Information on Assignments, quizzes and exam

Autumn 2004

1.   Laboratory Projects and Reports:  

Five laboratory projects will be completed during the quarter, each taking 3 laboratory periods to complete.  Students will be divided into small groups that will perform and write-up the lab projects together.  The instructors will choose team members.  The group will select a team leader for each project.   

Some projects will require longer periods of time than allocated for the laboratory.  In such cases, one person from that group must be present in the lab at all times during that day. All members of lab group must be present during regularly scheduled lab period.

Project 1 (3 lab periods): Examination of food processing and evaluation equipment (individual report)

Project 2 (3 lab periods):  Unit Operations:  fluid flow, separation, heat transfer, mixing, mass transfer, size adjustment.  (group report)

Projects 3, 4 and 5 (3 lab periods each):  Planning, processing and evaluation of a food product selected by the group.  Each group will select 3 products from the following list in consultation with the instructors.  The products should represent different manufacturing processes, different unit operations and/or different methods to prepare a safe food.  Every effort will be made to allow the group to make their first choices of products, but due to limited lab space and time sometimes an alternative choice may be necessary.  (group report)

Frozen Dairy Desserts (ice cream, sherbet)

Unripened Cheese (cottage cheese, Mozzarella cheese)

Processed Cheese (processed cheese food or spread)

Baked Products (bread, pita bread)

Meat Products (hot dogs, ham, cured sausage)

Confectionery Products (fudge, caramel)

Canned Foods (potatoes, green beans, other vegetable or fruit) 

Deep Fried Foods (potato chips, donuts)

See calendar (MW section, TR section) for laboratory report due dates.  Lab report requirements are outlined in the lab manual and the following links:  Project 1, Project 2, and Projects 3, 4 and 5.

·    Project 1:  Each student will turn in a report and be graded individually. 

·    Projects 2 – 5:  Each group will turn in one report.  One grade will be assigned to the report and all group members will receive that grade.

2.   Field Trips: 

Two field trips to local food processing companies are scheduled during lab periods.  It is essential that students arrive on time to allow sufficient time for travel and touring the facility.  A brief report (1-2 double-spaced typed pages) is required for the first field trips, indicating what was learned during the trip.  Each student will write a separate report.  Students are required to attend both field trips.  Attendance will be recorded, and an unexcused absence will result in forfeiture of half of your “participation” points.

3.   Quizzes:

Two quizzes will be given during the quarter – see calendar for dates.  Questions are intended to reinforce topics discussed and demonstrated.  Students with a valid, documented excuse for an absence will be given a make-up quiz.  Unexcused absences will result in no credit for that quiz

4.   Homework:

One homework assignment will be completed prior to Project 3.  The objective of the assignment is to practice using spreadsheets to formulate food products.  Each student will turn in a separate assignment.

5.   Term paper and oral report:

Each student will write a research paper, and give a 10-minute oral presentation.  The topic may cover any food or processing method.  Examples of topics are “Factors affecting the shelf like of salad dressings”; “Processing of Beer”; “Genetically Modified Foods”; “Advances in High Pressure Processing of Foods”. 

Instructors must approve the topic and an outline.  See calendar for due dates.

Paper:  

Papers must be 6 - 8 double-spaced typed pages.  The format of the paper will depend upon the topic selection.  Instructors will give feedback on paper topic and outline.  References must be properly cited. At least six references are to be cited in the text and listed at the end of the paper in the format used by the Journal of Food Science or the format described on page 44.  Not more that three of these can be web pages.

The paper will be evaluated on the basis of the following:

·         English  (free from spelling errors, proper grammar use)

·         Organization (logical, integrated, systematic)

·         Content (meaningful and adequate)

·         Conclusions (concise, meaningful)

Oral Presentation: 

The oral presentation should be not longer than 10 minutes.  Five minutes will be allowed for questions.  The preferred format for this presentation is using PowerPoint with the video projector.  Assistance with preparing the PowerPoint presentation is available from the instructors or TAs.  Scanners and digital cameras are available with assistance from instructors or TAs.  Please plan ahead if you will require assistance.

The presentation will be evaluated on the basis of the following:

·         Presentation skills (good audience eye contact, not reading from paper, good voice projection)

·         Visual aids (pertinent, understandable)

·         Answering questions (direct answers, effectiveness, command of subject)

·         Content meaningful

6.   Final Examination:

The final exam will be an oral examination not exceeding 45 minutes.  Groups of three students will take the exam together.  The student will be presented with packages of formulated foods and will discuss the processing requirements, unit operations, product safety and key factors in processing that influence the characteristics and quality of the products.  Students will also be asked about the products they made during the quarter.

7.   Participation and Peer Review:

Participation means:

·         attending all classes and being on time

·         being an equal partner in the activities of your lab group

·         participating in discussions

After projects 2 - 5, a questionnaire will be distributed for each student to provide feedback on their own and