COURSE GOALS: This course follows on FST 100A and annotates the chemical composition of food materials developed in 100A into the broader context of food quality, safety, nourishment and sensation. The course is designed to stimulate critical thinking of the origins of foods, the development of food systems and the paths to improving the food supply simultaneously for quality, safety, nourishment and delight.
PREREQUISITES: FST 100A; CHE 8B
COURSE FORMAT: Three hours lecture and 1 hour discussion per week.
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Lecture exams and projects (75%) and discussion reports and presentations (25%).
EXPLANATION OF POTENTIAL COURSE OVERLAP: This course does not overlap with existing courses. It builds on material from lecture course FST 100A.
TOPICAL OUTLINE:
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Section 1 Food and Sensation
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The senses - sensory perception and physiology
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Sensation Measurement - Chemicals and Consumers
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Integrating Sensation – Sensation and Health
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Sensation as a driving factor across the Food Enterprise
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Section 2 Food and Safety
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Food quality and safety: Principles, Definitions, Protection
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Food Systems and Safety Management
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HACCP and Standardization of Food Safety
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Principles and Practice, critical control points to data transparency
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Chemical and Biological origins of food-borne hazards
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Section 3 Food and Health
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Nourishment: from Nutrients to long term health
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Public Policy & Nutrient content of food supply: monitoring foods and populations
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Chemical mechanisms of nutrient loss & preservation
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Nutrition, and diet and health strategies
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The Future of Food systems for personal health & disease prevention
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