FDST 3000

Introduction to Food Science and Technology

Fall Semester 2004

Instructors:
Philip Koehler and Yao-Wen Huang
Office hours by appointment.

Objectives: upon completion of this course students should

• have the ability to recognize the various disciplines that are part of food science;

• recognize the complexity of the food production, from the concept of new product development to manufacturing, quality control, distribution and consumer acceptance;

• recognize the complexity of food formulation from nutritional to quality aspects;

• differentiate between scientific knowledge and popular opinion on current topics related to foods.

Students will leave the class with an introductory knowledge of food chemistry and food processing. They will be able to differentiate between nutritious and convenience food, and they will use the framework developed in the class to understand key principles as they relate to specific products/processes or food issues.

Attendance:
Attendance is highly recommended to achieve the course goals. These goals require both an accumulation of facts and the development of critical thinking, which can be best acquired during class discussion.

Grading:
Credit will be given on the following basis:

Two exams (Dr. Koehler) 200 pts
Two exams (Dr. Huang) 200 pts
Final (comprehensive) 100 pts
Total 500 pts

Make-up exams are not given except in extraordinary situations and upon recommendation of Vice-President for Student Affairs.

All students are referred to the University of Georgia Academic Honesty Policy as set forth in the UGA Student Handbook

Textbook:
No textbook is available. Some handouts will be provided.