Name ___________________________

COLLEGE OF AGRICULTURAL, LIFE AND NATURAL SCIENCES

Alabama A&M University
Normal, AL 35762
COURSE SYLLABUS
Spring 2021

Course Number FAS 626

Course Title Food Ingredient Technology
CRN/Section 11856, Section 1 (11857, Section 2, Online)
Class Times 10-10:50 MWF
Delivery Method Hybrid-HyFlex
Class Location Carver Complex South #113
Prerequisites/Textbook None Required
Instructor Dr. Josh Herring
Office Physical: 104A CCA
Virtual: Zoom ID: 363-121-2778
Office Hours MWF-8:30-10AM; 1-4PM; TR: 8:30-11AM
E-mail Address Josh.Herring@aamu.edu
Telephone Number 256-372-4161

AAMU QEP
AAMU Quality Enhancement Plan (QEP):
“Enhancing Students’ Critical Thinking Skills”
Critical Thinking Definition:
Critical thinking is analyzing, evaluating, and synthesizing information into logical conclusions.

UNIVERSITY ATTENDANCE POLICY: A student is permitted one (1) unexcused absence for each
credit hour generated by the class. For example, two (2) absences are allowed in a two-hour class.

UNIVERSITY SERVICES FOR PERSONS WITH DISABILITIES: The University provides

environmental and programmatic access for persons with documented disabilities as defined in Section 504
of the Rehabilitation Act of 1973 and the Americans with Disability Act of 1990. Any student who desires
information or assistance in arranging needed services for a disabling condition should contact the Director
of Special Students Services, Student Center, Room 203, (256) 372-4263.

UNIVERSITY TUTORIAL ASSISTANCE: Tutorial assistance for undergraduate courses can be

obtained from the Tutorial Assistance Network (TAN), a subsidiary of the Office of Academic Support
Services. TAN is located in Room 100C Buchanan Hall.  The telephone number is 256-372-5487.

APPROPROATE ATTIRE: Dress should not be distracting to other students or professor (i.e. hats, short
skirts, etc.). This is a course in professionalism and attire should be representative of a professional in the
field of academic study. If there are demonstrations outside of the classroom (i.e. laboratory), you must
wear clothing in the laboratory that protects your skin from your neck to your ankles and feet when you are
sitting, standing or reaching. You can be dismissed from lecture and lab and lose all credit for an
experiment or lose your opportunity to check out if you do not wear proper clothing. Sleeveless or bare
midriff tops, pants that are ripped or have holes in the fabric, shorts, short skirts, open-toed and/or open-
heeled shoes and sandals (with or without socks) are unacceptable in the laboratory.

CLASS FORMAT: The course format is hybrid with supplemental information and assignments from
Blackboard. Quizzes and examinations test students’ abilities to identify and explain the sections of a peer-
reviewed research article, functionality of food ingredients, and critical thinking for application of food
ingredients in a formula. Topical oral submissions are evaluated for students’ abilities to gather, identify,
and present information pertaining to a course relevant issue or concern. Students are expected to read
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lecture material prior to lecture to be able to interact during lecture. Questions will be asked during lecture
and participation in discussions is expected. Quizzes will be used to assess student understanding of
material prior to lecture periods.

COURSE DESCRIPTION: This course is designed to provide a study of the advanced principles,
methodologies, theories and formal analyses of ingredient technology. Food ingredients and additives,
including natural ingredients, FDA approved ingredients and compounds used in food processing will be
evaluated. Hands-on learning will be emphasized in efforts to cover functionality, chemical properties,
applications and usage limits of food ingredients. The students will be introduced to the latest as well as
the tried and tested food ingredients from all functions and areas, thus providing applicable,
understandable, and usable information for student transition into industry. Students are highly encouraged
to experiment with ingredients and formulas outside of the classroom as well as read food labels to
investigate what and why ingredients are included.

