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Class Notes for Food Science and Technology at University of Tennessee - Knoxville

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FDST 100 Lecture Notes - Lecture 21: Skeletal Muscle, Veal, Muscle Tissue
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Meat, Poultry and Fish Products SQF-Safe Quality of Food What is meat? • Referred to as muscle tissue • Can include fat • Marbling=fat • animal flesh consumed as food • most often skeletal musc...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 16: Saturated Fat, Genetically Modified Organism, Genetically Modified Food
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Food and its Functions Why Nutritional Labeling  Assist consumers in food selection o Healthiest diet  Eliminate consumer confusion  Encourage production innovation in food industry Nutritio...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture 15: FDST Basic Hygiene design
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FDST Basic Hygiene design Cleanable Design  Definition o Equipment that can be easily cleaned  Goal o Easy to clean-avoiding areas of poor design a=which are not cleanable or harbor ...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 14: Pseudopodia, Cardiac Muscle, Metastasis
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Food-borne Illnesses: Parasites Parasite Terminology • Parasite- any organism that lives in or on another organism without benefitting the host organism • Definitive host- host where the parasite reaches ...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 13: Antimicrobial Resistance, Restriction Modification System, Cross-Resistance
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Lecture 11 Listeria monocytogenes • Gram-positive • Opportunistic pathogen • Ubiquitous in environment, primarily exists as saprophyte • Can grow at refrigeration temperatures Listeria Phages • ...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 12: Lingual Lipase, Acid Hydrolysis, Mastication
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FDST 12 Food and Its Functions • Food digestion • Estimating nutrients in food • Bioavailability of nutrients • Fun...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture 11: FDST11
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Lecture 11 Food Safety and Quality (Regulatory Agencies) FDA • “responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devi...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 10: Chromium Oxide, Molybdenum
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Lecture 10 Hygienic Engineering and Design Cleanable Design • Definition- equipment that can be easily cleaned • Goal- easy to clean- avoiding areas of poor design which are not cleanable or harbor residues and/or micr...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 9: Listeria Monocytogenes, Raw Milk, Pasteurization
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find more resources at oneclass.com FDST 9 Food Safety BCP Hazards Food Safety Definition  Deals with ensuring that food pro...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 8: Listeria Monocytogenes, Food Microbiology, Cestoda

find more resources at oneclass.com Lecture 8 Food Microbiology  The study of living organisms that are too small to be visible w...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture 6: FDSTVitamins&Minerals

Lecture 6 Vitamins A vital nutrient that an organism requires in limited amounts Comes from vital and amine, meaning the amine of life Needed in limited amounts to sustain life and prevent certain diseases Identified by th...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture 7: FDST7

Lecture 7 Food Safety and Quality Food Safety deals with ensuring that food products are safe for consumption. Food are free from biological, chemical and physical hazards. Food Quality deals with the attributes of food pr...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 2: Water Activity, Data Reporting, New Product Development

find more resources at oneclass.com Lecture 2 Food Science Careers  Sensory scientist o Measures, analyzes and interprets responses to...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 5: Isoleucine, Beta Sheet, Tryptophan

find more resources at oneclass.com Lecture 5 Proteins and Enzymes Proteins  Large biomolecules consisting of one or more chains of amino aci...

Food Science and Technology
FDST 100
Pruett
FDST 100 Lecture Notes - Lecture 4: Coconut Oil, Lipid Peroxidation, Olive Oil

find more resources at oneclass.com Lecture 4 Lipids  Organic in nature (CHO)  Heterozygous group of compounds that are ...

Food Science and Technology
FDST 100
Pruett
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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