Syllabus CHRM 2390-5A
Research and Development
of Food Products
IMPORTANT DATES Spring 2009
Date class begins: March 5, 2009
Date class ends: May 21, 2009
Class Meets: Thursday 5 PM-8:30 PM
No Class: April 2
Last Day to Drop: May 6, 2009
THE CLASS AND THE INSTRUCTOR
COURSE TITLE: R/D Food Products
INSTRUCTOR’S NAME: Janet Mar
LOCATION OF CLASS: FOC #10 Rm 108
METHODS OF CONTACTING INSTRUCTOR:
E-MAIL: jmar@mccneb.edu
WORK: (402) 457-2512
MAILBOX LOCATION:
Fort Omaha Campus Building # 10 Rm 224H
METRO OFFICE HOURS: Posted
PROGRAM AREA: Culinary Arts
DEAN: Jim Trebbien 457-2527
THE COURSE
The course examines and details the process of research and development of food products. It identifies the
importance of food product development, and the challenges involved in the development of a new food product.
The course incorporates the creation of a new food products in a real-world research and development facility, as
part of the laboratory experience.
COURSE OBJECTIVES:
1.
2.
3.
4.
5.
6.
Identify the importance of food product development.
List the food product development process and explain the importance of each step involved.
Identify the challenges involved in the development of a new food product.
Learn the importance of new food product development in the food service and in food manufacturing.
Develop several new or improved food products.
Learn to write detailed product specifications for production of new or improved food products.
REQUIRED/SUPPLEMENTAL MATERIALS:
Required Textbook – None. Instructor Handouts
Supplies – 2” or 3” binder to hold laboratory handouts and class notes
Uniform: When working in the kitchen: Institute for the Culinary Arts Embroidered White Chef’s Jacket – White
Chef’s or Baker’s Hat – Black or White Work Shoes –Black & White Check pants. No other type of uniform
accepted. Students without proper uniform may be dismissed from class with resulting point deductions.
Tools: Chef knife, 12" Serrated knife, 3” or 5" Paring Knife, Microplaner, Digital Thermometer, electric digital scale.
COURSE PREREQUISITES: CHRM 1030, 1110, 1120 and 1130, 2370, 2380
COURSE STRUCTURE: There will be a lecture and lab component to each session. The overall structure of this
course is composed of these activities:
1.
2.
3.
4.
Lectures
Lab work
Lab reports
Research assignments
5. Project development
6. Project reports
7. Feedback
ASSESSMENT OF STUDENT WORK
ASSESSMENT METHODS: Written work shows mastery of the reading assignments. Lab grades are based on
attendance, participation and completion of kitchen work. exams measure how well you understood and apply
class material
MAKE-UP: Students are responsible for class materials covered in their absence. Midterm exam may be made
up with prior arrangement. There is no make up for the final and failing grade (F) will be assigned if you miss the
final.
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CHRM 2390-5A
Spring, 2008-2009
LATE ASSIGNMENTS: Missing deadlines will result in 25% point deduction of points for the first two days and a
50% deduction up to one week. No work will be accepted after one week .
MAINTENANCE OF STUDENT WRITTEN WORK: Student work will be returned at the next class meeting after it is turned in. Final
paperwork will be returned if the student makes the request prior to the last day of class. Final Grades can be accessed via “Web Advisor”
after they have been posted.
ASSESSMENT OF STUDENT LEARNING PROGRAM:
Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be
asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or
questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with
faculty and used for assessment purposes.
INSTRUCTOR’S EXPECTATION OF STUDENTS
ATTENDANCE POLICY and CLASSROOM BEHAVIOR:
Learning depends classroom participation and hands on laboratory experiences. Non-attendance for two session
will result in instructor withdrawal or a failing grade regardless of how well a students is scoring otherwise. If you
miss more than one class, it is impossible to get higher than a B grade for the course. Please turn off or
silence cell phone when entering the class and do not use cell phones or other electronic devices while class is in
session. Disruptive behavior impacts instruction and learning and will result in your expulsion from class.
Disruptive behaviors include, but are not limited to: Dishonesty, including cheating, plagiarism, or knowingly
furnishing false information or signatures on extra credit work; intentional disruption, obstruction, or interference with
the process of instruction. Expected classroom behavior: participate in class activities, respect the diversity of
cultures, opinions, viewpoints in the classroom and kitchen. Listen to fellow students, instructors with respect,
arrive on time and prepared for class, attend the duration of class. Racist, sexist and other disrespectful comments
will not be tolerated.
