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After completing this course the students will be able to:
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This course is no longer offered as a distance course at Oregon State University. It is developed in a database called "cold fusion" which is very difficult to trace down. Even just sitting here it seems to lose links. As a result, I have converted the course to standard html on my other web site theFood Resource. If you are an educational institution and wish to convert the website to your educational use I am willing to let you have the html. All I would ask is a blank CD and self addressed envelop. The assumption is for your student use and not for any commercial use. This site will not be maintained.
Email can be sent to food@oregonstate.edu as I handle e-mail to that address.
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Global Course Introduction
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After completing this course the students will be able to do problem solving required in the study of the Science of Foods. Additionally,
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Main Section Title
TEXTBOOK NFM235, NFM236 and NFM237: Bennion, Marion and Barbara Scheule. 2000. "Introductory Foods" Prentice-Hall Inc. Pearson Education, Upper Saddle River, New Jersey 07458. Edition Eleventh Edition.
LABORATORY MANUAL
HARDWARE/SOFTWARE: Must have hardware and software to let internet access with Netscape4.0 equivalent browser.
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Experience has taught this webber that the knowledge and information needed to fulfill the objectives of the course within the site and give the student the planned outcomes, there is not much flexibility to the schedule. It is important to keep to the schedule and course requirements. Special requirements are indicated on each Tentative Schedule.
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Use the Science of Foods terminology in relation to discussing foods or food products.
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Global Objectives
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Terminology
Chemistry
Composition
Quality
Processing
Preparation
Value-added
HACCP
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Basic Information
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References
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