Dept.

of Health and Nutrition Sciences

2900 Bedford Ave. • Brooklyn, NY 11210

HNSC 2221 Food Science Lecture Section: NET [57943] (1 Credit)

Semester: Spring 2021
Class time: ONLINE ASYNCHRONOUS
Class location: ONLINE
Instructor: Nicholas Sayegh, MS
Office location: ONLINE
Office hour: TBA
Contact email: Nicholas.sayegh@brooklyn.cuny.edu

Course Description:

2 hours laboratory; 1 credit

Laboratory experience demonstrating and evaluating the physical and chemical changes to food and food
nutritional values in relation to processing, preparation, and storage.

(Not open to students who are enrolled in or have completed Health and Nutrition Sciences 41, or both
41.1 and 41.2).

Pre-requisites: HNSC 1200 or HNSC 2210

Pre-requisite or Co-requisite: CHEM 1040 Co-requisite: HNSC 2221

COURSE OBJECTIVES

Upon completion of this course, you will be able to:

• Describe the function(s) of ingredients used in preparing quality selected foods and beverages;
• Describe the chemical reactions that occur as a result of food and beverage processing, preparation and
storage;
• Explain the effects of these chemical reactions on the physical and chemical characteristics of food and
beverages.

This course meets the following ACEND knowledge requirement:

• KRDN 4.5 Describe safety principles related to food, personnel, and consumers. This course contributes to
the following ACEND knowledge requirement:
• KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
• KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.

Spring 2021, HNSC 2221 Syllabus is Subject to Change

Required Devices:
This course requires the use of a Desktop or Laptop Computer to complete Lab Simulations. Simulations will not
load on Tablets or Cellular Devices.

Required Readings and Material

All necessary course work material will be shared via Blackboard Learning System.

Spring 2021, HNSC 2221 Syllabus is Subject to Change

ASSIGNMENTS AND EVALUATION

Grading
Numeric Score Letter Grade
97 -100 A+
92 - 96 A
90 - 91 A-
87 - 89 B+
82 - 86 B
80 - 81 B-
77 - 79 C+
72 - 76 C
70 - 71 C-
67 - 70 D+
61 - 66 D
60 - 61 D-
≤59 F
Unless otherwise stated, a curve will not be used.

COURSE EVALUATION/FINAL GRADE

Your final course grade will be comprised of the following components:

Introduction, Procedures, and Syllabus Quiz 2%

Lab & Kitchen Safety Quiz 2%
Discussion Boards (5 Total – Weekly Module 1, 4, 8, 11, 15) 10 % (2 % each)
Labster Lab Assignments (9 Total - Weekly Module 2, 3 (two), 5, 6, 7, 8, 9, & 10) 36 % (4 % each)
Weekly Lab Activities (8 Total – Weekly Module 4, 5, 6, 7, 9, 10, 12, & 13) 40 % (5 % each)
Final Exam 10 %

Total 100%

GRADE COMPONENT DETAILS

Quizzes

Quizzes will consist of 10 -15 questions available via Blackboard. These quizzes will reflect your understanding of
the Introduction, Procedures, and Syllabus Material (Week 1 Quiz) and Lab Safety & Kitchen Safety (Week 2
Quiz). These quizzes will count towards a total 4 % of your final grade. Quizzes will be timed (15 minutes) with 2
allowed attempt. Final quiz grade will be based on combined average between both attempts.

Format will include M/C, T or F, Matching, & Short Answer.

WARNING: Using any other tabs/windows/browsers, remote desktops, VPNs or person to-person networks during an exam
will cause an immediate zero on the exam. There is a zero-tolerance policy for cheating in any form. It will result in an F in
the course. Please see the “Academic Integrity” statement at the end of the syllabus for more information.

Quiz Due Dates

Introduction, Procedures, and Syllabus Quiz – Due 1/31
Lab & Kitchen Safety Quiz – Due 2/7

*No Lecture quizzes will be accepted past their due date

Spring 2021, HNSC 2221 Syllabus is Subject to Change

 Discussion Boards (KRDN 2.1)

o There will be 5 Group discussion boards throughout the course of the term: Weeks 1, 4, 8, 11, & 15).
They will be available under the Discussion Board Tab of Blackboard course.
o All initial postings will be due on Thursday at midnight and responses to TWO classmates are
due by midnight on Sunday.
o This is where you process, examine, question, and extend your knowledge of food science. Discussions
are a way to engage in conversation with research-based support. These are great places to engage in
academic dialogue and enhance your own learning and the learning of others.
o All outside sources must properly sourced in APA format.
o
All Discussion Boards will be assessed through the following rubric.

