NFSC 320 The Science of Food
Fall 2005 SYLLABUS
Instructor:Faye Johnson, EdD, RD Office Hours:
Office: HOLT 110M: 11 – 11:50 am
T: 11 – 11:50 am
W: 2 – 4:50 pm
Phone:898-6767
Lecture:MW: 9 - 9:50amLocation: O’Connell 123
Laboratory: Section 1T: 8 – 11 am
Section 2W: 11 – 2 pm
Course Description:3 units. Prerequisites: BIOL 011; CHEM 028; NFSC 020. A study of the physical, chemical, and microbiological aspects of foods; the function of and changes in components during preparation and processing of foods. 2.0 hours discussion, 3.0 hours laboratory. Special fee required; see The Class Schedule
Please note that to drop a course after the endof thefourthweek of classes requires a “serious and compelling” reason. Therefore, before you request a late drop for this class, please obtain written documentation of your reason for withdrawal.
Course Objectives:
Upon completion of this course, the student will be able to:
1. Apply scientific principles to the study of food;
2. Write technical scientific reports using a standard format;
3. Describe functional properties of food ingredients and how they impact the final product
4. Predict how modification of ingredients, storage, processing, preparation, pH and water activity impact on food products;
5. Work effectively in small groups
- Describe how food is regulated
Texts and other Requirements
Understanding Food Science and Technology, 2003, Peter Murano
Laboratory Manual: The Science of Food Laboratory Manual, Johnson, Available from NFSA
Composition Book to record experimental data
Copies of Positions of the American Dietetic Association are on reserve in the library and in the program office, Holt 123.
Uniforms: White knee length laboratory coat is required to be worn while doing food preparation. Hair must be restrained, long hair must be tied back. Close toed shoes of a composition other than canvas is required. Full attire must be worn by the second week of class. Baseball-type hats are prohibited.
Laboratory and Breakage Fee:
A $15.00 laboratory fee is required. This fee must be paid by the fourth week of class or university services will be withheld (e.g. no library privileges, health center access, transcripts, etc) and you will be prevented from registering for future semesters. Students are required to pay for any glassware, thermometers or other laboratory equipment they break.
Lab Performance:
Includes interest in learning, professional conduct, prior study of lecture material and text, technique of handling materials, participation in discussions and overall sense of responsibility, including promptness in beginning and concluding lab work within the confines of the specified time block, and leaving a clean and orderly workstation. Factors considered in determining the final grade will be preparedness, knowledge of subject matter, application of scientific methods and techniques, accuracy of work, attendance, tardies, and attire.
A laboratory clean up is required and will be scheduled during final exam week. Participation in this period is required to receive credit for the course.
At the conclusion of the semester, each student will be requested to provide information regarding the performance of lab partners.
Promptness and Attendance:
Attendance is required of students at all laboratory and lecture sessions. It is expected that students will be seated and prepared to begin study promptly at the beginning of the class period. Following the second unexcused absence, the course grade will be reduced by one whole grade and this reduction will continue for each ensuing unexcused absence. An absence may be excused by a note from a physician on letterhead stationary or official university communication from the department of student services. Ten points will be deducted from the final grade for each tardy.
STUDENT RESPONSIBILITIES AND EXPECTED BEHAVIORS1.Because collaborative leaning activities will be implemented in class, attendance is mandatory.
2.Be on time to class. If you have to arrive late or leave early please inform me before class and arrive or depart discreetly. Late arrivals and early departures are disruptive and discourteous to your classmates and myself.
3.You are responsible for staying abreast of the readings and coming to class prepared to participate in small group assignments as well as our discussion of the day’s topics.
4.You are expected to meet the deadlines for all course assignments and to treat all members of our group (fellow classmates and myself) with respect.
Examinations:
Three announced examinations and a final exam will be given during the semester. No make-up examinations will be given.
Extra Credit:Extra credit may be granted for student attendance at professional meetings or conference. Generally, one point of extra credit per hour of meeting will be granted upon satisfactory completion of a summary report. Prior approval from instructor is required. Maximum credit per meeting is five.
ADA Position Paper Reports: These must deal directly with Food Science related topics.
