FOOD QUALITY EVALUATION FDST 434

 

SEMESTER:               Spring Even Years

 

FORMAT:                     3 CR, Lecture

 

INSTRUCTOR:           Dr. P. Brett Kenney

                                       Rm G046, Ag. Sci. Bldg.,

                                       Tel: 293 2631 x4423

                                       E-mail: bkenney@wvu.edu

 

                                       Dr. Jacek Jaczynski

                                       Rm G004, Ag. Sci. Bldg.,

                                       Tel: 293 2406 x4445

                                       E-mail: Jacek.Jaczynski@mail.wvu.edu

 

CLASS:                        Lectures:  Tuesday/Thursday: 2 – 3.15 PM

 

OFFICE HOURS:       Tuesdays/Thursdays: 1 – 2 PM, or by appointment

 

MATERIALS:              Lectures will be based on the following textbooks:

 

§   Susan S. Nielsen, 1998, Food Analysis 2nd ed., Aspen Publishers.

§   Malcolm Bourne, 2002, Food Texture and Viscosity, Concepts and Measurements 2nd ed., Academic Press.

§   Amihud Kramer and Bernard A. Twigg, 1970, Quality Control for the Food Industry 3rd ed., The AVI Publishing Company, Inc.

§   Harry T. Lawless and Hildegarde Heymann, 1998, Sensory Evaluation of Food Principles and Practice, Thomson Publishing.

§   Peter S. Murano, 2003, Understanding Food Science and Technology, Wadsworth.

§   Supplemental reading may be provided by the instructors.

 

While these textbooks are not required, lecture attendance is strongly encouraged.

                                   

PRE-REQUISITES:   CHEM 111 or CHEM 115

 

COURSE OBJECTIVES

 

This course is designed for the upper level undergraduate students.  The course is open to all majors.  The primary objective is to introduce basics necessary for food quality evaluation through an optimum environment for students to learn the qualitative and quantitative methods.

 

 

EXPECTED LEARNING OUTCOMES

 

Upon successful completion of this course:

 

  • Students will gain basic understanding and appreciation of qualitative and quantitative methods for evaluation of food quality.
  • Students will be able to provide theoretical basis for the analytical methods.
  • Students will be able to select methods to evaluate various attributes of food quality.
  • Students will gain basic understanding of methodology used in sensory evaluation and product development.

 

COURSE METHODS

 

To meet the course objectives, the following will be implemented:

 

§         Lectures and class discussions to stimulate critical thinking.

§         Advanced topic series to link basic and applied research.

§         Complimentary CD-ROM with Power Point slides to facilitate self-paced learning.

§         Guest speakers.

 

GRADING

 

The final grade will be based on the following:

 

  • Exam I (1 hr)              30%
  • Exam II (1 hr)              30%                
  • Final exam (2 hr)       40%

 

GENERAL POLICIES

 

Exams.  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 due to authorized University activities will have the opportunity to take the exams 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 others’ ideas as your own, even if you change the wording, is plagiarism.

 

Social Justice.  “West Virginia University is committed to social justice.  I concur with that commitment and expect to maintain a positive learning environment based upon open communication, mutual respect, and nondiscrimination.  Our University does not discriminate on the basis of race, sex, age, disability, veteran status, religion, sexual orientation, color or national origin.  Any suggestions as to how to further such a positive and open environment in this class will be appreciated and given serious consideration.

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).”

 

LECTURE OUTLINE

 

Week

Topic

1

Introduction:

§   Consumers

§   Food industry

§   Regulation and standards

Reliability of analysis:

§   Accuracy vs. precision

§   Sources of errors

§   Specificity

§   Sensitivity and detection limit

2

Reporting results:

§   Regression

§   Correlation coefficient

§   Significant figures

§   Rejecting data

Sampling:

§   Sampling plan

§   Sampling for attributes and variables

§   Risks associated with sampling

§   Homogenous vs. heterogeneous populations

§   Problems in sampling

3

Preparation of samples:

§