course, also have been generated
in the course of preparing, processing, and preserving foods (e.g., mutagens
and carcinogens); in fact, in some instances, the chemicals can be the pure
foodstuffs themselves. It is important that students of food science as well
as environmental toxicology are familiar with the basic chemical and biological
aspects of the injurious substances present in foods. This course wishes to
develop an understanding of the chemical and biological principles that determine
toxicity and, by presenting typical examples of the toxic substances found
in foods, it hopes to let students become familiar with their properties, modes
of action, and methods of analysis.
TEXTS USED:
Toxicants Occurring Naturally in Foods, 2nd ed., 1973
Toxicology, Casarett and Doull, 1975
Toxic Constituents of Plant Food Stuffs, 2nd ed., 1969
Food-Borne Infections and Intoxication, 2nd ed. 1979
Methodology for Analytical Toxicology, Sunshine (ed.), 1975
Trace Substances and Health: A Handbook, Newberne (ed.) 1976
First International Symposium on Animal Toxins, 1966
Microbial Toxins, Ajl et al. (eds.), 1970
N-Nitroso Compounds, Scanlan and Tannenbaum (eds.), 1981
Health Effects of Nitrate, Nitrite and N-Nitroso Compounds, 1981
NOTE: Books will be on reserve in the Cruess Hall Library.
ENTRY LEVEL: Math 16B, Physics 5C, Chemistry 8B, Biochemistry 102/103.
COURSE FORMAT: Three (3) hours of lecture per week. Grades are based on two
examinations (midterm and final) and active participation in class. Reading
assignments will be given.
TOPICAL OUTLINE:
1. Natural Toxicants Present in Foods (animal, plant toxins)
2. Natural Toxicants Brought into the Food Through Spoilage (microbial toxins)
3. Environmental Toxicants (heavy metals, pesticides, industrial contaminants)
4. Toxicants formed in Processed Foods (food mutagens, carcinogens)
5. Trace Elements in Foods
6. Food Allergens
7. Use of Bioassays in Food Toxicology
8. Current Food Law Regulations
DATE PREPARED: May 1, 1992
INSTRUCTORS: T. Shibamoto/ G.F. Russell
FOOD PACKAGING
FOOD SCIENCE AND TECHNOLOGY 131
(3 units) FALL QUARTER
COURSE GOALS: This course is designed to give the student a comprehensive overview
of the scientific and technical aspects of packaging foods. The course content
includes: 1) principles of food packaging; 2) functions of packaging; 3) properties
of metal, glass, paper and plastic materials and packages; 4) design, fabrication
and applications of food packaging; and 5) packaging of fresh and processed
foods, including fruits and vegetables, dairy foods, beer and wine.
TEXT USED: Food Packaging - Principles and Practice, Gordon L. Robertson, 1993,
Marcel Dekker, Inc., New York, 1st Edition.
ENTRY LEVEL: This course is open to Food Science and non-Food Science majors.
Prerequisites: Chemistry 8B, Biological Sciences 1A, and Physics 5B or 7C.
COURSE FORMAT: Lectures (3 hours/week), homeworks and projects. A midterm and
a final exam complete the course.
TOPICAL OUTLINE:
1. Packaging functions and definitions
2. Packaging materials - composition and properties
3. Finished packages - components and fabrication
4. Quality control - testing methods and equipment
5. Kinetics of food quality changes in packaged foods
6. Food-package compatibility
7. Selection of packages for certain food products
8. Package regulations
9. Package waste and recycling
10. Packaging trends
GRADING:
Homeworks and Projects - 30%
Midterm - 30%
Final Exam - 40%
DATE PREPARED: April 13, 1998
INSTRUCTOR: J.M. Krochta
FOOD FREEZING
FOOD SCIENCE AND TECHNOLOGY 151
(3 units)
WINTER QUARTER OF ODD-NUMBERED YEARS
COURSE GOALS: To acquaint the student with the chemistry and physics of the
freezing process in both model systems and in food. To provide an explanation
for many standard industry practices. To discuss the consequences of freezing
on food and other biological systems, and to provide a framework on which the
student can build a fuller appreciation of the techniques and technical problems
of freezing.
