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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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Principles ofFood 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

  • Components of Foods

  • Foods & Nutrition

  • Food Processing Operations

  • Food Quality Factors

  • Food Deterioration & Control

  • EXAM I


COURSE OUTLINE

  • Heat Preservation

  • Cold Preservation

  • Dehydration

  • Irradiation

  • Fermentation

  • EXAM II


COURSE OUTLINE

  • Milk & Milk Products

  • Meat, Poultry, & Eggs

  • Seafoods

  • Fats & Oils

  • Cereal Grains & Products

  • Fruits & Vegetables

  • Beverages

  • EXAM III


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.


GRADE SCALE

  • 90+A

  • 80-89B

  • 70-79C

  • 60-69D

  • <60F

    (will curve if necessary)


Notes Available...

through internet access at:

http://www.TAMU-Commerce.edu/

coas/agscience/fdsc210.html


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