| source UC Davis (X) |
level |
department Food Science and Technology (X) |
Lecture—3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. GE credit: SciEng.—I, II. (I, II.) Bamforth
Score: 11.178545 Details | Listing | Web page
Lecture—3 hours. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. Not open for credit to students who have completed course 2. GE credit: SciEng or SocSci.—I, II, III. (I, II, III.) Mitchell, Shoemaker, Smith
Score: 11.178545 Details | Listing | Web page
Discussion—6 hours; fieldwork—2 days (course given between winter and spring quarters). Prerequisite: advance enrollment required in winter quarter with instructor; background knowledge in foods from such courses as Food Science and Technology 1. Commercial aspects of the large-scale development, distribution, and evaluation of food products intended for human consumption. (Former course Consumer Science 47.) (P/NP grading only.)—III. (III.)
Score: 11.178545 Details | Listing | Web page
Lecture—3 hours. Prerequisite: Chemistry 2A, Biological Sciences 1A. Introduction to fruit, vegetable, cereal, dairy, seafood and meat commodity groups. Overview of food preservation principles, including heat processing, refrigeration and freezing, dehydration, fermentation, high pressure processing, irradiation and packaging.—III. (III.) Krochta
Score: 11.178545 Details | Listing | Web page
(P/NP grading only.)
Score: 11.178545 Details | Listing | Web page
Lecture—3 hours; discussion—1 hour. Prerequisite: Chemistry 8B; Biological Sciences 1A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water.—I. (I.) Dungan
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Lecture—3 hours; discussion—1 hour. Prerequisite: course 100A or consent of instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities.—II. (II.) German
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Lecture/laboratory—4 hours. Prerequisite: course 100A (may be taken concurrently). Chemical aspects of food composition described in course 100A.—I. (I.) Reid
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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
Score: 11.178545 Details | Listing | Web page
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
Score: 11.178545 Details | Listing | Web page
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
Score: 11.178545 Details | Listing | Web page
Lecture—2 hours; discussion—1 hour; laboratory—3 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
Score: 11.178545 Details | Listing | Web page
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.)
Score: 11.178545 Details | Listing | Web page
Lecture—1 hour; discussion—1 hour; laboratory—6 hours. Prerequisite: Biological Sciences 1A, course 104. Cultural and morphological characteristics of microorganisms involved in food spoilage, in food-borne disease, and food fermentation. Analysis of microbiological quality of foods.—III. (III.) Young
Score: 11.178545 Details | Listing | Web page
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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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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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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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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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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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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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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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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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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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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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
Score: 11.178545 Details | Listing | Web page