400:201 PRINCIPLES OF FOOD SCIENCE 

Fall, 2002

 

General Information

 

Instructors:     Dr. Karen Schaich                    Room 315, 932-9611 x233

                        schaich@aesop.rutgers.edu

 

                        Dr. Thomas Montville               Room 207, 932-9611 x222

                        montville@aesop.rutgers.edu

 

Course Internet site: foodsci.rutgers.edu/principles

 

Course Goals:

 

  1. To gain an appreciation of the scope and breadth of the field of Food Science.

 

  1. To gain a basic understanding of molecular components of foods, relationships between food composition and food structures and functions, relationships of molecular properties to food characteristic and quality, relationships between the food environment and the biological activity that occurs there relationships of molecular composition and properties to spoilage susceptibility and choice of preservation methods.

 

  1. To become familiar with the fundamental concepts of microbial food safety and chemical and microbial spoilage.

 

  1. To become familiar with food processing and preservation methods and basis for application to specific foods.

 

  1. To use and become familiar with food science literature and information resources.

 

Course materials:

 

Each student is expected to purchase a copy of the course Lecture Notes.  These are available from Karen Ratzan (Dr. Schaich’s secretary) in Rm. 321.

 

It is recommended that students supplement the Lecture Notes by reading additional texts.  Books available for use in Dr. Schaich’s outer office library space (books must stay there) include:

                        The Science of Food.  1980.  M. Bennion, Harper & Row, San Francisco.

Food Science.  1995.  N.N. Potter and H.H. Hotchkiss, Chapman and Hall, New York.

The Science of Food. 1994.  P.M. Gaman and K.B. Sherrington, Pergamon, Oxford, UK.

                        Principles of Food Chemistry.  1998.  J. DeMan

Elementary Food Science. 1996.  E.R. Vieira, Chapman and Hall, New York.

                        Food Science books and journals are available also in Chang Library and                                  in LSM.

 

Homework:     Homework assigned with each topic to help students make connections between lecture material and real life applications will require independent research using library, internet, and other resources. At the beginning of the semester, each student will select a food containing water, lipids, proteins, and carbohydrates -- the major classes of molecules in foods.  All homework assignments will be completed using the selected food, and write-ups should be compiled in a notebook for reference. 

                        ***The final exam question will require use and integration of the information developed in the homework!!!

 

Exams:            Exams will be “Take home”, handed out in class and due on the dates listed in the lecture schedule
      (approximately two days later).                 

Exams will cover fundamental knowledge covered in lectures and will require understanding, thinking, and application of knowledge -- not just memorization.  Any resource materials may be used, but each student is expected to complete the exams independently (no collaborations or help from others).

 

Grading:         Homework                                          25%

                        Exams 1 - 5                                         62.5%   (12.5% each)

                        Final Exam                                         12.5%

Class Participation:  Active questioning and discussion in class is encouraged. Contributions in class earn "brownie points"     which will be an important factor in deciding borderline grades.