Syllabus for FNH 200 99A Exploring Our Food PDF

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9/4/2019

Syllabus for FNH 200 99A Exploring Our Food

Acknowledgement UBC’s Point Grey Campus is located on the traditional, ancestral, and unceded territory of the xwməθkwəyəm (Musqueam) people. The land it is situated on has always been a place of learning for the Musqueam people, who for millennia have passed on their culture, history, and traditions from one generation to the next on this site.

Course Information Course Title Exploring Our Food

Course Code Number FNH200 98B

Credit Value 3 credits

Students are introduced to chemical and physical properties of foods; issues pertaining to safety; nutritive value and consumer acceptability of food, food quality, and additives; food preservation techniques and transformation of agricultural commodities into food products; foods of the future. This course is required in the Food, Nutrition and Health Program and will also be of value to students in other programs in the Faculty of Land and Food Systems, or in other disciplines including those in the life sciences, healthcare professions, human kinetics or physical education, who wish to enhance their understanding of the science of food. This section of the course is online distance education. There are no meetings, lectures, tutorials or exams at the UBC campus.

Prerequisites There is no prerequisite for this course. Second-year standing is required.

Corequisites There is no co-requisite for this course. If you are interested in taking additional courses through FNH, we suggest looking at FNH250 which focuses on nutrition.

Contacts Course Instructor

Dr. Jennifer McQueen

Contact Details

[email protected]

Office Location

Office Hours

n/a

As an online course, there are no inperson office hours. Virtual meetings can be arranged. Please contact the instructor to schedule.

Course Instructor Biographical Statement As a child, I wanted to understand how the world worked and during my undergraduate degree realized that it was the molecules important to life like proteins and DNA that really interested me. So much of life can be distilled down to the behaviour of these molecules. Seeing complex processes such as cellular division (the process through which a single cell divides into two cells) distilled down to the interactions of proteins and expression of DNA was fascinating to me. Understanding how proteins function became the focus on my undergraduate degree in biochemistry and later as I studied the role of specific proteins, SPC24 and MCK1 , and their roles in cell cycle regulation in the common bread yeast, Saccharomyces Cerevisiae, during my doctoral work at UBC. https://canvas.ubc.ca/courses/31563/assignments/syllabus

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Syllabus for FNH 200 99A Exploring Our Food

I did my Ph.D. work inside the Food Nutrition and Health building in the Faculty of Land and Food Systems. It was here that I came to see the overlap between my interests in understanding how molecules affect fundamental processes like cellular division and food, which is also essential to life! I have always been a person passionate about the importance of food and food preservation and for a few years co-organized a canning collective, Jamboree, which shared the work and knowledge of food preservation through home thermal processing (canning) with over 30 families yearly. This experience made me realize the importance of understanding basic scientific principles that are important to work in any kitchen. Many of these principles are covered in this course. Over the last decade, I have slowly turned my attention from doing research to teaching. It turns out I enjoy working with people more than yeast! I have been the instructor for the online FNH200 course since September 2016 for each of three terms in which it is run. I also am a program manager of Future Science Leadersat Science World where grade 10-12 students who excel in science are given additional support and mentorship. My aim as an instructor is to facilitate the interaction between you and the content. I look for ways to put the content into real-life context and to make it meaningful to you. Much of the current course design has been created by listening to what previous students have said. That being said please don’t hesitate to reach out to me and let me know how things are going or to ask any questions you may have (no matter how small).

Other Instructional Staff Teaching Assistant

Contact Details

Office Location

Catherine Wong

Please use Canvas Inbox n/a

Office Hours Virtual meetings can be arranged.

Course Structure You are responsible to read the 13 lessons throughout the term. It is expected that you will spend about 10 hours on this course on average each week. To help you focus on important concepts in each lesson and to keep pace you will complete the lesson quizzes each week. For the majority of lessons, there are also journals which help you reflect on your learning. The course content is connected to the real-world through a term project, which is composed of several smaller assignments. The course material is examined through a midterm and final exam, both of which are remotely proctored using Proctorio and administered online through Canvas. All assignments are completed online. There is a general rhythm to this course and it is recommended that you keep the following schedule. Monday - New lesson is assigned. Read weekly summary to understand what is expected of you. Read this lesson throughout the week while making notes that relate to each of the lesson's objectives. Complete your reading by the weekend. Saturday/Sunday - Complete the journal and quiz that accompany the assigned lesson. If your week gets to busy to finish your readings by Friday take the weekend to read them. Make sure you do your journal by Monday morning. If you are stuck on the quiz continue to work on the quiz until you receive 70%.

