Principles of Food Science Syllabus

FSC 201 Tuesday 7 – 9.35 pm IC 418 Instructor: Dr Cathy Davies

FSC 201 Principles of Food Science Syllabus Fall 08

GLOUCESTER COUNTY COLLEGE MATH & SCIENCE DIVISION FSC201: Principles of Food Science
Fall 2008 SEMESTER/YEAR FSC 201 COURSE CODE 3 h/ 3 credits LECTURE HOURS/CREDITS Dr Cathy Davies ASSISTANT PROFESSOR Cdavies1@gccnj.edu GCC EMAIL ADDRESS REFERENCE TEXT 15 weeks LENGTH OF SEMESTER Principles of Food Science COURSE TITLE IC418 CLASSROOM 856 415 2166 OFFICE PHONE MTW 4.30 - 6 pm, F 10 am-12 pm OFFICE HOURS

Class Notes & Any Introduction Food Science or Food Technology Book (see below)

Food Science Introductory Texts
Recommended Peter S. Murano Understanding Food Science and Technology Thomson Wadsworth Marion Bennion and Barbara Scheule Introductory Foods Twelve Edition Pearson-Prentice Hall Advised Peter Barham The Science of Cooking Springer Harold McGee On Food and Cooking First Scribner Revised Edition Scribner Ernest R Vieira Elementary Food Science Fourth Edition Aspen (Springer) Vickie A. Vaclavik Essentials for Food Science Aspen (Springer) CATALOG DESCRIPTION: Principles of Food Science is an overview of the physical, chemical and biochemical nature of food and the principles of food processing. Students will gain a basic understanding of the molecular components of food and the relationship these components have to food characteristics and quality. Structure-function relationships of water, proteins, lipids, carbohydrates, minerals, and other natural products in food systems will be covered. Students will also become familiar with the concepts of food microbial safety and food preservation. • Prerequisites: CHM 112, BIO 102 PURPOSE OF THE COURSE: Principles of Food Science is an introduction to the science of food. Students will learn the molecular components of food and the relationship between these molecular components and food processing. Students will gain an understanding of food production, handling and preservation. In addition, students will gain an understanding of new technologies and government regulation of food.

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FSC 201 Principles of Food Science Syllabus Fall 08

GCC CORE COMPETENCIES
This list reflects the core competencies that are essential for all GCC graduates, but does not include all competencies that our graduates should possess. This course contributes to the development of these core competencies as noted below. They contribute to student evaluation. GLOUCESTER COUNTY COLLEGE CORE COMPETENCIES This list reflects the core competencies that are essential for all GCC graduates, but does not include all competencies that our graduates should possess. SOLVE PROBLEMS Critical Thinking and Information Literary The ability to access, analyze, synthesize, evaluate and apply information from a variety of sources to make sound decisions. Mathematical Reasoning The ability to understand and solve practical problems using mathematical methods. Teamwork The ability to work collaboratively with others to solve problems efficiently and effectively. SHARE INFORMATION Communication The ability to communicate one’s thoughts in a clear and concise manner both orally and in writing. Computer/Technological Literacy The ability to use technology for research, information processing and communication. LIVE RESPONSIBLY Awareness of the Arts The ability to understand and appreciate literary, visual or performing arts. Community Skills The ability to understand historical and current events in a global context and the social, political and environmental responsibilities of global citizenship. Personal Skills The ability to understand the individual’s responsibility for learning and for maintaining a healthy lifestyle.

FSC 201 Principles of Food Science CORE COMPETENCIES
This course focuses on five of GCC’s Core Competencies: • Critical thinking and information literacy • Communication • Teamwork • Personal Skills

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FSC 201 Principles of Food Science Syllabus Fall 08

Student Learning Outcomes
FSC 201 students will: GCC’s Core Competencies Addressed Evaluation / Assessment

1. General Information
• • • • • Understand the difference between food science and technology and nutrition Understand the depth of food science knowledge Food Laws and Regulations Food Pyramid

Critical thinking and information literacy

Course work and Exam

Critique food labels and health claims for compliance with package and labeling laws. 2. Food Chemistry

Describe the major and minor components of food • Identify information on food labels and calculate nutrient values, and nutrient composition of foods and meals. • Chemistry of changes during in processing and storage 3. Food Safety • Identify common food safety issues and health risks. • Pathogenic microorganisms • • • • • • • • • Spoilage microorganisms Beneficial microorganisms Growth and survival of microorganisms Control of microorganisms Apply knowledge to a real world situation Basic food groups and raw materials Principles of food preservation – water, temperature, etc. Overview of processing techniques Basic engineering principles

Critical thinking and information literacy Personal Skills + Communication Course work, writing exercise, exams

Critical thinking and information literacy,

Course work, exams and group exercise

4. Food Processing and Engineering Critical thinking and information literacy
Course work, exams and group exercise

5. Success skills • Communication • Critical thinking

Team Work, Critical thinking and information literacy + Communication

In class discussions Reports, Poster Presentation,

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FSC 201 Principles of Food Science Syllabus Fall 08

Team work – reports and posters.

