FSY 100 Introduction to Food Science


Campus Location:
Georgetown
Effective Date:
2020-51
Prerequisite:
ENG 090 or concurrent or ENG 091 or concurrent, SSC 100 or concurrent
Co-Requisites:

None

Course Credits and Hours:
3.00 credits
3.00 lecture hours/week
0.00 lab hours/week
Course Description:

This course introduces the field of food science and technology with emphasis on the science behind food technology, the importance of food in providing proper nutrition, and the opportunities for employment in the food industry.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Hybrid Course
Online Course
Disclaimer:

This workforce solution was funded by a grant awarded by the U.S. Department of Labor’s Employment and Training Administration. The solution was created by the grantee and does not necessarily reflect the official position of the U.S. Department of Labor. The Department of Labor makes no guarantees, warranties, or assurances of any kind, express or implied, with respect to such information, including any information on linked sites, and including, but not limited to accuracy of the information or its completeness, timeliness, usefulness, adequacy, continued availability or ownership.

Unless otherwise specified, this work by Delaware Technical Community College is licensed under a Creative Commons Attribution 4.0 International License.   Creative Commons Attribution Logo

Core Course Performance Objectives (CCPOs):
  1. Examine the history and evolution of food science. (CCC 1; PGC 1, 4)
  2. Identify the physical, chemical, and microbiological hazards associated with food. (CCC 1, 5; PGC 1)
  3. Describe the chemical structure and the reaction of carbohydrates, lipids, and proteins. (CCC 2, 6; PGC 1, 5, 6)
  4. Discuss the importance of food processing. (CCC 2, 3, 5; PGC 1, 2, 3, 4)
  5. Identify basic sensory evaluation and product development methods. (CCC 1, 2, 3, 5, 6; PGC 2, 3, 6)
  6. Discuss the importance of proper nutrition. (CCC 5, 6; PGC 2, 4)
  7. Describe the importance of food laws and regulations. (CCC 1, 2, 5, 6; PGC 1, 4, 5, 7)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Examine the history and evolution of food science.
    1. Discuss the history of the United States Department of Agriculture (USDA) and Food and Drug Administration (FDA).
    2. Define the term food science.
    3. Discuss various careers in food science.
  2. Identify the physical, chemical, and microbiological hazards associated with food.
    1. Define the three major classes of food hazards.
    2. Identify physical, chemical, and microbiological hazards.
    3. Identify common foodborne illness, their symptoms, and potential food sources.
    4. Define the term food safety.
    5. Identify microbiological agents, food contaminants, and natural toxins.
  3. Describe the chemical structure and the reaction of carbohydrates, lipids, and proteins.
    1. Describe the usage of chemical symbols and formulas.
    2. Identify the major functional groups of food.
    3. Identify simple and complex carbohydrates and their functional properties.
    4. Describe the classes of lipid molecules.
    5. Discuss the structure of food proteins.
    6. Identify the four basic tastes, umami, and astringency.
  4. Discuss the importance of food processing.
    1. Define the term food processing.
    2. Discuss various preservation methods used in the food industry.
    3. Define pasteurization, blanching, and sterilization.
    4. Identify chemical antimicrobial agents used for sanitation.
  5. Identify basic sensory evaluation and product development methods.
    1. Describe the sensory organs and their functions.
    2. List the sensory characteristics of food.
    3. Explain the difference between a trained and an untrained sensory panelist.
    4. Discuss sensory testing methods usually performed in a research study.
  6. Discuss the importance of proper nutrition.
    1. Define the term nutrition.
    2. Explain the role of macronutrients and micronutrients.
    3. List the major fat and water soluble vitamins.
    4. Calculate the energy values of food.
    5. Review the current dietary guidelines.
    6. Describe the major food groups.
    7. List the requirements of a food label.
  7. Describe the importance of food laws and regulations.
    1. Define the terms food law and regulation.
    2. Identify the three classes of food recalls.
    3. Define the term Hazard Analysis Critical Control Points (HACCP).
    4. Identify the enforcers of food laws.
Evaluation Criteria/Policies:

Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the Delaware Tech grading system:

92 100 = A
83 91 = B
75 82 = C
0 74 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

          Summative: Exams (5) (equally weighted)

70%

          Formative: Assignments/Individual poster presentation

20%

Formative: Discussion posts/ Field Trips

10%

Total

100%

Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Apply knowledge of the theories and principles of biology, chemistry, and food microbiology.
  2. Analyze food samples by common quantitative and qualitative techniques.
  3. Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
  4. Analyze market trends associated with the development of foods to maintain and improve health.
  5. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
  6. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
  7. Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.