Department of Food Science & Technology

Food Science and Technology Certificate Series

The Ohio State University

Fall 2006: Food Chemical Safety

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: Virtual office hours for online students (live chat based):  1-2 hrs/wk

          Times will be determined once student schedules are considered.

Workshop (course) Description: 

This course examines the sources of chemical and microbiological risk which foods may pose and helps students discover how scientific principles have been used to screen food sources and develop processes to minimize them.

Objectives:

     After completing this program, 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.

     -  identify food safety issues related to our food supply.

     -  recognize and identify naturally occurring toxicants in foods

     -  understand the process by which chemicals can be approved for use in foods—e.g. food additives

     -  recognize the types of risks which foods may pose

     -  understand selected laws and regulations pertaining to food processing.

     -  understand the application of “risk/benefit” to our food supply

     -  be informed regarding novel processing technologies, biotechnology, and food allergens

Textbooks and other required materials:

1.       None:  Online lecture notes only

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)

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.   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.

Program Outline

   Week                   Lecture  

   1                   Introduction; Food Safety:  Risks – Chemical, Physical, Microbiological             

   2                  Case Study:  Prions and BSE:  Mad Cow Disease/Chronic Wasting Syndrome

   3                  Food Preservation:  The Basics, Chemical Preservation, Food Additives

   4                  Food Additive Testing and Approval                             

   5                  Risk/Benefit Situations   

   6                  New Technologies in Processing:  Aseptic, Irradiation, Packaging       

   7                  Biotechnology in Food Processing     

   8                  Food Allergies and Sensitivities

   9                   Review

Department of Food Science & Technology

110 Parker Food Science & Technology Bldg.

2015 Fyffe Road

Columbus, OH 43210

Phone: (614) 292-6281 FAX: (614) 292-0218

E-mail webmaster: fst@osu.edu