NFSC 112 - Food Science and Technology
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Objectives
- To teach the basic chemical, physical, and microbiological aspects of food, and also an introduction to how basic sciences are integrated in the food industry.
- To introduce the scientific, technical, and practical aspects involved with the harvest, storage, manufacture, preservation, packaging, distribution and marketing of food products.
- To encourage participation in science-based discussion of topics presented in lecture.
Readings
There is no textbook for NFSC 112; however there may be handouts given throughout the semester and you are required to read these.
Instructors
This course is generally team taught by five professors, who teach about topics in their area of expertise. Guest speakers are also common.
Schedule of Classes
| Week # | Lecture | Discussion* |
| Week 1 | Introduction of Course and Instructors | Intro of Library |
| Week 2 | The Role of Carbohydrates in Foods The Role of Lipids in Foods |
M&M/Mayo* |
| Week 3 | Food Proteins and Enzymes Food Pigements and Colors |
Food Color Evaluation* |
| Week 4 | Sensory Evaluation of Food Food Quality Assurance |
Triangle Test* |
| Week 5 | EXAM 1 Overview: Food Safety |
Great Food Fight* |
| Week 6 | Microbial Contamination, Survival, and Growth in Foods Foodborne Pathogens |
Buzzer Game |
| Week 7 | Antimicrobials and Food Production Positive Uses of Microorganisms in Foods |
Xanthan Gum* |
| Week 8 | Biotechnology Exam 2 |
Biotechnology* |
| SB | SPRING BREAK | SPRING BREAK |
| Week 9 | Heat Preservation Cold Preservation |
Careers in FDSC* |
| Week 10 | Drying and Irradiation (McCormick) Packaging |
Junk Food Tape* |
| Week 11 | Food Toxicology The Food and Cancer Connections |
Toxicology* |
| Week 12 | Regulatory Issues of Food (Monsanto) Current Issues in Food Lableling |
Presentation |
| Week 13 | Food Additives Phytochemicals |
Phytochem Tape* |
| Week 14 | Dietary Supplements & Functional Foods Consumer Food Safety Issues |
Supermarket |
| Week 15 | EXAM 3 Conclusion; Course Evaluation (Paper Due) |
(Study Day) |
An optional final exam will be given on the designated exam day/time.
Discussion
Attendance Policy
Discussion sections are mandatory. You are expected to attend discussion, as it is part of your final grade and will provide important information for the examinations. Punctuality is expected. More than two tardies will result in deduction of 5 points for each infraction from your total discussion points.
Group Assignments
During the first discussion, groups will be formed with 5 students per group. You will remain in this group for the remainder of the semester and work together. In this group, you will have group assignments due weekly and everyone in the group will receive the same grade. The group will hand in a typed paper from the week before. Each week a different group member should prepare the assignment, so the responsibility is distributed equally.
Homework Policy
Any homework or paper is due at the BEGINNING of the discussion session. Any homework handed in after the discussion will be considered late. Lateness results in a 10% deduction for every day it is late. It is your responsibility to hand in your assignment on time. Late assignments need to be brought to the TA’s office or taken to the TA’s mailbox, do not give the assignment to the TA during lecture.
Grading and Evaluation
Grade Components
There will be three examinations, 1 presentation, 1 group activity, 1 term paper, and several discussion assignments that contribute to your final grade.
Lecture
| Exam 1 | 100 |
| Exam 2 | 100 |
| Exam 3 | 100 |
| Final Exam | (100)* |
| Paper | 50 |
| Total | 350 |
Discussion
| Assignments (10 at 10 pts each) |
100 |
| Participation | 15 |
| Presentation | 25 |
| Supermarket | 10 |
| Total | 150 |
A = 90-100%
B = 80-89%
C = 70-79%
D = 60-69%
F < 60%
*Final Exam is cumulative and optional if you are not satisfied with your grades from the three hourly exams. The Final Exam will replace the lowest exam score.
For more information, contact Dr. Y. Martin Lo
Last updated: 09/13/2007