Group Evaluations

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FSC 201 Principles of Food Science Syllabus Fall 08

Objectives Of The Course: As a result of taking this course, the successful student will be able to: • Gain an understanding of the scope of the Food Science field. • • • Explain the molecular components of food and the relationship between food composition and food characteristics and quality. Describe the key elements in food safety including food spoilage and preservation methods.

Demonstrate knowledge of food processing methods and the application of these methods to specific foods. • Demonstrate knowledge of basic food science literature and develop critical thinking and problem solving skills and ability to apply working knowledge to real life situations. Instructor’s Background I am from Birmingham, England. Birmingham is an industrial city in the middle of England. I have a B.S. in Nutrition from London University and a Ph.D. in Food Science from the University of Leeds, which is in the north-east of England. I moved to the US in 1995, living and working in Cleveland, OH and St. Paul, MN before I came to Delaware. I am a Food Chemist. I do research on food color and changes during processing and storage. There are many reasons why I love teaching Principles of Food Science. Food is a wonderful thing. No one can survive without food. In the US and Europe food appears, as if by magic, on the supermarket shelf, attractively packaged and ready to eat. How does it get there? I want to share the fascinating journey that food takes from the farm. Why do we eat certain foods and not others? We need information on the processes food goes through and changes it undergoes to help us make intelligent decisions. Recommendations for success in Food For Thought 1. Attend all class sessions. 2. Be prepared. Check class schedule to find out when work is due. 3. Read all assignments before class to familiarize yourself with the vocabulary and general ideas. 4. Read all instructions carefully AND follow them. In previous years, students have thrown away points for NOT following instructions. 5. Be attentive and courteous. Talking distracts your classmates. 6. Be on time. Announcements (i.e. changes in schedule or reading assignments) will be made at the beginning of class. 7. Get extra help when needed. Questions are welcomed in and out of class. Do not wait for exam time to seek extra help. Do not wait until it is too late. 8. Get to know your classmates. Work together and help each other. Talking things over with other people helps improve everyone's understanding. 9. Make sure you can explain the answer yourself. While copying others' answers without really understanding them may seem easy at the time, remember that the truth will come out in the end... 10. Keep a journal with notes, outside readings and extra information that is pertinent to the case studies as this journal can be used during in-class exams.

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FSC 201 Principles of Food Science Syllabus Fall 08

POLICIES OF THE COURSE: Attendance: Students attain maximum academic benefit through regular class attendance. Nothing else has yet been discovered to replace in value the daily, cumulative, educational growth that results from regular participation in class. This is especially true where ideas, concepts, points of view, social development, poise, confidence, knowledge and success derive from the interaction of students and faculty. Therefore, students are expected to attend all class sessions for which they are scheduled. If you miss a class it is your responsibility to make up all material missed. You should make arrangements with someone who attended the class to get copies of handouts and notes as well as asking to be sent any announcements or changes to the schedule you may have missed. Method of Evaluation
Grade Distribution Final Grade

The final grade (total is 400 points) will be calculated as follows: 1. Four exams (25 points each = 100 Total) 2. Cumulative Final Exam (100 points) 3. In class activities and participation (100) 4. Homework (100) To get a grade in this class you must take the final exam and get at least 60% (240 points) of the total class score. To get an A or A- in this class, as well as getting above 90%, you must complete: 1. 5-minute presentation 2. Poster presentation 3. Evaluate poster 4. Submit all homework on time 5. Be present at all review sessions 6. Have perfect attendance (missed no more than one unexcused class period)

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FSC 201 Principles of Food Science Syllabus Fall 08