STUDENT LEARNING OUTCOMES

1. SLO1 Explain the techno-functionality or bio-functionality of various food ingredients
2. SLO2 Explain, with examples, how ingredient functionality may be modified through processing
3. SLO3 Explain the effect of interactions between ingredients under different conditions or in
different food matrices

GRADE DETERMINATION
Assignment Points Awarded Percent of Total
Exam 1, 2, 3, 4 400 40% Total (10% each)
Topic Presentation/Paper 100 (70 Paper: 30 Presentation) 10%
Journal Article Presentation 50 5%
Term Project 150 15%
Scientific Literature Composition 150 15%
Quizzes 50 5%
Homework Assignments 50 5%
Attendance 50 5%
TOTAL 1000
¥
Depending upon Time and Size of class

Grading Scale
Percent of Points Number of Points Grade
≥90% 900 A
80-89% 8000 B

Assignments:
1. Assignments that are turned in after the due date will be assessed a 5-point penalty for the first day (i.e.
turned in after expected is automatic 5 pt penalty) which doubles each subsequent day (i.e. 5 late – 10 next
day – 20 second day – etc.)
2. You need to read and understand the demonstration (laboratory) experiments before coming to class.
Sometimes calculations are needed before coming to class and may be a quiz grade.
3. There may be a quiz assessing your preparation for the lecture and/or demonstration (laboratory). The
quiz will be handed out at the start and collected within 10 minutes.
4. References listed at the end of lectures and experiments are suggestions for your future use (read for
better understanding and potential examination and quiz questions).

SPECIFIC ASSIGNMENTS (THE BELOW IS SUBJECT TO VIDEO RECORDING)

Topic Presentation/Paper: Students will be provided or suggest a topic, relevant to the course, by the
second week and present the Wednesday of Midterm Week. Students will present their knowledge of the
topic. 12 minutes, 3 minutes for questions.

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Journal Article Presentation(s): Students will read, analyze and present information from an agreed upon
journal article. Students must get approval one week prior to presentation. There will be two during the
semester. 5 minutes, 3 minutes for questions.

Term Project: These are individual projects. Students are required to select and submit a topic which you
would like to investigate that is agreed upon by the instructor. Students will conduct an experiment
through the semester with modifications to the formula of that topic/food product. Students will evaluate
the food product objectively and report. 12 minutes, 3 minutes for questions.

Scientific Literature Composition: Students will compose and submit their individual research interest in
preparation to publishing in scientific literature. This is a paper submission that will be reviewed and
revised throughout the semester. It may be on a topic similar to the topical presentation/paper but will
require more depth and should be able to be submitted at the end of the term as a review journal article.

Quizzes: Students will have pop-quizzes to evaluate knowledge regarding ingredient usage, function,
detrimental effects, etc. Quizzes will be electronic.

Homework Assignments: Students will be required to complete various homework assignments that will
be reviewed and discussed in class as part of the learning experience. As an example, students will
evaluate a food label for ingredients and identify why each ingredient was added.

Attendance: Students will be required to attend class and participate. If students are present but not
actively engaged, it will be noted that the student was present but not participating.

Steps to Presentation:
3 weeks prior- Completion of “Presentation Outline” should be submitted on Blackboard.
2 weeks prior- Completed PowerPoint presentation should be submitted on Blackboard.
1 week prior- Edited PowerPoint presentation should be submitted on Blackboard.
2 days prior- Final version of PowerPoint should be submitted on Blackboard.
Day of presentation- Make sure to get to class early in order to upload your presentation. Please dress in
business casual attire for this presentation. You may have flash cards for guidance but you will be
penalized if you are reading off of the flash cards or PowerPoint slides. Please come prepared!

