Janet McNaughton

jmcnaughton@mtsu.edu

Dellmar Walker

Human Sciences

N/A

EHS 106

Upgrade of Existing Technology

N/A

Food and Nutrition majors choose a concentration in Dietetics or Food Technology. Those in Dietetics minor in science including laboratories in chemistry, biochemistry, and microbiology. Two courses offered in Human Sciences Department, Principles of Foods and Experimental Food Study are designed to provide pratical "on-hands" experience in applying scientific concepts to food preparation and development. Currently the department has a Foods Laboratory divided into 6 units planned for a capacity of 18 students per section. Recent classes have contained 20-21 students which makes it imperative that students have materials available within their units for routine and frequently repeated procedures. The flow in the lab does not allow for maximum number of students to tke ingredients to a central location for weighing of PH measuring; yet for the scientific approach of food study, it is necessary that balances and PH meters be available for these purposes. Currently a lab assistant pre-weighs and pre-records pH of ingredients prior to class; lab experiences planned are limited to those with little need for measurement; and household utensils may be used for measuring and litmus paper for pH readings. These less than desirable approaches have become more evident with the recent addition of the Food Technology concentration designed to prepare students for career opportunities in the food-related industry jobs such as food processing, product development and quality control. Approximately 60 students annually take coures offered in the lab. Space is avaialbe in each of the 6 units to store a balance, pH meter and some supplies on hand (beakers, stirring rods, etc). Each unit could be self-contained, projects could be planned with more depth; and safety when the maximum number of students is enrolled enhance if each unit had basic equipment including a balance and pH meter.