INTRODUCTION TO FOOD PRESERVATION
- COURSE GOALS: FST 50 gives an integrated introduction to fruit, vegetable, cereal, dairy, seafood and meat science and technology. It provides an overview of the principles of food processes that are used to preserve the quality of these foods, including refrigeration and freezing, heat processing, dehydration, fermentation, high pressure, irradiation, pulsed electric field and packaging. Food safety, environmental issues and food law are introduced in discussion of water and waste management, Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) and food labeling.
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), homework problems, midterm and final exam.
Constituents of Foods
- Fruits and Vegetables
- Cereals, Legumes and Oilseeds
- Milk and Milk Products
- Meat and Seafood
- Cold Preservation and Processing
- Heat Preservation and Processing
- Fermentation and Fermentation Products
- Advanced Food Processes (Irradiation, High-Pressure, Pulsed Electric Field)
- Water and Waste Management
- Hazard Analysis Critical Control Points (HACCP)
- Good Manufacturing Practices (GMPs)
Homework - 20%; Midterm - 35%; Final Exam - 45%
TEXT USED: Food Science-5th ed, 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 19, 2008
INSTRUCTOR: J.M. Krochta