Lecture_1__Intro_to_FS

Lecture_1__Intro_to_FS - WELCOME FS 2000 NS 3450 Intro...

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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%)
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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
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What is “Food?” Edible biochemical Biochemical with biological activity Human foods all come from living sources (there are no “artificial” or completely “natural” foods)
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The cake: * Wheat * Lecithin is an emulsifier made from soy.
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