The content of this course is intended to emphasize the connection between animal production and the resulting food products. This course will also be useful for strengthening meat industry knowledge for students in Food Science. Student performance will be evaluated through written exams, quizzes, and written reports.
Harvesting and processing of foods from animals; hands-on and demonstration exercises; industry procedures for processing meat, milk, and egg products. Providing students with an opportunity to experience the procedures involved in harvesting and processing foods from animals. Upon completion of this course students will be able to describe, demonstrate, and explain procedures commonly used in harvesting and processing of muscle food, milk, and egg products. Students will be able to recognize and predict the impact of incorrect procedures for harvesting and processing muscle food, milk, and egg products.
The course includes hands-on exercises and demonstrations that allow students to experience the "look and feel" of industry procedures used in harvesting and processing meat, milk, and egg products for human consumption. Focus on issues related to food safety and food quality.
Student performance is evaluated through weekly written reports, and a final lab exam. Introduction to the principles of wine production emphasizing basic wine grape biology, fermentation science, wine chemistry, and wine perception.
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Students will learn how viticultural practices translate to wine chemistry, and how key variables associated with that conversion affect consumer perception. The course will cover topics such as basic grapevine physiology, vineyard management practices, vinification, domestic and international wine styles, and consumer interactions with wine e. Although the course is considered to be introductory, students must have a basic grounding in university-level chemistry and biology.
Course material will be primarily transmitted through lectures, reading assignments to be completed outside of class, and brief practical exercises in the Sensory Evaluation Center Department of Food Science.
Second Semester - ΤΕΙ Ιονίων Νήσων - Τμήμα Τεχνολογίας Τροφίμων
The perceived relationship between food and health, emphasizing the conceptual nature of both; and how values contribute to the relationship. Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest. Chemical properties of food constituents as influenced by processing and storage. FD SC Food Chemistry 4 Students successfully completing this class will be able to describe the properties of food in terms of the underlying chemistry.
They will be able to conduct simple laboratory investigations of the major reactions and report the results in an acceptable scientific format. Achievement of these goals requires both an accumulation of facts and the development of an analytical approach to food. In the context of a degree in Food Science this course builds upon core science courses to allow students to apply chemical principles to food. By understanding the important underlying chemistry of foods, students will be able to study food processing in terms of the science as well as technology involved.
While the course is primarily designed as a requirement of the Food Science major, it is also expected to be useful for non-food science students as a practical application of chemical principles.
The course prerequisites are B M B and B M B and students are expected to be familiar with the structures of the key biomolecules i. Theories and experiences of teaching and learning relevant to food science and to the work of a teaching assistant. This course provides an introduction to the ways topics in food science can be effectively taught to diverse populations. Students will serve as a teaching assistant in a food science course and in addition meet regularly as a group to reflect on their experience as learners and teachers in the context of readings from the educational literature.
The focus on the class is on the teaching of food science topics, so special attention will be given on laboratory and project based learning as well as teaching to industry short courses and in the context of cooperative extension. This course is only available to students currently serving as undergraduate teaching assistants in food science and enrollment is by permission of the instructor. Prerequisite: Junior or senior standing in food science. Permission of. The field of Sensory and Consumer Science is primarily focused on responses of consumers to food products and non-food fast-moving consumer goods e.
Numerous tools have been developed by sensory practitioners over the last 70 years, with additional influences from experimental psychology.
The course also addresses contemporary research on pedagogy that indicate applied statistics are best taught in context to the field in which students will apply the statistical concepts. Here, students will gain practice applying introductory statistical topics t-tests, Analysis of Variance, etc to sensory and consumer data collected from human participants. Sensory evaluation of food, methods of test analyses, panel selection and training, taste sensation theory, consumer testing methods.
FD SC Sensory Evaluation of Foods 2 This course is designed to demonstrate how the senses function in the perception of tastes, flavors, and textures of foods and how sensory tests are used to measure human perceptions. Students will have the opportunity to design sensory tests and apply statistical methods when interpreting sensory test results. The overall objective of this course is to learn the theories and practical applications of sensory evaluation that will enable students to conduct valid sensory tests and use the test results in the decision making process in food product development.
Evaluation will be based on written essay exams, group reports, and written lab reports in which they will be expected to demonstrate their understanding of theoretical issues regarding sensory testing and how to use statistical procedures to effectively interpret the test results. This course is a support course for the Food Science major. Engineering principles of importance to food manufacturing, including units, dimensions, mass and energy balance, fluid flow, rheology, heat transfer, and psychrometrics.
FD SC Food Engineering Principles 3 Food engineering will discuss the principles of the various unit operations used in the food processing and manufacturing industry. Topics covered will include: units, dimensions, mass and energy balance, fluid flow, rheology, heat transfer, psychrometrics. Through lectures, the student will learn the principles of fluid flow, heat transfer and mass transfer as applied to food processing and manufacturing operations. Through practicum sessions, the student will be exposed to practical applications in the above three areas.
