NFSC 250 - Science of Food
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Objectives
- To relate fundamental chemical, physical, and biological principles to the preparation of food.
- To be able to identify and evaluate quality characteristics of food products.
- To be able to choose appropriate formulas and preparation methods for specific food products.
Required Materials
- Brown, Amy. Understanding Food - Principles and Preparation. Second Ed. Wadsworth/Thomson Learning, 2004.
- Curtis, S. Lab Manual for Brown's Understanding Food. Wadsworth/Thomson Learning, 2004.
- Clean white lab coat
- Hair net
- Solid, non-skid shoes (no sandals, flip-flops, skates or high heels)
Instructor
3209 Marie Mount Hall
(301) 405-4523
bmagnuso@umd.edu
Office hours: MWF 10:00-11:00 or by appointment
Prerequisites
- CHEM 103; CHEM 113 (or co-requisite)
Schedule of Classes
| Week # | Lecture | Discussion |
| Week 1 | Introduction to Course Food Safety Food Evaluation |
No Lab |
| Week 2 | Energy Transfer Water and Solutions |
Orientation; Measuring; Energy Transfer |
| Week 3 | Fats and Oils Food Dispersions |
Sensory Evaluation; Seasonings |
| Week 4 | Carbohydrates and Pigments Fruits Vegetables |
Fats and Oils; Emulsions |
| Week 5 | EXAM 1 Sugars and Candies Frozen Desserts |
Fruits and Vegetables; Pigments |
| Week 6 | Proteins Milk |
Candy; Frozen Desserts |
| Week 7 | Cheese Eggs |
Milk; Cheese |
| Week 8 | Meat | Eggs; Meat |
| Week 9 | EXAM 2 Poultry Seafood |
Seafood/Poultry/Legume |
| Week 10 | Legumes Gelatin Cereals |
Cereals; Flour |
| Week 11 | Flour Starch |
Starch; Leavening Agents |
| Week 12 | Leavening Agents Pastry Exam 3 |
Pastry; Quick Breads |
| Week 13 | Quick Breads Cakes |
No Lab |
| Week 14 | Yeast Bread Gums |
Product Modification |
| Week 15 | Beverages Funtional Foods Review |
Cakes; Yeast Breads |
Grading and Evaluation
There are two options for grading:
| Option 1 | Points |
|---|---|
| 3 exams (100 points each) | 300 |
| Final exam (comprehensive) | 100 |
| Laboratory | 100 |
| Product modification | 50 |
| Recipe analysis | 50 |
| -- | -- |
| TOTAL | 600 |
| Option 2 | Points |
| 3 exams (100 points each) | 300 |
| Final exam (comprehensive) | 100 |
| Laboratory | 100 |
| Product modification | 50 |
| Recipe analysis | 50 |
| Term paper | 100 |
| TOTAL | 700 |
NOTE: Late term papers will not be accepted. If they are not turned in on time, it will be assumed that the student has chosen Option 1. Course grades will be determined by dividing the points earned by the total possible points and multiplying by 100 to get a percentage.
| 97-100% = A+ | 77-79% = C+ |
| 93-96% = A | 73-76% = C |
| 90-92% = A- | 70-72% = C- |
| 87-89% = B+ | 67-69% = D+ |
| 83-86% = B | 63-66% = D |
| 80-82% = B- | 60-62% = D- |
| <60 = F |
For more information, contact Nancy Brenowitz, MS, RD, LD
Last updated: 10/5/2006