INTRODUCTION TO FOOD SCIENCE

HFED 364 (4 credits)

Course Meetings: MWF, 12:45-1:45 PM, STC 252
Laboratory: F, 10:15 AM – 12:15 PM, STC 262
Fall 2016

Instructor: Kerry Huber Email: huberk@byui.edu

Office: STC 320F Office Phone: 208-496-4541
Office Hours: Drop-in or by appointment
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Required Text
McWilliams, M. 2008. Foods: Experimental Perspectives (6th Ed.), Pearson Prentice Hall, Columbus,
OH.
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Course Description: Food Science is the interdisciplinary study of the science and technology related to the
composition, quality, safety, procurement, processing, preservation and distribution of foods and food products.
The field of food science plays a pivotal role in assuring a safe, nutritious, affordable, sustainable, and diverse
food supply. HFED 364 introduces and explores fundamental aspects, principles, and practices related to food
composition/chemistry, processing/preservation, microbiology/toxicology, and physical/functional properties
applicable to a home or small-scale food preparation setting.

Course Objectives: By the end of the semester, a student will be able to:

1. Explain the role of food science in the home, industry, and society.
2. Identify the basic structures and describe the chemistry and function of the primary food
components and ingredients using food science terminology.
3. Explain the rationale behind and apply basic principles of food preservation.
4. Define and demonstrate basic principles of food safety in a food preparation setting.
5. Evaluate basic food product physical and quality characteristics using objective and sensory
methodologies.
6. Design and carryout a simple research experiment, including appropriate interpretation and
communication of experimental findings.

Learning Methods: Learning activities include lecture/discussion, in-class activities, visual aids, and
demonstrations. Handouts will be available (or provided) for most class sessions to facilitate student note-
taking.

Laboratory Sessions: Classroom activities are complimented by weekly laboratory sessions that provide a
variety of “hands-on” learning opportunities to prepare students to conduct a student-determined research
project during the final stages of the course. Weekly laboratory reports summarizing and discussing key
concepts will be prepared by students and turned in by the next laboratory session (or the following Friday in
class if no laboratory session is scheduled that day).

Class Preparation Assignments: Expected student preparation for individual class periods is outlined and
described within I-Learn (will be posted at least one class period in advance). It is expected that students will
prepare prior to coming to class to participate in class discussions and activities. Answers to assignment
questions should be written using a student’s own words (rephrased, not just copied from the text).

Quizzes: Three to four (3-4) short quizzes (may be either announced or unannounced) will be conducted
during the semester, and will generally occur near the beginning of a class period or outside of class (within I-
Learn). Questions will typically comprise multiple choice, matching, true/false, and/or short answer/essay
formats.
Examinations: Four (4) unit examinations are scheduled for the course, while a comprehensive final exam will
consist of two distinct parts: 1) a Take-Home Section, and 2) an In-class Section (refer to the semester schedule
for specific dates). Examinations will generally consist of multiple choice, matching, true/false short
answer/essay, and/or application/synthesis questions.

Final Project: Toward the end of the course, each student will design and carry-out a self-determined food
science research experiment. Students will prepare a written proposal outlining their experimental objective
and research plan, and will submit a final written report and give an oral presentation summarizing the
experimental findings and conclusions generated in their experiments.

Cell Phone Policy: Cell phones should be put away during class time, unless they are being used as part of a
class activity. If a student has an absolute need to respond to a phone call or text during class time (i.e., an
emergency situation that needs immediate attention), please discreetly leave the classroom to be able to address
the particular need in the hall.

Late Work Policy: Students are expected to complete and hand in course assignments by designated
deadlines, while the failure to do so will result in the loss of points. Coursework handed in one, two, or three
days late will be worth 75%, 50%, and 25%, respectively, of the original point value. Beyond three days late,
assignments may not be turned in for points. This policy does not extend to excused absences, for which
students have made pre-arrangements with the instructor to turn in coursework at an alternative time (see policy
for excused absences below).

Attendance: Attendance in class is expected, as many of the details provided in class extend beyond those
provided in the text. Laboratory attendance is required, though specific absences for illness, personal reasons
(e.g., funeral of a family member), or official university-related extracurricular activities may be excused.
However, all excused absences (for either class and/or lab) must be cleared in advance with the instructor to the
extent possible, and do not excuse a student from course material covered or required obligations/assignments
associated with a given class period. In short, it is the responsibility of the student to inform the instructor of
such absences (in advance if possible), and pre-arrange a plan or timeline for completion of missed assignments
or activities (without incurring a late work penalty). As a general policy, while it may not always possible for a
student to make up a missed laboratory session (due to difficulty in scheduling the foods lab), reasonable
accommodations will be made for a student with an excused absence to complete and submit a laboratory report
for the missed session.

