Food Science & Technology 401

Introduction to Food Processing

Autumn 2004 Syllabus

 

Instructors:

Dr. Jim Harper                                     Dr. Monica Giusti

329 Parker                                           213 Parker

292-7798                                             297-8016

harper.9@osu.edu                                Giusti.6@osu.edu

 

 

Pilot Plant Coordinators:

Gary Wenneker                                    Mike Piek

Parker Pilot Plant                                  Howlett Pilot Plant

247-6865                                             292-4045

wenneker.1@osu.edu                           piek.1@osu.edu

 

 

Teaching Assistants:

Teaching Assistants:

Bunce, Matthew                                   Hall, Naeemah                          Jing Pu

bunce.9@osu.edu                                 hall.1063@osu.edu                   jing.15@osu.edu

 

McCarthy, Rory                                   Subramanian, Ammand             Wang, Shin-Chen

McCarthy.119@osu.edu                      subramanian.57@osu.edu         wang.921@osu.edu

 

 

All Mail Boxes: 110 Parker Building

 

 

Organization of course:

The course consists of two 3‑hour laboratory and discussion sessions per week.  Attendance is required.

 

Course Description:

This course introduces food processing concepts and equipment. 

Areas covered include:

Fundamentals of food processing;

Factors associated with product attributes, shelf life and product safety

Unit operations

Familiarization with food processing equipment, component parts and their function

Manufacture of selected food products: product ingredients, formulation, and evaluation.

 

Expected Outcomes:

1.      Students will have an understanding of the formulation and processing of foods. 

2.      Students will be able to identify major processing equipment, describe its function and identify the major components

3.      Given a food product, students will be able to:

a.       Name the unit operations required to make the product

b.      Name the equipment required to make the product

c.       Describe the processes or ingredients needed to make the product safe

d.      Describe the major quality attributes of the product and the factors that affect them

e.       Describe several objective measurements of food quality

 

 

Grading:

The final course grade will be composed of the following (see http://class.fst.ohio-state.edu/FST401/assignments,%20quizzes%20&%20exam.htm for details):

 

Lab reports (5)                                                 40%

Field trip report                                                   5%

Homework and quizzes (3)                               10%

Final Exam                                                       15%

Research paper and oral presentation                20%

Participation and Peer Review                           10%

                                                                       100%

Grading Scale:

A         93-100             A-         90-92               B+        87-89               B          83-86

B-         80-83               C+        77-79               C         73-77               C-         70-72

 

 

Required Text and Supplies:

·        FST 401 Laboratory Manual (bring to class)

·        FST 401 website (http://class.fst.ohio-state.edu/FST401/401index.htm)

·        Lab coat

 

 

Attendance:  FST 401 is a “hands on” course with team based projects.  Attendance is required.  Excused absences require documentation and include those caused by illness, family death, official university function, etc.


Academic Misconduct:

Academic misconduct is defined in the Code of the Student Conduct (3335-23-04, http://studentaffairs.osu.edu/info_for_students/csc.asp) and the Rules of the University Faculty (3335-31-02, http://www.acs.ohio-state.edu/offices/oaa/procedures/1.0.html).  .

Some examples of misconduct are:

1.      Using someone else’s work without proper citation of the source (see “Plagiarism” pages 15 - 17 of FST 401 lab manual)

2.      Using a report from a previous year as the whole or a portion of your report.

3.      Copying another student’s homework or quiz.

 

Collaboration is expected and required in this course.  Discussion of laboratory results is encouraged.  This does not constitute academic misconduct.  Ask the instructor when in doubt. 

 

Academic misconduct will not be tolerated.  Suspected academic misconduct will be referred automatically to the Committee on Academic Misconduct as required by Faculty Rules.

 

Disability Services:

Any student who may need an accommodation based on the impact of a disability should contact me privately to discuss your specific needs as soon as possible.  The Office for Disability Services assists faculty in verifying the need for accommodations and developing accommodation strategies.  If you have not done so, you are encouraged to contact the Office for Disability Services at 614-292-3307 in room 150 Pomerene Hall to register your disability.