Letter Grades

Letter grades are based on 400 points; a curve has already been incorporated into the grades shown below: Grade Percentage A 93-100% A90-92 B+ 87-89 B 83-86 B80-82 C+ 77-79 C 73 -76 C70-72 D+ 67-69 D 63-66 D60-62 F Less than 60 Course Work Examinations Examinations will be based on lecture notes, assigned textbook reading and handout sheets. The assigned course notes readings should be read before class to prepare you for class and can be used to review information discussed in lecture for examinations. Previous copies of exams are available on request. Please note this course was taught differently in a different institution so exams this year will be different even though the questions may be similar. Review sessions will be held before the exam and extra review sessions can be made available if requested in advance. Classroom Exercises Throughout the semester, there are classroom exercises. In-class activities will rarely be announced in advance. If you miss a class, you will not get credit for participation in the activity. (See above under attendance what to do if you have an excused absence). Introductory presentation Every one is expected to give a 5 minute presentation to introduce themselves and their interest in food. You should introduce yourself by name, major and year. Explain why you are taking Food For Thought. If you are a Food Science major who has to take this course, explain why you are doing Food Science. If you have time you can also share a story about a food experience; it can be about your best/funniest food experience, it can be about a food that interests you, it can be about your favorite food. It should not be about food making you ill (those stories get boring very quickly). The presentations will be timed and points will be deducted for being too short or too long. All presentations must be completed by the 30th September.
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FSC 201 Principles of Food Science Syllabus Fall 08

To get maximum credit (i.e. an A or A-) you MUST do an introductory presentation Poster Evaluations You will evaluate a poster at the poster session on which you are not showing a poster. Make sure you complete the evaluation sheet as requested. There will be a practice poster evaluation session as part of the third exam. Homework (100 points) Homework is due at the beginning of the class period on the due date. Points will be deducted for late homework. Make sure you keep a copy. You are responsible for any lost homework, even if it is the instructor who loses it. If the homework is to be used in class, bring two copies: One to hand in, and the other for you to keep and use during class discussion. Examples of good answers to homework are available – please ask your instructor. • Please follow the instructions that follow carefully. Points will be taken away if you fail to follow instructions. Points will be awarded for thoughtful, clear, and interesting work. • All written homework should be typed preferably using a computer. • You are responsible for keeping a copy of your homework. • Grading guidelines (rubrics) will be hand out before the deadline. These are to help you decide what is important for each homework. • Unless otherwise indicated: All homework is due at the beginning of class (i.e. 7.00 pm) on the date given. Points will be deducted for late work. I understand that you have a lot of demands on your time, but I am not interested in excuses for late work. • If you know you are not able to submit the homework on time, please let your instructor know as soon as possible. Arrangements can be made if you have an reasonable alternative date in mind. A reasonable new submission date may reduce points deducted as long as homework is submitted on the new due date. BUT this can only happen with advance warning, not in class time. I will not be patient or lenient with people who exploit this. Participation Attendance is mandatory and will be recorded every day in class. You are responsible for ensuring your instructor knows you are present. Participation is essential for in class discussions. Non Credit Students To obtain a certificate of completion you are expected to participate in all class activities including homework, exams and discussions. Specific Conditions for Audit: If you wish to attend a class regularly, but do not wish to receive grades or credit, you may register as an auditor, paying the appropriate tuition and fees. Audits are not accepted unless an audit form is completed by the student and course instructor and officially approved by the Dean of Students. All audit enrollments must occur during the first half of a semester or its equivalent. Once the auditor is enrolled, the course cannot be changed to credit. The instructor will determine the conditions of the audit to which the student must adhere in order to receive an “R” grade, signifying successful completion of the audit. If the student fails to meet the conditions, a “W” will be assigned, signifying audit withdrawal.

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FSC 201 Principles of Food Science Syllabus Fall 08

Time Management: The time spent preparing for class, working on assignments, completing assignments, watching required videos, and preparing for exams typically equals the amount of time you spend in class. Withdrawals: A student wishing to withdraw from a course or the College should formally complete all withdrawal procedures at the Student Development Office prior to the announced end of the withdrawal period (the end of the 10th week of a regular semester or two-thirds through shorter semesters.). A student who officially withdraws from a course will receive a “W” grade which will not affect the student’s GPA. Withdrawal is not permitted after the withdrawal period. Incomplete Grade: A grade of incomplete (I) may be reported for a student who has carried a course with a passing grade until the end of the semester, but due to illness or other unusual and substantiated cause has been unable to complete the final examination or some limited amount of assigned work. The student and faculty member must complete the "Student Contract for Incomplete" form prior to a grade of "I" being given. Any incomplete not removed by the end of the following semester automatically becomes an "F". Academic Honesty Statement Gloucester County College is committed to a learning environment that embraces the principles of honesty. Faculty, students, and administrators share responsibility for maintaining this environment of academic honesty and integrity, accepting responsibility for all actions, personal and academic. Each member of our community is expected to read and understand our Academic Integrity Policy. This policy can be found on the GCC Web site at http://www.gccnj.edu/general_information/policies/academic_policies.cfm . The policy gives faculty authority to impose an academic sanction which is reasonable and commensurate with the violation. Plagiarism GCC's Academic Integrity Policy defines plagiarism as "the unacknowledged use of another's means of expression and/or work product, whether published or unpublished, without proper credit through the use of quotation marks, citations and other customary means of identifying sources." Essentially, this means copying the words or ideas of another without the proper form of academic documentation. There are two basic kinds of plagiarism: deliberate plagiarism and accidental plagiarism. One may sound more acceptable than the other, but they are equally serious academic offenses. The most common act of deliberate plagiarism involves copying another person's work and passing it off as your own. The most common act of accidental plagiarism involves failing to provide the proper internal documentation for quoted, summarized and paraphrased ideas from another person, even if you list the source in your Works Cited. In this class, deliberate and accidental plagiarism will be treated the same. The first instance of plagiarism will result in a zero (0) for that assignment and require a student professor conference. A second offense will result in an F for the course. In addition, a second offense will be reported to the Dean of Liberal Arts and the Dean of Students.

