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Introduction to Food Science


The Material. Food Industry. Food Categories. Nutrition Food Chemistry Composition. Food Chemistry Colour, Flavour, Texture. Food Processing. Food Engineering – PowerPoint PPT presentation

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Title: Introduction to Food Science

FOOD 1001
Introduction to Food Science
Winter 2009
About me
Tyler Avis Assistant Professor Department of
Chemistry Institute of Biochemistry
Office 5201 Herzberg (until end of January
2009) Lab 404 Steacie Tel 613-520-2600 ext.
3121 Email
About you
40 Food Science Program
30 Other Science Programs
30 Social Science Programs
The Lectures
- Classes start at 1135
- Brief question period at 1135
  • New Material Lecture to follow questions and
    ending at 1255

The Material
Part 1
Food Industry Food Categories Nutrition  Food
Chemistry Composition Food Chemistry Colour,
Flavour, Texture
Part 2
Part 3
Food Processing Food Engineering Food
Microbiology Food Safety Food Toxicology
Sensory Evaluation Product Development Food
Additives Food Biotechnology Food Regulations
The Textbook
Understanding Food Science and Technology
(2003) Author Peter S. Murano Publisher
Wadsworth Thompson Learning
Available at the Carleton University Bookstore
The Textbook
The textbook is not the course!
The textbook is a required tool to help you more
easily understand the course material
Grading - Marking
Three (3) Examinations
January 29 Midterm Exam I 20 March 3 Midterm
Exam II 40 April 8-27 Final Exam 40
Passing Grade 50 49.9 F
The Website
- Contains PowerPoint Slides of all the lectures
- Will be made available at least 24h before the
- You are expected to print the slides and bring
them to class to facilitate note taking
  • Problems, Case Studies and Exercises will be
    assigned and done in class or outside of class
  • They will help prepare for the exams
  • They will not be handed in for grading!

Paul Menton Centre (PMC) Registrants
- Students registered with PMC for Students
with Disabilities will be adequately
accommodated - Students must present the
appropriate paperwork to the instructor NO LATER
THAN TWO (2) WEEKS IN ADVANCE of the exams
Academic Misconduct
  • The consequences of copying, plagiarism, and
    other forms of cheating are substantial
  • Section 14 (p. 56) of the 2008/2009 Course
    Calendar for information on this topic
  • Carleton University Academic Integrity Policy can
    be found online at http//
  • It is YOUR RESPONSIBILITY to know the contents of
    these policies so it is highly recommended that
    you read them.

Take Home Message
  • We are all in this together
  • If you are having difficulties in the course
  • Seek help early!
  • Write me an email or call
  • Ask questions in class
  • Make an appointment to meet with me
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