2009 Final Exam study materials

2009 Final Exam study materials - FS2000 NS3450 2009 Final...

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FS2000 – NS3450 2009 Final Exam Study Guide Note: the first part of this guide covers only the final two presentations. . Approximately half of the Final Exam will conern material presented since Prelim 2, but also include material from earlier in the course that pertains to key concepts and issues. Examples of the latter are included below. This is NOT an exclusive listing! Meats, fish, poultry, eggs Basic structure of meats Grading of beef, eggs Important quality factors in meats, fish; MAQ parameters Cured, fermented meat products Fruits, vegetables Compositional features, contrasts with other toods Storage challenges of fresh plant foods; post-harvest physiology Dairy Foods Compositional features of milk; casein micelles and their reactivity, role in cheese and other dairy products Unit processes involved in milk processing Fresh vs aged cheeses, differences in production, qualities Food sensitivities General prevalence of sensitivities, allergy Categories of food sensitivities; examples of each; lactose tolerance/intolerance
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This note was uploaded on 08/12/2010 for the course FD SC 200 taught by Professor Hotchkiss,j./parker, during the Spring '09 term at Cornell.

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2009 Final Exam study materials - FS2000 NS3450 2009 Final...

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