Recent Changes for "Food Science 10" - Davis Wikihttp://daviswiki.org/Food_Science_10Recent Changes of the page "Food Science 10" on Davis Wiki.en-us Food Science 10http://daviswiki.org/Food_Science_102010-10-27 20:00:42TomGarbersonTying into FST <div id="content" class="wikipage content"> Differences for Food Science 10<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> <span>- Food Science</span> 10: ''Food, Folklore, and Health'' is a three-unit general education course taught each quarter. Fall 2010 finds it in SCILEC 123, TR 9:00-10:20. Historically, introductory food science was two classes. FST 2 was taught Fall/Spring, while FST 1 was taught Winter Quarter. </td> <td> <span>+ ["Food Science &amp; Technology" Food Science]</span> 10: ''Food, Folklore, and Health'' is a three-unit general education course taught each quarter. Fall 2010 finds it in SCILEC 123, TR 9:00-10:20. Historically, introductory food science was two classes. FST 2 was taught Fall/Spring, while FST 1 was taught Winter Quarter. </td> </tr> <tr> <td> Line 3: </td> <td> Line 3: </td> </tr> <tr> <td> <span>-</span> The course is entirely <span>lecture</span>-based, meeting twice per week in 90 minute sessions. The book you will need is Harold McGee's ''On Food and Cooking: The Science and Lore of the Kitchen'' which should be readily available as used paperback copies. There are significant differences between the blue (old) and red (current) editions. Completion of all reading assignments is critical. It's an enjoyable, engaging format, and you may find yourself wanting to keep the book after you're done with the class. </td> <td> <span>+</span> The course is entirely <span>["lectures" lecture]</span>-based, meeting twice per week in 90 minute sessions. The book you will need is Harold McGee's ''On Food and Cooking: The Science and Lore of the Kitchen'' which should be readily available as used paperback copies. There are significant differences between the blue (old) and red (current) editions. Completion of all reading assignments is critical. It's an enjoyable, engaging format, and you may find yourself wanting to keep the book after you're done with the class. </td> </tr> </table> </div> Food Science 10http://daviswiki.org/Food_Science_102010-10-27 19:58:51TomGarbersonRenamed from "food science 10" (Capitalization) <div id="content" class="wikipage content"> Differences for Food Science 10<p><strong></strong></p>No differences found!</div> food science 10http://daviswiki.org/Food_Science_102010-10-18 11:22:30JudithTrumanSeed wanted page. Do we have a template for GE classes? <div id="content" class="wikipage content"> Differences for Food Science 10<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> </td> <td> <span>+ Food Science 10: ''Food, Folklore, and Health'' is a three-unit general education course taught each quarter. Fall 2010 finds it in SCILEC 123, TR 9:00-10:20. Historically, introductory food science was two classes. FST 2 was taught Fall/Spring, while FST 1 was taught Winter Quarter.<br> + <br> + The course is entirely lecture-based, meeting twice per week in 90 minute sessions. The book you will need is Harold McGee's ''On Food and Cooking: The Science and Lore of the Kitchen'' which should be readily available as used paperback copies. There are significant differences between the blue (old) and red (current) editions. Completion of all reading assignments is critical. It's an enjoyable, engaging format, and you may find yourself wanting to keep the book after you're done with the class.<br> + <br> + The course outline, as prepared ten years ago: http://foodscience.ucdavis.edu/undergrad/courses/fst-10</span> </td> </tr> </table> </div>