3 hours. 3 hours lecture and 3 hours lab per week.
Experimental Study of Food
Course Description
Functional and nutritional properties of components in food products; techniques to evaluate food products for consumer acceptability including individual and group laboratory experimentation; computer applications.
Additional Requirements for Graduate Students: Graduate students will plan and conduct an individual research project with at least two experimental treatments plus the control. In addition to a written paper and presentation, graduate students will also summarize the work in an abstract.
Athena Title
Experimental Study of Food
Prerequisite
[NUTR 4645/6645-4645L/6645L and NUTR(FDST) 4647/6647-4647L/6647L and (STAT 2000 or STAT 2000E)] or permission of department
Undergraduate Pre or Corequisite
(CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L)
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student Learning Outcomes
The student should be able to identify food quality factors that affect consumer selection in the marketplace.
The student should be able to apply the scientific method to the development or modification of food products to meet specific consumer needs or wants.
The student should be able to locate and evaluate for reliability published food-related resources and identify the intended target audiences.
The student should be able to identify functional roles of ingredients and their impact on food quality attributes.
The student should be able to select and apply food quality assessment tools (instrumental and sensory) to aid in the development or modification of food products to meet specific consumer needs and wants.
The student should be able to use appropriate statistical techniques to evaluate quality outcomes of product formulation or modification of food products to meet specific consumer needs or wants.
The student should be able to interpret and present statistical data related to food quality assessment.
The student should be able to conduct nutrient calculations to determine if nutritive goals were met via product modification and to make recommendations for label claims.
The student should be able to present findings from a self-conducted research study to professionals/colleagues using written and oral presentation methods.
Topical Outline
Consumer trends
Food quality attributes
Research process
Sensory, rheological, and physicochemical evaluation
Data collection, statistical analysis, and interpretation
