University of California at Berkeley |
Fall, 2004 |
NST 106 course syllabus (in pdf)
Lecture:
Tuesday and Thursday 8:00-9:30am, at 102 Moffitt Hall
Instructor and Office Hours
B.O. de Lumen
Professor, Department of Nutritional Sciences and Toxicology
E-mail: nitto@nature.berkeley.edu
231 Morgan Hall
Office Hours: Thursday 10-11 a.m., 231 Morgan Hall
Graduate Student Instructor
Sung Won Choi
Email: swchoi@uclink.berkeley.edu
5162 VLSB
Office hours: Tuesday 10-11 a.m.
Textbooks and Readings:
1. Recommended Textbook (1 copy is on 2 hr reserve at Biological Sciences Library): FOOD CHEMISTRY, O. Fennema, editor 3rd Edition, Marcel Dekker, Inc. 1996.
2. Supplementary Textbook (1 copy is on 2 hr reserve at Biological Sciences Library ): FOOD SCIENCE, N.N. Potter and JH Hotchkiss, 5th Edition, Chapman and Hall, 1995.
3. Supplementary Readings:
a). Biochemistry, Molecular Biology and Organic Chemistry Textbooks such as those used in MCB 102, Chem 1A,1B, 3A, 3B.
b). Exams from past years can be checked out from de Lumen's office on 2 hr reserve
c). Handouts on subjects covered in the lecture will be given at the appropriate time
d). Study questions relating to the lectures will be given out
Course Objectives:
To acquire a working knowledge of:
1. Terminology of food science/food chemistry.
2. Food components and relative composition of food groups including water, carbohydrates, proteins, lipids, vitamins and minerals.
3. Non-nutritional constituents such as pigments, toxins, intentional additives and enzymes in foods and to appreciate their importance in functional properties.
4. The major physical systems in foods such as gels, emulsions and colloids.
5. The physical and chemical nature of milk and milk products.
6. The influence of processing on the chemical composition, nutritive value and functional property of foods.
7. The basic mechanisms of food deterioration and the basic principles of food preservation.
8. The nutritional and health effects of seeds as food sources.
9. Biotechnology applied to foods.
| First Midterm | 100 pts |
| Second Midterm | 100 pts |
| Final Exam | 150 pts |
| Total | 350 pts |
| Study Questions 01 |
| Study Questions 02 |
| Study Questions 03 |
| Study Questions 04 |
NST 106: INTRODUCTION TO FOOD SCIENCE
Lecture Schedule
| Date | Topic | Reading |
| Chapter or (page) in F,Fennema (3rd edn) or P,Potter (5th edn). | ||
| Aug 31 | Introduction: Science of Food | F1; P1,2 |
| Sept 2 | Food composition and analysis | P3 |
| Sept 7 | Water, water activity | F2; P3 (43-44), P7 (130-132), P10 (240-243) |
| Sept 9 | Carbohydrates 1 | F4; P3 (24-30) |
| Sept 14 | Carbohydrates 2 | |
| Sept 16 | Lipids 1 | F5; P16 |
| Sept 21 | Lipids 2 | |
| Sept 23 | Proteins 1 | F6; P3 (30-33) |
| Sept 28 | Proteins 2 | |
| Sept 30 | Enzymes 1 | F7 |
| Oct 2 | Enzymes 2 | |
| Oct 7 | MIDTERM 1 | |
| Oct 12 | Vitamins 1 | F8; P3 (55-60) |
| Oct 14 | Vitamins 2 | |
| Oct 19 | Pigments and Colorants | F10 |
| Oct 21 | Flavors 1 | F11; P3 (40-41) |
| Oct 26 | Flavors 2 | |
| Nov 2 | Food Additives 1 | F12; P23 (552-558), P24 (559-566) |
| Nov 4 | Food Additives 2 | |
| Nov 9 | MIDTERM 2 | |
| Nov 11 | HOLIDAY | |
| Nov 16 | Milk 1 | F14; P13 |
| Nov 18 | Milk 2 | |
| Nov 23 | Plant Foods 1 | F16; P17, P18 and other materials to be provided |
| Nov 25 | Thanksgiving Holiday | |
| Nov 30 | Plant Foods 2 | |
| Dec 2 | Plant Foods 3 | |
| Dec 7 | Plant Foods 4 | |
| Dec 9 | Open | |
| Dec 17 | Final Exam | Friday 12:30-3:30 PM (Exam Group 11) |
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