NFSC 398 - Food Science Seminar
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.
Pre-requisites/Co-requisites:
None. Requirement for all undergraduate majors in Food Science.
Course Description:
- This course introduces students to fundamental principles involved in giving an effective oral technical presentation and developing critical thinking skills while learning about current and controversial issues in food science. In addition, students will be introduced to the essential elements of a professional resume, gain practice in writing their own resume, and receive a critique of their work.
- Through readings, discussions, classroom activities, and individual presentations, students will learn the basic elements comprising a technical presentation, including the design of appropriate visual aides. They also will learn techniques for improving their speaking skills in general.
- Students will be required to participate in classroom discussions and activities, write an abstract, and deliver 2 short (~3-minute) and 1 long (~30-minute) oral presentation in front of their classmates. The long presentation will be a technical seminar.
Course Goals/Objectives
- Learn the key elements that comprise a technical presentation and scientific abstract
- Learn to write a professional resume
- Gain practice in preparing and delivering a seminar and writing an abstract
- Sharpen critical thinking skills
- Learn about current and controversial issues in food science
- Improve speaking skills
Course Rationale
Good communication skills, both written and oral, are an important aspect of almost all jobs in the “real world.” Furthermore, in today’s competitive market, a high quality resume and cover letter are essential for obtaining a good job in the first place. At some point during your professional career, and at several times during your graduate student career (if you choose to have one), you will be required to present an oral presentation and/or a technical seminar. This course will provide a foundation that will help you to write a superior resume and deliver successful presentations in your future careers. It will provide you with a hands-on experience in giving a seminar, and will help build confidence through sharing positive feedback in a constructive, supportive, and non-threatening atmosphere. As participants in this course, you will learn how to critically evaluate science-based research. You also will acquire a collection of handouts that can be used for future references. This course satisfies the “success skills” portion of the IFT core competencies in food science.
Instructor
Dr. Mark A. Kantor
0125 Skinner Building
Voice: (301) 405-1018
Fax: 301.314.3313
mkantor@umd.edu
Schedule of Classes
| Week # | Topic | Assignment |
| Week 1 | Introduction to Course IFT Core Competencies Oral Presentations Handouts: IFT Revises its Education Standards Published Definitions of Critical Thinking Skills Tips for an Effective Oral Presentation Tips for Making and Presenting Visuals Thinking Verbally…Visually (IFT reprint) |
Readings: Obesity, public health, and taxes. Jacobson M. and Brownell K.D. 2000. Am J Public Health. 90:854-857. Farley T. and Cohen D. 2001, Dec. Washington Monthly. |
| Week 2 | Classroom discussion of Assignment #1 Oral Presentations Handout: Packet of “Toastmaster” articles |
Assignment #2: Designing Visuals Readings: Toxins in farmed salmon. Hites R.A., et. al. Science. 2004. 303:226-229 + news 154-155. Understanding, Interpreting, and Communicating Science. Food for Thought IV (IFIC) Good Science: It’s Role in Setting the Record Straight (NDC) How to Understand and Interpret Food and Health-Related Scientific Studies (IFIC) |
| Week 3 | Resume Writing Workshop/Information Session Mr. Mark Kenyon |
Assignment #3: Writing Your Own Resume |
| Week 4 | Classroom discussion of Assignment #2 | Assignment #4: Functional Foods Readings: Hasler C. 1998. Food Technol. 52:63-70. Lucchina L.A. 2003. Food Technol. 57:42-47. Liebman B. and Schardt D. 2000. Nutr. Action Healthlett. 27:10-13. |
| Week 5 | Short presentations based on Assignment #4 | NO ASSIGNMENT |
| Week 6 | Elements of a technical presentation | Assignment #5: Should there be one federal food safety agency? Readings: Looney J.W. et. al. 2001. Food Technol. (reprint). 55:60-69. Mermelstein N.H. 2001. Food Technol. 55:32-36 + “Back Page” editorial |
| Week 7 | Short presentations based on Assignment #5 Writing an abstract |
Assignment #6:Writing an Abstract |
| Week 8 | Introducing a Speaker | Written abstract (Assignment #6) due at start of class |
| Weeks 9-15 | Seminar presentations | Various Topics |
Grading and Evaluation
| Seminar Presentation | 50% |
| Resume | 10% |
| Abstracts | 10% |
| Short Presentation | 10% |
| Participation in classroom activities | 10% |
| Peer evaluation of speakers | 10% |
A= 90-100%;
B= 80-89%;
C= 70-79%;
D= 60-69%;
F= 0-59%
Course Policies
- Attendance is required. There are no exams.
- If you have a documented disability and wish to discuss academic accommodations, please contact the instructor as soon as possible.
- Code of Academic Integrity approved by the University of Maryland: http://www.studenthonorcouncil.umd.edu/code.html
For more information, contact Dr. Mark Kantor
Last updated: 10/5/2006