CFS758, Fundementals of Flour Testing and Baking
Course Description:
Course is designed to teach
- Basics of flour testing, how to interpret data, fundamental concepts of the tests
- Science of baking, bakers math, function of ingredients
- Relationship between the ingredients and end-product quality
- Baking methods and industrial design
Course Purpose and Objectives:
This course focuses on developing advanced knowledge of flour, dough and bread evaluation skills and helping students to gain hands-on experience. It highlights the "whys" of the baking process and provides a thorough understanding of ingredient formulations and interactions. Research projects will help to gain research perspective in addition to applied knowledge.
Course Requirements
- Two 1-hour lectures per week
- One baking laboratory per week (make sure to read your lab materials before come).
- Lab reports after the lab (The report should include introduction, materials and methods, results and discussion. Please submit the lab report in one week after the lab is completed)
Grading:
1) Examination: 2 midterm (12% +12%) + 1 Comprehensive Final (16%) --40%
2) Laboratory Reports --30%
3) Research Project (lab experiment + report + presentation)--20%
4) Class-Lab Participation (attendance and participating discussions!)---10%
