FSN 502 Food Preservation Syllabus

Transcription

1 1 FSN 502 Food Preservation Syllabus Faculty Dr. Alfred Bushway Office: 204 Hitchner Hall Phone: or Office Hours: by appointment. Course Description: Chemicals and processes (freezing, dehydration, canning, irradiation, Extrusion) used to extend food quality and safety Prerequisites: FSN 330 Introduction to Food Science or permission. About this course: This is an asynchronous course, which means the class has no live lectures at specific times. You will need access to the Internet for this class. High-speed Internet access (cable or DSL) is required, especially when taking quizzes and exams. Lecture notes and links to related World Wide Web pages are provided through the Internet. This class cannot be accessed through First Class; you must use your Internet browser to reach We recommend using Mozilla Firefox as your Internet browser. Please be sure that pop-up windows are not blocked. If you have trouble opening a video, please trying viewing it in a different web browser (Google or Internet Explorer, for example) before contacting the faculty or IT. Several files on the website are available as Adobe pdf files. If you do not have Adobe Reader software, you may download a free copy at: All required other than the textbook will be available through the class website. Please be sure to keep up with your because assessments and assignments cannot be completed without the information contained in the required. In the event of an extended disruption of normal classroom activities, the format for this course may be modified to enable its completion within its programmed time frame. In that event, you will be provided an addendum to the syllabus that will supersede this version.

2 2 Required Readings: The required textbook for this class is Handbook of Food Preservation, 2nd Ed. edited by M.S. Rahman. ISBN: We also recommend Modern Food Microbiology by James Jay. A copy of the textbook will be placed on reserve in Fogler Library, but we do not recommend that you rely upon the library copy for this course since it is 1068 pages. The book can only be checked out for a 2-day period, and is not immediately renewable. The library also has an electronic version. Additional will be available from the Blackboard site. This field is rapidly changing and we may ask you to read new articles as they become available. Please read articles before the lecture to which they pertain. Reaching the course homepage: Using an Internet browser, please type in the address Click on Log in then provide your username and password. In general, your username and password will be the same as your UNET address) or MaineStreet/PeopleSoft information. After you type in your ID and password, please click the Login button. Next you will see a webpage that will contain a list of Blackboard courses for which you are registered. Click on FSN 502 Food Preservation Fall 2016 and you will be taken to a page that shows you any news for the course. From there you can enter the main class web page. For technical assistance with logging in, please call the Distance Education Help (HELP), or help@umit.maine.edu. Please view the video titled Introduction to FSN 502 first. Class Policy: In complying with the letter and spirit of applicable laws and in pursuing its own goals of pluralism, the University of Maine shall not discriminate on the grounds of race, color, religion, sex, sexual orientation, national origin or citizenship status, age, disability, or veteran status in employment, education, and all other areas of the University. Academic Honesty: We sincerely hope that cheating will not be a problem. Academic dishonesty includes cheating, plagiarism and all forms of misrepresentation in academic work, and is unacceptable at The

3 3 University of Maine. As indicated in the University of Maine s undergraduate on-line Student Handbook, plagiarism (the submission of another s work without appropriate attribution) and cheating are violations of The University of Maine Student Conduct Code. Cheating on web courses includes copying another student's answers, using the textbook or on-line notes while taking a quiz or test except when exam instructions indicate to do so, and printing off quizzes and exams for other students. Asking another person for help answering an assessment question is not permitted. Please do not discuss answers for the quizzes and exams with your friends until you have all completed those assessments. Students who do so will be subject to University of Maine Academic Honesty policies. Please let us know if you feel overwhelmed with the work, so that we can work with you to accomplish course learning objectives on a reasonable schedule. Incomplete Grade Policy: If you have a serious health issue or other problem that prevents you from completing your work on time, please let us know no later December 1. We do not give incomplete grades (I) to students who simply have not had the time to do the work. Students are responsible for access to computers. If you do not know where you can use a computer for free, please let us know before September 12. Students who do not finish all work by the course deadline will either receive a grade based on the work submitted or if no work was submitted a grade of L (equivalent to F) will be assigned. Dropping the Class: Please contact your academic advisor if you feel that you need to drop this class. Monday, September 15 is the last day to drop the class for a refund. If you drop the class by 4:30 p.m. on Thursday, Oct. 2, no record of the course will appear on your transcript. If you drop the class by Friday, November 14, a grade of W will appear on your transcript. Classes dropped in the final third of the semester- after 4:30 p.m. on Nov. 15- will be given a grade of F.

