Biscuit
Bread
Carbohydrates
Cereals
Creampuffs
Crystallization
Egg
Energy
Fats & Oils
Fish
Flour Mixtures
Foams
Foam Cakes
Food Systems
Fruits & Vegetables
Hydrocolloids, Vegetable Gums
Leavening
Meat, Fish, Poultry
Milk
Muffins
Pastry
pH
Popover
Poultry
Protein
Quickbreads
Safety
Sensory
Shortened Cake
Sponge Cakes
Starchs
Sugars
Vegetable Gums
Water
Frequently Asked Questions
INSTRUCTION IN FOOD SCIENCE101
It appears that some are finding this useful. I am retired and slowly closing down this website. If you are interested in having it, please e-mail at [holmesz at onid.orst.edu] here at Oregon State University. The site is standard vanilla HTML, converted from a Cold Fusion format. It and images could be sent on a DVD to you for adaptation and changing of connections. Just like to see this NSF funded project continue for others to use.
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
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- 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.
Updated: Wednesday, May 23, 2012.