(3 units) FALL QUARTER
Instructor
PREREQUISITE(S): FST 100A (can be concurrent).
COURSE GOALS/Description: This course focuses on the study of the basic chemical and physical principles that influence functional properties, nutritional value, safety and sensory aspects of food.
COURSE FORMAT: 1 hour lecture, 1 hour discussion, and laboratory 3 hour(s)
TOPICAL OUTLINE:
- Basic analytical chemistry techniques
- Measuring acidity of liquid and solid foods
- Measuring peroxide formation in foods
- Measuring protein solubility
- Measuring enzyme inactivation
- Measurement of viscosity
- Functional properties and classification of pectins
- Measuring water activity