Grading Rubric: Proficient (3) Emergent (2) Developing (1) Points

Discussion Board
Contribution Criteria
Initial Post Quality Initial posts: 1. Candidate
responds to the guiding
questions/discussion prompts
by synthesizing information
from course texts; 2.
Candidate cites at least 3
specific points from the
text(s).
Response Quality 1. Candidate’s response builds
upon other learners’
perspectives/questions to
deepen the discussion.
2. Candidate offers at least 1
additional relevant resource,
e.g. a text or website.
Grammar and Assignment contains no errors
Mechanics and is properly sourced in
APA.
Timeliness N/A
Initial posts: 1. Candidate
responds to the guiding
questions/discussion prompts
by synthesizing information
from course texts; 2.
Candidate cites at least 2
specific points from the
text(s).
1. Candidate’s response builds
upon other learners’
perspectives/questions to
deepen the discussion.
Assignment contains 2 or
fewer errors.
Or
Sourced incorrectly.
N/A
Initial post: 1. Candidate
responds to the guiding
questions/discussion prompts
by synthesizing information
from course texts; 2.
Candidate cites at least 1
specific point from the text(s).
1. Candidate’s response lightly
references other learners’
perspectives/questions to
deepen the discussion
Assignment contains 3 or
more errors.
Or
Not sourced.
Document is posted on time.

Total Points 10

Discussion Board Due Dates

DB 1, Weekly Module 1: Initial Post Due & Two Response Post 1/31
DB 2, Weekly Module 4: Initial Post Due 2/18, Two Response Post Due 2/22
DB 3, Weekly Module 8: Initial Post Due 3/18, Two Response Post Due 3/21
DB 4, Weekly Module 11: Initial Post Due 4/15, Two Response Post Due 4/18
DB 5, Weekly Module 15: Initial Post Due 5/6, Two Response Post Due 5/9

APA Referencs:
The Perdue OWL Writing Lab, explains and gives examples of APA intext citations.
https://owl.english.purdue.edu/owl/resource/560/02/

Assignment 3
Briefly explain what the assignment is and due date [Indicate which learning outcome is addressed by this assignment]

Spring 2021, HNSC 2221 Syllabus is Subject to Change

Labster Lab Assignments (KRDN 3.4, 4.5)

Labster is a company dedicated to developing fully interactive advanced lab simulations based on mathematical
algorithms that support open-ended investigations. We combine these with gamification elements such as an
immersive 3D universe, storytelling and a scoring system which stimulates students’ natural curiosity and
highlights the connection between science and the real world.

Labster will be utilized to perform virtual food science labs as part of this online laboratory course. Labs, and
adjoining material, will be available directly thorough Blackboard. Directions, activities, assessments will be
provided for each of the 9 Labs we will complete.

Labster activities will be due at the end of the assigned module session. Any Labster completed after the due date
will receive a 5-point deduction for each day after due date that it was submitted. If not completed by the
following week the Labster Link will become unavailable and you will receive a zero for the assignment.

Labster Lab Assignments Due Dates

Labster Assignment 1, Weekly Module 2 Due Date 2/7
Labster Assignment 2, Weekly Module 3 Due Date 2/14
Labster Assignment 3, Weekly Module 3 Due Date 2/14
Labster Assignment 4, Weekly Module 5 Due Date 2/28
Labster Assignment 5, Weekly Module 6 Due Date 3/7
Labster Assignment 6, Weekly Module 7 Due Date 3/14
Labster Assignment 7, Weekly Module 8 Due Date 3/21
Labster Assignment 8, Weekly Module 9 Due Date 4/5
Labster Assignment 9, Weekly Module 10 Due Date 4/11

Weekly Lab Activity (KRDN 3.4)

Weekly course assignments will consist of various assessment activities correlated to the week’s topic. Each
assignment (8 total) will be accompanied by a standard set of guidelines and instructions in which to follow. Please
read all directions and guidelines prior to starting each assignment.

Weekly Lab Assignments Lab Assignments Due Dates

Assignment 1, Weekly Module 4 Due Date 2/22
Assignment 2, Weekly Module 5 Due Date 2/28
Assignment 3, Weekly Module 6 Due Date 3/7
Assignment 4, Weekly Module 7 Due Date 3/14
Assignment 5, Weekly Module 10 Due Date 4/11
Assignment 6, Weekly Module 12 Due Date 4/25
Assignment 7, Weekly Module 13 Due Date 5/2
Assignment 8, Weekly Module 15 Due Date 5/16

Spring 2021, HNSC 2221 Syllabus is Subject to Change

Lab Final

Exam will be available on Blackboard on scheduled dates as stated below on the course outline. They will be
accessible for 4 days (Thursday – Sunday) period. You must work independently as you will have 1 hour and
fifteen minutes to complete the timed exam. It will be based on information from course materials, lectures, and
labs. Once graded, they will be available for you to see. You will only have one attempt on exams. It is highly
suggested that you ensure you have sufficient internet connection and enough time to complete the exam.