Students are responsible for NOTIFYING THE COURSE INSTRUCTOR, JANET MAR well in advance of
any planned absence or lateness. NOTIFYING OTHER STUDENTS OR INSTRUCTORS IS NOT AN
ACCEPTABLE ALTERNATIVE.
CLASS PARTICIPATION
1.
2.
3
4.
Reading and studying as require to accomplish projects, reports and presentation
Asking questions and taking notes in lecture
Using lab time effectively
Contributing to discussions
COMMUNICATION EXPECTATIONS:
When you communicate with others in this course, you must follow the Student Code of Conduct
(http://www.mccneb.edu/catalog/studentinformation.asp), which calls for responsible and cooperative behavior.
Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond
to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review
information at http://www.albion.com/netiquette/.html.
ACADEMIC HONESTY STATEMENT:
Students are reminded that materials they use as sources for classwork may be subject to copyright protection.
Additional information about copyright is provided on the library website at http://www.mccneb.edu/library or by your
instructor. In response to incidents of student dishonesty (cheating, plagiarism, etc.), the College imposes specific
actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or
dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at
http://www.mccneb.edu/procedures/V-4_Student_Conduct_and_Discipline.pdf.
STUDENT WITHDRAWAL:
If you cannot fully participate in and complete this course, it is your responsibility to officially withdraw by calling
Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in a failing (F)
grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section (front page) of this syllabus.
LEARNING SUPPORT
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CHRM 2390-5A
Spring, 2008-2009
MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive learning
environments that can help students achieve educational success. Staff members in these centers provide free
drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted
instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is
also available. Detailed information about the Academic Resource, Math, and Writing Centers is in the Student
Handbook, College Catalog, and online at http://www.mccneb.edu/arc/
ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES: If you have a disability that may substantially
limit your ability to participate in this class, please contact a Vocational Special Needs Counselor, located in the
Student Services Office on each campus. Metropolitan Community College will provide reasonable
accommodations for persons with documented qualifying disabilities. However, it is the student’s responsibility to
request accommodations. For further information, please contact the Student Services Office at your campus.
TECHNOLOGY SUPPORT
For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 457-2900
or mcchelpdesk@mccneb.edu.
TECHNOLOGY RESOURCES:
By using the information technology systems at MCC (including the computer systems and phones), you
acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures
Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to
be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following
website: http://www.mccneb.edu/procedures/X-15_Technology_Resources_Use.pdf.
ASSIGNMENTS AND FINAL COURSE GRADE:
Missed classes (regardless of reason) will result in 30-point deduction.
*Additional assignments may be added as necessary throughout the term. If the total changes, a new
grading scale handout will be given.
Competitive Product Development
IFT Reading Report
Individual Research Reports
= 75
= 25
= 100
Emerging Trends (20)
Specialized Food Development (50)
New Packaging (30)
Final Exam
R/D Project and Documentation (total)
= 100
= 300
Total Points
=600
Grade Scale:
A = 100-90 %
D = 69-60%
B = 89-80%
F = 59%-0%
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CHRM 2390-5A
C = 79-70%
Spring, 2008-2009
PROJECTED
SCHEDULE
Week 1 March 5
Intro and why R/D;
Lab: Pizza: Competitive
market strategy. Sensory
R/D Process
Week 2 March 12
Student Presentation I:
Trends
Week 3 March 19
IFT Reading Report
Week 4 March 26
Lab: Pizza Formulation
and Sensory
R/D Process, Gold
standard, Thickeners,
Project Ideation
Pizza Market Strategy
Report
Week 5 April 2
Week 6 April 9
NO CLASS
,
Student presentation IIIngredients/Technologies
in R/D: assigned topics
Grocery list for Gold
Standard
Week 7 April 16
Week 8 April 23
Student Presentation III:
Week 9 April 30
Week 10 May7
Week 11 May 14
Lab: Gold Standard and
Sensory
What’s new in packaging
in the consumer market
now
Lab: Gold Standard
refinement and/or Bench
Sample Formulation
Lab: Gold vs Bench
Product Sensory
Lab: Final product and
sensory. Sample
packaging
Project Report-Oral
Presentation
Week 12 May 21
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Marination
Written Project Report.
Final EXAM
CHRM 2390-5A
Spring, 2008-2009
Projects 2009
A.
