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Principles of Food Science

Principles of Food Science. FDSC 210. INSTRUCTOR. Don Cawthon Office: AG 136 Phone: 886-5350 Office Hours: 8:00 am - 5:00 pm (appointment suggested). TEXT. Food Science Fifth Edition By Potter & Hotchkiss. COURSE OUTLINE. Introduction to Food Science Overview of the Food Industry

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Principles of Food Science

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  1. Principles ofFood Science FDSC 210

  2. INSTRUCTOR • Don Cawthon • Office: AG 136 • Phone: 886-5350 • Office Hours: 8:00 am - 5:00 pm (appointment suggested)

  3. TEXT • Food Science • Fifth Edition • By Potter & Hotchkiss

  4. 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

  5. COURSE OUTLINE • Heat Preservation • Cold Preservation • Dehydration • Irradiation • Fermentation • EXAM II

  6. COURSE OUTLINE • Milk & Milk Products • Meat, Poultry, & Eggs • Seafoods • Fats & Oils • Cereal Grains & Products • Fruits & Vegetables • Beverages • EXAM III

  7. 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.

  8. GRADE SCALE • 90+ A • 80-89 B • 70-79 C • 60-69 D • <60 F (will curve if necessary)

  9. Notes Available... through internet access at: http://www.TAMU-Commerce.edu/ coas/agscience/fdsc210.html

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