Food Science


DBHS FOOD SCIENCE

1st Hour Semester

M-F 2020 – 2021

karena@dwby.k12.mn.us

Text: Ward, Janet D., and Larry T. Ward. Principles of Food Science. Tinley Park, IL: Goodheart-Willcox. Copyright 2015.

Required Materials

  • Chrome book


COURSE DESCRIPTION

Typically Food Science has two components: discussion time and laboratory time which is designed to give students an opportunity to observe and conduct hands-on experiments. This course explains how water, carbohydrates, lipids, proteins, vitamins, and minerals react in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Student will also be introduced to food science through product development. Due to COVID the majority of class activities and project will be done via Google Classroom.

This course provides an opportunity for the student learn about careers in the food industry with the awareness of possibilities available in such a career. With Minnesota being an agricultural state and the number of food processing companies based in Minnesota, this is a natural course to be taught. Food science brings together technical, scientific and practical learning for students regardless if they are going into a career in the food industry or just becoming a better consumer.

COURSE OUTLINE

Topics that may be covered throughout the year include:

Food Science: An Old but New Subject

Scientific Evaluation Sensory Evaluation Basic Food Chemistry

Energy Ions Water

Sugar Complex Carbohydrates Lipids

Proteins Enzymes Micro nutrients

Phytochemicals Food Analogs Additives

Fermentation Food Safety

Food Preservation & Packaging Working with Complex Food Systems

GRADING

A 98-100 C 80-82

A- 95-97 C- 77-79

B+ 92-94 D+ 74-76

B 89-91 D 71-73

B- 86-88 D- 68-70

C+ 83-85 F 67 & below

CLASS WORK AND OTHER ASSIGNMENTS

If no specifications are given, assignments may either be hand-written or typed. All work that is hand-written must be neat and easily-readable. Work that is messy or poorly written may be given partial or zero credit at the teacher’s discretion. All assignments should include your first and last name or the names of all group members at the top of the front page.


CLASS GUIDELINES

  • DO YOUR BEST!!! Try your hardest at everything you are asked to do. If you try your hardest you will succeed and be happy with your grade at the end of each quarter.

  • Show RESPECT to teachers, students, paras, school property, yourself and others

  • Be in class and on time.

  • Stay on task and focused during class.

  • Bring all proper materials with you to class.

  • When given instructions or someone is talking, all hands should be off pencils/chrome books/computer and your eyes should be on the person speaking.

  • If you don’t know…ASK

  • Your AR book comes to class with you every day!

NOTES & PROCEDURES

  • Unless you are told otherwise, it would be to your benefit to hold on to any and all assignments, labs, quizzes or tests handed back throughout the semester and store them in your binder.

  • All classroom and lab areas are to be clean and left just as they were before anybody is dismissed.

  • Treat classroom and lab materials as if they were your own!


EXPECTATIONS

  • My expectation of each of you is that you always do your best!

  • Each one of you is expected to do your own work, be in class and working while you are in this class.

  • I expect that you try your hardest.

  • Be kind

Our lives are not determined by what happens to us but how we react to what happens, not by what life brings us but the attitude we bring to life.”

Wade Boggs