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FDSC 2300 Principles of Food Technology

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  • Professor:
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    MaxMiller, MILLER, AndreaRowell, ChristineAlvarado, RonaldMiller, Heilman, Jodie M, LESLIE THOMPSON, Dr.LeslieThompson
  • Average Course Rating (from 2 Students)

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    • 2 Advice
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    • 1
  • Course Difficulty Rating

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  • Top Course Tags

    Participation Counts

    Great Discussions

    Great Intro to the Subject

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    • Profile picture
    Jan 09, 2018
    | Probably wouldn’t recommend.

    This class was tough.

    Course Overview:

    I thoroughly enjoyed learning the material in this class. I was able to identify what I learned at the grocery store and educate my fellow peers. However; the tests were ridiculously hard due to material. The material on the test would consist of the minuscule things that were talked about in the class. The tests and quizzes did not include the larger topics discussed. I would not recommend this class, everyone in the class had struggled and did not understand how to prepare for tests and quizzes.

    Course highlights:

    Some of the highlights from this class included, how to make cheese and the production of foods. I learned that making mozzarella was very simple. I also learned that cheese and ice cream is mainly cream and barely any pure milk is used. Learning about how to properly cook food and the dangerous illnesses associated with undercooked food, for example has been extremely fascinating. In result, the class was very captivating.

    Hours per week:

    3-5 hours

    Advice for students:

    For anybody taking this class I would suggest that meeting up with other classmates is important. I would also suggest to take a lot of notes and study everyday on the little things learned in the class. This class is extremely difficult, so ask a lot of questions.

    • Fall 2017
    • Participation Counts Requires Lots of Research
    • Profile picture
    Nov 10, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    Everyone should take this course, as consumers we need to be educated in what goes into our food and how can become healthy/unhealthy.

    Course highlights:

    I learned what makes food healthy/unhealthy, and in general how food affects us as consumers and how it is affected.

    Hours per week:

    3-5 hours

    Advice for students:

    Always take notes! The test most likely contains word by word questions that have been answered during lecture.

    • Fall 2016
    • Heilman, Jodie M
    • Yes
    • Great Intro to the Subject Participation Counts Great Discussions

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