TEXT USED: No text is required for purchase. For those who wish
to add a text on freezing to their libraries, "The Low-Temperature Preservation of Foods
and Living Matter", by O.R. Fennema, W. D. Powrie and E. Marth
is recommended. Material and books will be placed on reserve in
the Food
Science Library, and
readings will be assigned as appropriate. Hand-out material will
be supplied where required.
ENTRY LEVEL: Chemistry 8B, Biological Sciences 1A, FST 110B or consent of instructor.
COURSE FORMAT: The course will be taught as a lecture course with three 1-hour
lectures per week. Demonstrations may be included where appropriate. Grading
will be based on a midterm (30%) and a final examination (40%) together with
homework assignments (30%).
TOPICAL OUTLINE:
1. Introduction
2. The methods of freezing
3. Quality aspects of frozen foods
4. The basic science of food freezing
1. The freezing process
2. Chemical and physical consequences
3. Cell freezing and freezing damage
4. Reactions in frozen systems
5. Microbiology
6. Processes of deterioration during frozen storage
5. Modeling the freezing process
6. Thawing
7. Miscellaneous, including cryobiology
DATE: April 16, 1992
INSTRUCTOR: D.S. Reid
NEW FOOD PRODUCT IDEAS
FOOD SCIENCE AND TECHNOLOGY 159
(2 units) FALL QUARTER
COURSE GOALS: The course is intended to familiarize students with the initial
stages of food product development including the definition and articulation
of a problem, the generation of ideas to solve the problem, the screening of
ideas, and the formal presentation of a new product concept. Students will
learn the importance of group communication and teamwork and how to conduct
and terminate a project in an orderly manner.
READING: Reading assignments will be selected from texts and current literature
on product development, creativity, and idea generation and screening.
ENTRY LEVEL: Upper division standing with background coursework in food science,
biological sciences or the physical sciences. A variety of science backgrounds
among the students will enhance the learning experience. Preference will be
given to students with senior or graduate level standing.
COURSE FORMAT: One 120 minute lecture and group discussion each week.
TOPICAL OUTLINE:
1. Overview of food product development process
2. Project management
3. Problem definition and articulation
4. Creative thinking
5. Individual idea generation techniques
6. Group idea generation techniques
7. Idea screening procedures
8. Oral and written presentation of project activities
GRADING AND COURSE REQUIREMENTS: Grades will be based on class participation
(20%), class assignments (35%), written final report (30%), and peer evaluation
(15%). The final report will provide evidence of individual and group efforts
on a project and include a title page, table of contents, summary, review of
literature, methods, results, discussion and list of references.
DATE: April 15, 1996
INSTRUCTOR: N.F. Haard
FOOD PRODUCT DEVELOPMENT
FOOD SCIENCE AND TECHNOLOGY 160
(4 units) WINTER QUARTER
COURSE GOALS: This course is intended to familiarize students with the product
implementation stage of food product development including preliminary product
description, prototype development, product testing and the formal presentation
of a new product development. Students will learn the importance of teamwork,
product specification, food formulation, food ingredient technology, ingredient
interaction and how to conduct and terminate a project in an orderly manner.
READING: Reading assignments will be selected from texts and current literature
on food chemistry, product development, and product quality testing.
ENTRY LEVEL: Upper division standing with background coursework in food science,
biological sciences, or the physical sciences. Preference will be given to
students with senior or graduate level standing.
COURSE FORMAT: One 50 minute lecture, one 50 minute discussion, and two 180
minute laboratories each week. Teams of 3-4 students will work on assigned
problems related to food product development and asked to design and execute
laboratory experiments to find a solution. Laboratory time will involve planning
experiments, discussing results, and executing experiments related to food
product development and product testing.