COURSE OUTLINE
Dates† Topics Assignments
Week 1 Introduction to Food Ingredient Technology
Week 2 Legal Definition of Food Ingredients and Additives
Week 3 Analysis Methods of Food Ingredients and Interactions
Week 4 Product Management and Formulations
Week 5 Computer Aided Ingredient Analysis and Formulations
Week 6 Ingredient Interactions - Physical
Week 7 Ingredient Interactions - Chemical
Week 8 Ingredient Technology – carbohydrates
Week 9 Ingredient Technology – lipids
Week 10 Ingredient Technology – flavors and colorants
Week 11 Ingredient Technology – stabilizers
Week 12 Ingredient Technology – preservatives
Week 13 Food Ingredients for Product Development
Week 14 Functional Food Ingredients for Health
Week 15 Interactions Affecting Rheology of Food
Week 16 Processing Effects on Ingredients
†Dates are estimates. Examinations on dates other than those listed will be announced at least one week in advance.

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(*) Term papers will include a detailed description of an area of interest (i.e. functionality, safety,
processing, trade, etc.) and the complex nature of issues.
(**) Presentations will consists of a PowerPoint presentation of articles/topics/studies/etc. followed by
Q&A.

Student code of conduct is located online at http://www.aamu.edu/about/administrative-offices/judicial-

affairs/student-code-of-conduct/_documents/aamu-student-code-conduct.pdf
Student Handbook is located online at https://www.aamu.edu/about/administrative-offices/student-
affairs/student-handbook/_documents/aamu-student-handbook.pdf and contains the classroom code of
conduct.

Classroom Code of Conduct

As a means of becoming successful and prepared for the professional world, including internships, graduate
or professional schools and positions of employment, students are expected and required to abide by the
following codes.
Individual breaches of codes of conduct or dress codes will be dealt with by the instructor, on a case-by-
case basis, based on the severity of the infraction. Punishment can range from being marked absent for the
day to being dismissed from the class. Severe or repeat infractions may be turned over to judiciary.

General Decorum
1. Students must be able to present their ID cards for inspection. It is recommended that the card be visibly
displayed, whether clipped to a waistband or breast pocket or worn on a lanyard.
2. Students must attend class regularly, missing no more than the allowed number of absences:
a. Absent 1 hour of class for a 1 credit hour course
b. Absent 2 hours of class for a 2 credit hour course
c. Absent 3 hours of class for a 3 credit hour course
d. Absent 4 hours of class for a 4 credit hour course
*Students whose absences exceed the above scale will receive a reduction in their final course
averages as determined by the faculty member. Exceptions to this policy on point reduction maybe granted
by the faculty upon presentation of documentation from the Vice President of Academic Affairs that an
official excuse has been granted for the student’s absence. Conditions warranting such an approval include
cases involving death in the family, illness of the student or his/her immediate family members or for
military duty. It is the student’s responsibility to provide legitimate, official documentation of excused
absences to the instructor(s) of the courses involved. Other reasons for absences not covered here must be
cleared with the appropriate College Dean.
3. Students must be on time to class and must remain until dismissed.
4. Students must prepare for each class meeting by reading assignments and completing any required
written work. It is thus imperative that students purchase their books in a timely manner (i.e., within the
first two weeks of the semester).
5. Students must meet all deadlines, including those established by the instructor and those set by the
University.
6. Students must never have electronic devised such as cell phones, PDA’s, iPods, or similar items in use
during class time.
7. Students are expected to act with courtesy and respect to instructors, guests, staff members, and fellow
classmates and may not disrupt a classroom or a faculty member’s conduct of a class. For example,
students should refrain from talking during class while the instructor or another student “has the floor.”
Failure to behave with proper courtesy and respect could result in disciplinary action. A student who
disrupts a classroom may be removed or ejected from the class or classroom
8. Students must not come to class under the influence of drugs or alcohol.
9. Food and drinks are not allowed in the classroom, lecture hall, or lab.

