Request for New Course
EASTERN MICHIGAN UNIVERSITY
DIVISION OF ACADEMIC AFFAIRS
REQUEST FOR NEW COURSE
DEPARTMENT/SCHOOL: _______CHEMISTRY________________________COLLEGE: CAS
CONTACT PERSON: _____CORY EMAL_______________________________________________________________________________
CONTACT PHONE:
487-0305
CONTACT EMAIL:
CEMAL@EMICH.EDU
REQUESTED START DATE: TERM_____WINTER_______YEAR___2016________
A. Rationale/Justification for the Course
An important aspect in the production of fermented products, such as beer, wine, mead, cheese, etc., is the
identification and characterization of individual components or “notes” in the product. The ability to provide this type
of analyses and descriptions are vital at multiple stages of the process: development of new products, quality
assurance/control during and after production, marketing of products, and identifying flaws in a process. This course
will expose students to a formal process of using the senses to evaluate and describe individual chemical components of
fermented products, and use those descriptions to analyze where a process error may have arisen. Students will also
gain an introduction to tasting panel design and setup, and the statistical analysis of resulting data.
A special focus in this course will be on the evaluation of beer; after successful completion of this course, students will
be partially prepared for certain external certifications, such as the Cicerone program or the Beer Judge Certification
Program (BJCP). Student must be 21 years of age or older at the start of the semester to enroll in this course.
B. Course Information
1. Subject Code and Course Number:
FERM 421
2. Course Title:
Sensory Analysis of Fermented Products
3. Credit Hours:
2
4. Repeatable for Credit? Yes_______
No___x___
If “Yes”, how many total credits may be earned?_______
5. Catalog Description (Limit to approximately 50 words.):
Instruction in the use of the senses to analyze and describe fermented foods and beverages. Students will learn how to
identify faults in products and correlate with production. A special emphasis will be placed on the statistical analysis of
sensory testing and the design of tasting panels. Students must be 21 years of age or older.
6. Method of Delivery (Check all that apply.)
a. Standard (lecture/lab) x
On Campus
x
Off Campus
x
b. Fully Online
c. Hybrid/ Web Enhanced x
7. Grading Mode:
Miller, New Course
Sept. 09
Normal (A-E)
x
Credit/No Credit
New Course Form
8. Prerequisites: Courses that MUST be completed before a student can take this course. (List by Subject Code, Number and Title.)
FERM 101 or instructor permission
Must be 21+ years of age.
9. Concurrent Prerequisites:
Code, Number and Title.)
Courses listed in #5 that MAY also be taken at the same time as a student is taking this course. (List by Subject
10. Corequisites: Courses that MUST be taken at the same time as a student in taking this course.
(List by Subject Code, Number and
Title.)
11. Equivalent Courses. A student may not earn credit for both a course and its equivalent. A course will count as a repeat if an equivalent
course has already been taken. (List by Subject Code, Number and Title)
12. Course Restrictions:
a. Restriction by College. Is admission to a specific College Required?
College of Business
Yes
No
x
College of Education
Yes
No
x
b. Restriction by Major/Program. Will only students in certain majors/programs be allowed to take this course?
Yes
No
x
If “Yes”, list the majors/programs
c. Restriction by Class Level Check all those who will be allowed to take the course:
Undergraduate
Graduate
All undergraduates____x__
All graduate students___
Freshperson
Certificate
Sophomore
Masters
Junior
Specialist
Senior
Doctoral
Second Bachelor________
UG Degree Pending_____
Post-Bac. Tchr. Cert._____
Low GPA Admit_______
Note: If this is a 400-level course to be offered for graduate credit, attach Approval Form for 400-level Course for Graduate
Credit. Only “Approved for Graduate Credit” undergraduate courses may be included on graduate programs of study.
Note: Only 500-level graduate courses can be taken by undergraduate students. Undergraduate students may not register for
600-level courses
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d. Restriction by Permission. Will Departmental Permission be required?
