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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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Presentation Transcript
instructor
INSTRUCTOR
  • Don Cawthon
  • Office: AG 136
  • Phone: 886-5350
  • Office Hours: 8:00 am - 5:00 pm

(appointment suggested)

slide3
TEXT
  • Food Science
  • Fifth Edition
  • By Potter & Hotchkiss
course outline
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 outline5
COURSE OUTLINE
  • Heat Preservation
  • Cold Preservation
  • Dehydration
  • Irradiation
  • Fermentation
  • EXAM II
course outline6
COURSE OUTLINE
  • Milk & Milk Products
  • Meat, Poultry, & Eggs
  • Seafoods
  • Fats & Oils
  • Cereal Grains & Products
  • Fruits & Vegetables
  • Beverages
  • EXAM III
grading
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
GRADE SCALE
  • 90+ A
  • 80-89 B
  • 70-79 C
  • 60-69 D
  • <60 F

(will curve if necessary)

notes available
Notes Available...

through internet access at:

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

coas/agscience/fdsc210.html