FSDC 161 Principles of Food Science A Food for Thought Framingham State University Course Syllabus Summer 2016

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1 FSDC 161 Principles of Food Science A Food for Thought Framingham State University Course Syllabus Summer 2016 Questions we ask ourselves in a supermarket: Frozen or fresh vegetables? Bottled juices or fresh oranges? Organic milk or conventional milk? The above is a small sample among number of questions we face regarding food. The choices we make not only impacts our health, but also our pockets. Eating food has never been more confusing to any generation then at present. Part of it is our growing understanding on how diet impacts our health and lifestyle, while rest of it comes from everyday news about some miracle food that we should consume or some poison we should be avoiding. The amount of information (or misinformation) about food had exploded in this information age. One day it's tomatoes to prevent cancer, then flaxseed against heart disease. At the same time we may be warned about transfats, genetically modified foods, aspartame or MSG. The same goes for meat, wheat and soy; the list goes on. This course will shed light on the composition of our macro and micro nutrients and will attempt to clarify a number of the food issues using the best evidence available. At the end of this course, you will be able to: 1) Identify the main nutritional components of your diet 2) Understand how different food types are processed and prepared 3) Explain some of the issues surrounding food production and health 4) Assess the strengths and weaknesses of food related news that are commonly presented in the popular media

2 Instructor: Vinay Mannam, Ph. D. Telephone: x Office Hours: By appointment Credit: 4 Teaching Hours: 60 Time: 2 hours/day, Mon-Fri Catalog Course Description: This course presents an introduction to food science and technology based on an understanding of the chemical principles regulating the properties of food. Physical sciences, biological sciences, and engineering principles are employed by the course instructor in the study of the nature of food, food safety, and the technology underlying the processing and preservation of food. Course Objectives: 1) Acquaint the students with modern principles of food science and technology based on an understanding of the chemical nature of food. 2) Enable students to make more informed decisions about food selection and preservation, food safety, diet and health. 3) Help students to critically analyze national and global issues related to the world s food supply for the 21 st century. 4) Prepare students for a successful college career by discussing relevant topics such as study strategies, test preparation, communication skills, time management, and classroom etiquette and campus resources. Textbook Reference (suggested): Peter S. Murano, Understanding Food Science and Technology, Wadsworth/Thomson Learning, Belmont, CA (2003) Lectures and Class Attendance: Classroom instruction is a critical component of the educational process. Consistent class attendance and participation in classroom discussion are essential. The student is responsible for all material covered in the lecture period as well as all announcements and assignments given during the lecture periods. Much of the material covered in lectures is not duplicated in the textbook. Therefore, it is important to attend class and take comprehensive notes. Careful reading of the textbook and other assigned

3 reading, together with regular review of class notes and classroom discussion, will enable the student to gain the greatest benefit from the course. Selected documents and copies of power points used in the class will be posted on Blackboard. Exams and Quizzes: All exams will be finalized at least one week in advance. An exam may be made-up only if a legitimate excuse of absence is presented in writing. If the excuse is judged to be valid by the instructor, arrangements for a make-up exam will be made at a time, which is convenient for both the instructor and the student. If the instructor judges the excuse invalid, the grade zero will be assigned for the missed exam. A note from a health professional is required for any exam missed due to illness. In general, except for the final exam, all regular exams must be made up before the exams are graded and returned to the students in class. The University has issued well-defined rules for the make-up of final exams (consult the Undergraduate Catalogue ). In addition to exams, a small number of quizzes will be given throughout the semester. Presentations: Communication skills and teamwork are extremely important factors for a successful career. Presentations are also excellent opportunity to apply what is learned in the classroom to one s understanding of a contemporary issue involving food science or technology. Two teams will research the same topic, gather the latest information and present an argument to the entire class stating a clear position on the topic. Class members will vote which team has presented the best argument. References for all material used in the presentation must be shown at the end of the presentation. No more that half of the references may be from sources on the internet. More details will be provided at mid-semester when teams and topics are selected. Assignments: Writings assignments constitute a significant portion of the learning process for this course. Bonus Points: Each student has the opportunity to earn bonus points during exams.

4 Academic Regulations: Consult the College Catalog for specific academic regulations. There is a zero tolerance policy on cheating on quizzes or exams. Any student, who is found to be colluding with other persons or using reference materials not explicitly sanctioned by the instructor during an examination or quiz, is in violation of the policy regarding academic honesty in this course. Student presentations must be original and not previously presented as part of another course. Use of one or more sentences from another source must be referenced. Classroom Etiquette: Be respectful of others in the classroom: arrive on time; turn off cell phones before class; do not carry on private conversations once the class has started, but do feel free to raise your hand and ask relevant questions at any time; do not distract the class by packing up personal items before the class is over; use your laptop only for purpose of taking notes. Grading: % Grade Item Class Participation Quizzes (10) 10 Exam 1 15 Extra credits (10%) Exam 2 20 Extra credits (10%) Final Project 15 Lab 20 Exam 3 15 Extra credits (10%) CLASS SCHEDULE (TENTATIVE) Notes 5 Attendance and utilization of office hours The class is divided into three parts, each part designed to deliver course s objective in structured manner. The first part to discuss nutritional composition of food. Next to discuss different food types and how they are processed. The last part is to apply scientific understanding and apply to current and relevant food topics.