Yes
x
No
(Note: Department permission requires the department to enter authorization for every student registering.)
13. Will the course be offered as part of the General Education Program?
Yes
No
x
If “Yes”, attach Request for Inclusion of a Course in the General Education Program: Education for Participation in the Global Community
form. Note: All new courses proposed for inclusion in this program will be reviewed by the General Education Advisory Committee. If this
course is NOT approved for inclusion in the General Education program, will it still be offered? Yes
No
C. Relationship to Existing Courses
Within the Department:
14. Will this course will be a requirement or restricted elective in any existing program(s)? Yes
No
x
If “Yes”, list the programs and attach a copy of the programs that clearly shows the place the new course will have in the curriculum.
Program
Required
Restricted Elective
Program
Required
Restricted Elective
15. Will this course replace an existing course? Yes
No
x
16. (Complete only if the answer to #15 is “Yes.”)
a. Subject Code, Number and Title of course to be replaced:
b. Will the course to be replaced be deleted?
Yes
No
17. (Complete only if the answer #16b is “Yes.”) If the replaced course is to be deleted, it is not necessary to submit a Request for
Graduate and Undergraduate Course Deletion.
a. When is the last time it will be offered?
Term
Year
b. Is the course to be deleted required by programs in other departments?
Contact the Course and Program Development Office if necessary.
Yes
No
c. If “Yes”, do the affected departments support this change?
Yes
No
If “Yes”, attach letters of support. If “No”, attach letters from the affected department explaining the lack of support, if available.
Outside the Department: The following information must be provided. Contact the Course and Program Development office for
assistance if necessary.
18. Are there similar courses offered in other University Departments?
If “Yes”, list courses by Subject Code, Number and Title
Yes
No
x
19. If similar courses exist, do the departments in which they are offered support the proposed course?
Yes
No
If “Yes”, attach letters of support from the affected departments. If “No”, attach letters from the affected department explaining the lack of
support, if available.
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D. Course Requirements
20. Attach a detailed Sample Course Syllabus including:
a.
b.
c.
d.
e.
f.
g.
h.
Course goals, objectives and/or student learning outcomes
Outline of the content to be covered
Student assignments including presentations, research papers, exams, etc.
Method of evaluation
Grading scale (if a graduate course, include graduate grading scale)
Special requirements
Bibliography, supplemental reading list
Other pertinent information.
NOTE: COURSES BEING PROPOSED FOR INCLUSION IN THE EDUCATION FOR PARTICIPATION IN THE GLOBAL
COMMUNITY PROGRAM MUST USE THE SYLLABUS TEMPLATE PROVIDED BY THE GENERAL EDUCATION
ADVISORY COMMITTEE. THE TEMPLATE IS ATTACHED TO THE REQUEST FOR INCLUSION OF A COURSE IN THE
GENERAL EDUCATION PROGRAM: EDUCATION FOR PARTICIPATION IN THE GLOBAL COMMUNITY FORM.
E. Cost Analysis (Complete only if the course will require additional University resources.
Fill in Estimated Resources for the
sponsoring department(s). Attach separate estimates for other affected departments.)
Estimated Resources:
Year One
Year Two
Year Three
Faculty / Staff
$_________
$_________
$_________
SS&M
$_________
$_________
$_________
Equipment
$_________
$_________
$_________
Total
$_________
$_________
$_________
F. Action of the Department/School and College
1. Department/School
Vote of faculty: For ____17______
Against _____1_____
Abstentions _____1_____
(Enter the number of votes cast in each category.)
Steven Perenecky
02-18-2015
Department Head/School Director Signature
Date
2. College/Graduate School
A. College
College Dean Signature
Date
B. Graduate School (if Graduate Course)
Graduate Dean Signature
Date
G. Approval
Associate Vice-President for Academic Programming Signature
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Sept. ‘09
Date
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New Course Form
Fermentation Science 421 – Sensory Analysis of Fermented Products Course Instructor: Dr. Cory Emal – Office: L058 Mark Jefferson, Office Hours: TBA
email: cemal@emich.edu, (office phone: 487-0305)
Class Times: M – 5:00-7:50 pm.
