Lecture Notes for FST 2014 - Introduction to Food Science with Eigel at Virginia Tech (VT)

Notes Information

Material Type:Study Guide 1
Class:FST 2014 - Introduction to Food Science
Subject:Food Science and Technology
University:Virginia Polytechnic Institute And State University
Term:Spring 2007
  • Monounsaturated Fatty Acids
  • Gail Borden
  • Nicholas Appert
  • Trans Fatty Acids
  • Dietary Fiber
  • Essential Fatty Acids
  • Elective Courses
  • Polyunsaturated
  • Triglycerides
  • Fatty Acids
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FST 2014 INTRODUCTION TO FOOD SCIENCE STUDY GUIDE (February 21-22, 2007) I anticipate making up the exam to have a format very similar to the koofers available on Blackboard. Questions will likely take the form of multiple choice, true- false and/or matching so that very specific answers will be needed. Hope these comments and the following comments/questions help you to prepare. Be sure to have a good command of material presented in audio-visual presentations as well as the readings assigned. I consider any material presented in the presentations and assigned readings as "fair game" whether or not covered specifically in the guidelines below. Good luck. INTRODUCTION - FOOD SCIENCE 1. What is Food Science? How are Food Science and Nutrition similar as fields of study? How do they differ? 2. Why is a good background in Biology important for the study of Food Science? How is a good background in Chemistry beneficial to the study of Food Science? What backgrou...

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