FOOD SCIENCE AND
TECHNOLOGY FDST 200
SEMESTER: Every Fall
FORMAT: 3 CR, Lecture
INSTRUCTOR: Jacek
Jaczynski
Rm G004, Ag. Sci. Bldg.,
Tel:
293 2496 x4445
E-mail:
Jacek.Jaczynski@mail.wvu.edu
CLASS: Tuesdays/Thursdays:
OFFICE HOURS: Tuesdays/Thursdays:
MATERIALS: 1)
Audio/Video CD-ROM designed for FDST 200 will be used as a
primary guide for the course and will
provided to students.
2) Recommended supplemental
textbook: Peter S. Murano, 2003,
Understanding Food Science and Technology,
3)
Supplemental reading may be provided by the instructor.
While this textbook is not required,
lecture attendance is strongly encouraged.
PRE-REQUISITES: None
COURSE OBJECTIVES
This course
is designed for undergraduate students.
The primary objectives are to introduce basics of food science and
technology and to stimulate students’ interest in this field.
The general
objectives are to facilitate students’:
- understanding of major
food-related influences in society,
- understanding of an
increasingly interdependent world,
- accurate use of qualitative and
quantitative scientific knowledge and technology.
General aspects
of up-to-date food science and technology will be covered, including:
- Food industry outlook.
- Degrees in food science and
careers in food industry.
- Food chemistry.
- Food processing and
engineering.
- Food microbiology and food
safety.
- Food biotechnology.
- Food product development and
sensory evaluation.
EXPECTED LEARNING
OUTCOMES
Upon
successful completion of this course:
- Students will gain basic
understanding and appreciation of food science and technology.
- Students will explore their
interests within the broad aspects of food science, allowing them to match
their interests with potential career opportunities in food industry.
- Students will learn basic food
composition and its effect on food characteristics.
- Students will gain fundamental
understanding of a relationship between environment, bacteria, foodborne illness and food safety and quality.
- Students will learn basic
concepts of food manufacturing and will understand the relationship
between food processing and food safety and quality.
- Students will gain general
understanding of food sensory testing.
COURSE METHODS
To meet the course objectives, the following will be
implemented:
§
Lectures,
class discussions, laboratory demonstrations, and audio-video and internet
presentations to stimulate critical thinking.
§
Field
trips to local food manufactures and/or distributors.
§
Guest
speakers from local food businesses, food policy makers and regulators (i.e.,
WV Dept. of Agriculture), and WVU researchers.
§
Focus
groups will be assembled to stimulate students’ inquiry and teamwork.
GRADING
The final
grade will be based on fulfilling the following course requirements:
§
Focus
group presentation 20%
§
Exam
I 20%
§
Exam
II 20%
§
Final
exam 40%
GENERAL POLICIES
Deadlines and Homeworks. None.
Focus groups. The groups of students will be
assembled based on the participants’ mutual interest. The group will investigate a specific topic
of food science via literature search, internet and interviews. Each group will present their approach and
findings by 10-15 min oral presentation leading to a round-table discussion.
Exam. The exams I and II, and final exam may
include a variety of questions, primarily true-false and multiple choice. There will be no essay questions.
Grading. Exam grading appeals in writing on the day
the exam is returned. No grades will be
lowered due to the appeal process. Grade
assignment: A 100 – 90, B 89 – 80, C 79 – 70, D 69 – 60, F 59 – 0.
Attendance.
Consistent with WVU guidelines, students absent from regularly scheduled
examinations because of authorized University activities will have the
opportunity to take them at an alternate time.
Make-up exams for absences due to any other reason will be at the
discretion of the instructor.
Academic Integrity.
Students are expected to set high ethical standards for themselves and
others. These standards include
acknowledging the research contributions of others in your discussions and
presentations; reporting all research results including negative results; and
maintaining scientific objectivity.
Presenting other’s ideas as your own, even if you change the wording, is
plagiarism.
