FOOD SCIENCE AND TECHNOLOGY 101

 CHOCOLATE SCIENCE

2 Credits

3-4:36 Wednesdays

 

Chocolate Science is designed to introduce the student to the science and business behind food. Believe it or not, there is a Department that concerns itself exclusively with food -- its safety, quality, preservation, nutrition and business. The Department of Food Science and Technology offers majors in Food Science and Food Business Management for students interested in a career in the food industry or governmental regulatory agencies. This course will focus on chocolate. Each session will cover an aspect of chocolate’s composition, business, safety, quality or manufacture.

Student Learning Objectives:

1. To development an awareness of the breadth of chocolate flavors and textures available, while developing skills in sensory science.

2. To recognize the complexity of the production, manufacturing and marketing of the chocolate industry.

3. To learn team work skills by forming a virtual company and developing a chocolate product in class.

Required text book: "The Emperors of Chocolate" by Joel Glenn Brenner. Random House, NY, NY. 1999. ISBN 0-679-42190-4. (On reserve in the Agriculture library).

Useful references:

Chocolate Alchemy: making chocolate at home: http://www.chocolatealchemy.com/cocoabeans.php

Wayne’s This and That: Making chocolate, tasting, history, tempering, comparing milk chocolates: http://www.waynesthisandthat.com/index.htm

Beckett ST.1999. Industrial chocolate manufacture and use. An electronic book accessible through the World Wide Web: go to library.ohio-state.edu. HAACP plan and much other useful information.

Instructor: Instructor: TA:

Dr. Sheryl Barringer Dr. Stephanie Smith Ruth Lucius

317 Parker Hall 229 Parker Hall 240 Parker Hall

688-3642 292-3867 247-7686

barringer.11@osu.edu smith.5231@osu.edu lucius.19@osu.edu

292-0218 FAX

Office hours: call or email to set up an appointment or just drop by.

Grading:

The grading breakdown is:

Reading assignments 30%

In class quizzes 20%

Final presentation of project 20%

Completed worksheet and final product 10%

Participation 20%

The class is graded on a straight scale:

A = 93-100% A- = 90-93% B+ = 87-90% B = 83-87%

B- = 80-83% C+ = 77-80% C = 73-77% C- = 70-73%

D+ = 67-70 D = 63-67% E = 63% or less

It is acceptable (and desirable) for every student to receive an "A," if earned.

Reading assignments:

Each week, two to three chapters from the book are assigned (see table). In the course packet are ten questions that need to be answered for each week. The written answers to those questions are due at the start of the next class period.

In class open notes quiz:

Every week, there will be an in class, open notes quiz. Those quizzes will be first thing (except the first week) and the tasting portion of the quiz cannot be made up if the student is late to class.

Project:

The class will form a virtual chocolate company. The company will design, label, package, produce and market a chocolate product. At the end of the quarter each team will present the lessons learned during the process, and their team’s final product. See the evaluation sheet for the presentation and final product in the course packet.

Participation:

Participation is graded based on attendance and participation in the project. Attendance is expected at all classes. Participation in the project includes working on your team’s assignments, as well as coordinating with the other teams to be sure the entire project is successfully completed. You will evaluate all of the members of your team on their participation.

Missing class and late assignments:

If the student is late and misses the chocolate tasting, this cannot be made up. The rest of the quiz can only be made up on that day. The homework assignments can be turned in up to 24 hours late twice with no penalty. From 1 to 7 days late the assignment loses one letter grade and they are not accepted beyond a week. With a valid medical excuse, assignments and quizzes can be made up but still must be turned in within a week.

Academic Misconduct:

See University rule #3335-31-02. Plagiarism and cheating are grounds for dismissal from the University. Students are allowed to work on their lab reports together, but each student must write their own report in their own words.

Statement on Disability:
If you are a student with a disability and you have been certified by the Office for Disability Services (ODS), I will gladly accommodate you so please inform me as soon as possible of your needs.  The ODS is located in 150 Pomerene Hall, 1760 Neil Ave.; telephone 292-3307, TDD 292-0901; http://www.ods.ohio-state.edu/.

Expectations of each Team in the Company:

Marketing

Lead the discussion to decide the target audience and product image.

Draw product logo and write company mission statement.

