FOOD 2010 Outline PDF

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Outline of assignments and final for the course...

Description

FOOD*2010 Principles of Food Science Summer 2020 Section: DE01

Department of Food Science Credit Weight: 0.50

Course Details Calendar Description The principles involved in the processing, handling and storage of foods are introduced in this course. The relationship of science and technology to food processing is discussed. Pre-Requisite(s): None Co-Requisite(s): None Restriction(s): FOOD*2150, FOOD*3090, NUTR*2150 Method of Delivery: Online

Final Exam Date: Thursday, August 13, 2020 Time: 1:00pm ET to 3:00pm ET Location: Online via the Quizzes tool in CourseLink using Respondus LockDown Browser and Monitor

Instructional Support Instructor Yoshinori Mine Email: [email protected] Telephone: 519-824-4120 ext. 52901 Office: Food Science Building, Room 226 Dr. Yoshinori Mine earned his Ph.D. Biochemistry from Tokyo University of Agriculture and Technology in Japan in 1993. Dr. Mine joined the University of Guelph in 1996 as a faculty member at Department of Food Science. Currently, he is a full professor (since 2005). He is a recipient of PREA (The Premier’s Research Excellence Award) in 2000 and American Egg Board Research award in 2005. Dr. Mine is also an Associate Editor for Journal of Agricultural and Food Chemistry journal (ACS publications) since 2010 Dr. Mine’s primary research focus is molecular approaches to the study of structurefunction relationships of bioactive proteins/peptides and egg allergy. He has published 5 books, 35 book chapters, 14 review articles, 147 original papers to the peer-reviewed international journals. Dr. Mine’s expertise is food chemistry and bioactives.

Teaching Assistant(s) Name: TBA Email: TBA

Learning Resources Required Textbooks Title: Introduction to Food Science and Food Systems Authors: Rick Parker, Miriah Pace Edition / Year: 2nd Edition / 2017 Publisher: Cengage Learning ISBN: 9781435489394 You may purchase the textbooks at the Guelph Campus Co-op Bookstore or the University of Guelph Bookstore. Please note that DE textbooks are located in the Distance Education section of the University of Guelph Bookstore. https://bookstore.coop/ http://www.bookstore.uoguelph.ca/

Course Website

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CourseLink (powered by D2L’s Brightspace) is the course website and will act as your classroom. It is recommended that you log in to your course website every day to check for announcements, access course materials, and review the weekly schedule and assignment requirements. https://courselink.uoguelph.ca/shared/login/login.html

Learning Outcomes Course Learning Outcomes Food Science is an applied science, which has as its primary objective to study and understand food systems. According to one of the leading authorities in Food Science, The Institute of Food Technologists, define Food Science as "the discipline in which the engineering, biological, and physical sciences [process/engineering, chemistry and microbiology] are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". In the Principles of Food Science course students will explore the interrelationships between the major food science disciplines (chemistry, microbiology and processing) and learn about the basic chemical, physical and biological properties of foods. They will also learn about the impact of food consumption and the impact of the food industry upon society. Upon successful completion of the course, students will acquire an understanding of the principles behind the chemistry, microbiology and processing of prepared foods and understand how these principles are applied to produce foods which are safe, healthy, have an extended shelf-life, and are economically affordable for both human and animal consumption. By the end of this course, you should be able to: 1. Integrate food chemistry, processing, and microbiology to observe the applied nature of food science; 2. Apply North American law as it pertains to the food and nutraceutical industries; 3. Analyze the inter-relationship between the macro and micro components of foods; 4. Plan a compositional analysis with the knowledge gained from food chemistry topics; 5. Assess the roles of microbiota and contaminates in the food industry as they relate to food safety, toxicology, and biotechnology; 6. Develop basic mathematical/numeracy skills to solve food process engineering based problems;

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7. Compare and contrast complex food topics using the applied nature of food science; and 8. Analyze principles of food science to develop a strategy for a product development.