Student Dress Code

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1. Pajamas, sleep wear and inappropriate exercising clothes (i.e, P.E. uniforms, bicycle shorts, under armor,
uncovered spandex) are not allowed in the classroom. Shirts/tops must be worn at all times. Sweat pants are
allowed when worn with appropriate undergarments.
2. All students must wear shoes, boots, or other types of footwear made for outside wear: bedroom
shoes/slippers, shower shoes, or similar footwear are not allowed in the classroom.
3. Dress and grooming will not disrupt the teaching/learning process or cause undue attention to an
individual student; for example, no sunglasses are allowed in the classroom; excessive body piercings,
tattoos, and “grillz” are not recommended.
4. Hats, hoods, caps, stocking caps, wave caps, do-rags, and other head coverings are not to be worn in the
classroom; no hair curlers whether covered or uncovered are allowed in classrooms. Head coverings
designed for religious, cultural, or medical/illness purposes are allowed.
5. Attire must not display language and/or images which are derogatory, profane, or sexually explicit, or
abusive, or which “advertise” drugs or alcohol.
6. Dress must be modest and appropriate for all professional or serious setting; no midriff tops, halter tops,
sports bras, strapless tops or dresses, camisole tops with spaghetti straps, see-through blouses or shirts, or
extremely short or revealing shorts or skirts will be allowed in the classroom. If a student chooses to wear a
midriff top, halter top, sports bra, camisole with spaghetti straps, or a tank top or sundress with straps less
than 2 inches wide (made or female), the student must wear a shirt or jacket over it.
7. Clothing which allows undergarments to be visually observed is not permitted. NO SAGGING PANTS
will be allowed. No undergarments should be visible at any time.
8. It is assumed that students will practice personal cleanliness. Additionally, clothing should not carry
excessive odors, i.e., tobacco, body sprays, or colognes.

Rubrics for the course are located online at https://www.aamu.edu/academics/colleges/agricultural-life-

natural-sciences/departments/food-animal-sciences/_documents/rubrics-fas2018.pdf

NETIQUETTE
Because part/whole of this course will be taught online, students should abide by the
following rules while attending class or interacting online:
-Students are expected to login to the Zoom or Blackboard Collaborate session at least 5
minutes before the scheduled start of class. As with in-person courses, being late is
disruptive and unprofessional.
-Students who arrive late will have to remain in the “virtual waiting room” in zoom until
the instructor is able to allow entrance.
-Students must have their cameras on and be visible for the duration of the class. If a
student needs to step away from their screen, they should notify the instructor (in the chat
area is preferred).
-Dress according to the student dress code (https://tinyurl.com/y33ko5l4).
-Students are expected to be on time, attentive and responsive to questions.
-Students are expected to participate in discussions.
-Students are expected to mute microphone when not speaking.
-Students should refrain from talking while others are speaking.
-Students are also expected to be in an appropriate environment free of distraction.
-The use of “Chat” for communication during class should be done with the same
professional standards that apply to other forms of communication. Please do not use all
caps or repeated punctuation (e.g., !!!).
-Students are expected to be respectful and polite. Respect the ideas and opinions of
others and communicate using correct names and proper titles. Any disruptive behavior

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will result in removal from the virtual class (and will be marked absent). Avoid being
rude and using sarcasm.
-Please adhere to guidelines as stated in the ‘University Policy 5.1: Responsible Use of
University Computing and Electronic Communications (https://tinyurl.com/yy4xaxyw)
-Only those students registered for the course will be allowed to remain in class during
instruction time.

If class and/or lab is held face-to-face (in classroom setting:

-Please follow protocols outlined in the ‘Alabama Agricultural and Mechanical
University Summer-Fall 2020 Re-Engagement Plan’ (https://tinyurl.com/yyy48bg7).
-Please adhere to all CDC guidelines and practice social distancing
(https://tinyurl.com/rnohcbc).
-Please respect others space and feelings of safety.
-Please listen to and follow instructions from faculty and staff, these are provided for
your safety and the safety of those around you.

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Serious Eats – Food Lab

https://www.seriouseats.com/the-food-lab

Businesses
https://www.foodingredientstechnologies.com/en/
https://www.fit-biz.com/processed-meat.html

Text
https://openlibrary.org/books/OL1728636M/Bowes_and_Church
%27s_food_values_of_portions_commonly_used.