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FSC 201 Principles of Food Science Syllabus Fall 08

Electronics Use of cell phones, MP3 players, pagers, and similar electronic devices is not permitted during class time. Approval must be gained from the instructor prior to student use of audio or video recording devices in class. Technical Assistance The Help Desk provides assistance with network and portal log-in along with campus computer hardware and software use. The Help Desk office is located on the first floor of the College Center; the phone number is 415-2298. Academic And Support Services Library The GCC Library provides a wide range of materials and services to promote student learning and faculty instruction in a friendly and supportive atmosphere. Over 30 computers are available for students to use for research purposes. Your GCC library card also serves as your student ID. Computer Lab The Open Lab in IC431 provides over 50 computers for student use. Students must show their GCC student ID to access these computers. Tutoring Students experiencing difficulty with course material are encouraged to make use of the available tutoring services. Peer tutoring and drop-in tutoring are available free of charge in room 603 of the Learning Resource Center (LRC) - the building to the left of the College Bookstore. Chemistry tutors have been asked to see that you have attempted to solve homework problems on your own before they assist you: please bring your work, as far as you can take it, so that the tutors can see where your difficulty lies and then determine how they can help you understand and solve the problem and similar problems. Help with lab reports will be given to you by your professor. If you have any difficulties writing your lab report please come to my office or call or e-mail me (see above for details). I will gladly help. The tutors in the Learning Resource Center have been asked to direct all questions about lab reports to me. Testing The college offers a Testing Center for faculty and student use. Your instructor will indicate if this option is available for your class. The Testing Center is a component of the Learning Resource Center located above the College Store. Closing Notification The official College closure notification is: 814 – KYW 1060AM school closing number for day classes 2814 – KYW 1060AM evening school closing number GCC website: http://www.gccnj.edu Or call 468-5000 for a recorded message of school closure notification.

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FSC 201 Principles of Food Science Syllabus Fall 08

Principles of Food Science Fall 2008: Tentative Schedule Week Date Topic
1 2-Sep Introduction to course, Introduction to Food Science Introduction to Food Science Introduction to Food Science Food Chemistry Food Chemistry

Subtopic
Food Science, Food Technology, Nutrition, Sensory Science Food Laws & Regulations, Food labels, Sensory Science 2 Food Pyramid: Food Groups, Sensory Science 3 Food Components, Food Labels redux Food Labels, Nutrient values, composition Changes during processing and storage Food Microorganisms, beneficial, pathogenic, spoilage

Exams

Work Due

2 3 4 5

9-Sep 16Sep 23Sep 30Sep 7-Oct 14Oct 21Oct 28Oct 4Nov

First Version: Intro Essay

Exam 1: Intro to Food Science

Second Version: Intro Essay Final Day for Introduction Presentations

6 7

Food Chemistry Food Microbiology No classes: Professional Development Day Food Microbiology Food Microbiology

Exam 2: Food Chemistry

8 9

Growth and survival, control Case Study

First Version: Case study write ups Second Version: Case study write ups

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FSC 201 Principles of Food Science Syllabus Fall 08

FSC 201 Schedule Page 2

Week Date Topic
10 11Nov 18Nov 25Nov 2-Dec Food Processing and Engineering Food Processing and Engineering Food Processing and Engineering Food Processing and Engineering

Subtopic
Food Commodity Groups, Raw materials, principles of food preservation Principles of Food Preservation Overview of Processing Techniques Basic Engineering Principles

Exams
Exam 3: Food Microbiology

Work Due

11 12 13

First Version Poster Exam 4: Food Processing Introduction Poster For Presentation & evaluations completed Cumulative - All Topics

14

9-Dec Posters and evaluations/Review 16Dec Final Exam

15

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