Teaching and Learning Activities Course Structure The content or topics of the course have been organized into units. Major topics are covered and textbook readings are listed. You can pace your reading of unit content by covering a unit per week. You also have the flexibility to read ahead. However, it is important not to fall behind in your readings. The course is divided into 12 units: •

Unit 01: Introduction to Food Science and the Food Industry

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Unit 02: Food Laws and Regulations

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Unit 03: Food Chemistry: Macro and Micro Components

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Unit 04: Food Chemistry: Additives and Compositional Analysis

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Unit 05: Microbiology of Foods

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Unit 06: Food Safety

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Unit 07: Food Processing

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Unit 08: Food Packaging

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Unit 09: Food Engineering and Physics

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Unit 10: Toxicology and Biotechnology

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Unit 11: Sensory Attributes

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Unit 12: Product Development

What to Expect for Each Unit In each unit you will find directions about which pages you are expected to read, which Math Module you are expected to study, and any supplemental information or study suggestions from the instructors.

Schedule It is strongly recommended that you follow the course schedule provided below. The schedule outlines what you should be working on each week of the course and lists the

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important due dates for the assessments. By following the schedule, you will be better prepared to complete the assessments and succeed in this course. Unit 01: Introduction to Food Science and the Food Industry Week 1 - Thursday, May 7 to Sunday, May 17 Readings •

Unit 01 course content

•

Textbook: Chapter 5, pp. 88-93

Activities •

Familiarize yourself with the course website by selecting Start Here on the navbar.

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Review Outline and Assessments on the course website to learn about course expectations, assessments, and due dates.

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Introduce yourself to your group members in the Introductions forum (see Discussions, under the Tools dropdown menu in the course navbar).

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Complete the Practice Test using Respondus through the Quizzes tool.

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Complete Math Module 1

Unit 02: Food Laws and Regulations Week 2 - Monday, May 18 to Sunday, May 24 Readings •

Unit 02 course content

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Textbook: Chapter 27, pp. 440-463

Activities •

Complete Math Module 2

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Label Check Exercise

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Labeling Errors Exercise

Unit 03: Chemistry of Foods - Major Components Week 3 – Monday, May 25 to Sunday, May 31 Readings •

Unit 03 course content

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•

Textbook: Appendix A, pp. 542-550; Chapter 3, pp. 44-67

Activities •

Complete Math Module 3

Assessments •

Start Assignment 1 Due: Sunday, June 14 at 11:59 pm ET (Week 5)

Unit 04: Chemistry of Foods: Minor Components Week 4 – Monday, June 1 to Sunday, June 7 Readings •

Unit 04 course content

•

Textbook: Chapter 14, pp. 198-211 (and revise Chapter 3, pp. 60-64)

Activities •

Complete Math Module 4

Assessments •

Hot Topic 1 Discussion Opens: Monday, June 1 at 12:01 am ET Closes: Sunday, June 7 at 11:59 pm ET

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Submit Hot Topic 1 Summary Due: Sunday, June 7 at 11:59 pm ET

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Continue working on Assignment 1 Due: Sunday, June 14 at 11:59 pm ET (Week 5)

Unit 05: Microbiology of Foods Week 5 – Monday, June 8 to Sunday, June 14 Readings •

Unit 05 course content

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Textbook: Chapter 8, pp. 126-137; Chapter 13, pp. 186-196

Activities •

Complete Math Module 5

Assessments

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•

Submit Assignment 1 Due: Sunday, June 14 at 11:59 pm ET

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Start Assignment 2 Due: Sunday, July 19 at 11:59 pm ET (Week 10)

Unit 06: Food Safety Week 6 – Monday, June 15 to Sunday, June 21 Readings •

Unit 06 course content

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Textbook: Chapter 26, pp. 416-43 9

Activities •

Complete Math Module 6

Assessments •

Continue working on Assignment 2 Due: Sunday, July 19 at 11:59 pm ET (Week 10)

Unit 07: Food Processing: Part 1 Week 7 – Monday, June 22 to Sunday, June 28 Readings •

Unit 07 course content

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Textbook: o Chapter 7, pp. 112-125 o Chapter 9, pp. 140-151 o Chapter 10, pp. 152-163 o Chapter 11, pp. 164-176

Activities •

Complete Math Module 7

Assessments •

Continue working on Assignment 2 Due: Sunday, July 19 at 11:59 pm ET (Week 10)

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Unit 08: Food Processing: Part 2 Week 8 – Monday, June 29 to Sunday, July 5 Readings •

