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Please select from the list below for more information about courses
offered by Jean-Xavier Guinard at UC Davis.
- FST 100B - Food Properties (4 units - Winter Quarter)
FST 100B is a continuation of FST 100A. Course goals are to
study the sensory quality (color, flavor and texture), the chemical
and microbiological safety, and the nutritional properties of
foods, and how the processing and preparation of foods affect
these properties.
Reference Texts: Food Chemistry, 3rd Edition, O.R. Fennema
(Optional) Principles of Food Chemistry, 2nd Edition, John deMan
Food: The Chemistry of its Components, 2nd Edition, T. P. Coultate
ENTRY LEVEL: Chemistry 8B. FST 100A or consent of instructor.
GRADING: Two midterms (25% of grade each), final examination
(35% of grade), and discussion group project (15%).
- FST 127 - Introduction to the Sensory Characteristics of
Food (4 units, Winter Quarter)
Course goals are (1) to examine the analytical and affective
methods used in the sensory evaluation of foods and beverages,
and their applications, and (2) to train students in the process
of designing and executing sensory tests, and analyzing and
reporting their results.
PREREQUISITES: Statistics (FST 117 or ASE 120) and FST 100B,
or consent of instructor.
FORMAT: Two 1.5-hr lectures and one 3-hr laboratory per week.
Statistical analysis of laboratory data, written lab reports,
special project.
GRADING: Midterm examination (25% of grade), final examination
(30% of grade), and lab reports and project (45%).
- FST 227 - Food Perception and the Chemical Senses (2 units,
Winter Quarter, alternate years)
The objectives of this course are (1) to provide students with
detailed knowledge of the anatomy, physiology, psychophysics
and genetics of the chemical senses (taste, smell, chemical
irritation), (2) to examine the role of the chemical senses
in food intake, and (3) to study the chemical senses in special
populations (infants, children, elderly, athletes, clinical
populations).
The course examines the anatomy and physiology of the chemical
senses in relation to food perception. Chemoreception, transduction
and neural coding of chemical stimuli are discussed. The course
consists of formal lectures followed by interactive discussion
of the topic addressed in lecture. Students are given selected
research and review articles from a manual of readings to read
before each class meeting. Knowledge is acquired from lectures,
reading, discussion, and writing of a critique and a review
paper. The course is designed to provide the necessary background
for students to engage in research in the food sensory science
and food intake areas.
Text: weekly handouts of selected research and review articles
from the literature.
Entry level: FST 107 or FST 127 or consent of instructor
Course format: Weekly 2-hour lecture/discussion. Pre-assigned
reading. Grades based on participation (20%), review paper (25%),
critique of research article (25%) and final exam (30%).
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