EXAMINATIONS and GRADING CRITERIA

Three examinations will be given in this course, and only the final is comprehensive. The final represents 40% of total grade, with 30% from the third part of the course and 10% from the first and second parts. Approximately, eight unannounced quizzes will be given, and the highest five scores will be considered. The distribution of the points in this course will be as follows:

             First Mid-Term                          25%

             Second Mid-Term                      25%

             Quiz (the best 4 of 6)                 10%     

             Final                                            40%

             Lecture total                                100

 

Bonus points: Additional points (up to 3) are given to any student who volunteers to present, in front of the class, a hot topic in food safety. Five minutes will be set-aside for such a presentation. For those who choose to present, their topics should be selected before the second mid-term examination.

 

Final Grade

Grade will be based on the relative performance of individual students within the class.  A grading curve will be constructed with a (B-) median. The instructor reserves the right to skew grades below or above the grade median for exceptional or less than exceptional classes. The approximate grade cutoffs are as follows:

 

 

 

 

 

 

 

 

 

 

  

            

 

            

             Make-up Exams

There are NO makeup exams except under extraordinary circumstances. Well- documented justification will be needed for any potential make-up exam.

 

ACADEMIC MISCONDUCT

Academic misconduct will not be tolerated.  Academic misconduct will be dealt with as defined in the Code of Student Conduct: {http://studentaffairs.osu.edu/resource_csc.asp} and {http://trustees.osu.edu/Rules%2023/index.php}.  If questions arise, please refer to the web sites just listed or ask the instructor. Any suspected violation of the Code of Student Conduct will be forwarded to the Committee on Academic Misconduct. Discussion of laboratory results with classmates is encouraged.  This does not constitute academic misconduct. Examples of misconduct include, but are not limited to:

1.  Plagiarizing another person’s work, including work from books, journals, the Internet and another student’s report.

2.  Copying another student’s answers during an exam.

3.  Fabricating laboratory results.

 

DISABILITY SERVICES

Any student who may need an accommodation because of a disability should contact the instructor privately to discuss specific needs.  The Office for Disability Services assists faculty in verifying the need for accommodations and developing accommodation strategies.  Students with disabilities are encouraged to contact the Office for Disability Services at 614-292-3307, room 150, Pomerene Hall.

LECTURES (Tentative schedule)

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   Week                  Topic

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1              Introduction

                 Foodborne microorganisms; groups and functions

                 Food-microorganism interactions 

 

2.           Food spoilage microorganisms

3.           Meat microbiota

                 Poultry microbiota

 

3              Milk microbiota

                 Dairy products microbiota

                 Microbiota of fresh produce

 

4              Exam (First Midterm)

                 Bacterial and fungal causes of foodborne diseases

                 Disease-causing (pathogenic) Gram-negatives: Salmonella

 

5              Escherichia coli O157:H7

                 Other pathogenic Gram-negative bacteria

                 Non-sporing Gram-positive pathogens: Staphylococcus aureus

 

6              Listeria monocytogenes

                 Spore-forming bacteria; biology and significance

                 Pathogenic spore-forming bacteria: Clostridium botulinum

 

7              Clostridium perfringens and Bacillus cereus

                 Foodborne disease-causing viruses

                 Exam (Second Midterm)

                       

8              Foodborne pathogenic fungi

                 Detection of microorganisms in food

                 Food preservation by physical treatments

 

9              Food preservation by heat

          Food preservation by heat (continued)

          Food preservation by chemical additives

 

10            Biopreservation

                 GMP/HACCP

                 GMP/HACCP (Continued)                    

 

              11          Final Lecture Exam