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Study Guides for Food Science at Carleton University


CARLETONFOOD 1001Tyler AvisWinter

[FOOD 1001] - Final Exam Guide - Everything you need to know! (25 pages long)

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CARLETONFOOD 2001Apollomo TsopmoWinter

[FOOD 2001] - Final Exam Guide - Comprehensive Notes for the exam (37 pages long!)

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CARLETONFOOD 3005Tyler AvisFall

FOOD 3005 Study Guide - Final Guide: Food Microbiology, Microorganism, Aureus

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Fundamental biological discoveries still influence food microbiology today: Use of agar-based media to culture microorganisms. Ko(cid:272)h(cid:859)s p
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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Cathode Ray, Food Preservation, Mesophile

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Food spoilage & preservation part 2- lecture objectives. Know the goal of non-thermal processing and how it compares to the goal of thermal processing
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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Organoleptic, Ultra-High-Temperature Processing, Flash Pasteurization

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Food spoilage & preservation part 1- lecture objectives. Know the 4 main mechanisms of food spoilage. Be familiar with the term hurdle effect and what
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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Gluten, Microorganism, Miscibility

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Be familiar with the objectives (at least 4 of the 7 listed) of size reduction and an example application to illustrate each objective. Know what psd s
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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Membrane Technology, Decantation, Centrifugation

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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Cross-Flow Filtration, Polyamide, Membrane Technology

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Know the differences between differential & integral balance. Be able to differentiate latent vs sensible heat. Physical & molecular separations part 1
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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Newtonian Fluid, Turbulence, Viscosity

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Be familiar with the terms rheology" and viscosity", how these terms are related & what they stand for. Know the difference between the viscosity of ga
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CARLETONFOOD 3004Rania AgilFall

FOOD 3004 Study Guide - Final Guide: Food Packaging, Food Safety, Glass Transition

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Be familiar with the two basic objectives in food processing: transformation & preservation. Identify the features essential to all food processes: mat
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CARLETONFOOD 4102Martha HealeyWinter

FOOD 4102 Study Guide - Midterm Guide: Canadian Food Inspection Agency, Global Food Safety Initiative, Natural Health Product

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Increase in world food trade, new emerging pathogens, the role of food processing operations and the aging population have combines to create new chall
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CARLETONFOOD 3005Roseann RunteWinter

FOOD 3005 Study Guide - Midterm Guide: Enterocyte, Reactive Arthritis, Vacuole

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Optimal: 6. 5 7. 5 (salt in low ph helps) 16. 2s or internal temp of 68. 3c for meat) Uncomplicated enterocolitis (8-72 hours) luids and electrolytes.
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