FScN 4342

Properties of Water in Foods

Spring 2008

 
Course Title: Properties of Water in Foods

http://www.ardilla.umn.edu/FScN4342-08
Instructor:  Dr. Ted Labuza
Office: 136A ABLMS 
Office phone:  612-624-9701
Fax number:  612-625-5272
Cell phone 612-290-2851

:   tplabuza@umn.edu 

Web page: http://www.ardilla.umn.edu/Ted_Labuza/
Teaching Assistant: Allison Hohn   hohnx017@umn.edu     Room 338 ABLMS            651-343-6960
 

Course Description:
Principles involved in processing, handling, and storage of dry, frozen, and intermediate moisture biological materials (foods, drugs, biologics) with emphasis on the physico-chemical properties and interactions of water.

Intended for:  
Food Science seniors and U of M Graduate Students (Food Science, Bio-systems and Agricultural Engineering, Chemical Engineering, Pharmaceutics). Seniors may take the course as a Cap-stone course through development of a product.

Schedule: Tuesday - Thursday 1:00 p.m. to 2:50 p.m.

Room: Room 223 ABLMS St. Paul Campus

Course Website : http://www.ardilla.umn.edu/FScN4342-08

Course Book:

Water Activity in Foods G.Barbosa, A. Fontanna, S. Schmidt & T. Labuza

IFT Press Blackwell Pub. ISBN-10 0-8138-2408-7  2007

1-800-862-6657                          

Links to Course material
click line to link to:

Syllabus Page

Course calendar

Lecture material and readings page

Email questions & archive

Problem Sets

Go to Grades page 

Capstone page
1. Requirements
                 2. Group Progress Reports
      3. Evaluation sheets

Water activity and Tg Resource Page: (includes aw programs) http://www.ardilla.umn.edu/Ted_Labuza/Pages_Folder/aw.html

 

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