COURSE GOALS: FST 50 is an integrated introduction to fruit, vegetable, cereal, dairy, seafood and meat science and technology. It provides an overview of the food processes that are used to preserve the quality of these foods. Laboratories complement the lectures with exercises on canning, refrigeration, blanching, freezing, fermentation, dehydration and packaging, as well as provide experience with lab report writing.
ENTRY LEVEL: This course is open to Food Science and non-Food Science majors. Prerequisites: Chemistry 2A, Biology 1A
COURSE FORMAT: Lectures (3 hours/week). Laboratory (3 hours/week) with required lab report (3 hours/week). Discussion (1 hour/week). A midterm and a final exam complete the course.
TOPICAL OUTLINE:
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FST 50
INTRODUCTION TO FOOD PRESERVATION
FOOD SCIENCE AND TECHNOLOGY 50
(5 units) SPRING QUARTER
- Fruits and vegetables
- Cereal and cereal products
- Milk and milk products
- Meat and seafood
- Canning and aseptic processing (heat sterilization)
- Refrigeration and freezing
- Fermentation
- Dehydration
- Packaging
GRADING:
Lab Reports - 40%
Midterm - 25%
Final Exam - 35%
TEXT USED: Food Science, N.N. Potter and J.H. Hotchkiss, 1995. Chapman and Hall, New York, NY, Fifth Edition.
POTENTIAL COURSE OVERLAP: No other course emphasizing principles of preservation exists at UC Davis.
DATE PREPARED: December 1, 1999
INSTRUCTOR: J.M. Krochta