TOPICAL OUTLINE:
1. Introduction to food product development
2. Product management and planning
3. Computer aided ingredient analysis
4. Computer aided formulation
5. Ingredient technology - proteins
6. Ingredient technology - carbohydrates
7. Ingredient technology - fats and oils
8. Ingredient technology - flavors and colorants
9. Ingredient technology - stabilizers
10. Ingredient interactions
GRADING AND COURSE REQUIREMENTS: Grades will be based on a midterm (20%), laboratory
notebook (20%), class assignments (10%), final report (25%), and a final exam
(25%). The final report will provide evidence of individual and group efforts
on a project and include a title page, table of contents, summary, review of
literature, methods, results, discussion and list of references. The laboratory
reports will focus on the completion of a project to develop a food product
based on a given problem pertaining to raw material utilization and/or a new
food product concept.
DATE PREPARED: June 6, 1996
INSTRUCTOR: N.F. Haard
SENIOR SEMINAR
FOOD SCIENCE AND TECHNOLOGY 190
(1 unit) FALL QUARTER
COURSE GOALS: The objectives of Food Science and Technology 190 are to acquaint
the student with sources of information related to food science, to provide
students the opportunity to research literature on a selected topic, and to
present it in an oral seminar with accompanying abstract and references.
TEXT USED: Source material available in campus libraries.
ENTRY LEVEL: Primarily for seniors in Food Science and related majors, but
other qualified students can be admitted with consent of instructor.
COURSE FORMAT:
1. One meeting per week
2. Typical schedule
1. Introduction, objectives and seminar assignments, grading policies.
2. Written and oral presentations, information sources, factors to consider
in presenting a seminar.
3. Career opportunities, graduate school, references, interviews, resumes.
4. Student seminars on Food Science topic. Oral presentations are for 20 minutes
each, selected in consultation with instructor. Each speaker should have a
typed summary (approximately 1/2 page) and a list of key references (6 to 14)
for distribution to the group at the time the seminar is presented. The speakers
are to arrange for slide projector, podium or whatever is needed.
DATE PREPARED: April 16, 1992
INSTRUCTORS: J.B. German
FOOD
CHEMISTRY AND BIOCHEMISTRY
FOOD SCIENCE AND TECHNOLOGY 201
(3 units) FALL QUARTER
COURSE GOALS: Based on the student's knowledge of general chemistry and biochemistry,
this course develops advanced topics and shows the applications of chemical
and biochemical principles to food composition, preservation and processing.
Through use of a wide range of reference materials, the student develops knowledge
of contemporary literature resources and their application to chemical and
biochemical problems found in foods as well as nutrition.
TEXT USED: A wide range of reference books, pamphlets and scientific papers
are made available through the reserve systems of the departmental and main
libraries. The book by H. D. Belitz and W. Grosch, Food Chemistry, translation
of the second German edition (or translations of newer German editions), Springer
Verlag Berlin, 1987, will serve as principal textbook of the course.
ENTRY LEVEL: Undergraduate course in Biochemistry and Organic Chemistry. Undergraduate
course in Food Chemistry is recommended.
COURSE FORMAT: Class meetings are lectures and occasional discussions. Outside
activities may include homework problems. The course grade is derived from
problem sets, the midterm examination and the final examination.
TOPICAL OUTLINE:
Topic Number of Lectures
Water 3
Lipids 5
Carbohydrates 4
Proteins 4
Enzymes 4
Flavor 3
Phenolics 2
Pigments 3
Minor components 1
DATE PREPARED: April 15, 1996
INSTRUCTOR: C.F. Shoemaker
CHEMICAL
AND PHYSICAL CHANGES IN FOOD SYSTEMS
FOOD SCIENCE AND TECHNOLOGY 202
(4 units) WINTER QUARTER
COURSE GOALS: To provide the student, in an integrated manner, the fundamental
concepts, ideas and background preparation to (a) permit students an understanding
of the nature and behavior of food systems during processing, (b) to read and
critique the published literature in this area, (c) to do research in one or
more of the areas of food science, and (d) to continue to educate himself/herself
in the area of food biochemistry - food chemistry.
TEXTS USED: References, articles and books placed on reserve shelves.
ENTRY LEVEL: Organic Chemistry, Biochemistry, Physical Chemistry.
