Practical Applications in Food Science FDST 132 Learning objectives. Upon completion of this course, you should: 1. Have a basic understanding of several of the important methods of food processing 2. Have a basic understanding of the role of preservatives in food processing 3. Be able to make connections between smaller-scale processes (baking cookies at home) and the larger scale versions used in food industry Welcome! This class is designed to give you an orientation/introduction to the world of the food scientist. Most of you are aware that every person lives with food science every day but, for the most part, may be totally unaware of the importance of this field of study. CLASS OVERVIEW Keeping in mind that whole courses or programs of study can be built around pretty much every lecture/lab in this course, the class provides a brief introduction to many of the basic topics of food science. Included are some of the basics of food chemistry, food processing and food preservation. A couple of classes deal with food microorganisms, which may act as spoilage agents or pathogens (various molds, Salmonella) or, conversely, may be deliberately used in food processing (yeasts, lactic acid bacteria). Food preservation is important if we are going to have a continual supply of food. In addition, we, as a people, are spoiled - we not only expect a continual food supply, but we also expect that food to be of superior quality and at a reasonable cost. People can also be very distrustful of the food industry because of some of the compounds (food additives) that are used to provide the demanded continual food supply. Although this class will not explicitly look at food additives, questions on food additives (or a variety of other topics relevant to food science) can be asked during class. There is no textbook. Assigned readings and other handouts will be provided to you for each day. This is a laboratory class; there will be brief lectures, but most of the class will require you to participate in activities: making various food products, surveying for microbes, testing the pH of food products, etc. Therefore, attendance and participation are major components of your overall grade in the class. You will gain more from this class if you are actively engaged (participate in activities, ask and answer questions) than if you don’t. If you don’t volunteer questions, answers or input, expect me to call on you to do so. You will get the most out of each class if you read the assigned reading before class starts. Each class is worth 20 points, total: ten points for attendance, and ten points for assignments or quizzes. (Exceptions: there are no points for the introductory lecture or the final, summary lecture). A class may be missed if there is a good reason (illness; need to attend an interview or travel) AND you notify me ahead of time or if proof of problem is shown, e.g. doctor’s report. There are eleven activities in this class, with possible points as follows: Lab Quiz or assignment Participation Food chemistry 10 pts 10 pts Food microbiology I 10 pts 10 pts Food microbiology II 10 pts 10 pts Sensory evaluation 10 pts 10 pts Food engineering 10 pts 10 pts Food processing – baking 10 pts 10 pts Food processing – canning 10 pts 10 pts Food processing – sugar 10 pts 10 pts Food processing – emulsions 10 pts 10 pts Food processing – dairy 10 pts 10 pts Food processing – meat 10 pts 10 pts The lowest quiz score and lowest participation score (you might get a low participation score if you are absent, for example) will be dropped, so the final grade will be calculated based on 200 points. Letter grades will be assigned as follows: 100% = A+ 75-78% = C+ ≤58% = F 90-99% = A 70-74% = C 89% = A- 69% = C- 85-88% = B+ 65-68% = D+ 80-84% = B 60-64% = D 79% = B- 59% = D- Students are expected to adhere to guidelines concerning academic dishonesty outlined in the University’s Student Code of Conduct. In brief, academic dishonesty is not allowed, and is subject to penalties if it occurs. “Academic dishonesty” includes cheating (copying from another student on a quiz; reading from the assigned reading or any notes during the quiz; giving answers to other students), and plagiarism (presenting another’s work as your own).