Nutritional Sciences & Toxicology 107:
Introduction to Food Science Laboratory

NST 107 Syllabus in PDF

NST 107 Course Calendar in PDF

Lecture:
Tuesdays and Thursdays, 2:10 - 3:00 pm

Laboratory:
Fridays, 11:40 am - 3:00 pm

Lecturer:
Mary Mead, MEd, RD
Location: 129 Morgan Hall
Phone: 642-0980
E-mail: mmead@nature.berkeley.edu
Office Hours: Tues 12:30-2:00pm and Wed 11:00am-12:00noon.

Graduate Student Assistant:
Aruna Vedala
E-mail: arunav@nature.berkeley.edu
Office Hours: Monday from 11-12 in room 309 Morgan Hall.

Laboratory Assistant:
Steve Zippin
E-mail: szipp@nature.berkeley.edu
Location: 27 Morgan Hall

Required Text:
Charley and Weaver. Foods, A Scientific Approach, 3rd edition. Merrill, Prentice-Hall, 1998.

Optional Text:
Kotschevear and Donnelly. Quantity Food Purchasing, 5th edition. Merrill, Prentice-Hall, 1999. (This text is on reserve in the Biosciences Library)

Lab Worksheets:

Lab worksheets will be distributed in class.

Learning Objectives:
Students will be able to:

1. Identify the quality characteristics of foods.
2. Design and execute sensory evaluations of food products.
3. Perform and interpret physical tests used to measure the qualities of products.
4. Explain the scientific principles involved in food preparation and apply these principles in producing food products of high quality.
5. Explain how ingredients and preparation methods may be altered for therapeutic diets and the effect of these alterations on food product characteristics.
6. Produce food products in which the ingredients and/or preparation methods have been altered for therapeutic diets.
7. Describe purchasing procedures including determination of food needs, market forms of foods, specifications, and methods of buying.
8. Describe appropriate food handling and storage procedures.
9. Plan the food purchasing, and possibly execute, a catered event.

Reading Assignments
Assigned readings are listed on the course calendar. It is expected that students will have read the assigned materials prior to coming to class and lab.

Laboratory Practices:
To assure food safety and personal safety, students are required to know and maintain the Food Handling and Laboratory Practices Guidelines attached to this syllabus. Aprons are available for the purpose of protecting clothing. If lab coats are desired students must provide their own.

Laboratory Participation:
Full participation in the laboratories is expected. This means being on time, prepared, and attentive throughout the lab. Each student has one excused absence from lab only if the instructor and lab partner have been notified in advance of the absence. Twenty points (20) will be deducted for each unexcused laboratory absence. Points will be deducted for persistent lateness, lack of preparation, and lack of attentiveness. There are no make-up labs.

Purchasing Project:
To be announced

Exams:
There are three midterm exams and no final exam. The exams include objective and short answer questions with a focus on application.

Grading:
Course grades are based on the following point maximums:

A+	97.95 - 100%	196-200 pts		C	71.95 - 77.94%	144-155 pts
A	91.95 - 97.94%	184-195 pts		C-	69.95 - 71.94%	140-143 pts
A-	89.95 - 91.94%	180-183 pts		D+	67.95 - 69.94%	136-139 pts
B+	87.95 - 89.94%	176-179 pts		D	61.95 - 67.94%	124-135 pts
B	81.95 - 87.94%	164-175 pts		D-	59.95 - 61.94%	120-123 pts
B-	79.95 - 81.94%	160-163 pts		F	Less than 59.95%	119 pts or less
C+	77.95 - 79.94%	156-159 pts

Course Calendar - NST 107, Fall 2003

WEEK	DATE	TOPIC	ASSIGNED READING:C = Charley text K = Kotschevar text
1	8/26 8/28, 8/29L	Introduction Laboratory Practices Sensory Evaluation	C: 1-2 C: 3-4
2	9/2 9/4, 9/5L	Principles of Purchasing Eggs	K: 1-5 K: 8; C: 21, 26
3	9/9, 9/11 9/12L	Sugars CHO gels	K: 13 C: 8, 9
4	9/16 9/18, 9/19L	Fats Properties of fats: emulsions	K: 13 C: 15, 16
5	9/23 9/25, 9/26L	Midterm exam I Properties of fats: aeration, tenderization	C: 15, 17
6	9/30 10/2, 10/3L	Top of the table items Purchasing bakery products Yeast bread	K: 15 K: 13 C: 14
7	10/7, 10/9 10/10L	Leavening Agents Baking Products: Methods and Functions of Ingredients	C: 25
8	10/14, 10/16 10/17L	Meat, Poultry, and Fist	K: 7, 8, 9 C: 22, 23, 24
9	10/21 10/23, 10/24L	Midterm exam II Protein gels	C: 21, 30
10	10/28 10/30, 10/31L	Purchasing produce Vegetables	K: 10 C: 28
11	11/4 11/6, 11/7L	Food Preservation Fruit	K: 11 C: 27
12	11/11 11/13, 11/14L	Veteran's Day Holiday Milk	C: 19, 20; K: 12
13	11/18 11/20, 11/21L	Experimental lab appointments Pasta, rice, and legumes	C: 10, 29; K:13
14	11/25	Midterm exam III
15	12/2 12/4 12/5L	Experimental lab appointments; supplies lists due Chocolate, coffee, tea Execute Lab Projects	C: 6 K: 13, 14

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