Dept.

of Health and Nutrition Sciences

2900 Bedford Ave. • Brooklyn, NY 11210

HNSC 2220 Food Science Lecture Section: TF9 [7174] (3 Credits)

Semester: Fall 2021
Class time: Tuesday/Friday – 9:30 – 10:45
Class location:    ONLINE
Instructor:    Nicholas Sayegh, MS
Office location: ONLINE
Office hour: TBA
Contact email: Nicholas.sayegh@brooklyn.cuny.edu

Course Description: The study of food chemistry and the role of ingredients in food products. The study of
the chemical and physical factors that influence food quality and food products.

Not open to students who 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:

 Identify functions of ingredients and purposes of cooking processes
 Conduct experiments to demonstrate food science principles
 Evaluate food products based on standard quality criteria.

This course contributes to ACEND’s core knowledge requirements:

KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation
KRDN 4.5 Describe safety principles related to food, personnel, and customers

REQUIRED READINGS

Brown, A. Understanding Food: Principles and Preparation – 6th ed. Stamford, CT: Cengage Learning, 2018.

*Additional materials will be posted to blackboard.

Fall 2021, HNSC 2220 Syllabus is Subject to Change

 ASSIGNMENTS AND EVALUATION
Grading
Numeric Score Letter Grade
99 -100 A+
92 - 98 A
90 - 91 A-
87 - 89 B+
82 - 86 B
80 - 81 B-
77 - 79 C+
72 - 76 C
70 - 71 C-
67 - 69 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:

Attendance for ZOOM Meetings (16 meetings) 8%

Weekly Lecture Quizzes (16 total) 8%
Discussion boards (5 Total – Weekly Module 2, 8, 11, 14) 12 % (3 % each)
Food Safety Written Analysis 9%
Exam Review Sheet Assignments (3 total) 9 % (3 % each)
Exam 1 18 %
Exam 2 18 %
Exam 3 18 %

Total 100%

GRADE COMPONENT DETAILS

Lecture Quizzes:

After each virtual lecture, a 10-question quiz will be available on Blackboard. Use these quizzes as a self-
assessment tool. These quizzes will count towards 8 % of your final grade and are an excellent tool to see where
you may be falling behind. Quizzes will be timed (15 minutes) with 1 allowed attempt. 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.

Lecture Quiz 1 Due: Sunday 8/29
Lecture Quiz 2 Due: Sunday 9/5
Lecture Quiz 3 Due: Sunday 9/12
Lecture Quiz 4 Due: Sunday 9/19
Lecture Quiz 5 Due: Sunday 9/26
Lecture Quiz 6 Due: Sunday 10/3
Lecture Quiz 7 Due: Sunday
10/10
Lecture Quiz 8 Due: Sunday
10/17
Lecture Quiz 9 Due: Sunday 10/24
Lecture Quiz 10 Due: Sunday 10/31
Lecture Quiz 11 Due: Sunday 11/7
Lecture Quiz 12 Due: Sunday 11/14
Lecture Quiz 13 Due: Sunday
11/21
Lecture Quiz 14 Due: Sunday
11/27
Lecture Quiz 15 Due: Sunday 12/5
Lecture Quiz 16 Due: Sunday
12/12

*No Lecture quizzes will be accepted past their due date

Discussion Group Contributions (KRDN 2.1): 

o There will be 8 Group discussion boards throughout the course of the term: Weekly
Module 2, 8, 10, & 14

Fall 2021, HNSC 2220 Syllabus is Subject to Change

 o All initial postings 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.

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.
3. Candidate responds to 2
peers.
Grammar and Assignment contains no errors
Mechanics and is properly sourced in
APA.
Timeliness All components of the
Document are posted on time.
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.
2. Candidate responds to 1
peer only.
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.
Some components of the
Document are posted on time.
Total Points 12

Discussion Board Due Dates

DB 1, Weekly Module 2: Initial Post & Two Response Post Due 9/5
DB 2, Weekly Module 8: Initial Post & Two Response Post Due 10/17
DB 3, Weekly Module 10: Initial Post & Two Response Post Due 10/31
DB 4, Weekly Module 14: Initial Post & Two Response Post Due 11/27

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

Food Safety Analysis (KRDN 4.5)

Following Weekly Module 3, a Food Safety Analysis will be posted, due during Module 11 (11/7).
Analysis will consist of 10 questions prompts regarding food and safety concerns for food, personnel,

Fall 2021, HNSC 2220 Syllabus is Subject to Change

 and consumers. Responses should demonstrate food safety concerns, protocol, and procedures for
ensuring a safe working environment and food supply chain.

Additional details, requirements, and grading rubrics will be posted with assignment during Weekly
Module 3.

