This course is no longer offered as a distance course at Oregon State University. It is developed in a database called "cold fusion" which is very difficult to trace down. Even just sitting here it seems to lose links. As a result, I have converted the course to standard html on my other web site theFood Resource. If you are an educational institution and wish to convert the website to your educational use I am willing to let you have the html. All I would ask is a blank CD and self addressed envelop. The assumption is for your student use and not for any commercial use. This site will not be maintained.
Email can be sent to food@oregonstate.edu as I handle e-mail to that address.
The science of the food you eat is an incredibly interesting and complex subject that is also challenging and somewhat confusing. However, there are opportunities through this course of study to be successful. Success in this study can be enhanced by initially reading the text and than coming to the web and exploring the review questions and using the web content and supplemental materials. Such an approach will make it easier to see the continuity of the subject matter.
THIS SITE WILL HELP YOU ANSWER THE FOLLOWING AND MANY MORE QUESTIONS
What is the difference between jelly and jam?
Why does my orange juice separate sometimes and not other times?
How do we prevent the tomato soup from curdling? 
What is the difference between the cornbread muffins and the yeast bread in the emu meat sandwich? Why is a good baked potato meally? 
Occasionally the broccoli is olive green instead of bright green. Why?
Questions and Problems? Contact the Food Resoruce.
 | Updated and copyrighted ZoeAnn Holmes 2000. Science of Foods, Nutrition and Food Management, Oregon State University, Corvallis, OR.OSU Disclaimer |