FST 100B - Food Properties

(4 units) WINTER QUARTER
Instructor

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.

PREREQUISITES: FST 100A; CHE 8B

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

GRADING PERCENTAGES AND COURSE REQUIREMENTS: Weekly quizzes (60%) and laboratory reports (40%).

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