Course Prerequisites: FERM 101 (or instructor permission) and must be 21+ years old. One semester of organic
chemistry (CHEM 270 or 371) is recommended, but not required. Students will be required to show proof of age in
order to obtain departmental permission to register.
Course Materials:
• Sensory Evaluation Techniques, Meilgaard, Civille, and Carr, 4th edition.
• BJCP Style Guidelines, free download at:
o http://www.bjcp.org/docs/2008_Guidelines.pdf
• Bound and ruled notebook.
• Other course materials provided by instructor.
Course Description: Instruction in the use of the senses to analyze and describe fermented foods and beverages.
Students will learn how to identify faults in products and correlate with production. A special emphasis will be placed
on the statistical analysis of sensory testing and the design of tasting panels.
The nature of the course requires that fermented food and beverages (many of which contain alcohol) be tasted,
although they need not be fully consumed. It is the responsibility of the student to inform the instructor of any dietary
restrictions or allergies at the start of the course, so appropriate precautions or alternate methods can be put into place.
Students should be aware that a significant portion of this course will focus on the evaluation of beer and the chemistry
undergirding its composition; however, the instructor will work with individual students to provide an alternate
experience in the event that they wish to abstain from consuming alcohol. Responsible limitations will be placed on the
tasting of beverages containing alcohol, and students will be encouraged to “taste and spit”, when appropriate.
Course Objectives:
1. Students will learn about the chemical and biochemical nature of sensory perception in a practical context,
focusing on the discrete molecules responsible for specific sensory responses.
2. Students will develop a vocabulary for the descriptions of sensory attributes.
3. Students will gain experience in the construction of tasting panels and the evaluation of the resulting data sets.
4. Students will gain preparation for external certification programs with sensory evaluation components, such at
the Cicerone Certification Program or the Beer Judge Certification Program (BJCP).
Attendance: Attendance is required. Each absence will result in a mandatory deduction of 5% from your overall course
grade. Absences will be excused only in extraordinary, documented circumstances.
Assignments:
1. Tasting Journal: Most class meetings will involve the evaluation of fermented food and/or beverages. You will
be required to keep a tasting journal of these experiences, which will be collected and evaluated periodically.
2. Homework Assignments and Quizzes: There will be multiple take-home assignments and announced quizzes
throughout the semester. The assignments and quizzes may be either practical or theoretical in nature.
3. Final Exam: The final exam for the course will contain both a written section, focusing on the theoretical
underpinnings of various aspects of sensory evaluation and analysis of the resulting data, and a practical sensory
evaluation portion.
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Grading:
Tasting journal: 25%
Assignments and quizzes: 50%
Final exam: 25%
Approximate grading scale:
B+: 87 – 89%
C+: 77 – 79%
D+: 67 – 69%
F: below 60%
A: 93 – 100%
B: 83 – 86%
C: 73 – 76%
D: 63 – 66%
ABCD-
90 – 92%
80 – 82%
70 – 72%
60 – 62%
At the end of the semester all grades will be figured on the basis of the above scale. In borderline cases I reserve the
right to assign a student’s grade higher than that of the above scale. Such changes will be based upon the following
factors: constructive class participation, work habits (office visits, homework, etc.), final exam score, and improvement
over the semester. Note that these considerations are earned over the course of the entire semester, not in a short burst
at the end.
Lecture Topics:
Topics covered in this course fit roughly into two categories: “theory focused” and “product focused”. Each lecture will
typically spend a portion of time on theory and the balance of time discussing and performing practical evaluations of
fermented products, such as beer, wine, cheese, yogurt, kefir, and the like.