COURSE FORMAT: Two 1.5 hr lectures per week. Three take-home exercises and
one take-home final examination. A term paper. (Term paper instructions will
be distributed.)
TOPICAL OUTLINE:
1. Introduction
2. Water and its role in food preservation/properties
3. Contrasting equilibrium and kinetics as controlling factors
4. Vectors of change - temperature, pressure, pH, concentration
5. Electrochemistry and Redox systems in food science
6. Phase relationships
7. Molecular size, colloids and surfaces
8. NMR applications in food science
9. Rheological measurement in food science
DATE PREPARED: April 3, 1996
INSTRUCTORS: D.S. Reid/S.R. Dungan
FOOD
PROCESSING
FOOD SCIENCE AND TECHNOLOGY 203
(3 units) WINTER QUARTER
COURSE GOALS: To teach graduate students in Food Science and Technology advanced
food processing, including application of fluid flow, heat and mass transfer,
and reaction kinetics principles to the unit operations involved in the processing
and preservation of food.
TEXT USED: Course notes.
ENTRY LEVEL: Course 110A, Physics 5C or 7C, Chemistry 107B and an undergraduate
course in Food Processing.
TOPICAL OUTLINE:
1. Conservation Laws
Mass
Energy
Momentum (Force)
2. Heat Transfer
Heat transfer mechanisms
Transient heating
Phase changes
3. Rheology
Solid foods
Liquid foods
Viscoelastic behavior
4. Mass transfer
Separation processes
5. Kinetics
Quality changes
Stability
GRADING: Letter grade based on homework assignments, tests and project.
DATE PREPARED: January 12, 1996
INSTRUCTOR: K.L. McCarthy
ADVANCED
FOOD MICROBIOLOGY
FOOD SCIENCE AND TECHNOLOGY 204
(3 units) SPRING QUARTER
COURSE GOALS: To develop an understanding of the major principles of and current
issues in the several topical areas that collectively constitute Food Microbiology.
TEXT USED: Readings will be assigned from the current literature. Students
who have not completed FST 104 or a similar course in Food Microbiology are
encouraged to familiarize themselves with the FST 104 syllabus before taking
this course.
ENTRY LEVEL: This is a graduate level survey course in Food Microbiology which
builds on undergraduate coursework in Biology, Microbiology (or Food Microbiology)
and Biochemistry. Specific prerequisites in terms of courses offered at UC
Davis are Biological Sciences 1C, Microbiology 102 or Food Science 104, and
Biological Science 103.
COURSE FORMAT: Three hours of lecture per week. Grades will be based on two
midterms (30% each) and a final (40%).
TOPICAL OUTLINE:
PART I - TOPICS IN FOOD-BORNE DISEASE
Pathogenesis: Virulence mechanisms of food-borne pathogens; toxin structure/function
(with emphasis on enterotoxins); classical approaches for control of food-borne
pathogens New directions in pathogen detection Introduction to the epidemiology
of food-borne disease
PART II - TOPICS IN MICROBIAL GROWTH AND FOOD SPOILAGE
Temperature effects on microbial growth and survival; thermal destruction,
cell injury Effect of atmosphere on microbial growth Acidity and water activity
as growth/survival parameters New and controversial methods of food preservation
Physiology of microbial food spoilage, wit emphasis on fungi
PART III - TOPICS IN FOOD FERMENTATIONS
Physiology of dairy and vegetable fermentations Genetic engineering for food
fermentations Introduction to wine microbiology Introduction to beer microbiology
Bread and baker's yeast
DATE PREPARED: December 1992
INSTRUCTOR: D. Ogrydziak
FOOD SCIENCE AND TECHNOLOGY
205 (3 units) FALL QUARTER (EVEN YEARS)
COURSE GOALS: Food Science and Technology
205 is designed to cover selected topics concerned with use of microorganisms
for the production of substances of industrial, medical, or nutritional
value, such as amino acids, peptides, enzymes, antibiotics and organic
acids. Emphasis will be on metabolic regulation of pathways leading
to fermentation products, on yeast fermentations and on genetic manipulations
(including recombinant DNA techniques) of industrial microorganisms.
