Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development. Prerequisite: NFS 054, NFS 153, or concurrent enrollment in NFS 153, organic chemistry; Department majors only.
Todd Pritchard ()
Dates: May 19 - June 13, 2014
This lab is a course on the evaluation of foods and food processing techniques. Students will learn how to make two different foods as well as rudimentary microbial analysis of foods and control measures to prevent microbial spoilage.
This course is a participatory course. Students will attend labs and perform actual analysis of foods and food processing techniques. A new topic will be presented each week. Students will perform the experiment, gather results and then analyze those results on their own time outside of the lab setting. I understand that there are various types of learning styles. An attempt will be made to present materials in written format, and when possible, also in a video format.
Students will be evaluated on attendance/participation as well as pre-lab quizzes. "Lab Reports" will be in the form of answering questions pertinent to the lab experience.
Course runs from to
Marsh Life Sci 257 (View Campus Map)
to on Monday, Wednesday and Friday
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
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