FST 101B

FOOD PROPERTIES LABORATORY

FOOD SCIENCE & TECHNOLOGY 101B
(2 units) WINTER QUARTER

INSTRUCTOR: Barile, D.

COURSE GOALS: This course is the laboratory associated with FS&T 100B. The laboratory follows the lecture material from FS&T 100B to some degree and attempts to demonstrate and amplify this lecture material. It also provides laboratory experience and applications in food systems.


ENTRY LEVEL:
 FST 100B, must be taken concurrently

COURSE FORMAT:
 One hour lecture and 3 hours laboratory per week.

GRADING PERCENTAGES AND COURSE REQUIREMENTS:
Quizzes (50%) and laboratory reports (50%).

EXPLANATION OF POTENTIAL COURSE OVERLAP:
 This course does not overlap with existing courses. It builds on material from lecture course FST 100B.

TOPICAL OUTLINE:
 

  1. Sensory analysis
  2. Flour systems
  3. Milk proteins
  4. Plant and meat pigments
  5. Protein evaluation
  6. Computer use of food composition tables