TEXT USED: No text will be required. Reference materials will be placed on
reserve.
ENTRY LEVEL: Biological Sciences 1A and 102/103 are required. Microbiology
140, 150, 160 or Biological Sciences 101 are recommended.
COURSE FORMAT: Three meetings per week. Homework, two midterms, a written report
and a final will be required.
TOPICAL OUTLINE:
Metabolic Regulation - procaryotic vs. eucaryotic
Amino acids - regulation and fermentations
Nucleotides - regulation and fermentations
Genetic improvement of microorganisms - mutagenesis and recombination
Genetic improvement of microorganisms - genetic engineering
Maximizing protein production - problems of heterologous expression
Protein processing, secretion and recovery
Modification of metabolic capabilities of microorganisms
Enzymes - protein engineering
Yeast, fermentations - alcohol, baker's yeast, Single Cell Protein, genetic
improvement
Antibiotics - regulation and fermentations
Organic Acids/Insecticides/Sweeteners
Microbial Mining/Vitamins/Steroids
DATE PREPARED: June 16, 1992
INSTRUCTOR: D. Ogrydziak
ADVANCED
SENSORY-INSTRUMENTAL ANALYSIS
FOOD SCIENCE AND TECHNOLOGY 207
(3 units) SPRING QUARTER
(Offered in Alternate Years)
COURSE GOALS: An in-depth study of sensory and instrumental analysis of food
emphasizing basic principles of color, texture, and flavor and their evaluation
by sensory and instrumental methods. Relation of colorimetry, texturometry,
and chemistry of volatile compounds to human perception of color, texture,
and flavor, with extensive statistical analyses of collected data.
TEXT USED: Required: FS&T 207 1994 Syllabus, A. C. Noble (available in
bookstore).
Recommended:
1. Kramer, A. & Szczesniak, A., Texture Measurements of Foods, Psychophysical
Fundamentals: Sensory, Mechanical and Chemical Procedures, and Their Interrelationships.
(D. Reidel Publ. Co., 1973).
2. Clydesdale, F. & Francis, Food Colorimetry: Theory and Measurement.
(Avi Publ. Co., 1975).
3. Teranishi, R. et al. ed., Flavor Research-Recent Advances. Food Science
Series. Vol. 7 (Marcel Dekker, 1981).
4. Peleg, M. and Bagley, E. ed., Physical Properties of Foods (Avi, 1983).
5. Bourne, M., Food Texture and Viscosity (Academic Press, 1982).
ENTRY LEVEL: FS&T 107A is a STRICT prerequisite. Undergraduates who have
taken FS&T 107 are encouraged to enroll. Auditors welcome to lectures only.
COURSE FORMAT: Two lectures, one lab. per week. The first labs are formal exercises
in colorimetry, texturometry, and analytical chemistry of flavor components
and their sensory counterparts. The remaining labs will be used by students
(working in pairs) on a research project involving selection and training of
judges, measurement by sensory and instrumental methods of the attributes of
a specific food, and interpretation of the results through calculation of statistical
relationships. Grades will be based on one midterm exam (20%), a final exam
(25%), formal lab reports (15%), and a comprehensive written and a brief oral
report on the individual project (40%).
TOPICAL OUTLINE:
1. Experimental designs and advanced statistical treatment of data, including
selected multivariate analyses.
2. Basic principles of instrumental measurement of color; relation of sensory-instrumental
measurements of food color and appearance.
3. Basic principles of rheology and texturometry and relation to visual, manual,
and oral sensory perception of physical properties of solids, semi-solids,
and liquids.
4. Basic principles of flavor perception and of analysis of volatiles by GC,
GC-MC, GC-Sniff; relation of sensory with instrumental flavor analyses.
5. Sources of information and critical review of literature on sensory-instrumental
relations.
DATE PREPARED: March 8, 1994
INSTRUCTOR: A.C. Noble
PROTEINS:
FUNCTIONAL ACTIVITIES INTERACTIONS
FOOD SCIENCE & TECHNOLOGY 210
(3 units) WINTER QUARTER
COURSE GOALS: To give a detailed understanding of protein structures and their
determination, and to develop an awareness of proteins as functional molecules,
particularly in food systems.
