3 classes matched your search criteria.

Fall 2021  |  FSCN 3102 Section 001: Introduction to Food Science (23482)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (38 of 40 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
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:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23482/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 3102 Section 003: Introduction to Food Science (23539)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
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:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23539/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 3102 Section 004: Introduction to Food Science (23652)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (19 of 18 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
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:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23652/1219
Instructor Supplied Information Last Updated:
8 March 2010

ClassInfo Links - Fall 2021 Food Science and Nutrition Classes

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