Schedule of Topics Weeks

Dates

Description

Week 1

Sept 3-8

Course Orientation

Week 2

Sept 9-15

Lesson 1: Food Science & the Canadian Food System

https://canvas.ubc.ca/courses/31563/assignments/syllabus

Assignments Due

Email, Welcome Survey, Proctorio Consent

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Syllabus for FNH 200 99A Exploring Our Food

Week 3

Sept 16-22

Week 4

Sept 23-29

Lesson 3: Fat Substitutes & Alternative Sweeteners, Sensory Perception of Foods

Journal 2 & Quiz 2

Week 5

Sept 30-Oct 6

Lesson 4: Food Standards, Regulations, and Guides – Food Additives

Journal 3 & Quiz 3

Week 6

Oct 7-13

Lesson 5: Rationale for Food Preservation

Week 7

Oct 14-20

Lesson 6: Thermal Preservation of Foods

Journal 5 & Quiz 5

Week 8

Oct 21-27

Prepare for Midterm

Quiz 6

Week 9

Oct 28-Nov 3

Lesson 2: Chemical and Physical Properties of Food

Lesson 7: Preservation of Food by Low Temperatures &

Journal 1 & Quiz 1

Journal 4 & Quiz 4 Term Project Proposal

Oct 28: Midterm

Lesson 8: Dehydration as a Food Preservation Method

Week 10

Week 11

Nov 4-10

Lesson 9: Food Preservation with Biotechnology

Nov 11-17

Lesson 10: Preservation of Food with Ionizing Energy

Lesson 11: Effects of Food Processing Operations on Nutrient Retention in Foods Week 12

Week 13

Nov 18-24

Lesson 12: Toxicants in Food and Foodborne Disease

Nov 25-29

Lesson 13: Foods of the Future or Trends in Foods for Nutrition and Health

Dec 3-18

Final exam (TBD)

Quiz 7 Journal 8 & Quiz 8 Journal 9 & Quiz 9 Term Project Draft Report

Journal 10 & Quiz 10 Term Project Peer Review

Journal 12 & Quiz 11, Quiz 12, Quiz 13 Term Project Final Report

Learning Outcomes Upon completion of this course, students will be able to: https://canvas.ubc.ca/courses/31563/assignments/syllabus

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1. Describe tissue-based (both plant and animal) food systems, fluid food systems and various dispersions important to food quality and sensory perception 2. Describe the role of chemical reactions, enzymes and microorganisms in food spoilage, food preservation and food-borne disease 3. Describe the regulations and agencies that are in place to ensure the quality and safety of the Canadian food supply 4. Describe food processing methods and their application in the conversion of raw materials into food products 5. Develop personal food selection and food handling habits that will minimize the risk of contracting a foodborne or waterborne disease 6. Describe various types of food processing and packaging systems 7. Articulate a personal set of values related to your decisions pertaining to the selection of food products for both your personal and your family's consumption 8. Demonstrate an ability to critically evaluate the validity of the information that commonly appears in newspapers, magazines, radio & television

Learning Activities Within this course, there are several different types of activities in which you will be engaged. All activities are completed online. All represent individual work. Details on each of the below can be found in the Assessment of Learning section. Lesson readings - This is done on your own and is not evaluated on its own. Terminology sheets - Completing these sheets is optional but creates a good resource for the midterm and final exam. Journals - Reflections on your learnings from the lessons and how it connects with your everyday life. This is completed as a discussion post and contributes to your final course grade. Quizzes - Test your comprehension of the lessons and contributes to your final course grade. Midterm - Online limited-open-book exam using Proctorio as a proctoring platform. Final Exam - Online limited-open-book exam using Proctorio as a proctoring platform. Term Assignments - These are completed individually although you can work with a partner if desired but individual and unique reports must be handed in.

Learning Materials All required reading is presented in Lessons 1-13, and through the weekly summaries. There is no additional textbook for this course. Weekly summaries found from the Home Page outline the material you are responsible for that week it additionally will have links to optional material as well as examinable material. We will be using a remote proctoring service, Proctorio, for both the midterm and final exam. In order to use Proctorio you must have the following: You need to use a regular computer (Windows/Mac computer or laptop). You cannot take the exams from mobile devices (e.g., iPhone, iPad, Android device, etc). You need a working webcam and microphone. You must use the Google Chrome web browser & the Proctorio Extension. The term project may require you to purchase some small items if you choose the research project. You have the option of choosing the interview project that would require no such purchases.

Assessment of Learning Assessment

Final Course Grade % Journals

5

Quizzes

5

https://canvas.ubc.ca/courses/31563/assignments/syllabus

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Midterm

20

Term Project (Experiment or Interview)

30

Final

40

All the journals, quizzes, midterm, and final must be completed by the indicated deadlines. The term project assignments are subject to the late work course policy (see below). Extensions are only granted for shortterm illness, emotional difficulties, family emergencies, or specially approved UBC activities (as defined by UBC policy) with proper documentation. Extensions should be asked for in advance when possible. There are no additional assignments in this course that can be done to improve grades. An inability to sit the final exam in April due to illness or special circumstances must be taken up with the LFS Student Services Office ([email protected]). More information can be found here. Hours late