Unit 08 course content

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Textbook: Chapter 15, pp.212-221

Activities •

Complete Math Module 8

Assessments •

Continue working on Assignment 2 Due: Sunday, July 19 at 11:59 pm ET (Week 10)

Unit 09: Food Engineering and Physics Week 9 – Monday, July 6 to Sunday, July 12 Readings •

Unit 09 course content

Activities •

Complete Math Module 9

Assessments •

Continue working on Assignment 2 Due: Sunday, July 19 at 11:59 pm ET (Week 10)

Unit 10: Toxicology and Biotechnology Week 10 – Monday, July 13 to Sunday, July 19 Readings •

Unit 10 course content

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Textbook: Revise Chapter 26, pp. 416-418

Activities •

Complete Math Module 10

Assessments •

Submit Assignment 2 Due: Sunday, July 19 at 11:59 pm ET

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Unit 11: Sensory Evaluation Week 11 – Monday, July 20 to Sunday, July 26 Readings •

Unit 11 course content

Activities •

Complete Math Module 11

Unit 12: Product Development Week 12 – Monday, July 27 to Friday, July 31 Readings •

Unit 12 course content

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Textbook: o Chapter 16: pp. 235-237, pp. 241-242 (excluding “Quality Products”), p. 243-244 (Start from “Milk Substitutes”) o Chapter 17 and Chapter 18: pp. 262, p. 265, p. 276, p284 o Chapter 19: pp. 296-298 o Chapter 20: p. 303-304 (Start from “Factors requiring control”) , p. 310, pp. 311-312, p. 320 o Chapter 21: p. 338-351 o Chapter 22: pp. 363-364 o Chapter 23: pp. 379-381 o Chapter 24: pp. 387-389 (Start at “ Carbonated Nonalcoholic Beverages”), pp. 393-394, p. 396-398 (excluding "wine“)

Activities •

Complete Math Module 12: Math Review; Problem-Solving

Assessments The grade determination for this course is indicated in the following table. A brief description of each assessment is provided below. Select Content on the navbar to locate Assessments in the table of contents panel to review further details of each assessment. Due dates can be found under the Schedule heading of this outline. Page 9 of 20

Table 1: Course Assessments

Assessment Item

Weight

Hot Topic Discussion and Summary (Week 4) 15% Assignment 1 (Week 5)

15%

Assignment 2 (Week 10)

15%

Online Final Exam

55%

Total

100%

Assessment Descriptions Hot Topic Discussion and Summary Discuss in your group the relation between fraudulent practices and food quality and safety. Is fraud just a deceiving practice or can also involve risks to the wholesomeness of the food supply? How regulations can protect the consumer from these practices? Each student will be assessed based on the quality of their own contributions (you will not be marked collectively as a group). Assignment 1 You are expected to answer a series of questions related to the subject matter and upload your assignment to the appropriate Dropbox folder. The Assignment 1 questions can be found in CourseLink by selecting Assessments (found under Content in the navbar). Assignment 2 You are expected to answer a series of questions related to the subject matter and upload your assignment to the appropriate Dropbox folder. The Assignment 2 questions can be found in CourseLink by selecting Assessments (found under Content in the navbar). Final Exam This course requires the use of Respondus LockDown Browser and Monitor (webcam) to proctor your online final exam within CourseLink. Use of Lockdown Browser with a webcam has been implemented to maintain the academic integrity of the final exam. You must download and install LockDown Browser and Monitor to complete the practice test and final exam. While writing the practice test and final exam, you must show your university issued identification card during the Respondus Startup Sequence. The final exam will cover material in the course units, textbook and math modules.

