Lecture_1__Intro_to_FS

Lecture_1__Intro_to_FS - WELCOME FS 2000 NS 3450 Intro...

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Unformatted text preview: WELCOME FS 2000 / NS 3450 Intro Physicochemical & Biological Aspects of Foods MWF 11:15 – 12:05, Stocking 204 Prerequisites: College biology and chemistry Letter grade only Instructors: J.H. Hotchkiss ( [email protected] ) & R.S. Parker ( [email protected] ) Teaching assistants: Mo Chen ( [email protected] ), Bridget Essley ( [email protected] ) All course materials are posted on Blackboard 2 evening prelims (60%; 8-7 & 11-13 ) & comp final (40%) Course Objectives: • Comprehend the chemical and physical nature of foods and food components • Understand the major and minor components of foods and their functionality, nutritional significance, and relationship with food quality • Obtain a basic understanding of the mechanisms of food deterioration and preservation, and of food processing and packaging • Understand the basic unit operations of food processing and become familiar with the terminology of food science • Understand the role of microorganisms in food manufacture, spoilage and safety • Have knowledge of contemporary issues including regulation and chemical and biological safety of foods What is “Food?” • Edible biochemical • Biochemical with biological activity • Human foods all come from living sources (there are no “artificial” or completely “natural” foods) The cake: * Wheat * Lecithin is an emulsifier made from soy....
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This note was uploaded on 09/21/2008 for the course NS 3450 taught by Professor Parker,r. during the Fall '07 term at Cornell.

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Lecture_1__Intro_to_FS - WELCOME FS 2000 NS 3450 Intro...

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