306154 (v.1) Food Science 285
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 4.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| Syllabus: | Principles used in sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation, heat transfer and food processing. An understanding of interactionbetween protein, starch, lipids and other food components. |
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| Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate knowledge of the physical and chemical properties of food components. Relate the function and behaviour of food components to food preparation and processing. Students will have- An ability to perform laboratory procedures associated with experimental study of foods. An understanding of the basics of the sensory evaluation of food including the use of taste panels. Shown an appreciation of the physical properties of parameters associated with food. An understanding of the basic food commodities and interactions between protein, carbohydrate and fat. An appreciation of plant physiology and its relationship to shelf-life of fruit and vegetables. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Bennion M., (1980), The Science of Food, San Francisco, Harper and Row. Charley H., (1982), Food Science, (2nd Ed.), NY, John Wiley and Sons Inc. De Man J.M., (1990), Principles of Chemistry, (2nd Ed.), NY, AVI Van Nostrand. Fennema O.R., (1988), Food Chemistry, NY, Marcel Dekker. Gebo S., (1992), What's Left to Eat? NYork, McGraw Hill Inc. Piggott, J.R. (1984). Sensory Analysis of Foods. Nw York, Elsevier Applied Science Publishers. Stryer L., (1988), Biochemistry, (3rd ed), NY, Freeman and Co. Zapsalis C. and Beck R.A., (ed.), (1986), Food Chemistry and Nutritional Biochemistry, NY, Macmillian Publishing Co. |
| Unit Texts: | Freeland-Graves, J.H. and Peckham, G.C. (1987). Foundations of Food Preparation. New York, Macmillan Publishing Co. Paul, P.C and Palmer, H.H. (1972). Food Theory and Applications. U.S.A, John Wiley and Sons Inc. Potter, N.N. (1986). Food Science (5th ed). Connecticut, AVI Publishing Co. Inc. |
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| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 1 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
