Request for New Course
EASTERN MICHIGAN UNIVERSITY
DIVISION OF ACADEMIC AFFAIRS
REQUEST FOR NEW COURSE
DEPARTMENT/SCHOOL: _______CHEMISTRY________________________COLLEGE: CAS
CONTACT PERSON: _____GREGG WILMES______________________________________________________________________________
CONTACT PHONE:
487-0164
CONTACT EMAIL:
GWILMES@EMICH.EDU
REQUESTED START DATE: TERM_____WINTER_______YEAR___2016________
A. Rationale/Justification for the Course
This course provides an overview to the science behind the production of fermented foods. Students will learn about
the biochemical pathways involved in the production of a variety of fermented foods, such as yogurt, cheese, bread, and
pickles. The laboratory portion will involve the investigation of conditions for food fermentation and how they affect
the final product. The course will culminate in a final project where the students design, produce, and analyze a
fermented food
B. Course Information
1. Subject Code and Course Number:
FERM 431
2. Course Title:
Fermentation in Foods
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.):
The scientific and practical aspects of fermented food production, including yogurt, cheese, bread and pickles. Students will study the science
behind the various aspects of developing and producing foods while doing so practically.
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:
Normal (A-E)
x
Credit/No Credit
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
HRM 150 – Sanitation in the Hospitality Industry
9. Concurrent Prerequisites:
Code, Number and Title.)
Miller, New Course
Sept. 09
Courses listed in #5 that MAY also be taken at the same time as a student is taking this course. (List by Subject
New Course Form
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
d. Restriction by Permission. Will Departmental Permission be required?
Yes
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
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
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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.
D. Course Requirements
20. Attach a detailed Sample Course Syllabus including:
a.
b.
c.
d.
e.
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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)
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f.
g.
h.
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
$__5000___
$_________
$_________
Total
$__5000____
$_________
$_________
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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Fermentation Science 431 – Fermentation in Foods Course Instructor: Dr. Gregg Wilmes – Office: L060 Mark Jefferson
Office Hours: TBA
email: gwilmesl@emich.edu, (office phone: 487-0164)
Class Times: T – 5:00-7:50 pm.
Course Prerequisites: FERM 101 and HRM 150 (or instructor permission).
Course Materials:
• Food, Fermentation and Micro-organisms, Bamforth, 1st edition.
• Online access to EMUonline – some course materials will be provided electronically.
• Bound and ruled notebook.
• Other course materials provided by instructor.
Course Description: This course focuses on the scientific and practical aspects of fermented food production,
including yogurt, cheese, bread, aged meats, pickles, and sauerkraut. Students will study the science behind the various
aspects of developing and producing fermented foods while doing so practically. Real-time and in-context analysis of
products will be conducted when appropriate.
Course Objectives:
1. Students will learn about the chemical and biochemical underpinnings of the various stages of the production of
fermented foods.
2. Students will analyze processes for fermenting foods and report on improvements that could be made in the
recipe or execution.
3. Students will develop their own recipe for a fermented food and execute it practically.
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. 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.
2. Recipe project proposal and presentation: Students will work in pairs or small groups to execute and improve
various recipes. The recipe projects must include a detailed step-by-step process and ingredient list and explain
the scientific and practical reasoning behind any significant choices that were made. The class will culminate in
the development of a new recipe by each student. The findings of these various projects will be reported via oral
presentations.
3. Final Exam: The final exam for the course will be a written exam (essay and multiple choice/short answer)
covering both the theoretical and practical nature of fermented food production.
Grading:
Assignments and quizzes: 40%
Projects and presentations: 40%
Final exam: 20%
Approximate grading scale:
B+: 87 – 89%
C+: 77 – 79%
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A: 93 – 100% AB: 83 – 86% BC: 73 – 76% C-
90 – 92%
80 – 82%
70 – 72%
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D+: 67 – 69%
F: below 60%
D: 63 – 66% D-
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 raise 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:
• Overview of biomolecules, fermenting micro-organisms, and biochemical pathways involved in fermentation
• Fermented milk products: yogurt and cheese
• Bread, with a special emphasis on natural starters
• Dry-aged meats
• Vegetable fermentation: pickles, olives, and sauerkraut
• Identification, analysis, and treatment of yeast and bacteria
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.
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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.
Please Note: All information in this syllabus is subject to change by the instructor at any time.
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Bibliography:
Bamforth, Charles W., and Robert E. Ward. The Oxford Handbook of Food Fermentations. Oxford: Oxford, 2014.
Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005.
Gilbert, Avery. What the Nose Knows: The Science of Scent in Everyday Life. New York: Crown, 2008.
Holzapfel, W. H., and Brian J. B. Wood. Lactic Acid Bacteria: Biodiversity and Taxonomy. Oxford: Wiley Blackwell,
2014.
Hutkins, Robert W. Microbiology and Technology of Fermented Foods. Ames: Blackwell, 2006.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
Tunick, Michael. The Science of Cheese. Oxford: Oxford University Press, 2014.
Wolke, Robert L., and Marlene Parrish. What Einstein Told His Cook: Kitchen Science Explained. New York: W.W.
Norton, 2002.
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