Theory focused:
• Introduction to sensory techniques
• Sensory attributes
• Description of attributes
• Threshold perception
◦ Determination of threshold
• Testing
◦ Controls
◦ Factors that affect sensory verdicts
◦ Measuring responses
▪ Statistical significance
▪ Types of difference tests
◦ Selecting panel members
• Basic statistical methods
• Analysis of results
• Reporting of results
Product focused:
• Ingredients of fermented products
• Vocabulary of flavors
o Chemical basis for individual flavors and aromatic notes
• Visual analysis
• Identification of off-flavors
o Causes and chemical components
o Prevention
• Weekly tastings of different product categories (e.g. beer, cheese, yogurt) and/or subcategories (e.g. German lagers,
sour ales, bloomy-rind soft cheeses, sourdough breads)
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•
Food pairings
Odds, Ends, and Disclaimers:
Cell Phones and Mobile Devices: As a simple courtesy to your instructor and your fellow classmates, cell phones
should be turned off during class. If you are expecting a call that you absolutely must take, set your phone to vibrate, sit
near the door, and answer your phone in the hallway, not in the classroom.
Special Needs Accommodations: It is my goal that this class be an accessible and welcoming experience for all
students, including those with disabilities that may impact learning in this class. If anyone believes they may have
trouble participating or effectively demonstrating learning in this course, please meet with me (with or without a
Disability Resource Center (DRC) accommodation letter) to discuss reasonable options or adjustments. During our
discussion, I may suggest the possibility/necessity of your contacting the DRC (240K Student Center; 734-487-2470;
drc@emich.edu) to talk about academic accommodations. You are welcome to talk to me at any point in the semester
about such issues, but it is always best if we can talk at least one week prior to the need for any modifications. No
retroactive accommodations are possible.
Academic Dishonesty: Academic dishonesty, including all forms of cheating and/or plagiarism, will not be tolerated in
this class. Penalties for an act of academic dishonesty may range from receiving a failing grade for a particular
assignment to receiving a failing grade for the entire course. In addition, you may be referred to the Office of Student
Judicial Services for discipline that can result in either a suspension or permanent dismissal. The Student Conduct Code
contains detailed definitions of what constitutes academic dishonesty, but if you are not sure about whether something
you’re doing would be considered academic dishonesty, consult with the course instructor.
Students are expected to abide by the Student Conduct Code and assist in creating an environment that is conducive to
learning and protects the rights of all members of the University community. Incivility and disruptive behavior will not
be tolerated and may result in a request to leave class and referral to the Office of Student Judicial Services (SJS) for
discipline. Examples of inappropriate classroom conduct include repeatedly arriving late to class, using a cellular
telephone, or talking while others are speaking. You may access the Code online at www.emich.edu/sjs.
Religious Holidays: Current University policy recognizes the rights of students to observe religious holidays without
penalty to the student. Students are to provide one week of advance notice to the instructor in order to make up work,
including examinations that they miss as a result of their absence from class due to observance of religious holidays. If
satisfactory arrangements cannot be made, the student may appeal to the head of the department in which the course is
offered.
International Students: The Student Exchange Visitor Information System (SEVIS) requires F and J students to
report the following to the Office of International Students, 244 Student Center within ten (10) days of the event:
• Changes in your name, local address, major field of study, or source of funding.
• Changes in your degree-completion date
• Changes in your degree-level (ex. Bachelors to Masters)
• Intent to transfer to another school
Prior permission from OIS is needed for the following:
• Dropping ALL courses as well as carrying or dropping BELOW minimum credit hours
• Employment on or off-campus
• Registering for more than one ONLINE course per term (F-visa only)
• Endorsing I-20 or DS-2019 for re-entry into the USA
Failure to report may result in the termination of your SEVIS record and even arrest and deportation. If you have
questions or concerns, contact the OIS at 487-3116, not your instructor.
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Please Note: All information in this syllabus is subject to change by the instructor at any time.
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