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Course Criteria
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3.00 Credits
Lecture-2 hours; laboratory-2 hours. Prerequisite:course 110A or the equivalent; Applied Biological Systems Technology 110L recommended (may be taken concurrently). Rate processes: conduction, convection, and radiation heat transfer; microwave heating, refrigeration, freezing, psychrometrics; mass transfer during drying and storage.-III. (III.) Singh
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3.00 Credits
Lecture-2 hours; laboratory/discussion-3 hours.Prerequisite: Statistics 13 or consent of instructor. Methods of design and analysis for sensory food science. Relative merits and limitations of parametric and nonparametric approaches. Use of human judges. Data analysis and computation. Modifications for quality assurance.-I. (I.) O'Mahony
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4.00 Credits
Lecture-4 hours; demonstrations and a field trip. Prerequisite: Biological Sciences 1A and 102, or consent of instructor. Composition, structure and properties of milk and products derived from milk. Relates chemical, microbiological, and technological principles to commercial practices in processing of milk and its products.-III. Rosenberg
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3.00 Credits
Lecture-3 hours. Prerequisite: Biological Sciences 1A. Anatomical, physiological, developmental and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology and public health issues associated with meat products. (Same course as Animal Science 120.) GE credit: SciEng.-III. (III.) Lee
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2.00 Credits
Discussion-1 hour; laboratory-3 hours. Prerequisite:Biological Sciences 1A; course 120 (may be taken concurrently). Laboratory exercises and student participation in transformation of live animal to carcass and meat, structural and biochemical changes related to meat quality, chemical and sensory evaluation of meat, and field trips to packing plant and processing plants. (Same course as Animal Science 120L.)-III. (III.) Lee
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3.00 Credits
Lecture-3 hours. Prerequisite: Biological Sciences 103. Principles of physical, chemical and catalytic properties of enzymes and their importance. Purification, characterization, and quantitative evaluation of reaction conditions on activity are stressed. Specificity and mechanism of action illustrated by use of selected enzymes. (Former course Biochemistry and Biophysics 123.)-III. (III.) G. Smith
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2.00 Credits
Lecture-1 hour; laboratory-3 hours. Prerequisite:Biological Sciences 103, course 123 (concurrently). Laboratory procedures involved in detection, purification and characterization of enzymes. (Former course Biochemistry and Biophysics 123L.)-III. (III.) G. Smith
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4.00 Credits
Lecture-3 hours; laboratory-3 hours. Prerequisite:Agricultural Management and Rangeland Resources 120 or course 117. A critical examination of methods of sensory measurement applied to food and beverage systems; descriptive analysis and consumer tests and their application to quality assurance, product development and optimization.-II. (II.) Guinard
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3.00 Credits
Lecture-3 hours. Prerequisite: Biological Sciences 102, 103. Chemistry and biochemistry of toxins occurring in foods, including plant and animal toxins, intentional and unintentional food additives. The assessment of food safety and toxic hazards. (Same course as Environmental Toxicology 128.) GE credit: SciEng.-III. (III.) Mitchell, Shibamoto
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4.00 Credits
Lecture-3 hours; discussion-1 hour. Prerequisite:Chemistry 8B, Biological Sciences 1A, Physics 7C. Principles of food packaging. Functions of packaging. Properties of metal, glass, paper and plastic materials and packages. Design, fabrication, and applications of food packaging. Packaging of fresh and processed foods, including fruits and vegetables, dairy foods, beer and wine.-I. (I.) Krochta
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