Format will include M/C, T or F, Matching, & Short Answer.

WARNING: Using any other tabs/windows/browsers, remote desktops, VPNs or person to-person networks during
an exam will cause an immediate zero on the exam. There is a zero-tolerance policy for cheating in any form. It
will result in an F in the course. Please see the “Academic Integrity” statement at the end of the syllabus for more
information.

Lab Final Due Date

Lab Exam: Thurs., 5/19 – Sun., 5/22 – Final Due Date Sunday5/22

COURSE POLICIES

Absences

Even though there are no online meetings, online participation is required in this course. Candidates are
expected to login to Blackboard at least 2 times per week and complete all required assignments in the weekly
modules. Online participation may include working in a group, completing surveys, posting to a class assignment,
contributing to the discussion forums.

Other Classroom Rules

The class will be conducted FULLY ONLINE utilizing Blackboard Learning Management System.

Class sessions will run Monday – Sunday, unless noted in course outline below. The following week’s material will
be posted by midnight the Sunday prior to the starting week.

Updates will be available under “Announcements”. Lectures, supporting material, and assessment submission links
will be posted under “Weekly Modules”.

Please log in and check at least 2 times a week. This will automatically record your attendance as well.

Important: Update your Blackboard email to one that you check frequently.

This course requires self-motivation and self-direction. Please budget your time wisely. Expect to work 4-6
hours per weeks to successfully complete this course.

Spring 2021, HNSC 2221 Syllabus is Subject to Change

Formatting Written Work

All written work should be formatted according to APA formatting. Be sure to include BOTH in-line and reference
citations notes ass needed.

APA Referencs:
The Perdue OWL Writing Lab, explains and gives examples of APA intext citations.
https://owl.english.purdue.edu/owl/resource/560/02/

Submitting Assignments

Assignments, Discussion Boards, Quizzes, and Exams will all be completed via Blackboard according to their due dates.
Submit all assignments through designated links located within appropriate Weekly Module Folders.

Email Correspondence

The official communication channels for Brooklyn College courses are through Brooklyn College email and the Blackboard
Learning Management System. Candidates should frequently check Brooklyn College, or Blackboard associated email
addresses, and only use Brooklyn College email for communication concerning academic and other program matters.
Please note: Emails sent from Non-Brooklyn College addresses may be delayed due to virus and security screening, being
identified as spam, or left unopened due to inability to identify. As such, this will lead to a slowdown in communication.
Email response will occur within 24 hours, Monday through Friday. Emails will periodically be reviewed over the weekend,
however, there will be no guarantee of response until the following Monday.

COLLEGE POLICIES

Academic Integrity
The faculty and administration of Brooklyn College support an environment free from cheating and plagiarism. Each student is
responsible for being aware of what constitutes cheating and plagiarism and for avoiding both. The complete text of the CUNY
Academic Integrity Policy and the Brooklyn College procedure for implementing that policy can be found at this site:
http://www.brooklyn.cuny.edu/bc/policies . If a faculty member suspects a violation of academic integrity and, upon investigation,
confirms that violation, or if the student admits the violation, the faculty member MUST report the violation. NO EXCEPTIONS! Any
violation of the following will result in a grade of 0 for the assignment or activity.

Types of Academic Dishonesty Explicitly Prohibited

• Cheating is the unauthorized use or attempted use of material, information, notes, study aides, devices or communication during
an academic exercise.
• Plagiarism is the act of presenting another person’s ideas, research or writings as your own.
• Internet plagiarism includes submitting downloaded term papers or parts of term papers, paraphrasing or copying information
from the internet without citing the source, and “cutting & pasting” from various sources without proper attribution.
• Obtaining unfair advantage is any activity that intentionally or unintentionally gives a student an unfair advantage in his/her
academic work over another student. This includes sharing specific information about exam questions with other students.
• Falsification of records and official documents includes, but is not limited to, forging signatures of authorization and falsifying
information on an official academic record.

Center for Student Disability Services

The Center for Student Disability Services (CSDS) will be working remotely for the fall semester. In order to receive disability-
related academic accommodations students must first be registered with CSDS. Students who have a documented disability or
suspect they may have a disability are invited to schedule an interview by calling (718) 951-5538 or emailing

Spring 2021, HNSC 2221 Syllabus is Subject to Change

testingcsds@brooklyn.cuny.edu. If you have already registered with CSDS, email Josephine.Patterson@brooklyn.cuny.edu or
testingcsds@brooklyn.cuny.edu to ensure the accommodation email is sent to your professor.

Student Absence on Account of Religious Belief

A student who, for religious reasons, does not attend classes on a particular day or days shall be excused from any examination or other
work. The student shall have equivalent opportunity to make up any examination or study or work requirements. Please make every
effort to notify me beforehand of any planned absences for religious reasons. For a full description of the policy, consult the Brooklyn
College Bulletin.