TEXTS USED:
1. Kinsella, J. E., and Soucie, W. C., Food Proteins, Am. Oil. Soc. (l989).
2. Cheftel, J. C. and Cuq J.-L. Amino Acids. Peptides and Proteins. In Food
Chemistry, O. R. Fennema, ed., Chapter 5, pp. 245-369. (1985).
3. Branden, C. and Tooze, J., Introduction to Protein Structure. Garland Publ.
(1991).
Outside readings on food protein structure and functionality (see attached
list).
ENTRY LEVEL: General knowledge of biochemistry and chemistry, especially as
related to general concepts of proteins. Student should have an interest in
thinking of proteins as biomechanical molecules with (a) special structures
capable of different functions in living animals, in plants, and in foods,
and (b) different properties of derived protein products, such as milk, eggs,
seeds, etc.
COURSE FORMAT:
1. Meetings are lectures with time allocated for discussions.
2. Attendance at two or three graduate seminars on campus is recommended.
3. Term paper on topic related to course goals (30%).
4. Familiarity with computing services resources on proteins and ACS Nanovision
(FST).
5. Examinations: One midterm and a final. Final course grade is based on midterm
(30%), final (40%), and term paper (30%).
DATE PREPARED: March 17, 1994
INSTRUCTOR: G.M. Smith
LIPIDS: CHEMISTRY AND
NUTRITION
FST 211
(3 units) FALL QUARTER
COURSE GOALS: To develop an understanding of the chemistry of lipids, the unique
structural and associative properties of lipid molecules which distinguishes
them as a class and forms the basis for an understanding of the nutritional
biochemistry which describes and seeks to predict the physical and biological
functions of lipids in living tissues.
COURSE FORMAT: The course will consist of three lecture/discussion hours per
week. One lecture per week will be orchestrated as an in-depth round table
discussion of a recent publication dealing with a particular research topic.
Grades to be based on two exams, weekly discussion, problem sets and term paper.
TOPICAL OUTLINE:
1. Lipids: (a) structure, solubility, association properties (films, soaps
micelles); (b) methods of extraction/analysis of lipids
2. Fatty acids: (a) structure, cis/trans isomers, nomenclature, n families
(b) biosynthesis, oxidation, tissue, food composition, human vs. non-human
milks
3. Triglycerides: (a) structure, polymorphism; (b) refining, modification,
cocoa butter, milk chocolate
4. Triglycerides: (a) emulsions, absorption, digestibility; (b) metabolism,
transport
5. Phospholipids: (a) structure, bilayers, membranes; (b) membrane properties
6. Phospholipids: (a) metabolism, lipid classes; (b) acyl specificity and function
7. Sterols: (a) structure, properties in membranes; (b) cholesterol biosynthesis,
transport
8. Lipid Peroxidation: (a) Initiation Mechanisms; (b) anti-oxidants lipid oxidation
in vivo
9. Essential Fatty Acids: (a) Eicosanoids/Acyl ceramides; (b) Formation of
Eicosanoids-dietary manipulation
DATE PREPARED: April 12, 1992
INSTRUCTOR: J.B. German
ADVANCED FOOD SENSORY
SCIENCE
FOOD SCIENCE AND TECHNOLOGY 217
(2 units) FALL QUARTER
COURSE GOALS: It is necessary for the food industry to measure the flavor,
texture and other sensory characteristics of food and consumer products for
quality assurance, product development and optimization, studies of alternative
processing, packaging and storage, as well s relating sensory to physical properties
One of the best instruments for such analytical measurements is the human sensory
system. It is also important to measure consumer perception and acceptance
of such products. These activities fall under the general heading of Food Sensory
Science; it is a fast expanding are and those graduating with such skills are
much in demand. The goal of this course is to examine advanced techniques and
theory of sensory measurement of food, as well as aspects of sensory function
concerned with the perception of food.
TEXT USED: One manual containing course notes and current readings.