Social Justice. “
If you are a person with a
disability and anticipate needing any type of accommodation in order to
participate in this class. Please advise
me and make appropriate arrangement with Disability Services (293-6700).”
COURSE OUTLINE
|
Week |
Topic |
|
1 |
Introduction to Food Science and
Technology § The dimensions of food science
i.
Biology and food science
ii.
Chemistry and food science
iii.
Physics and food science
iv.
Engineering and food science § The food processing industry
i.
History of the food industry
ii.
The work of the food scientist and technologists today – field trip § Major classes of food components
i.
The food guide pyramid § Food science education
i.
Earning a food science degree – audio-video presentation
ii.
|
|
2 |
Focus Groups Assignments Food Categories and Composition § Food composition tables § Beverages § Cereals, grains, and baked
products § Fruits and vegetables § Meat and meat products § Seafood § Eggs § Milk and dairy products – lab
demonstration |
|
3 |
§ Chocolate and confectionary –
field trip Human Nutrition and Food § Proper nutrition – making the
right food choices – guest lecture § The nutritional role of
macronutrients § The micronutrients – vitamins and
minerals § Substitutions for sugar and fat Food Chemistry I: Functional Groups
and Properties, Water, and Acids § The nature of matter § Chemical reactions in foods § Functional groups |
|
4 |
§ The chemical and functional
properties of water § The chemical and functional
properties of food acids § Food acidity Food Chemistry II: Carbohydrates,
Lipids, Proteins § Food carbohydrates § Food lipids § Food proteins |
|
5 |
Exam I Food Chemistry III: Color, Flavor,
and Texture § Food color chemistry § Food flavor chemistry § Food texture |
|
6 |
Food Additives, Food Laws, and Dietary
Supplements §
What is a food additive §
Food laws and regulation in the § The enforcer of food laws – guest
lecture § The approval process of food
additives § The nutritional labeling and
education act of 1990 § The dietary supplement health and
education act of 1994 |
|
7 |
Understanding Dimensions of Food
Processing and Preservation: Animal Products § Food processing – from field and
farm to consumers – field trip § What is heat transfer – lab demontration § Food preservation – preventing food
spoilage |
|
8 |
§ Dairy products processing – field
trip § Meat processing – guest lecture Understanding Fat, Sugar,
Beverage, and Plant Product Processing § Processing of fats and oils § Sugar processing |
|
9 |
§ Beverage processing – field trip § Processing of cereal grains § Fruit and vegetable processing § Soybean processing § Chocolate processing |
|
10 |
Focus Group Presentation and Discussion I Food Microbiology and Fermentation § What are microorganisms? § Factors affecting microbial growth § Foodborne microorganisms § Food spoilage by microorganisms |
|
11 |
§ Microbial fermentation – field
trip Food Safety § What is a foodborne
illness? – internet presentation § Types of biological hazards in
food § The most common biological hazards
in food § What is a mad cow disease? |
|
12 |
§ Preventing foodborne
disease – lab demonstration § HACCP – a preventive approach –
audio-video presentation Food Engineerig § Food engineering – basic terms and
principles § Deep-fat frying – an illustration of
heat transfer, mass transfer, and boundary layers |
|
13 |
§ Food materials science – a
physicochemical approach § Food microstructure – influencing
physical and sensory qualities § Rheology – studying flow and deformation Exam II |
|
14 |
Food Biotechnology § What is food biotechnology? § Genetic engineering – guest
lecture § Regulations controlling the
application of food biotechnology § Improving plant products through
biotechnology § Improving animal products through
biotechnology § Applying biotechnology-derived foods
and food safety § Major concerns about
biotechnology-derived foods |
|
15 |
Sensory Evaluation and Food
Product Development § What is sensory evaluation? § Sensory odor, flavor, and mouthfeel perception § Sensory texture and color
perception § Responses contributing to sensory
perception § Sensory tests § The role of sensory evaluation
specialist in product development § Product development § The role of marketing in food
product development § Product probability, life cycle,
and artificial neural network Focus Group Presentation and Discussion II |
|
|
Final Exam |