Principles of Food Science

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Principles ofFood Science

• FDSC 210

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INSTRUCTOR

• Don Cawthon
• Office AG 136
• Phone [phone]
• Office Hours 800 am - 500 pm
• (appointment suggested)

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TEXT

• Food Science
• Fifth Edition
• By Potter Hotchkiss

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COURSE OUTLINE

• Introduction to Food Science
• Overview of the Food Industry
• Components of Foods
• Foods Nutrition
• Food Processing Operations
• Food Quality Factors
• Food Deterioration Control
• EXAM I

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COURSE OUTLINE

• Heat Preservation
• Cold Preservation
• Dehydration
• Irradiation
• Fermentation
• EXAM II

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COURSE OUTLINE

• Milk Milk Products
• Meat, Poultry, Eggs
• Seafoods
• Fats Oils
• Cereal Grains Products
• Fruits Vegetables
• Beverages
• EXAM III

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GRADING

• Hour Exams (3) 300
• Pop Quizzes 100
• Field Trips 100
• Optional Final Exam (100)
• TOTAL 500
• Optional final can be used to replace a lower
  grade on a previous hour exam.

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GRADE SCALE

• 90 A
• 80-89 B
• 70-79 C
• 60-69 D
• lt60 F
• (will curve if necessary)

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Notes Available...

• through internet access at
• http//www.TAMU-Commerce.edu/
• coas/agscience/fdsc210.ht
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