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Terminology Beverages Bread Carbohydrates Cereals Creampuffs Crystallization Egg Energy Fats & Oils Flour Mixtures Food Systems Fruits & Vegetables Leavening Meat, Fish, Poultry Milk Muffins Pastry pH Popover Protein Quickbreads Safety Sensory Shortened Cake Sponge Cakes Starchs Sugars Vegetable Gums Water		INSTRUCTION IN FOOD SCIENCE101 to Top The learning packages linked from those topics indicated on the left, are adapted from a Science of Foods course that was taught on-line during the mid to late 1990's. The assumption is that a basic foods book is read in conjunction with the topic outline. The areas are being refined and expanded as this and other webbers have additional time. It is made available for all those wishing to learn more about foods. OBJECTIVES to Top use the Science of Foods terminology in relation to discussing foods or food products. use the chemistry and composition of foods to explain how it relates to the quality of a food product. discuss and problem-solve how preprocessing and preparation procedures impact food quality. utilize value-added products to develop unique quality products. If any of you out there have learning packages to post a link or content or specific questions, send to the following e-mail at food@oregonstate.edu Please title subject either learning package or Food Science Question as I am currently getting so much spam I have troubles getting through much of it. If not obviously for the Food Resource I am forced by time constraints to delete messages. to Top Updated: Wednesday, October 24, 2007.
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