First paragraph: Introduction—Describe the need for ADA to issue a position paper on this topic (why this topic is of importance)
Following 5 paragraphs: Body/Discussion section-- Discuss 5 or more significant items in the article. Identify each item by number, and each item should be prefaced by a topic sentence at the beginning of a paragraph. Underline the topic sentences.
Final paragraph: Conclusion-- Respond to two questions, (1) What is the significance of this article to the profession of NFSC, and (2) What is the significance of this article to you, professionally.
Summary of Grading:
Points: Three examinations @ 100 points each300
Final exam (non-comprehensive)100 Two planning reports @ 20 pts each 40
Laboratory performance 60
Four summary reports on ADA
Position Papers 60
Product Development oral presentation 35
Product Development Laboratory Report100
TOTAL 695
Grading Scale:
90 - 100% =A
80 - 89% =B
70 - 79% =C
60 - 69% = D
Below 60% =F
Plus and Minus grades may be given.
The instructor reserves the right to add or deduct up to 10 percent of the grade based on attendance and participation in laboratory and lecture sessions.
Academic Rigor:
This professor is committed to compliance with the University’s statement on academic rigor. Please see the professor or the university’s on-line web site for a complete text of this policy.
Academic Honesty:
This professor is committed to compliance with the University’s statement on academic rigor. This topic is addressed in the University Catalog. Plagiarism will result in a failing grade for the class and a statement regarding academic dishonesty being placed on the university transcript.
Plagiarism: Is defined as “to steal or pass off the words or ideas of another as one’s own; to use without crediting the sources; to commit literary theft; to present as new or original an idea or product derived from an existing source.” Relative to this course plagiarism could occur, but is not limited to, a student using ideas another student’s project parts or in-service material.
Student Discipline:
This professor is committed to compliance with the University’s statement on student discipline. The topic is addressed in the University Catalog. Student regarded as disruptive by the professor may be dis-enrolled from the course.
Week of / Topic / Reading Assignment(Murano) / Laboratory Topic
8/21 / Introduction
The Research Process / Chapter 1
Chapter 15 / Introduction
(pp. 1 – 21)
8/28 / Objective and Subjective Methods of Analyses / Chapter 15 / Objective Methods of Analyses
(pp. 22 – 25)
9/4 / Chapter 6 Food Chemistry III: Color, Flavor and Texture; pp 175 -, 177 / Chapter 6 / Subjective Methods of Analyses
(pp. 26 – 36)
9/11 / Water Systems and Functional Groups
Position paper: Food and water safety (Last names A – M) OR Position paper: The impact of fluoride on health (Last names N – Z) / Chapter 4 / Water Reactions
(pp. 37 – 49)
9/18 / Exam 1 (M)
(W) Discuss 9/11 Position Papers
Lipids
Position paper: Trans fatty acids (Last names A – M)
OR Position paper: Fat replacers (Last names N – Z) / Pg 250 - 253 / Lipid Reactions
(pp. 50 – 71)
9/25 / (W) Discuss 9/18 Position papers; Turn in report
Lipids
Food Processing
Position paper: Functional foods / Chapters 8 - 9 / Product Development Lecture
10/2 / (W) Discuss 9/25 Position Paper; Turn in report
Food Processing / Chapters 8 - 9 / Product Development Planning lab
10/9 / Food Additives
(W) Discuss 10/2 Position Paper; turn in report
Position paper: Food fortification and dietary supplements / Chapter 7 / Product Development
Planning lab
10/16 / Exam II
(W) Discuss 10/9 Position Paper; turn in report
Food Additives
Food Irradiation / Chapter 7; pp 241 - 247 / Product Development Data collection
10/23 / Food Toxicology / Chapter 12 / Product Development
Data collection
10/30 / Food Toxicology / Chapter 12 / Product Development
Data collection
11/6 / Food Bio-safety and Biotechnology
Position paper: Biotechnology and the future of food / Chapter 14 / Product Development
Data collection
(if needed)
11/13 / Exam III
(W) Discuss 11/6 Position Paper; turn in report
Microbial Fermentation and Spoilage / Chapter 10; pp 301 - 302 / Prepare for Product Development Oral Reports
11/20 /
THANKSGIVING BREAK
11/27 /Prepare for Oral Product Development Reports
/ Reserve Room Readings / Product Development Oral Reports12/4 /
Reveiw
/ Lab Clean-up12/11 / Final Exam