INSTRUCTOR: Dungan, S.
COURSE GOALS: Food Science and Technology 100A is designed to give students an understanding of the chemical aspects of food composition. Emphasis is given to the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins and water. Discussions will focus on specific food examples.
PREREQUISITES: CHE 8B; BIS 2A recommended
COURSE FORMAT: Lecture, 3 hours/week; Discussion, 1 hour/week
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Two midterms and a final exam will be given, and one of two methods will be used to determine the grade, whichever gives the higher score: (1) Drop lower of the two midterms; final counts 60%, other midterm counts 40%. (2) Two midterms each count 25%, final counts 50%.
EXPLANATION OF POTENTIAL COURSE OVERLAP: This course does not overlap with other existing courses.
- Mono- and disaccharides
- Attributes in Foods
- Food lipids
- Water interactions
- Water activity
- Polysaccharides and proteins
- Viscous solutions: Solubility and rheology
- Formation and stability
- Emulsifiers and stabilizers