FOOD SCIENCE AND TECHNOLOGY 151
(3 units)
WINTER QUARTER OF ODD-NUMBERED YEARS

COURSE GOALS: To acquaint the student with the chemistry and physics of the freezing process in both model systems and in food. To provide an explanation for many standard industry practices. To discuss the consequences of freezing on food and other biological systems, and to provide a framework on which the student can build a fuller appreciation of the techniques and technical problems of freezing.

TEXT USED: No text is required for purchase. For those who wish to add a text on freezing to their libraries, "The Low-Temperature Preservation of Foods and Living Matter", by O.R. Fennema, W. D. Powrie and E. Marth is recommended. Material and books will be placed on reserve in the Food Science Library, and readings will be assigned as appropriate. Hand-out material will be supplied where required.

ENTRY LEVEL: Chemistry 8B, Biological Sciences 1A, FST 110B or consent of instructor.

COURSE FORMAT: The course will be taught as a lecture course with three 1-hour lectures per week. Demonstrations may be included where appropriate. Grading will be based on a midterm (30%) and a final examination (40%) together with homework assignments (30%).

TOPICAL OUTLINE:

1. Introduction
2. The methods of freezing
3. Quality aspects of frozen foods
4. The basic science of food freezing
5. The freezing process
6. Chemical and physical consequences
7. Cell freezing and freezing damage
8. Reactions in frozen systems
9. Microbiology
10. Processes of deterioration during frozen storage 
11. Modeling the freezing process
12. Thawing
13. Miscellaneous, including cryobiology
    

DATE: April 16, 1992
INSTRUCTOR: D.S. Reid