Title: FST1000-Grant

Week 1 (Start Here)
  Course Introduction (Read Me First)
  Reading Assignment: Week 1
  Lecture: A Short History of Food
  Video: Why Study the History of food?
  Extra Reading: Biomolecules
  Lecture: Carbohydrates
  Lecture: Lipids
  Lecture: Amino Acids
  Lab Assignment: Water Actvity and Moisture Content
Week 2
  Reading Assignment: Week 2
  Lecture: Food Quality
  Lecture: Spoilage, Microbes and Mechanisms
  Lecture: Preservatives and Shelf Life
  Extra Reading: The Ideal Antioxidant for Your Product
  Assignment: Food History Report
Week 3
  Reading Assignment: Week 3
  Lecture: Fermentation
  Video: Beneficial bacteria in your food
  Video: Yeast vs. Baking Powder or the History of Quick Breads
  Extra Reading: Raw Food is Rich in Bacteria
  Lecture: Bacteria
  Lab Assignment: Enzymes and Food Spoilage
Week 4
  Reading Assignment: Week 4
  Lecture: Food Labels
  Assignment: Beneficial Microbe Report
Week 5
  Reading Assignment: Week 5
  Lecture: Food Safety Management Systems
  Lecture: Fatty Foods
  Quiz 1
Week 6
  Reading Assignment: Week 6
  Extra Reading: Cooking - Makes us Human?
  Extra Reading: Pasteurization of Beer
  Lecture: Heat Preservation
  Lab Assignment: Drying and Shelf-life
Week 7
  Reading Assignment: Week 7
  Lecture: Cold Preservation
  Lecture: Dehydration Preservation
  Assignment: Food Preservation Report
Week 8
  Week 8 Instructions
  Midterm
Week 9
  Reading Assignment: Week 9
  Extra Reading: Nutrition
  Lab Assignment: Sampling
Week 10
  Reading Assignment: Week 10
  Assignment: Nutrition Trend Report
  ServSafe Lecture Series (For Instructors Only)
Week 11
  Reading Assignment: Week 11
  Quiz 2
Week 12
  Reading Assignment: Week 12
  Lab Assignment: Thermometer
Week 13
  Reading Assignment: Week 13
  Quiz 3
Week 14
  Reading Assignment: Week 14
  Quiz 4
Week 15
  Week 15 Instructions
Week 16 Final Exam
  Final Exam