Additionally, they will learn to analyze experimental data, organize and communicate thoughts in a logical fashion through cooperative and collaborative learning strategies, and to write effective lab reports. Through practicum sessions, they will also learn numerical problem solving and to size and select equipment for fluid flow, heat transfer and drying operations within the food industry. Student evaluation within this course will be conducted through weekly quizzes, home works, lab write-ups and three exams. This is a required course for the food science major. This course serves as a prerequisite for several 4th year required courses within the food science major.
Physiological mechanisms involved in thirst and appetite, digestion, absorption, utilization of nutrients, respiration, and body temperature regulation. Microbiological and chemical aspects of food poisoning; toxicological principles; case histories and prevention of problems.
Prerequisite: senior standing in food science or related majors. Food Microbiology focuses on the application of microbiological principles to foods and food ingredients. Student knowledge will be evaluated through examinations and other class activities. Methods of isolation, detection of spoilage, pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms. FD SC W Laboratory in Food Microbiology 3 Food Microbiology Laboratory is intended to demonstrate microbiological concepts through the appropriate use of equipment and laboratory procedures.
The laboratory focuses on the practical application of microbiological principles to foods and food ingredients based on the following experiences: development of proficiency in using selected microbiological techniques currently employed in regulatory, quality control and research laboratories; performance of specific microbiological analyses of foods to assess numbers and kinds of spoilage organisms or foodborne pathogens; evaluation of the effects of several processing methods on growth and survival of microorganisms. The course emphasizes problem solving and critical thinking as manifested by communication skills such as writing ; scientific analysis of data, including statistics where applicable; and usage of primary scientific sources in the food microbiology literature.
Practical laboratory skills are assessed through measurement of proficiency Evaluation will be conducted via projects and examinations throughout the semester. Practical laboratory skills are assessed using written lab reports, projects, and examinations. Statistical tools for the control and improvement of food quality. It is expected that students will have a understanding of the following statistical concepts: measures of central tendency and variability, use of histograms, discrete probability distributions binomial, Poisson , random variables, continuous probability distributions the normal distribution , the Central Limit Theorem, confidence interval estimation, means comparison, correlation, simple linear regression, use of scatter diagrams, intrinsic and extrinsic factors governing microbiological growth, the basis of food preservation techniques, knowledge of specific food-borne pathogens and the products they are commonly associated with, and basic microbial testing procedures.
The course will include practice in the form of problem sets and "mini-labs" and provide time for recitation. In addition, it will allow the students to pursue the following topics: root cause analysis 1 period , design of experiments 5 periods , and shelf life determination 4 periods. Investigate the physical and chemical behavior of plant-based raw materials and ingredients, with emphasis on parameters influencing finished product quality. FD SC Science and Technology of Plant Foods 3 This course focuses on the unique importance of foods produced from plants to human health and wellness.
The influence of cultural practices, harvesting and handling methods and processing technology on quality and safety of whole, fresh and processed food products using minimal processing and fermentation to preserve food products from plant sources will be emphasized. Investigate the physical and chemical behavior of dairy-based raw materials and ingredients, with emphasis on parameters influencing finished product specifications.
FD SC Science and Technology of Dairy Foods 3 FD SC provides students with information about the composition, properties and physiochemical aspects of milk and milk products and an understanding of the changes that occur in milk during processing into a variety of dairy products. Laboratory exercises are held weekly and complement the topic being addressed in lecture. A semester-long group project is conducted during the course to help students integrate knowledge gained throughout the Food Science Curriculum.
The project focuses on a "real life" product development problem and requires students to develop problem statements, design experiments, design formula and processing schemes, obtain ingredients and actually manufacture a product. Time is allotted in the laboratory schedule for some group activities; other are scheduled outside of class. Investigate the physical and chemical properties of muscle food commodities, with emphasis on muscle-based ingredients in formulated foods.
Experts say to access your needed capacity and double it. Most stated capacities are founded on the standard ml bottle and assumes the bottles are stacked for best use of the storage area, not considering non-standard shaped bottles. The zero clearance coolers vent in the front letting the cooler sit flush with wall or kitchen cabinetry.
The under-counter type go right into the kitchen cabinet. A counter-top can be built over it and used for regular counter space with heat protection.
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Free standing wine refrigerators need room at their side for breathing. Adjustable and sturdy shelves are a must. This allows for storage of large and unusual shaped bottles. They should be able to hold 35 pounds which is the standard weight of a case. Slide out shelves that roll are the most practical for looking at your store of wine. More importantly, this feature lets a bottle be removed with the least disturbance to the other bottles.
This protects the bloom and flavor of the remaining wine. Glass doors can allow light to deteriorate the wine and the insulation might be poor resulting in oscillating temperatures. Look for UV-shielding, double panes, and gas filled low-e glass. UV rays can change the taste of wine. Though not as damaging as light and heat, vibrations are harmful to wine. Over time it induces sediment to merge with the wine.
Look for rubber mounts on the compressor and coated shelves.