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:

1. Topic and Number of Lectures
2. Water-3
3. Lipids-5
4. Carbohydrates-4
5. Proteins-4
6. Enzymes-4
7. Flavor-3
8. Phenolics-2
9. Pigments-3
10. Minor components-1
    

DATE PREPARED: April 15, 1996
INSTRUCTOR: C.F. Shoemaker