Food Safety Written Analysis Due Date 11/7

Review Sheet Assignments

Review Sheet Assignments are meant to aid in preparation of exams and will be assigned three times
throughout the semester. They are to be completed individually and are not group assignments. All
review sheets will be submitted through SafeAssign. Further instruction will be provided in class.

Review Sheet Proficient (3) Emergent (2) Developing (1) Points

Assignment Rubrics
Assessment Quality 1. Candidate responds to the
guiding questions/discussion
prompts by synthesizing
information from course texts;
2. Provides detail in
understanding of what is
asked.
Thoroughness of 1. Candidate’s response fully
Responses answers the question while
utilizing knowledge gained
over the course of the term.
Initial posts: 1. Candidate
responds to the guiding
questions/discussion prompts
by synthesizing information
from course texts; 2.
Demonstrates novel
understanding in response.
1. Candidate’s response
answers posted question
while lightly referencing the
course material.
Initial post: 1. Candidate
responds to the guiding
questions/discussion prompts
by synthesizing information
from course texts; 2. Lacks
foundation of information in
response.
1. Candidate’s response is
incomplete or inaccurate.
Does not reference course
material.

Grammar and Assignment contains no errors Assignment contains 2 or Assignment contains 3 or

Mechanics and is properly sourced in fewer errors. more errors.
APA. Or Or
Sourced incorrectly. Not sourced.
Timeliness N/A N/A Document is posted on time.

Total Points 10

Review Sheet Assignment Due Dates

Review Sheet Assignment 1: Tuesday 9/28
Review Sheet Assignment 2: Tuesday 10/26
Review Sheet Assignment 3: Sunday 12/12

*No Review Sheet Assignments will be accepted past their due date.

Exams:

Exams will be available on blackboard on scheduled dates as stated below on the course outline. They will be
accessible during that time only. You must work independently as you will have 1 hour and 30 minutes the
timed exam. It will be based on information from course materials, lectures, and textbook. Once graded, they

Fall 2021, HNSC 2220 Syllabus is Subject to Change

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.

Exam Dates:
Exam 1: Friday 10/1 – 9:30 – 11:00 AM
Exam 2: Friday 10/29 – 9:30 – 11:00 AM
Exam 3: Final Exam Time and Date will be Announced – Set-forth by the College
*No Exams will be accepted past their due date

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.

COURSE POLICIES
Absences

Attending all lecture sessions is required for this course. Failure to attend lectures will result in loss of points
towards final grades. Over the course of the semester there are 16 ZOOM meeting sessions, not including
exams. Each absence will result in a deduction of 0.5 % for each occurrence.

Class Format

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

The designated time for the course is Tuesday and Friday between 9:30 to 10:45. We will meet once a week on
ZOOM (outlined in the schedule below) on either Tuesday or Friday. During this meeting time attendance will
be taken. Additionally, at this time we will review lecture and reading material and participate in discussion.
On days that we do not meet, students are required to complete posted material.

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

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
6-9 hours per weeks to successfully complete this course.

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/

Fall 2021, HNSC 2220 Syllabus is Subject to Change

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.
 
When communicating by email, you must identify yourself clearly in the subject line (name, class, and section).

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 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 Fall 2021:

Aug. 25 - First day of classes

Sept. 3-5 - No classes scheduled
Sept. 6 - College Closed
Sept. 7-8 - No classes scheduled
Sept. 15-16 - No classes scheduled
Oct. 11 - College closed

Fall 2021, HNSC 2220 Syllabus is Subject to Change

 Nov. 25-26 - College Closed
Nov. 27-28 - No classes scheduled Dec. 14 Reading Day
Dec. 15-21 - Undergraduate Final Examinations
Dec. 15-21 - Graduate Final Meeting/Examinations
Dec. 18-19 - Final Examinations weekend classes Dec. 24-25 College Closed

Tentative Course Schedule Fall 2021 – Subject to Change

Module Day Date Lectures/Posted Material Chapters Chapter Readings, Material & Assessments
1
Friday 8/27 Introduction/Syllabus Review N/A Attend First ZOOM Session
– MEETING on ZOOM
Sunday 8/29 Lecture Quiz 1 – Due 8/29
2 Tuesday 8/31 Food Selection Lecture - 1, 2 Weekly ZOOM Session
MEETING on ZOOM Chapter Readings
Food Evaluation Lecture Posted Posted Lecture Review
on BB
Friday 9/3 No Class
Sunday 9/5 Lecture Quiz 2 (Chapters 1 & 2) – Due 9/5
DB # 1 – Initial Post and Two Response Post Due
9/5
3 Tuesday 9/7 No Class
Friday 9/10 Food Safety Lecture - 4, 5 Weekly ZOOM Session
MEETING on ZOOM Chapter Readings
Food Preparation Lecture Posted Lecture Review
Posted on BB Food Safety Analysis Assignment Posted – Due
11/7
Sunday 9/12 Lecture Quiz 3 (Chapters 4 & 5) – Due 9/12
4 Tuesday 9/14 Chapter 7 Lecture, Meat – 7 Chapter Readings
Posted on BB Posted Lecture Review
Friday 9/17 MEETING on ZOOM – Weekly ZOOM Session

