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FST 101B
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: FST 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:
- Sensory analysis
- Flour systems
- Milk proteins
- Plant and meat pigments
- Protein evaluation
- Computer use of food composition tables
DATE PREPARED: October 25, 1996
INSTRUCTOR: C. Shoemaker