Toxicology
https://www.stuvia.com/doc/701620/summary-toxicology-syllabus

Summary FCH-30306 Food Ingredient Functionality

https://translate.google.com/translate?hl=en&sl=es&u=https://www.stuvia.es/doc/345795/fch-30306-food-
ingredient-functionality-biofunctional-ingredients-part&prev=search&pto=aue

https://translate.googleusercontent.com/translate_c?
depth=1&hl=en&prev=search&pto=aue&rurl=translate.google.com&sl=nl&sp=nmt4&u=https://www.stuvi
a.nl/doc/478253/food-ingredient-functionality-cases-and-
exercises&usg=ALkJrhhtAfL3nbcOs7Jr0K6WQ72blpQdNA

https://translate.googleusercontent.com/translate_c?
depth=1&hl=en&prev=search&pto=aue&rurl=translate.google.com&sl=nl&sp=nmt4&u=https://www.stuvi
a.nl/bundle/24887/food-ingredient-functionality-complete-course-content&usg=ALkJrhhwhXIqipK4PEk-
rMd6pOM4tqcX3Q

https://translate.google.com/translate?hl=en&sl=nl&u=https://www.stuvia.nl/school/nl/wageningen-
university/food-technology/food-ingredient-functionality&prev=search&pto=aue

https://www.stuvia.co.za/doc/478253/food-ingredient-functionality-cases-and-exercises

https://www.stuvia.co.uk/doc/345794/fch-30306-food-ingredient-functionality-interactions-rheology-gels-
and-emulsions-part

https://www.stuvia.com/doc/345793/fch-30306-food-ingredient-functionality-proteins-part

https://www.stuvia.com/doc/574196/food-ingredient-functionality-fch-30306-summary-knowledge-clips

https://knoowy.com/doc/36689/Biofunctional-ingredients-(FCH-30306)

https://translate.googleusercontent.com/translate_c?
depth=1&hl=en&prev=search&pto=aue&rurl=translate.google.com&sl=nl&sp=nmt4&u=https://www.stuvi
a.nl/doc/574196/food-ingredient-functionality-fch-30306-summary-knowledge-clips&usg=ALkJrhin3-
cT0Dw2i1jNrirVvnjqWRqLsg

Other University Sites

https://www.wur.nl/en/Research-Results/Chair-groups/Agrotechnology-and-Food-Sciences/Laboratory-of-
Food-Chemistry/Education/Courses.htm

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https://webcache.googleusercontent.com/search?
q=cache:ljyEGaEOTkcJ:https://www.wur.nl/en/show/Food-Ingredient-
Functionality.htm+&cd=2&hl=en&ct=clnk&gl=us&client=firefox-b-1-d

http://bilgipaketi.uludag.edu.tr/Ders/IndexENG/937150

Icecream science
http://icecreamscience.com/corn-syrup-used-ice-cream/

Quizlet – FIT
https://quizlet.com/485965668/food-ingredient-technology-flash-cards/

Food Labels
https://www.foodingredientfacts.org/knowledge-center/understanding-food-labels/

Cooking Guide – Menu Selection

https://www.ag.ndsu.edu/publications/food-nutrition/cooking-101-quick-and-easy-menus-recipes-and-tips-
for-singles-and-couples-week-4-grocery-shopping-made-easy

Food & Nutrition

https://www.ag.ndsu.edu/publications/food-nutrition

World Cuisine
https://www.ag.ndsu.edu/publications/food-nutrition/north-dakota-food-and-culture-a-
taste-of-world-cuisine

Ingredient Substitutions
https://www.ag.ndsu.edu/publications/food-nutrition/ingredient-substitutions

Food Laws
https://www.ag.ndsu.edu/foodlaw/processingsector/standardofidentity

Food Formulation
Software
https://www.sysnova.com/SysnovaFeed
https://www.udemy.com/course/animal-nutrition-ration-formulation/

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