> 0 - 24 hours >24-48 hours

Amount of total mark reduced

5%

10%

>48-72 hours

>72-96 hours

20%

40%

>96-120 hours >120 hours 80%

100%

Journal Discussions The purpose of the journals is to create awareness of your learning and connect the course material to your everyday world. Each journal should take about 30 mins to complete. There is a minimum of 200 words. Your journal response should include a statement of opinion which is explained in the context of personal experience and course content. It concludes with how your new knowledge could impact future actions or understanding. The journals are graded for completeness as judged by the length (minimum 200 words), appropriate response to prompt, and punctuality. If the journal is complete, 1 mark is awarded. If the journal is as little as one minute late a score of 0 is awarded. The two lowest-scoring journals (ones where you received a 0) are ignored. Meaning you only need to complete 8 journals on time to receive full marks. Instructors and TA's will leave limited comments on your journal discussions. Please note that there are a total of 10 journals and they do NOT cover all the course lessons. There are only journals for lessons 1, 2, 3, 4, 5, 6, 8, 9, 10, 12. Journals are due Monday mornings by 11 am.

Quizzes The quizzes are graded in an all or nothing manner. You must get 70% or above to receive full marks for each quiz. If you receive under 70% you will get no marks. You have as many attempts as you like for each quiz until the last day of class. Only the highest grade will be kept. There are a total of 13 quizzes (one for each lesson) but only the top 10 quizzes count towards your final mark, meaning the lowest three grades are dropped. Therefore, each of the counted 10 quizzes is worth 0.5% of your final course grade. There are suggested deadlines for each quiz. The deadlines are to assist you in keeping pace with the course. If you don't get the quiz done before the suggested date it will be marked as late but this does not affect your grade.

Term Project The goal of the term project is to bring to life the course material. You have the choice between either doing an interview based project or a research-based project. Interview Project: The focus of this assignment is to find real-world examples of our lessons in Food Science and to connect personal experiences to the course content through interviews. In this assignment, you are required to conduct an interview with a professional who works in an area of food science OR an associated field. The interviewee is involved professionally in the handling, processing, https://canvas.ubc.ca/courses/31563/assignments/syllabus

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transporting, selling, marketing, testing, designing or packaging of food. Examples include chefs, grocery store managers, baristas, food distributors, food technologists, chocolatiers, etc. The interview does not need to happen in person; it can be by phone, virtual meetings (Skype, Google Hangouts), email, or other means. Research Project: By performing two experiments, you will get to experience how food science information is gathered. This will give you a new perspective on the course material and allow you to see the information presented in this course through the lens of the scientific process. You will also see how you can turn your kitchen adventures into experiments! The goal of these experiments is to demonstrate some of the key principles of food science discussed in the course. Your responsibilities are two-fold, perform an experiment and relate the experiment to what you have learned in the course. There are two research areas that you can choose from, enzyme deactivation and microbial growth. Once you have chosen your research area you will perform two experiments in that area. The two experiments will build upon each other. The first lets you get comfortable with the scientific process by following detailed instructions while the second allows you to explore your own interests as you choose a variable to test. Find out more about the different types of projects by reading the assignment details. Both projects have the same deadlines, are composed of the following assignments, and are assessed in similar manners. Term Project Proposal (10%) Term Project Draft Report (5%) Term Project Peer Review (5%) Term Project Final Report (10%)

Midterm The midterm is a limited-open-book exam which will cover lessons 1-6. It will incorporate a variety of question formats (multiple choice, word-definition matching, fill in the blank, and short answer). The midterm will be conducted online using Canvas and the remote proctoring program, Proctorio. You will be given a window of time on a specific day on which you can take the midterm. Once you begin the midterm there is a set time limit in which to complete it. If you are unfamiliar with Proctorio it is important that you try the practice exam prior to the midterm so that you ensure you meet the technical requirements. Please read the "before you start the midterm" instructions prior to the exam.

Final Exam The final examination will cover material from lesson 1-13. The final exam will be a limited-open-book exam remotely proctored by Proctorio. You will not need to come to campus to take the final exam. The exam will consist of a combination of multiple choice, fill in the blank, matching and short answer questions. The final examination will be scheduled by the Registrar's office and will be held during the final examination period.

University Policies UBC provides resources to support student learning and to maintain healthy lifestyles but recognizes that sometimes crises arise and so there are additional resources to access including those for survivors of sexual violence. UBC values respect for the person and ideas of all members of the academic community. Harassment and discrimination are not tolerated nor is suppression of academic freedom. UBC provides appropriate accommodation for students with disabilities and for religious observances. UBC values academic honesty and students are expected to acknowledge the ideas generated by others and to uphold the highest academic standards in all of their actions. Details of the policies and how to access support are available on the UBC Senate website. A condensed list of policies and support. UBC Policies and Regulations: Students are reminded that they are subject to the University's Policies and Regulations, and are directed especially to "Student Declaration and Responsibility", https://canvas.ubc.ca/courses/31563/assignments/syllabus

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"Academic Honesty and Standards", and "Academic Freedom" sections. Academic Concession: Students facing any medical, emotional, or personal circumstances that may negatively impact academic attendance or performance are expected to notify their instructor as well as their home Faculty’s Academic Advising Office. Instructors and Advisors can help by explaining your o...