400:202 PRINCIPLES OF FOOD SCIENCE LABORATORY

Fall,2002

General Information

Professor: Dr. Karen Schaich Room 315, 932-9611 x233 schaich@aesop.rutgers.edu

Course Internet site: foodsci.rutgers.edu/principleslab

Course Goals:

1. Become familiar with food characteristics, behaviors, and processing operations.

2. Observe fundamental science concepts at work in food materials,

i.e.to apply theory from lecture to real foods.

3. Introduce the scope and breadth of research techniques used in Food Science - sensory, physical, chemical, and
microbiological methods.

4. Use scientific method in investigating properties and changes in foods.

5. Develop a basic understanding of food composition and structure/function/behavior relationships, relating
molecular properties to food characteristics, quality, and microbial utilization.

Course materials:

Each student is expected to purchase a copy of the course Lab Notes. These are available from Karen Ratzan (Dr.
Schaich’s secretary) in Rm. 321 at the price of $5.00.

Each student must keep all lab data in a notebook from which the pages cannot be easily torn. Any bound
notebook with enough pages is acceptable (e.g. composition notebook). Requirements for the notebook and lab
reports are listed on the next page.

Background readings for the laboratories are available in folders on reserve in Dr. Schaich’s outer office. These
materials must used there and may be moved from their sites only for photocopying.

Additional references in books and journals are available in Chang Library and in Dr. Schaich’s library area.
Students are encouraged to read broadly about the topics covered in the lab exercises, using whatever sources will
help them understand the concepts (including Internet sources).

Course requirements:

Read lab exercise and background before each class. Be prepared for pre-lab quizzes.

Attend lab and complete lab experiments each week.

Wear approved safety glasses for all labs (you will not be admitted to class without them -- you each must purchase
your own from bookstore, Home Depot, etc. and keep track of them).

Record data and maintain laboratory notebook.

Write lab reports according to format (page iii). Reports are due one week after completion of lab.

Basis of grades:

pre-lab quizzes 25%

lab reports 70%

Participation 5%

Optional extra credit project: write a new laboratory exercise. Include purpose, introduction, directions,
questions to be answered in report, expected outcomes. Discuss with Dr. Schaich before submitting.