Important Dates Spring 2021:

January 29 First day of weekday classes

January 30 First day of weekend classes
February 12 College closed – Lincoln’s Birthday
February 15 College closed – President’s Day
March 27 - April 4 Spring recess
May 18 Reading day
May 19-25 Final Examinations
May 22-23 Final Examinations Weekend

Spring 2021, HNSC 2221 Syllabus is Subject to Change

 Tentative Course Schedule Spring 2021 – Subject to Change
Week Date Module Topic Weekly Module Activities Chapter Readings & Assessments
1 Fri., 1/29 – Weekly Presentation: •Introductory Lesson • Introductory Discussion & two
Sun., 1/31 Module Class •Syllabus Review response posts due 1/31
1 Introduction • Syllabus Quiz due 1/31
Syllabus
Review

2 Mon., 2/1 – W.M. 2 Lab Safety •Food Safety Practices in the • Quiz due 2/7
Sun., 2/7 Food Safety Kitchen • Laboratory Safety Completion &
Lecture? •Introduction to Labster – Activities due 2/7
Laboratory Safety
3 Mon., 2/8 – W.M. 3 Bacteria •Introduction to Bacteria • Bacteria Growth Lab & Activities
Sun., 2/14 Growth •Labster: Bacteria Growth due 2/14
•Labster: Bacteria Isolation • Bacteria Isolation Lab & Activities
due 2/14
4 Mon., 2/15 – W.M. 4 Food •Identification of Varying Kitchen • Discussion Post, IP due 2/18, two
Mon., 2/22 Preparation Techniques and Application RPs due 2/22
Basics •Demonstration Review • Kitchen Technique Research
Assignment due 2/22
5 Mon., 2/22 – W.M. 5 Milk & •Homogenization Lab • Homogenization Lab Completion
Sun., 2/28 Cheese •Acid Vs. Enzyme Cheese and Activities due 2/28
Production • Procedural & Preparational
Identification of Acid Vs. Enzyme
Coagulation due 2/28
6 Mon., 3/1 – W.M. 6 Eggs •Versatility of Eggs in the • Experimental Egg Assignment –
Sun., 3/7 Experimental Kitchen TBD due 3/7
•Protein Denaturation Lab • Protein Denaturation Lab &
Activities due 3/7
7 Mon., 3/8 – W.M. 7 Enzymatic •Labster: Enzymatic Kinetics • Enzymatic Kinetics Lab &
Sun., 3/14 Browning in •Enzymatic Browning in Fruits and Activities due 3/14
Fruits and Vegetables • Identification of components of
Vegetables Enzymatic Browning and Variable
Impact Factors due 3/14
8 Mon., 3/15 – W.M. 8 Vegetables, •Labster: Acids and Bases • Acids and Bases Lab & Activities
Sun., 3/21 Fruits, & •The Effects of Acids and Basics on due 3/21
Legumes Food Preparation • Discussion Post, IP due 3/18, two
RPs due 3/21
9 Mon., 3/22 – W.M. 9 Cereals, •Labster: About Carbohydrates • About Carbohydrates Lab &
Mon., 4/5 Flours, and Activities due 4/5
Starches

Spring 2021, HNSC 2221 Syllabus is Subject to Change

 10 Fri., 3/27- N/A SPRING BREAK
Sun., 4/4
11 Mon., 4/5 – W.M. Quick Breads •Labster: Fermentation • Fermentation Lab and Activities
Sun., 4/11 10 Versus Yeast •Leavening Agents due 4/11
Breads • Weekly Lab Assignment Activity
due 4/11
12 Mon., 4/12 – W.M. Cakes, •Impact of Ingredients, • Discussion Post, IP due 4/15, two
Sun., 4/18 11 Cookies, and Preparation Methods, and RPs due 4/18
Pastries Temperature
13 Mon., 4/19 – W.M. Fats and Oils •Saturated versus Unsaturated • Weekly Lab Assignment Activity
Sun., 4/25 12 •Emulsions due 4/25
14 Mon., 4/26 - W.M. Candies •Crystallization • Understanding the Effect of
Sun., 5/2 13 •Procedural Steps to Candy Crystallization on Candy
Production Production due 5/2
15 Mon., 5/3 – W.M. Ice Creams •The Variables to Ice Production • Discussion Post, IP due 5/6, two
Sun., 5/9 14 RPs due 5/9

16 Mon., 5/10 – W.M. Preparation •Introduction to Research • Weekly Assignment Due 5/16
Sun., 5/16 15 for Final Assignment/ Video
Presentation
17 Thurs., 5/19 N/A Lab Exam: Thurs., 5/19 –
– Sun., 5/22 Sun., 5/22

Spring 2021, HNSC 2221 Syllabus is Subject to Change