5 classes matched your search criteria.
FSCN 1011 is also offered in Spring 2025
FSCN 1011 is also offered in Fall 2024
FSCN 1011 is also offered in Spring 2024
FSCN 1011 is also offered in Fall 2023
FSCN 1011 is also offered in Spring 2023
FSCN 1011 is also offered in Fall 2022
FSCN 1011 is also offered in Spring 2022
FSCN 1011 is also offered in Fall 2021
Fall 2021 | FSCN 1011 Section 001: Science of Food and Cooking (23792)
- Instructor(s)
- Class Component:
- Lecture
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person Term Based
- Class Attributes:
- UMNTC Liberal Education Requirement
- Times and Locations:
- Regular Academic Session09/07/2021 - 12/15/2021Mon, Wed 11:45AM - 01:00PMUMTC, St PaulFood Science/Nutrition 15
- Enrollment Status:
- Open (125 of 144 seats filled)
- Also Offered:
- Course Catalog Description:
- Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
- Class Notes:
- If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
- Class Description:
- This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
- Grading:
- 40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project. - Exam Format:
- Multiple choice, fill in the blanks and short answer.
- Class Format:
- 75% Lecture
25% Laboratory - Workload:
- 10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group - Textbooks:
- https://bookstores.umn.edu/course-lookup/23792/1219
- Instructor Supplied Information Last Updated:
- 7 November 2011
Fall 2021 | FSCN 1011 Section 002: Science of Food and Cooking (23793)
- Instructor(s)
- Class Component:
- Laboratory
- Class Attributes:
- UMNTC Liberal Education Requirement
- Times and Locations:
- Regular Academic Session09/07/2021 - 12/15/2021Mon 09:00AM - 11:30AMUMTC, St PaulMcNeal Hall 126
- Auto Enrolls With:
- Section 001
- Enrollment Status:
- Closed (32 of 20 seats filled)
- Course Catalog Description:
- Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
- Class Notes:
- If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
- Class Description:
- This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
- Grading:
- 40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project. - Exam Format:
- Multiple choice, fill in the blanks and short answer.
- Class Format:
- 75% Lecture
25% Laboratory - Workload:
- 10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group - Textbooks:
- https://bookstores.umn.edu/course-lookup/23793/1219
- Instructor Supplied Information Last Updated:
- 7 November 2011
Fall 2021 | FSCN 1011 Section 003: Science of Food and Cooking (23794)
- Instructor(s)
- Class Component:
- Laboratory
- Class Attributes:
- UMNTC Liberal Education Requirement
- Times and Locations:
- Regular Academic Session09/07/2021 - 12/15/2021Mon 01:15PM - 03:45PMUMTC, St PaulMcNeal Hall 126
- Auto Enrolls With:
- Section 001
- Enrollment Status:
- Closed (31 of 20 seats filled)
- Course Catalog Description:
- Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
- Class Notes:
- If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
- Class Description:
- This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
- Grading:
- 40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project. - Exam Format:
- Multiple choice, fill in the blanks and short answer.
- Class Format:
- 75% Lecture
25% Laboratory - Workload:
- 10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group - Textbooks:
- https://bookstores.umn.edu/course-lookup/23794/1219
- Instructor Supplied Information Last Updated:
- 7 November 2011
Fall 2021 | FSCN 1011 Section 004: Science of Food and Cooking (23795)
- Instructor(s)
- Class Component:
- Laboratory
- Class Attributes:
- UMNTC Liberal Education Requirement
- Times and Locations:
- Regular Academic Session09/07/2021 - 12/15/2021Wed 09:00AM - 11:30AMUMTC, St PaulMcNeal Hall 126
- Auto Enrolls With:
- Section 001
- Enrollment Status:
- Closed (32 of 20 seats filled)
- Course Catalog Description:
- Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
- Class Notes:
- If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
- Class Description:
- This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
- Grading:
- 40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project. - Exam Format:
- Multiple choice, fill in the blanks and short answer.
- Class Format:
- 75% Lecture
25% Laboratory - Workload:
- 10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group - Textbooks:
- https://bookstores.umn.edu/course-lookup/23795/1219
- Instructor Supplied Information Last Updated:
- 7 November 2011
Fall 2021 | FSCN 1011 Section 005: Science of Food and Cooking (23796)
- Instructor(s)
- Class Component:
- Laboratory
- Class Attributes:
- UMNTC Liberal Education Requirement
- Times and Locations:
- Regular Academic Session09/07/2021 - 12/15/2021Wed 01:15PM - 03:45PMUMTC, St PaulMcNeal Hall 126
- Auto Enrolls With:
- Section 001
- Enrollment Status:
- Closed (30 of 20 seats filled)
- Course Catalog Description:
- Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
- Class Notes:
- If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
- Class Description:
- This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
- Grading:
- 40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project. - Exam Format:
- Multiple choice, fill in the blanks and short answer.
- Class Format:
- 75% Lecture
25% Laboratory - Workload:
- 10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group - Textbooks:
- https://bookstores.umn.edu/course-lookup/23796/1219
- Instructor Supplied Information Last Updated:
- 7 November 2011
ClassInfo Links - Fall 2021 Food Science and Nutrition Classes
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- http://classinfo.umn.edu/?subject=FSCN&catalog_nbr=1011&term=1219
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