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