UC Davis Food Science & Technology

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FST 100B

FOOD PROPERTIES

FOOD SCIENCE AND TECHNOLOGY 100B
(4 units) WINTER QUARTER

COURSE GOALS: Food Science and Technology 100B is a continuation of FST 100A. Course goals are to study the sensory quality (color, flavor and texture), the chemical and microbial safety, and the nutritional properties of foods, and how the processing and preparation of foods affect these properties; and to examine selected properties of food commodities.

ENTRY LEVEL: Prerequisites: Chemistry 8B. FST 100A or consent of instructor.

TOPICAL OUTLINE:
  1. Sensory properties of foods
  2. The senses - sensory perception and physiology
  3. Chemical senses and nutrition
  4. Sensory evaluation techniques - analytical and consumer tests
  5. Food flavors - Natural biogenesis
  6. Texture and flavors as functionality
  7. Food colors
  8. Functional ingredients and intentional food additivesFood safety
  9. Principles of chemical food safety
  10. Chemistry of foodborne toxins
  11. Sources of toxicants to food commodities
  12. Microbial food safety
  13. Food preservation and preservatives
  14. Nutritional properties of foods
  15. Nutrient content of foods
  16. Protein, carbohydrate, lipid and vitamin stability
  17. General mechanisms of nutrient loss; kinetics & optimization
  18. Improvements in nutrient content
  19. Nutrition guidelines & regulation of nutrient substitutes
  20. Non-essential nutrients & disease prevention


COURSE FORMAT: Lecture, 3 hours/week; discussion: 1 hour/week.

GRADING PERCENTAGES AND COURSE REQUIREMENTS: Two midterms (30% of grade each) and one final examination (40% of grade). Optional term paper for extra-credit.

READING: It is recommended, yet optional, that students purchase one of the following textbooks:
Food Chemistry, 3rd Edition, O.R. Fennema
Principles of Food Chemistry, 2nd Edition, John deMan
Food: The Chemistry of its Components, 2nd Edition, T. P. Coultate
The main support to learning in the classroom is the course website:
http://trc2.ucdavis.edu/fst100b/

EXPLANATION OF POTENTIAL COURSE OVERLAP: No potential for course overlap. FST 101B provides lab experience with some of the topics covered in this lecture course. Other food science courses to be taken later in the student's career may provide more extensive and in depth coverage of some of the properties covered in FST 100B.

DATE PREPARED: December 3, 1999
INSTRUCTOR: J-X. Guinard