ENTRY LEVEL: Prerequisite: FST 107A (may be taken concurrently) or consent
of instructor.
COURSE FORMAT: One two-hour lecture per week. Grades based two papers (each
33%) and a final exam (33%).
OUTLINE: The course consists of formal lectures followed by interactive discussion
of the topics addressed in the lecture. Students are given selected research
and review articles to read for each segment of the course. Knowledge is acquired
from lectures, reading and discussion.
TOPICAL OUTLINE:
1. Functions of the human senses and how they relate to food measurement
2. Information processing in the brain with respect to perception of food
3. Critical examination of advanced methodological issues
4. Selected research topics
DATE PREPARED: April 20, 1998
INSTRUCTOR: M. O'Mahony
FOOD PERCEPTION AND
THE CHEMICAL SENSES
FOOD SCIENCE AND TECHNOLOGY 227
(2 units) WINTER QUARTER, ALTERNATE
YEARS
COURSE GOALS: The objectives of this course are (1) to provide graduate students
with detailed knowledge of the anatomy, physiology, psychophysics and genetics
of the chemical senses (taste, smell, trigeminal sense) as it relates to food
perception, (2) to examine the relation between the chemical senses and food
intake, and (3) to study the chemical senses in special populations (infants,
children, elderly, athletes, clinical populations).
TEXT USED: Selected research and review articles from the literature.
ENTRY LEVEL: Prerequisite: FST 107B (may be taken concurrently) or consent
of instructor.
COURSE FORMAT: One two-hour lecture per week. Grades based on participation
in the classroom (20%), one midterm (15%), one term paper (20%), a critique
of a research article (20%) and a final exam (25%).
OUTLINE: The course consists of formal lectures followed by interactive discussion
of the topic addressed in the lecture. Students are given selected research
and review articles to read before each segment of the course. Knowledge is
acquired from lectures, reading and discussion.
TOPICAL OUTLINE:
1. Anatomy and physiology of the sense of taste - mechanisms of taste chemoreception
and transduction; neural coding
2. Anatomy and physiology of the sense of smell - mechanisms of olfactory chemoreception
and transduction; neural coding
3. Trigeminal nerve and irritation
4. Saliva and oral sensitivities
5. Genetics of the chemical senses
6. Chemical senses and nutrition (determinants of food preferences, relation
between sensory acceptability and dietary intake, sensory-specific satiety)
7. Chemical senses in special populations (infants, children, elderly, clinical
populations)
DATE PREPARED: March 20, 1995
INSTRUCTOR: J.-X. Guinard
SEMINAR
FOOD SCIENCE & TECHNOLOGY
290
(1 unit) FALL/WINTER QUARTERS
COURSE GOALS:
1. To expose students to current topics and research in the field of food science
and related areas.
2. To require all students to make an oral presentation each quarter
on a topic of choice so that they become acquainted with the "art" of
organizing and presenting an oral communication.
TEXT USED: None
ENTRY LEVEL: Open to Graduate students in Food Science and related subjects.
COURSE FORMAT:
1. Instruction in rhetoric, topic organization, etc.
2. Presentation of a seminar by each student.
One hour per week; S/U grading.
TOPICAL COURSE OUTLINE: To be announced.
DATE PREPARED: April 3, 1992
INSTRUCTOR: S.R. Dungan
SEMINAR
FOOD SCIENCE & TECHNOLOGY 291
(1 unit) SPRING QUARTER
COURSE GOALS:
1. To expose students to current topics and research in the field of food science.
2. To require all students to make an oral presentation of their research
so that they become acquainted with the "art" of organizing
and presenting an oral communication.
TEXT USED: None
ENTRY LEVEL: Open to any Juniors and Seniors and Graduate students in Food
Science and related subjects.
COURSE FORMAT: Presentation of a seminar by each student. Generally 15 minute
presentation with 5 minutes for questions. Meets for a colloquium for two full
afternoons of selected week. S/U grading.
TOPICAL COURSE OUTLINE:
To be announced.
DATE PREPARED: April 13, 1992
INSTRUCTOR: S.R. Dungan