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 Discussion on Chapter 7
Sunday 9/19 Lecture Quiz 4 (Chapter 7) – Due 9/19
5 Tuesday 9/21 Chapter 8 Lecture, Poultry – 8 Chapter Readings
Posted on BB Posted Lecture Review
Friday 9/24 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapter 8
Sunday 9/26 Lecture Quiz 5 (Chapter 8) – Due 9/26
6 Tuesday 9/28 Chapter 9 Lecture, Fish and 9 Weekly ZOOM Session
Shellfish - MEETING on Chapter Readings
ZOOM Review Sheet Assignment 1 Due 9/28
Friday 10/1 Exam 1 – Chapter 1, 2, 4, & 5 Posted on BB – Available on 10/1 between 9:30 &
11:00 AM
Sunday 10/3 Lecture Quiz 6 (Chapter 9) – Due 10/3
7 Tuesday 10/5 Chapters 10/11 Lectures, Milk 10, 11 Chapter Readings
and Cheese – Posted on BB Posted Lecture Review
Friday 10/8 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapters 10/11
Sunday 10/10 Lecture Quiz 7 (Chapters 10/11) – Due 10/10
8 Tuesday 10/12 Chapter 12 Lecture, Eggs – 12 Chapter Readings
Posted on BB Posted Lecture Review
Friday 10/15 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapter 12
Sunday 10/17 Lecture Quiz 8 (Chapter 12) – Due 10/17
DB # 2 – Initial Post and Two Response Post Due
10/17
9 Tuesday 10/19 Chapter 13 Lecture, Vegetables 13 Chapter Readings
and Legumes – Posted on BB Posted Lecture Review
Friday 10/22 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapter 13
Sunday 10/24 Lecture Quiz 9 (Chapter 13) – Due 10/24
10 Tuesday 10/26 Chapter 14 Lecture, Fruits – 14 Weekly ZOOM Session
MEETING on ZOOM Chapter Readings
Review Sheet Assignment 2 Due 10/26
Friday 10/29 Exam 2: Chapters: 7, 8, 9, 10, Posted on BB – Available on 10/29 between 9:30
11, & 12 & 11:00 AM
Sunday 10/31 Lecture Quiz 10 (Chapter 14) – Due 10/31
DB # 3 – Initial Post and Two Response Post Due
11/31
11 Tuesday 11/2 Chapters 16, 17, & 18 Lecture – 16, 17, Chapter Readings
Posted on BB 18 Posted Lecture Review
Friday 11/5 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapters
16/17/18
Sunday 11/7 Lecture Quiz 11 (Chapters 16, 17, 18) – Due 11/7
Food Safety Analysis (Posted During Module 3)
Due 11/7
12 Tuesday 11/9 Chapters 19, 20, 23, & 24 19, 20, Chapter Readings
Lectures – Posted on BB 23, 24 Posted Lecture Review
Friday 11/12 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapters
19/20/23/24
Sunday 11/14 Lecture Quiz 12 (Chapters 19, 20, 23, 24) – Due

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 11/14
13 Tuesday 11/16 Chapter 22 Lecture, Fats and 22 Chapter Readings
Oils – Posted on BB Posted Lecture Review
Friday 11/19 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapters 22
Sunday 11/21 Lecture Quiz 13 (Chapter 22) – Due 11/21
14 Tuesday 11/23 Chapter 21 Lecture, 21 Weekly ZOOM Session
Sweeteners – MEETING on
ZOOM
Friday 11/25 No Class
Sunday 11/27 Lecture Quiz 14 (Chapter 21) – Due 11/27
DB # 4 – Initial Post and Two Response Post Due
11/27
15 Tuesday 11/30 Chapter 25 Lecture, Ice Cream – 25 Chapter Readings
Posted on BB Posted Lecture Review
Friday 12/3 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapter 25
Sunday 12/5 Lecture Quiz 15 (Chapter 25) – Due 12/5
16 Tuesday 12/7 Chapter 26 Lecture, Candies – 26 Chapter Readings
Posted on BB Posted Lecture Review
Friday 12/10 MEETING on ZOOM – Weekly ZOOM Session
Discussion on Chapter 26
Sunday 12/12 Lecture Quiz 16 (Chapter 26) – Due 12/12
Review Sheet Assignment 3 Due 12/12
17 Final Exam Date & Time - TO BE ANNOUNCED - Final Exam: 13, 14, 16 - 26 (Selected Sections Only)

Fall 2021, HNSC 2220 Syllabus is Subject to Change