Principles of

Food Science

Ward, J. D. and Ward, L.T.  2013.  Principles of food science.  The Goodheart-Willcox Company, Inc.

Semester 1

The purpose of this class is to introduce you to basic principles in chemistry through the experimentation of food.  The focus of this course is on laboratory experiments that relate science learning to everyday life.  Through the use of common materials and the discussion of current issues, scientific concepts are practiced and learned.

Units of Study:

Chapter 1 – An Old but New Subject / Chapter 2 - Scientific Evaluation: Being Objective

• Why study food science?

• What is the purpose of food science?

• How do the English and metric systems of measurements compare?

• How do you use lab equipment safely?

• How do you measure precisely to get accurate results?

• How do you use the scientific method properly?

Chapter3: Sensory Evaluation: The Human Factor

• How do you evaluate the sensory characteristics of food?

Chapter 4:  Basic Food Chemistry: The Nature of Matter

• What is the difference between a pure substance and a mixture?

• How are symbols and formulas used in food science?

• How do you recognize a physical change form a chemical reaction?

Chapter 6:  Charged Particles in Solution

• What functions do acids and bases serve in food?

• What is the difference between baking soda and baking powder?

• What is pH and how does it affect food and health?

Chapter 7:  The Universal Solvent

• What role does water play in food?

• What are the physical properties of water?

• What happens to temperature when water changes phases?

Chapter 22:  Mixtures: Solutions, Colloidal Dispersions, and Suspensions

• What factors affect the solubility of one substance in another?

• How do you calculate the mass percent of solute in a solution?

• What is the difference between colloids and solutes?

Course Expectations:

·         Come to class prepared by bringing your textbook, pen/pencil, and your food science folder/notebook.  You will be given note packets for many of the units—it is important that you bring this to class each day and use this to take notes during class discussions.  Periodically you will also need a calculator.

·         When absent it is your responsibility to ask about makeup work.  If you have missed a lab—you will need to do something to make up for the missed lab.  If you miss a test, the test should be made up soon after you return from your absence. 

·         All work for a unit must be turned in before taking the test over that unit.

·         Homework will be checked or collected at the beginning of the hour.  You will be given 1 late assignment – for any reason – per semester.

·         I rarely give extra credit—do your work that is assigned and you will not need extra credit!

·         No drinks of any kind -except water- are allowed in the classroom or lab.

·         You will be required to wear an apron during labs.  Also long hair must be tied back during lab participation.

·         When working in labs know your responsibilities, do your job, and treat all labs as learning experiences.  If you are disrupting the learning environment, you may be asked to sit down and take a zero for the lab.

·         During labs everyone is responsible for a certain amount of cleanup—leave class only when the job is finished.  Points will be deducted from your grade when not dismisses by the teacher. 

Grading:  Your grade will be based on total points from the following…

• Homework assignments  (5-10 points)

• In class assignments  (5-10 points)

• Labs (8-15 points)

• Tests:  A test will be given at the end of each unit.  Most tests are worth approximately 50-70 points.  Tests are a combination of objective and discussion questions.

• Final Exam will be worth 20% of your final grade.