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The final exam will be delivered online via the Quizzes tool. The final exam is scheduled for Thursday, August 13 from 1:00pm ET to 3:00pm ET. Similar to a sit-down exam where you must arrive prior to the start of the exam, it is highly recommended that you enter the online exam environment in Respondus at least 20-30 minutes before the end of the available window to allow enough time for you to complete the Respondus Startup Sequence and ensure that you have the full two hours for the exam. Please be sure to review the Using Respondus Lockdown Browser and Monitor instructions by selecting Content on the navbar to locate Assessments in the table of contents panel. Important Note: There is a mandatory practice test that you are required to take before the online exam. The purpose of the practice test is to ensure that Respondus LockDown Browser and Monitor is set up properly and that you are comfortable using the software. If you have any questions regarding the use of Respondus Lockdown Browser and Monitor or if you encounter any technical issues during the practice test or final exam, please contact CourseLink Support at [email protected] or 519-824-4120 ext. 56939. University of Guelph degree and associate diploma students must check WebAdvisor for their examination schedule. Open Learning program students must check the Open Learning Program Final Examination Schedule for their examination schedule. http://www.respondus.com/lockdown/download.php?id=273932365 https://webadvisor.uoguelph.ca http://opened.uoguelph.ca/student-resources/Open-Learning-Program-Final-ExamSchedule http://opened.uoguelph.ca/student-resources/final-exams

Course Technology Requirements and Technical Support CourseLink System Requirements You are responsible for ensuring that your computer system meets the necessary system requirements. Use the browser check tool to ensure your browser settings are compatible and up to date. (Results will be displayed in a new browser window). http://spaces.uoguelph.ca/ed/system-requirements/ https://courselink.uoguelph.ca/d2l/systemCheck

Respondus LockDown Browser and Monitor Requirements Page 11 of 20

Respondus LockDown Browser is a locked browser for taking quizzes in CourseLink. It prevents you from printing and copying; using other operating software; using search engines (e.g., going to another URL); communicating via instant messaging; and it blocks non-web-related software (e.g., Adobe PDF, Microsoft Word). Respondus Monitor is a companion application for LockDown Browser that uses webcam and video technology to ensure academic integrity during online exams. The software captures video during the exam and allows the instructor to review the video once the exam is completed. In order to use Respondus LockDown Browser and Monitor, you must meet the following technical requirements so that you can take the practice test and final exam: 1. Operating Systems: Windows 10, 8, 7; Mac OS X 10.10 or higher. 2. Memory: Windows 2 GB RAM; Mac 512 MB RAM. 3. For Mac users: Safari must function properly on the computer. 4. Mac users must have Adobe Flash Player installed to Safari, even if a different browser is normally used. 5. Functioning webcam and microphone. The webcam and microphone can be built into your computer or can be the type that plugs in with a USB cable. (You will be required to do an environment scan of your room, so please ensure you can move your computer, laptop or webcam for this scan.) 6. A broadband Internet connection. It is recommended that you access the Internet via a wired connection. If you have any concerns about meeting system requirements, contact CourseLink Support. They will work with you to find alternative solutions or make alternative arrangements. http://spaces.uoguelph.ca/ed/contact-us/

Technical Skills As part of your online experience, you are expected to use a variety of technology as part of your learning: •

Manage files and folders on your computer (e.g., save, name, copy, backup, rename, delete, and check properties);

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Install software, security, and virus protection;

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Use office applications (e.g., Word, PowerPoint, Excel, or similar) to create documents;

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Be comfortable uploading and downloading saved files;

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Communicate using email (e.g., create, receive, reply, print, send, download, and open attachments);

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Navigate the CourseLink learning environment and use the essential tools, such as Dropbox, Quizzes, Discussions, and Grades (the instructions for this are given in your course);

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Access, navigate, and search the Internet using a web browser (e.g., Firefox, Internet Explorer); and

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Perform online research using various search engines (e.g., Google) and library databases.

Technical Support If you need any assistance with the software tools or the CourseLink website, contact CourseLink Support. CourseLink Support University of Guelph Day Hall, Room 211 Email: [email protected] Tel: 519-824-4120 ext. 56939 Toll-Free (CAN/USA): 1-866-275-1478 Walk-In Hours (Eastern Time): Monday thru Friday: 8:30 am–4:30 pm Phone/Email Hours (Eastern Time): Monday thru Friday: 8:30 am–8:30 pm Saturday: 10:00 am–4:00 pm Sunday: 12:00 pm–6:00 pm

Course Specific Standard Statements Acceptable Use The University of Guelph has an Acceptable Use Policy, which you are expected to adhere to. https://www.uoguelph.ca/ccs/infosec/aup

Communicating with Your Instructor During the course, your instructor will interact with you on various course matters on the course website using the following ways of communication: •

Announcements: The instructor will use Announcements on the Course...