Animal Science 270
Foods of Animal Origin
|
Date |
Topic |
Reading Assignment |
|
1-13-04 |
Orientation to Food
Industry |
|
|
1-15-04 |
Past, Present and Future of
the Food Industry |
POMS Chapter 1 |
|
1-20-04 |
Factors Influencing Food
Consumption |
Class handout |
|
1-22-04 |
Factors Influencing Food
Consumption |
|
|
1-27-04 |
Food Industry in the Global
Economy |
Export data Online |
|
1-29-04 |
Food Composition: Water and
Protein |
Online |
|
2-3-04 |
Food Composition: Lipids |
Online |
|
2-5-04 |
Food Composition:
Carbohydrates |
Online |
|
2-10-04 |
Food Microbiology |
POMS Chapter 8 |
|
2-12-04 |
Food Microbiology |
POMS Chapter 8 |
|
2-17-04 |
EXAM I (75 Points) |
|
|
2-19-04 |
Inspection of Meat, Poultry
and Seafood |
POMS Chapters 8, 14 |
|
2-24-04 |
Inspection of Meat, Poultry
and Seafood |
POMS Chapters 8, 14 |
|
2-26-04 |
Structure and Composition
of Meat and Poultry |
POMS Chapter 2 |
|
3-2-04 |
Harvesting Meat Products |
POMS Chapter 5 |
|
3-4-04 |
Conversion of Muscle to
Meat |
POMS Chapter 5 |
|
3-9-04 |
Properties of Fresh Meat
and Poultry |
POMS Chapter 6 |
|
3-11-04 |
Spring Break |
|
|
3-16-04 |
Spring Break |
|
|
3-18-04 |
Properties of Fresh Meat
and Poultry |
POMS Chapter 6 |
|
3-23-04 |
Properties of Fresh Meat
and Poultry |
POMS Chapter 6 |
|
3-25-04 |
Merchandising Fresh Meat |
POMS Chapters 10, 11 |
|
3-30-04 |
EXAM II (75 points) |
|
|
4-1-04 |
Further Processed Meat
Products |
POMS Chapter 7 |
|
4-6-04 |
Dairy Product Safety and
Inspection |
Online |
|
4-8-04 |
Measures of Milk
Composition and Quality |
Online |
|
4-13-04 |
Measures of Milk
Composition and Quality |
Online |
|
4-15-04 |
Processed Dairy Products |
Online |
|
4-20-04 |
Egg Product Safety and
Inspection |
Online |
|
4-22-04 |
Egg Product Composition
& Processing |
Online |
|
4-27-04 |
Egg Product Merchandising |
Online |
|
4-29-04 |
Animal Products in the
Human Diet |
POMS Chapter 13 |
|
5-3-04 (tentative) |
EXAM III (150 Points) 7:30-9:30, Bessey Hall Room 210 |
|
|
|
|
|