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FST 101B: Food Properties Laboratory
2.00 Credits
University of California-Davis
Lecture/laboratory-1 hour/3 hours. Prerequisite: course 100B (may be taken concurrently). Study of properties of food described in course 100B.-II. (II.) Shoemaker
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FST 101B - Food Properties Laboratory
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FST 102A: Malting and Brewing Science
4.00 Credits
University of California-Davis
Lecture-4 hours. Prerequisite: Biological Sciences 102, 103; senior standing recommended. The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken course 102.-II. (II.) Bamforth
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FST 102A - Malting and Brewing Science
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FST 102B: Practical Malting and Brewing
4.00 Credits
University of California-Davis
Lecture/discussion-2 hours; laboratory-6 hours.Prerequisite: course 102A and analytical experience beyond Chemistry 2C, such as Viticulture and Enology 123, Food Science and Technology 103, 123L, Molecular and Cellular Biology 120L. Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing materials and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing.-III. (III.) Bamforth
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FST 102B - Practical Malting and Brewing
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FST 103: Physical and Chemical Methods for Food Analysis
4.00 Credits
University of California-Davis
Lecture-2 hours; discussion-1 hour; laboratory-hours. Prerequisite: Chemistry 2C, 8B, Biological Sciences or Animal Biology 102 (may be taken concurrently), courses 100A, 101A (may be taken concurrently). Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed.-II. (II.) Mitchell
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FST 103 - Physical and Chemical Methods for Food Analysis
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FST 104: Food Microbiology
3.00 Credits
University of California-Davis
Lecture-3 hours. Prerequisite: Biological Sciences 1A, 102. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry.-I. (I.)
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FST 104 - Food Microbiology
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FST 104L: Food Microbiology Laboratory
4.00 Credits
University of California-Davis
Lecture-1 hour; discussion-1 hour; laboratory-hours. Prerequisite: Biological Sciences 1A, course 104. Cultural and morphological characteristics of microorganisms involved in food spoilage, in foodborne disease, and food fermentation. Analysis of microbiological quality of foods.-III. (III.) Young
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FST 104L - Food Microbiology Laboratory
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FST 107: Food Sensory Science
4.00 Credits
University of California-Davis
Lecture-3 hours; laboratory-3 hours. Prerequisite:Agricultural Management and Rangeland Resources 120 or course 117 (may be taken concurrently). Critical examination of techniques and theories of sensory measurement of food; measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food. Not open for credit to students who have completed course 107A.-I. (I.) O'Mahony
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FST 107 - Food Sensory Science
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FST 108: Food Processing Plant Sanitation
2.00 Credits
University of California-Davis
Lecture-2 hours. Prerequisite: Chemistry 8B, Biological Sciences 1A, course 104 (may be taken concurrently) or consent of instructor. Sanitary control of food processing, including water treatment, chemical and physical sanitizing agents; principles of cleaning and hard surface detergency, metal corrosion, pest control, and waste disposal; role of regulatory agencies.
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FST 108 - Food Processing Plant Sanitation
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FST 109: Principles of Quality Assurance in Food Processing
3.00 Credits
University of California-Davis
Lecture-2 hours; discussion-1 hour. Prerequisite:Statistics 13 or Agricultural Management and Rangeland Resources 120. Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry.-III. (III.) K. McCarthy
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FST 109 - Principles of Quality Assurance in Food Processing
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FST 110A: Physical Principles in Food Processing
3.00 Credits
University of California-Davis
Lecture-2 hours; laboratory-2 hours. Prerequisite:Physics 5A and 5B or 7A-7B-7C or the equivalent; calculus recommended. Not open for credit to students enrolled in College of Engineering. Applications of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, and problem solving.-I. (I.) M. McCarthy
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FST 110A - Physical Principles in Food Processing
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