Food Science and Technology

               Certificate Series in Food Science

 

FD SC&TE 210: Introduction to Food Science

 

Registration starts March 12th; Class begins March 26th, 2007

           

Professor:

Dr. Jeff Culbertson

Office:  Parker 233                           

              Phone: 614-688-4219  

Email:  culbertson.34@osu.edu 

Course address:  http://carmen.osu.edu (password protected)      

Office Hours:  We hold virtual office hours for online students during a live chat which we hold every week.  Chats last around an hour.  The chat times will be determined once student schedules are considered.

 

Course Description: 

Fundamental processes underlying food behavior and processing with an                     emphasis on physical and chemical aspects. 

 

Objectives:

     After completing this course, the student will be able to:

     -  recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields.

     -  understand the multiple functions which the components of foods play.

     -  understand the effects of food preparation, storage and preservation methods on the quality attributes and nutrient content of foods.

     -  understand basic processing methods and their effects on food composition.

     -  understand selected laws and regulations pertaining to food processing.

 

Textbooks and other required materials:

 

1)  Foods: A Scientific Approach:  3rd edition.   Charley and Weaver.  Merrill/Prentice Hall, Upper Saddle River, New Jersey.  ISBN #0023219513

 

 

Grading:  CEU courses are graded on a Pass/Fail system.  We will administer two take home exams to students at approximately 5 week intervals.  These are similar to traditional exams, but are given on an honor system for food industry professionals taking the course for Continuing Education Credits (CEUs).  The exams are emailed to the students.

 

Course Organization:

 

The course is divided into 9 units which students complete in an independent fashion.   Individuals are issued OSU credentials so that they can access the CARMEN course site and review the course materials which are online.   As a group, we have weekly live chat sessions which last for 1-2 hours and are hosted by the professor.   Email is the preferred form of communication and students are encouraged to contact the professor at any time.

 

Course Outline:

  

Section 1: 

 

          1        Food Safety; Food Composition

 

          2        Simple Carbohydrates in foods: Chemistry and Function of the Sugars

         

          3        Complex Carbohydrates in foods:  Chemistry and Function of Starches and Derivatives

 

Section 2:

 

          4        Browning Reactions in Foods

 

          5        Chemistry of Fruits and Vegetable Components:  Cellulose, Pectin, Hydrocolloids

 

          6        Natural and Synthetic Pigments

 

Section 3:

 

7            Food Proteins:  Milk and Vegetable protein based ingredients

 

          8        Food Proteins:  Muscle foods

 

          9        Functions and chemistry of Fats and Oils in foods