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Class Notes for Food Science at Clemson University

Exam Study Guides for Food Science Courses

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FD SC 3060 Lecture Notes - Lecture 1: Panera Bread, Economic Research Service, Types Of Restaurant
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Friday, August 24, 2018 FDSC 3060 Test 1: Lecture 1 (The Foodservice Industry) Learning Questions 1. What is the definition of food service? 2. What are challenges currently facing the foodservice industry? 3. What is a co...

Food Science
FD SC 3060
Fraser
FD SC 2140 Lecture Notes - Lecture 7: Fallopia Sachalinensis, Fallopia Japonica, Antioxidant
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Lipids Continued Fat Crystals Slow-cooling allows the higher melting TG to form beta crystals. The crystal forms have different melting points; alpha ()< beta prime ()< beta () random, needle shaped...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 8: Beeswax, Chloroform, Hexane
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Lipids Fats and Oils The term fat has gained a bad reputation related to food. However, fats are an essential part of a proper diet and important constituent in many foods. Lipids are a primary source of ene...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 1: Clarence Birdseye, Food Science, Engineering Physics
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Chapter 1 and Food Waste Food Science The study of raw food materials and their behavior during processing, packaging storage and evaluation as consumable products Concerned with quality and safety aspects of food Food Tec...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 5: High Fructose Corn Syrup, Corn Syrup, Brown Sugar
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Sweeteners Sweeteners Deliver that taste sensation of sweetness o A highly regarded attribute of foods Most consumers have traditionally derived sweetness from sucrose Sold as granular sugar Food processors can impart swee...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 6: Caramel Color, Aluminium Oxide, Betalain
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Chapter 6: Food Chemistry III: Color, Flavor, and Texture 6.1 Food Color Chemistry Color describes a perception of a physical attribute of food arising from a collection of sensations. These sensations originate from the r...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 4: Activation Energy, Maltase, Lactase
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Chapter 4: Food Chemistry I: Functional Groups and Properties, Water, and Acids 4.1 The Nature of Matter Elements are the simplest type of pure substance that has mass and cannot be broken down into someth...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 4: Cocoa Butter, Chocolate Liquor, White Chocolate
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100 Years and Chocolate History In 1908, in the U.S.: o average life expectancy was 47 years. o 14 percent of the homes had a bathtub. o 8 percent of the homes had a telephone. o...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 3: Reference Daily Intake, Facilitated Diffusion, Overnutrition
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Chapter 3: Human Nutrition and Food 3.1 Proper Nutrition Making the Right Food Choices Nutrition is the study of foods an their contribution to health and disease. Proper nutrition is an adequate and balanced consumption o...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 1: Carboxymethyl Cellulose, Chewing Gum, Methyl Cellulose
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Carbohydrates Continued Texturing Ingredients and Functionalities Polysaccharides carrageenan gums, modified starches methyl cellulose and carboxy methyl cellulose (CMC) o Carrageenan makes chocolate milk creamier o Calciu...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 2: Blood Sugar, Hydrogen Bond, Isomerase
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Food Chemistry: Carbohydrates Glucose Isomerase With the development of glucoamylase in the 1940s and 1950s it became a straightforward matter to produce high percent glucose syrups. However, these have shortcomings as use...

Food Science
FD SC 2140
Paul Dawson
FD SC 2140 Lecture Notes - Lecture 3: Fallopia Sachalinensis, Fallopia Japonica, Pinot Noir
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Cyclodextrins Resveratrol Resveratrol Resveratrol is a polyphenol produced by several plants that is sold as a nutritional supplement. A number of beneficial health effects, such as anticancer, antiviral, neuroprotective, ...

Food Science
FD SC 2140
Paul Dawson
FD SC 3060 Lecture Notes - Lecture 6: Body Fluid, Equal Employment Opportunity, Disinfectant
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EXAM 1 (6 items) Foodservice Industry = 1 item Types of Production Systems = 1 item Operational Practices = 1 item Equipment = 1 item Human Resources = 1 item Quality Improvement = 1 ...

Food Science
FD SC 3060
Fraser
FD SC 3060 Lecture Notes - Lecture 5: Purchase Order, Overproduction, Allergen
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Menu Planning -- 3 items Food Safety -- 4 items Purchasing -- 4 items Delivery and Service -- 2 items Receiving and Storage -- 2 items Distribution & Service 1. How does one address quality ...

Food Science
FD SC 3060
Fraser
FD SC 3060 Lecture Notes - Lecture 4: Joint Commission, Equal Employment Opportunity, Full-Time Equivalent
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Learning Questions Meal Equivalent Factor (MEF) Cafeteria MEF = Total sales per mo / Number of customers per mo Tray Service MEF = total costs per mo / total number of meals per mo # of Meals produced in C...

Food Science
FD SC 3060
Fraser
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. All international safety symbols are clearly defined, with all basic lab glassware and equipment depicted by text description and diagrams. The Guide also p...

ANAT - Anatomy
ANAT 14
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