Scientific principles underlying modern food preparation. Relationship to food preparation of the physical and chemical properties of food components and their systems. Minimum grade of B- or higher must be earned in this course for the Dietetic Program. (Spring) Co-requisite: NFS 6205.

Texts: (older editions work as well)

• Introductory Foods, 15th Ed., Bennion & Scheule (ISBN: 9780134552767)

• Foods: Experimental Perspectives, 8th Edition, McWilliams (ISBN: 9780134204581)

• Introduction to Food Chemistry Study Guide, 2014 update, Grady

  ISBN 281000000164B

Objectives

• 1. To become a good cook requires knowledge, skill and art. The emphasis of this class is in increasing knowledge. Students will be asked to define, describe, label, memorize, match, identify, list, etc. critical components of knowledge needed for food preparation.

• 2. Students will relate scientific and chemical principles to food preparation and give examples of foods where those chemical principles are evident.

• 3. An understanding of physical and chemical properties of food components (ingredients) is important in food science since texture, appearance and other quality factors are influenced by these properties. Students will analyze the impact of these chemical properties on the end result of food preparation.

• 4. Students will be able to explain in class discussion how these principles account for the end result of food product preparation.

• 5. Students will identify the influence of such factors as kind and proportion of ingredients, manipulation, method of cooking, etc. on food product quality.

• 6. Students will be exposed to food quality parameters for major categories of food products.

ACEND Requirements

KRDN Coverage: 1.3, 4.5, 4.7, 5.6 (No KRDN Assessment in this course)

ACEND Learning Outcomes:

Students will be able to understand and apply the following concepts:

• Food Systems

• Food Safety and Sanitation

• Principles and Techniques of Food Preparation and Development

• Modification and Evaluation of Recipes

• Food Science

Class Assignments

Grading: Grade will be based on points acquired in the following:

• 3 Exams (approx. 100 points each)

• Completion of up to 14 modules on Canvas, which include reading, videos, discussions, quizzes & assignments (points vary)

• Class preparation/discussion/participation activities & quizzes (in person & on Canvas) (5-20 points each)

Total possible points is variable depending on exams, activities, and quizzes

Grading: (based on percentages)

• 92.51 – 100 = A

• 89.51 – < 92.51 = A-

• 86.51 – < 89 .51= B+

• 82.51 – < 86.51 = B

• 79.51 – < 82.51 = B-

• 76.51 – < 79.51 = C+

• 72.51 – < 76.51 = C

• 69.51 – < 72.51 = C-

• 66.51 – < 69.51 = D+

• 62.51 – < 66.51 = D

• 60 – < 62.51 = D-

• <60 and below = F

Points

• Canvas discussions 15-20 points each

• Module quizzes & assignments 15 points each

• Other possible assignments Up to 100

• Exams (3 exams) 300

Extra credit opportunities my come up during the semester at the instructor’s discretion.

PLEASE NOTE: Final course grade will be available the Wednesday after finals week ends. You may view final grades for all your classes via your SUU Portal.

At the end of the semester, students will submit on Canvas the following Study Guide completed with notes from course lectures, discussions, and textbook (if required).

•  Food safety review
• HACCP food safety
•  Sensory Evaluations 
•  Lab: ingredients, weights, measures, & sensory evaluations
• Ingredients, weights & measures
• Quality parameters of food
• Sugar & solutions
• Lab: sugars, solutions, & confections; crystalline & amorphous & candies
•  Sugar confections & candies
• Frozen desserts & water properties
• Fruit & vegetable processing
• Lab: Fruit & vegetable processing
• Fruit & vegetable processing
• Lab: food preservation by thermal processing & freezing
• Food preservation – thermal & freezing
• Food foams & emulsions
• Lab: food foams & emulsions
• Food foams, Emulsions, Starch
• Lab: egg properties & starch
• Egg properties
• Fats
• Lab: fats, deep fat frying, & chemical leavening
• Deep fat frying & chemical leavening
• Gluten properties
• Lab: gluten properties & ingredient balance; shortened cakes
• Ingredient balance
• Shortened cakes
• Pastry
• Lab: Pastry and mold inhibition
• Meat processing
• Lab: meat and yeast bread
• Monday 04/14 Functional foods
• Milk, cheese

• 1. Food science
  • a. Physical and chemical properties of food
    • .Water/Beverages
    • .Vegetables and fruits
    • .Sugars
    • .Flours, grains, and cereals
    • .Milk and dairy products
    • .Eggs
    • .Meats, fish, poultry, meat alternatives
    • .Fats and oils
    • .Functional foods
    • .Sensory evaluation of food
    • .Food processing preservation, and packaging
  • b. .Scientific basis for preparation and storage
    • . Function of ingredients
    • .Techniques of food preparation
    • . Leavening agents, batters, and doughs
    • Effects of techniques and methods on
      • . Sensory properties
      • . Nutrient retention
      • . Roles of food additives
• 2. Composition of food
  • a. Macro and micronutrients sources- Functional
  • b. Phytochemicals
• DOMAIN I – PRINCIPLES OF DIETETICS
• TOPIC A – Food, Nutrition and Supporting Sciences
  • 1. Food Science
    • a. Physical and Chemical properties of food

• Take tests at scheduled times. If you cannot take a test on the date scheduled, you must make necessary arrangements (at least a week in advance) with the instructor to take the exam before it is given to the class. Except in the case of extreme medical emergency, failure to make advance arrangements will preclude you from taking the exam.

• Assignments will be submitted through Canvas unless otherwise specified. Late assignments will be accepted for 2 days past the due date for a 20% penalty. After 2 days, late assignments will no longer be accepted. Electronic assignments (submitted in Canvas) are due by 11:59 pm on the date indicated on. It is a good idea to double check that your document successfully uploaded to Canvas before submitting. Computer problems are not an acceptable excuse for late work.

  . MAC USERS: When you upload files, please convert .pages to a PDF or they will not be able to be opened. Or download free Word software: Go to “My SUU Portal” then “Academic Software Center” under “Resources.” The following file types are acceptable to use for assignments to upload on Canvas: .doc, .docx, .pdf, .xls, or .xlsx. Convert GoogleDocs to a Word Doc before submission.

• It is my intention to respond to emails within 24 hours on weekdays. I will respond to weekend emails on the following Monday. Assignments will be graded within 14 days of submission.

• Students are expected to attend class in person. This is an in-person seminar course with one hybrid day (Friday). Hybrid course format (HY): This is a blended in-person and online course. This course format provides flexibility to the student. Class will meet twice a week in person and combine classroom experiences to maximize the benefits of both. Online instructional features include instructor-made video lectures, discussion questions, assignments, assessments, other practical activities (outside of the classroom), and opportunities for questions and answers.

• Participate in class discussion! This is a seminar class, not a lecture class and your participation on a daily basis is critical. Regular attendance is expected, and points are awarded by the instructor for preparation/participation.

• Students are expected to read and study all required reading assignments and study guide questions prior to class.

• Written completion of the study guide is up to you. You do not have to turn it in. You are, however, responsible for knowing and understanding all concepts covered.

• Children or other distractions (cell phone use, etc) are not allowed in class

• According to the Nutrition Department policy, copies of exams will not be returned. Exams may be reviewed in the professor’s office after grading has been completed.