Intro to FS 2009 - WELCOME ! FS 2000 / NS 3450 Introduction...

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WELCOME ! FS 2000 / NS 3450 Introduction to Physicochemical & Biological Aspects of Food Prerequisites: College biology and chemistry Letter grade only Instructors: J.H. Hotchkiss ( [email protected] ) R.S. Parker ( [email protected] ) Teaching assistants: Chris Aurand Wenbo Tang Hillary Murray Jessica Podoll All course materials (lectures, assignments) are posted on Blackboard Self-enroll NOW !
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Grading Exams 2 Prelim exams Evening 25% of final grade Final exam (part cumulative) 32% of final grade Assignments : 7-8 (posted on Blackboard) 1 week to complete Top 6 grades counted (18% of final grade) No late submissions accepted
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Course Objectives: Develop a working understanding of 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
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(f) ¹The term ''food'' means (1) articles used for food  or drink for man or other animals, (2) chewing gum,  and (3) articles used for components of any such article. “Food” (FDA definition) FEDERAL FOOD, DRUG, AND COSMETIC ACT (SEC. 201)
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“Drug” (FDA definition) Articles intended for use in the diagnosis, cure, mitigation, treatment, or prevention of disease and Articles (other than food) intended to affect the structure or any function of the body FEDERAL FOOD, DRUG, AND COSMETIC ACT (SEC. 201)
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Food Supplements ( not considered in this course )
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This note was uploaded on 02/16/2010 for the course NS 3450 at Cornell University (Engineering School).

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Intro to FS 2009 - WELCOME ! FS 2000 / NS 3450 Introduction...

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