SYLLABUS
Spring 2007
March 26– June 1
MWF11:00 AM to 11:50 AM Lecture
W1:00 PM-4:00 PM Lab
Rooms 114 (lecture) and 136 (lab) Parker Food Science & Technology Building
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Instructors: |
Hua Helen Wang Food Science & Technology 219 Parker FST Building 292-0579 Wang.707@osu.edu Office Hrs: by appointment |
Valente Alvarez Food Science & Technology 335 Parker /144 Howlett Hall 292-7765, 688-4961 Alvarex.23@osu.edu Office Hrs.: by appointment |
Course description: Microbiology, biochemistry, and processing of fermented foods.
Objectives:
Students will become knowledgeable in the following topics:
· Identity, characteristics, and sources of microorganisms in food fermentations.
· Metabolic activities of microorganisms and their influence on product attributes.
· Interactions between microorganisms.
· Processing of fermented foods.
· Growth, maintenance, and preservation of microbial starter cultures.
· Problems that may arise during fermentations and solutions.
Important dates:
April 9 Mon, deadline for Spring Quarter students to withdraw from or enroll in and pay for Student Health Insurance
Textbook:
Microbiology and Technology of Fermented Foods
by Robetr W. Hutkins, Blackwell Publishing
Recommended References:
Permanent Reserve in Agriculture Library:
Kosikowski, F.V. 1997. Cheese and fermented milk foods. Frank Kosikowski and Vikram Mistry, Brooktondale, N. Y.
Fox, P.F. 1993. Cheese : chemistry, physics, and microbiology, London ; New York: Chapman & Hall,.
Microbiology and biochemistry of cheese and fermented milk. 1997. New York, Blackie Academic & professional.
Reserve Shelf in Agriculture Library:
Salminen, S. and A. vonWright. 1993. Lactic acid bacteria. Marcel Dekker, Inc., New York, NY.
Wood, J. B. 1985. Microbiology of fermented foods. Volumes I and II. . Elsevier Applied Science Publishers. London, England
Grading Criteria:
Exam 1 100
Exam 2 100
Exam 3 100
Group Project 100
Total 500
Grade Percentage
A 90.0 - 100
A- 89.0 - 89.9
B+ 88.0 - 88.9
B 80.0 - 87.9
B- 79.0 - 79.9
C+ 78.0 - 78.9
C 70.0 - 77.9
C- 59.0 - 69.9
D+ 58.0 - 58.9
D- 50.0 - 57.9
E 0.0 - 49.9
Academic Integrity (Academic Misconduct)
Academic integrity is essential to maintaining an environment that fosters excellence in teaching, research, and other educational and scholarly activities. Thus, The Ohio State University and the Committee on Academic Misconduct (COAM) expect that all students have read and understand the University’s Code of Student Conduct, and that all students will complete all academic and scholarly assignments with fairness and honesty. Students must recognize that failure to follow the rules and guidelines established in the University’s Code of Student Conduct and this syllabus may constitute “Academic Misconduct.”
The Ohio State University’s Code of Student Conduct (Section 3335-23-04) defines academic misconduct as: “Any activity that tends to compromise the academic integrity of the University, or subvert the educational process.” Examples of academic misconduct include (but are not limited to) plagiarism, collusion (unauthorized collaboration), copying the work of another student, and possession of unauthorized materials during an examination. Ignorance of the University’s Code of Student Conduct is never considered an “excuse” for academic misconduct, so I recommend that you review the Code of Student Conduct and, specifically, the sections dealing with academic misconduct.
If we suspect that a student has committed academic misconduct in this course, we are obligated by University Rules to report my suspicions to the Committee on Academic Misconduct. If COAM determines that you have violated the University’s Code of Student Conduct (i.e., committed academic misconduct), the sanctions for the misconduct could include a failing grade in this course and suspension or dismissal from the University.
If you have any questions about the above policy or what constitutes academic misconduct in this course, please contact either Dr. Wang or Dr. Alvarez.
Other sources of information on academic misconduct (integrity) to which you can refer include:
The Committee on Academic Misconduct web pages (oaa.osu.edu/coam/home.html)
Ten Suggestions for Preserving Academic Integrity
(oaa.osu.edu/coam/ten-suggestions.html)
Eight Cardinal Rules of Academic Integrity (www.northwestern.edu/uacc/8cards.html)
Resources for learning
Office for Disability Services
150 Pomerene Hall
1760 Neil Ave.
Columbus, OH 43210-1297
Phone: (614) 292-3307
24-Hour Info Line: (614) 292-0870
University Technology Services
The Center for The Study and Teaching of Writing
http://www.cstw.ohio-state.edu/
485 Mendenhall Labs
Columbus, Ohio 43210
(614) 688-5865
OSU Libraries
http://www.lib.ohio-state.edu/
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Date |
Lecture Topics |
Lab |
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03/26/2007 (M) 03/28(W) 03/30/2006(F) |
Introduction/food fermentation (HW) Cheese (VA) Cheese (VA) |
Aseptic Technique Total Plate Counts of fermented foods |
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04/02 (M) 04/04(W) |
LAB-taxonomy and role in preservation LAB-Carbohydrate and protein metabolism Other metabolism; Starter Cultures |
Gram Staining—Microscopy Start of Sauerkraut Fermentation |
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04/9 (M) 04/11(W) 04/13 (F) |
Starter Cultures (II) Cheese fermentation (VA) Yogurt Fermentation (VA) |
Sauerkraut sampling/plating
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04/16 (M) 04/18 (W) 04/20 (F) |
Exam (I) Meat fermentation (LK) Other fermented dairy foods |
Cheese Fermentation (VA) |
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04/23 (M) 04/25(W) 04/27(F) |
Other fermented dairy foods Ripening TBA |
Yogurt Fermentation (VA) |
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04/30(M) 05/02 (W) 05/04 (F) |
Vegetable fermentation Vegetable fermentation Molds and Yeasts |
Sausage Fermentation (LK) |
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05/07 (M) 05/09 (W) 05/11 (F) |
Soy-based fermented products Soy-based fermented products Biotechnology and fermented foods |
Group Project #1 |
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05/14 (M) 05/16 (W) 05/18 (F) |
Bread Wine/Cider Vinegar and food ingredients |
Beer Brewing Group Project #2 |
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05/21 (M) 05/23 (W) 05/25 (F) |
Exam II Beer Beer |
Beer Brewing Group Project #3
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05/28 (M) 05/30 (W) 06/01 (F) |
No class Project presentation Project presentation |
Field trip/evaluation/Beer Brewing |
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06/04 |
Final 9:30-11:18 AM |
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