The basic composition structure, and properties of food and the chemistry of changes occurring during processing utilization. S Odd-numbered years. Application of theory and procedures for quantative and qualitative analysis of food ingredients and food products. Methods for protein, moisture, lipid, carbohydrate, ash, fiber, rancidity, color, and vitamin analyses and tests for functional properties of ingredients are examined. Principles of food preservation applied to flow processes, ingredient functions, and the importance of composition and physical characteristics of foods related to their processing.
Product recalls and product development concepts.
S Even-numbered years. Laboratory exercises on preservation methods, equipment utilized, and processes followed in food manufacture. Principles of the production of food in quantity for use in food service systems. Emphasis will be on functions of components of foods and of ingredients in foods on the quality of the final product, on safe production of food, and on proper use of equipment. FDSC 306 and FDSC 404.