For unexcused absences, coursework submitted after the designated deadline will be subject to the late work
penalty (see policy above).

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SEMESTER SCHEDULE

Session Date Topic Text

1 9/12 Introduction to Course/Food Science Ch. 1

2 9/14 Dimensions of Foods Ch. 1
3 9/16 The Research Process (Lab: Measurements) Ch. 2
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4 9/19 Sensory Evaluation Ch. 3

5 9/21 Objective Evaluation Ch. 4
6 9/23 Food Safety (Lab: Sensory/Objective Evaluation) Ch. 19
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7 9/26 Food Safety Ch. 19

8 9/28 Food Safety Ch. 19
9 9/30 Water (Exam 1: Ch. 1-4, 19) (Lab: Water/Ice) Ch. 5
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Session Date Topic Text

10 10/3 Physical Aspects of Food Preparation Ch. 6

11 10/5 Physical Aspects of Food Preparation Ch. 6
12 10/7 Physical Aspects of Food Preparation (Lab: Dispersions) Ch. 6
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13 10/10 Physical Aspects of Food Preparation Ch. 6

14 10/12 Food Preservation Ch. 20
15 10/14 Food Preservation (Lab: Food Preservation) Ch. 20
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16 10/17 Food Preservation Ch. 20

17 10/19 Food Preservation (Exam 2: Ch. 5, 6, 20) Ch. 20
18 10/21 Carbohydrates (Lab: Food Processing Facility Tour) Ch. 7-10
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19 10/24 Carbohydrates Ch. 7-10

20 10/26 Carbohydrates Ch. 7-10
21 10/28 Carbohydrates (Lab: Candy Making) Ch. 7-10
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22 10/31 Carbohydrates Ch. 7-10

23 11/2 Carbohydrates Ch. 7-10
24 11/4 Fats and Oils (Lab: Plant Foods) Ch. 11, 12
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25 11/7 Fats and Oils Ch. 11, 12

26 11/9 Fats and Oils Ch. 11, 12
27 11/11 Proteins (Exam 3: Ch. 7-12) (Lab: Lipids) Ch. 13-16
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28 11/28 Proteins Ch. 13-16

29 11/30 Baking Ch. 17-18
30 12/2 Baking (Exam 4: Ch. 13-18) (Lab: TBA) Ch. 17-18
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31 11/21 Final Project Discussion -

- 11/23 No Class – Thanksgiving Break -
- 11/25 No Class – Thanks giving Break -
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32 11/14 Individual Student Meetings with Instructor -

33 11/16 Individual Student Meetings with Instructor -
No Meeting 11/17 Final Project Proposal Due (2:00 PM) -
34 11/18 Final Project Experiments (class and lab) -
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35 12/5 Individual Student Meetings with Instructor (Give out Take-Home Final)
36 12/7 Individual Student Meetings with Instructor -
37 12/9 Final Project Presentations (class and lab) -
Final Project Written Report Due
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Session Date Topic Text

38 12/12 Class Review (Turn in Take-Home final) -

39 12/14 In-Class Final Exam -

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Approximate Grading Breakdown

Chapter Questions/Assignments 20%

Laboratory Reports 15%
Final Project (proposal, paper, presentation) 10%
Quizzes/Examinations
Quizzes (4 total) 5%
Unit Exams (4 total) 35%
Final Exams (take-home, in-class) 15%

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Grading Scale

94-100% A 80-82% B- 66-69% D+

90-93% A- 76-79% C+ 63-65% D
86-89% B+ 73-75% C 60-62% D-
83-85% B 70-72% C- <60% F

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*This Syllabus is subject to change over the course of the semester at the discretion of the instructor.
Nevertheless, any modification to the course materials, activities/assignments, sequence, or grading structure
will be effectively communicated in advance to students either in class, via I-Learn, or by email (or through
some combination of these means). Ultimate responsibility lies with each student to be aware of the changes
thus communicated by the instructor.

*Go to http://www.byui.edu/AcademicSupport, or come to McKay Library 272 for information about how the
writing, reading, math, and study skills centers can help you increase success in all of your classes. To
schedule a tutor for a specific class, log on to Tutor Request under Student Services and follow the
instructions.

*In compliance with the Americans with Disabilities Act, all qualified students enrolled in this course are
entitled to “reasonable accommodation.” A student with a disability is must first contact Disabilities
Services (http://www.byui.edu/disabilities) to receive a qualified accommodation.