Present the challenges faced and lessons learned about marketing to the rest of the class. Present and explain the logo, mission statement and all information from the marketing worksheet.

Manufacturing and Ingredients

Lead the discussion to decide the chocolate ingredients and manufacturing conditions

Lead the production of the chocolate in the pilot plant

Test the effects of not conching, not tempering and adding water to the chocolate

Present the challenges faced and lessons learned about manufacturing to the rest of the class. Present the effects of conching, tempering and water on chocolate quality

Packaging and Labeling

Lead the discussion to determine the product shape, type of package to be used and all of the information needed on the label.

Design the labels, including layout and nutritional facts (we have a nutritional facts program in the department once you have the ingredients and amounts)

Produce at least one final, labeled, packaged product

Present the challenges faced and lessons learned about packaging and labeling to the rest of the class. Present and explain the package and label chosen.

Research and Development

Lead the discussion to choose a variable that will have two levels, and set those levels.

Prepare, conduct and analyze the results of a class-wide sensory test of the products with the two levels.

Present the challenges faced and lessons learned about sensory evaluation to the rest of the class. Present the results of the sensory tests and how the tested variable affected quality.

Advertising

Lead the discussion to decide the location and type of advertisements to be used.

Write and produce an advertisement for the product (can be magazine, TV, radio, etc.)

Present the challenges faced and lessons learned about advertising to the rest of the class. Present and explain the advertisement and all information from the advertising worksheet.

Quality assurance (Optional)

Lead the discussion to identify what makes this product safe to eat and safety hazards that could occur during manufacture that could make this product unsafe to eat.

Write a HAACP plan.

Present the challenges faced and lessons learned about quality assurance to the rest of the class. Present and explain the HAACP plan, including what makes the product safe, what safety hazards are present and how quality and safety will be assured.

Management

Dr. Barringer, Dr. Smith and Ruth Lucius.

Assist teams with suggestions, ingredients, equipment and other resources as needed

Date

Chapters completed in the reading:

Week 1

Introduction and overview

Week 2

Bar Wars (Chapter 1), Candy from Strangers (Ch 2) and The Planet Mars (Ch 3)

Week 3

Melts in Your Mouth (Ch 4), To the Milky Way and Beyond (Ch 5) and The Candy Man (Ch 6)

Week 4

Sweet Dreams (Ch 7) and From Bean to Bar (Ch 8)

Week 5

Chocolate Town, USA (Ch 9) and Bittersweet (Ch 10)

Week 6

M and M (Ch 11) and Sweet Home, Chicago (Ch 12)

Week 7

Breaking the Mold (Ch 13) and The Caretakers (Ch 14)

Week 8

Milton’s Boy (Ch 15) and The Great American Chocolate Bar (Ch 16)

Week 9

Hot Cocoa (Ch 17) and Mars Attacks (Ch 18) - Chapter 19 is optional

Week 10

Nice People don’t Eat Chocolate (Ch 20) and A Chocolate Covered World (Ch 21) – Chapters 22 and 23 are optional

Date

Lecture topics and in-class activities:

Project

Week 1

Introduction. Choose teams-contact information. Chocolate quiz. Uncommon Commonalities. Chocolate video.

Exchange phone #, email

Week 2

Tasting technique. Marketing. Work on marketing worksheet. Manufacturing and Ingredient functionality. Work on manufacturing worksheet.

Roast

Week 3

Packaging and Labeling. Work on packaging and labeling worksheet. Types of sensory evaluation tests. Work on sensory evaluation worksheet. Country differences. Hershey video. Other worksheets.

Crack, Winnow

Week 4

Safety and quality. Work on quality assurance worksheet. How to write an advertisement. Advertisement worksheet. Other worksheets.

Grind with ingredients

Week 5

Cocoa growing. Work on all worksheets.

Conch1

Week 6

History. Work on all worksheets.

Conch2, Temper/Pour1

Week 7

Work on all worksheets.

Temper/Pour2 Unmold1

Week 8

Print sensory evaluation score sheet and set up sensory test. Work on all worksheets.

Unmold 2

Week 9

Health issues. Sensory evaluation of two variables. Work on all worksheets.

Sensory test

Week 10

Teams work in class to finish their analysis and presentations

  

Finals

All teams present lessons learned as part of the company