Pizza Marketing: (75 pts)
Compare your pizza product with competitors
1. Evaluate pricing, packaging, design, nutritional value, size, amount and quality of toppings, cheese,
sauce, spices, crust, etc. flavor, texture, aroma and overall taste and visual appeal
2. Write a two-page report that compares and positions your product with its competitors. (30 pts).
3. Include sensory evaluation (10 pts)
4. A 15 minute oral summary of product niche and recommendations for competition (10 pts)
Report (oral and written): to include the following and any other issues that you deem
important for the success of your product:
1.
2.
The target market of existing Company: sensory, nutritional, packaging evaluations
Who are the competitors within the market: their market share and evaluation of their sensory,
nutritional, packaging as compare to Company pizza
Which direction of growth Company chooses
What are the methods to develop/reformulate the product: include packaging
How does Company plan to implement this product
3.
4.
5.
B.
IFT Reading Report: (25 pts)
C.
Three Individual Project Reports: (100 pts)
You may use PowerPoint or any other visual and technical aid as appropriate.
1.
Food Trends (25 pts): due March 12. Research and prepare to discuss the trends you observed in
the food industry for the last 5 years and how the trends will change the next 1-2 yrs and what new
trends will arise in the next 5 years.
2.
Ingredients and techniques in R/D of food products (50 pts). Due April 9. Assign one of the topics
below to do a research on its development, uses and impact on food product development. Describe at
least two examples of its use. Do a 10-15 min presentation with Powerpoint. Be visual!
a.
b.
c.
d.
e.
f.
3.
D.
gels/gum/starch (emulsion/texturization technology)
whey proteins and bulking agents
new fats
prebiotics and probiotics
function of preservatives in food processing
microencapsulation
Innovative Packaging (30 pts): due April 23. Go to a food store and look for products that you feel
have new innovative use of packaging. It may be for product quality/stability, visual appeal or product
protection or some other aspects of packaging that you feel are particularly new or innovative. Pick one
of these products and bring it into class for a short (10 min) presentation.
Product Development-Retail Frozen Gourmet Meal for Two: (300 pts)
Develop a frozen, restaurant quality, gourmet meal for two for a retail grocery channel.
The meal must be based on Moroccan cuisine
Develop gold standard recipe and corresponding product formulations with sensory evaluations
Optional consumer testing
Do final oral report
Submit journal and written product specification (see next page for requirement)
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CHRM 2390-5A
Spring, 2008-2009
Paperwork Required For Product Development Report:
I.
A JOURNAL DOCUMENTING YOUR PRODUCT DEVELOPMENT ACTIVITIES (25 pt)
Each activity must be dated and signed by person doing or observing the activity.
This journal must be submitted along with other items as listed below.
II.
SENSORY REPORTS ON GOLD STANDARD AND PRODUCT FORMULATION (20 pts)
III.
PROTOTYPE PRODUCT PACKAGING- (30 pts)
IV.
ORAL PRESENTATION- (50 pt)
V.
WRITTEN REPORT: (175 pts)
One-paragraph Executive Summary describing the following: name and description of your
gourmet meal for two, target market, basis for potential success of your product and directions for
re-heating your pre-prepared, frozen, retail product. Write your summary and proposal as if you
were marketing your idea /concept to a major retail food distributor. (50 pts)
Description/Definition of Moroccan Cuisine in general terms:
The specific name and "menu description" of your signature dish, and market rationale, including a
justification for the quantities chosen. (25 pts)
Gold Standard recipes (including preparation instructions) for each meal component (entrée,
sauce or gravy, all side dishes and garnish-if used) sufficient for two adult servings. “Gold Standard”
is the recipe created by a trained chef using ingredients typically found in a restaurant kitchen. (25
pts)
Preparation Instructions for the Commercialized Formula (25 pts)
Weight Formula should be written in terms of gram weight measurements of each ingredient used
to formulate each meal component, listed in decreasing order of magnitude with the resulting total
equal to the weight of food in a frozen packaged meal of sufficient size to feed two adults. (15 pts)
Percent (%) Formula: The formula should as well be written in terms of the percentage of each
ingredient used to formulate each meal component, listed in decreasing order of magnitude with the
resulting total equaling 100%. (15 pts)
Cost of Ingredient in the Formula (10 pts)
Wholesale Price: the sum total of all ingredients used for your meal components (including entrée,
sides, sauces, garnish, etc.) cannot exceed 25% of the total cost of the retail meal for two price of
$9.99. (10 pts)
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CHRM 2390-5A
Spring, 2008-2009