4 4 Course Objectives: During this course, we hope that you will learn the following topics and skills: understand unit operations required to produce a particular food product be able to apply food science to control and assure food quality understand principles and practices of food processing understand effects of food processing on food quality be able to apply food science to solve practical real-world problems be aware of current issues in the food industry understand government regulations pertaining to food manufacturing understand waste utilization and waste management during food processing understand the properties and uses of food packaging materials Course requirements: Three 75-minute exams will be given. Each exam is worth 100 points. There will not be a comprehensive final exam. Four 25-point quizzes will be given during the semester. You will be asked to answer several questions for each assignment. Graduate students are expected to provide exam answers with more detail and explanation than is expected for undergraduate students. Disabilities (ADA) Statement If you have a disability for which you may be requesting an accommodation, please contact Disabilities Services, 121 East Annex, , as early as possible in the term. Sexual Discrimination Reporting The University of Maine is committed to making campus a safe place for students. Because of this commitment, if you tell a teacher about an experience of sexual assault, sexual harassment, stalking, relationship abuse (dating violence and domestic violence), sexual misconduct or any form of gender discrimination involving members of the campus, your teacher is required to report this information to the campus Office of Sexual Assault & Violence Prevention or the Office of Equal Opportunity. If you want to talk in confidence to someone about an experience of sexual discrimination, please contact these resources:

5 5 For confidential resources on campus: Counseling Center: or Cutler Health Center: at For confidential resources off campus: Rape Response Services: or Spruce Run: Other resources: The resources listed below can offer support but may have to report the incident to others who can help: For support services on campus: Office of Sexual Assault & Violence Prevention: , Office of Community Standards: , University of Maine Police: or 911. Or see the OSAVP website for a complete list of services at Assessment Topics Quizzes Topics covered Submission deadline* 1 lectures from weeks 1-3 Sept lectures from weeks 6-7 Oct lectures from weeks 8-9 Nov. 4 4 lectures from weeks Dec. 2 Exam topics Exam Topics Submission deadline* Quality assurance; Unit operations; Antimicrobial chemicals; Antioxidants and other preservatives; Fermentation; Refrigeration; Freezing Freeze-drying; Mass balance; Dehydration; Extrusion cooking; Thermal processing principles; Canning; Aseptic Processing Microwave processing; High pressure processing; Electronic pasteurization; Irradiation; Packaging; Modified atmospheres * Please submit before midnight Eastern time on the date shown. Oct. 7 Nov. 11 Dec. 12 Grading: There are a total of 400 points This course is not graded on a bell curve, that is, we do not limit the number of A s or other letter grades given. FSN undergraduates must have a grade of C or higher; graduate students are expected to achieve at least a B.

6 6 94% A 77-79% C % A % C 87-89% B % C % B 67-69% D 80-83% B- 59% E

7 7 Lecture Schedule (you may work at your own pace but assessment deadlines will not be extended.) Week Dates Topic Readings 1 Aug. 29- Sept. 4 Course introduction and requirements; Food quality and quality assurance Combined methods of food preservation Ch. 1 Ch Sept Unit operations in food processing Postharvest handling of grains & pulses 3 Sept Antimicrobial chemicals Antioxidants and other preservatives 4 Sept Fermentation Refrigeration Blackboard Ch. 4 Ch Ch. 9 Blackboard 5 9/26-10/2 Freezing Ch. 26 & 27 6 Oct. 3-9 Freeze-drying Mass balance 7 Oct Membrane processing Dehydration Ch. 18 Blackboard Ch. 16 Ch Oct Extrusion cooking Blackboard 9 10/24-10/30 Thermal processing principles - Pasteurization Ch Oct. 31 Nov 6 Canning and cooking Aseptic Processing Ch Nov Microwave processing High pressure processing 12 Nov Pulsed electric fields Light energy Ch. 28 Ch. 34 Ch. 33 Ch Nov Irradiation Ch /28-12/4 Packaging Ch Dec. 5-9 Modified atmospheres Ch. 14