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