These laboratory experiments were designed to provide a more detailed knowledge of methods and equipment used in food research and also should provide an opportunity for the student to become familiar with the main journals in which food research is reported. The student will learn to keep a laboratory notebook and become familiar with the fundamentals of designing, executing, and reporting the results of a research project. Discusses literature searches; evaluation of foods in terms of color, flavor, and texture; objective methods; and sensory methods. Contains laboratory experiments on the following topics: sensory evaluation of foods; objective evaluation of foods; physical properties of foods; dispersion of matter; lipids; amino acids, proteins, and Maillard Browning; gelatin; carbohydrates; flour mixtures; pigments; pectin; and synthesized carbohydrate food gums. Also contains an equipment guide