5 SECTION 1: FOOD AND ITS COMPONENTS Class # Assigned Class Topic Due 1 HW 1 Introduction to class and overview Food Science and Food Technology 2 Health, History, Science and Society HW 1 3 Components of Food & Food Science Water 4 Carbohydrates and Sugar Quiz 1 Fats and Oils 5 Vitamins I Vitamins II 6 Minerals I Quiz 2 Minerals II 7 Proteins Plant Protein 8 Animal Protein 9 Quiz 3 REVIEW I 10 Exam 1 No Lecture What we will learn? Identify different types of carbohydrates and describe how they are broken down in the body Describe the difference between sugar and high fructose corn syrup Compare and contrast the types of fat in food we eat List the essential amino acids and explain why it is important to include "complete proteins" in the diet Identify the vitamins and categorize them as fat or water soluble Importance of vitamins and identify the recommended daily allowances/values List examples of health issues associated with vitamin deficiencies Describe the difference between the elemental and ionic form of minerals Who need dietary supplements? How do we apply the knowledge? Quizzes: 1-3 (Multiple choices, True/False) Exam: 1 (Multiple choice, True/False, Short Answer, Matching) Final project: choose on interesting topic from the content and apply your independent thinking skill to write a paper What is counted and how does evaluations take place? Mainly from quizzes and exam Class participation Final paper and presentation

6 SECTION 2: FOOD TYPES AND THEIR PROCESSING 11 Fruits and Vegetables: I Quiz 4 Fruits and Vegetables: II 12 Cereals grains Cereal grains: processing and products 13 Legumes Quiz 5 Legume: processing and products 14 Meat: processing & products 15 Poultry: processing & products Seafood: processing & products 16 Quiz 6 Milk: processing Milk: products 17 Dairy products 18 REVIEW II 19 Exam 2 No Lecture What we will learn? Differentiate between organic or conventional produce: how are they processed and what is more healthy Fresh or processed juice: tell the difference Understand how type of grain processing impacts the nutrition Learn why popcorn is a healthy snack Tell the difference between brown and white eggs and why eggs need to be refrigerated Understand how animal welfare is intertwined with food quality Learn what part of milk holds the dietary calcium we require How do we apply the knowledge? Quizzes: 4-6 (Multiple choices, True/False) Exam: 1 (Multiple choice, True/False, Short Answer, Matching) Final project: choose on interesting topic from the content and apply your independent thinking skill to write a paper What is counted and how does evaluations take place? Mainly from quizzes and exam Class participation Final paper and presentation

7 SECTION 3: FOOD RESEARCH, HEALTH & DIET 20 Project Scientific Research and Publishing 21 Food in Media and News Separating Myth and Facts 22 Quiz 7 Food Processing Food Additives - Sweeteners Proposal 23 Food Laws Food Safety 24 Quiz 8 Food Labels Food and Nutrition Food and Diseases 25 Food and Heart Quiz 9 Adverse Food Reactions 26 Food and Culinary Arts Economics of Agriculture and Food 27 Genetically Engineered Food Quiz 10 Food Security 28 Importance of Food Science - Now 29 REVIEW III Final project 30 Exam 3 What we will learn? Recognize different sources of information related to food Understand the impact of popular media on diet and health related to food See examples of food related research and scientific studies Understand the importance of scientific studies Identify the difference between natural vs artificial pesticides Describe GMO technology and understand its risk vs benefits Recognize some common food additives and understand their purpose in food processing Learn impact of food on health in terms of allergies, diabetes and heart diseases Compare different diets and understand how they work Define, what healthy food means How do we apply the knowledge? Quizzes: 7-10 (Multiple choices, True/False) Exam: 1 (Multiple choice, True/False, Short Answer, Matching) Final project: choose on interesting topic from the content and apply your independent thinking skill to write a paper What is counted and how do evaluations take place? Mainly from quizzes and exam Class participation Final paper and presentation

University of Texas at Tyler Nutrition Course Syllabus Summer II 2017 ALHS

University of Texas at Tyler Nutrition Course Syllabus Summer II 2017 ALHS 1315.460 Instructor: Dr. Jimi Francis, PhD, IBCLC, RDN, LD Office HPC 3100 Office Hours: By appointment Phone: 903-565-5522 E-mail: