NSC 351R – FUNDAMENTALS OF FOOD SCIENCE
Syllabus – Fall 2013 - 3 CREDIT COURSE
MWF 12 noon-12:50p.m.  C.E. Chavez Rm 111
Instructor Information:
Patricia Sparks, PhD; psparks@ag.arizona.edu
Office Location and Hours: M 1-2:30 pm; TU 9:30-10:45 am- in Shantz 102 or by appointment by appointment or
online through email or chat.
Required Text:
Brown, Amy; Understanding Food Principles and Preparation, Wadsworth Thomson Learning; Fourth Edition,
2011.
Course Description:
NSC 351 explores the basic principles of food chemistry in food preparation. Knowledge of basic chemical
structures is assumed, but will be reviewed. The course content also covers topics related to food that are
important to the foods and nutrition professional. Included among these topics are: government agencies and food
regulations particularly as they relate to nutritional labeling; food preparation, i.e. why foods/ingredients react as
they do when used in recipes; food ingredients, food additives and preservation; food servings as defined by the
revised myplate.com and concepts that relate to menu planning, food presentation, recipe alteration and the
relationship between foods, nutrients, phytonutrients and food marketing and trends.
Prerequisites: Organic chemistry or concurrent registration
Course Objectives:
1. To provide basic fundamentals of food chemistry.
2. To provide basic information on culinary techniques or methods of food preparation.
3. To provide basic information on food technology, such as food processing, use of food additives as they
relate to extending product shelf life, enhancing quality attributes or impacting nutritional quality.
4. To cover the role of government in food production, processing and labeling. And to provide a basic
understanding of product labels including allowable claims and definitions of labeling terminology.
5. To provide basic concepts and examples that will enable students to understand menus, both familiar and
ethnic, with an eye to presentation and nutrition.
6. To increase student awareness of current food topics and their impact on the current food policy,
consumption, supply, production and nutrition.
Student Responsibilities and Achievement Objectives:
1. To complete assignments in a timely manner and be prepared to participate in any in-class activities that
require outside reading and research.
2. To explain basic concepts of food science and chemistry that relate to food preparation and food preservation.
3. To identify resources that will broaden the understanding of the food supply and its relationship to nutrition
and food security.
4. To identify the government agencies responsible for protecting the food supply and the consumer.
Students with Disabilities
Students with disabilities who require reasonable accommodations to fully participate in course activities or meet
course requirements must register with either the Disability Resource Center (http://www.drc.arizona.edu) or the
S.A.L.T. Center (http://salt.arizona.edu.) If you qualify for services through DRC or SALT, bring your letter of
accommodations to class as soon as possible. These letters also contain the name of the individual Specialist who
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works with each student so that direct contact can be made if there are any concerns. Students are required to
present these letters prior to being provided disability related accommodations.
Class Notes
This syllabus, all assignments, and class outlines will be available on D2L. You may access D2L at
http://d2l.arizona.edu with your email identifier and password. When you enroll in the class, you are
automatically able to access this class on D2L, You will find it helpful to print the class outline and take it with
you to class, as it will follow the lectures.
Absence Policies
Class attendance and participation are expected and may influence your grade. All holidays or special events
observed by organized religions will be honored for those students who show affiliation with that particular
religion. Absences pre-approved by the Dean of Students will also be honored.
Academic Integrity
The Code of Academic Integrity of the University of Arizona places the responsibility on each student for the
conduct and integrity of all academic work submitted as homework or examinations. The guiding principle of
academic integrity is that a student’s submitted work, examinations or projects are that student’s own work.
Students must in no way misrepresent their work or be party to another student’s failure to maintain academic
integrity. Copies of the Code are available from the Office of the Dean of Students (Nugent Building, room 120)
or on line at http://studpubs.web.arizona.edu/policies/cacaint.htm.
Because you may be using Internet or other resources in this class for the required assignments, it is useful to
revisit the meaning of plagiarism. To plagiarize, means to steal or pass off as your own the ideas or words of
another person or to use a publication without properly crediting the author. Therefore, all assignments you turn
in must include a printed copy of the sources cited. A zero will be awarded to any project that has been
plagiarized.
Student Behavior
Policies exist governing threat by students. To review these policies refer to
http://policy.web.arizona.edu/~poilcy/threaten.shtml. Out of respect for everyone in the classroom, please turn off
pagers and cell phones during class.
For additional information on Student behavior and Academic Integrity you can also visit the web site for the
Dean of Students – http://dos.web.arizona.edu/studentbehavior.html.
Confidentiality of Student Records http://www.registrar.arizona.edu/ferpa/default.htm
Subject to Change Statement
Information contained in the course syllabus, other than the grade and absence policy, may be subject to change
with advance notice, as deemed appropriate by the instructor.
Assignments and Lecture Information:
Information will be covered in class that is not in the required text. Some information that is included in the
readings may not be additionally covered in class lectures. Students are responsible for the information covered in
class as well as in assigned readings and may be tested on both. Assignment due dates may be included in either
the syllabus or the specific assignment. Assignments are due on that date by 2 p.m. in room 102 Shantz if they are
not handed in during the class period.
In Class Group Discussions:
This part of the class is intended to engage students in discussions of food science topics that are frequently
covered in the news or popular press or in scientific articles. The topics for these discussions will be provided for
the class, and articles discussed may come from the popular press or from scientific articles.
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The class will be divided into groups of seven or eight students for the purpose of in-class discussion. These
groups will be determined at the beginning of the semester. Students may self-select their groups and email a list
of the group members to the TA. These groups will not have to meet outside of class. They are established for in
class discussion. When class discussions are held it is YOUR responsibility to make sure within one week that
you have received credit for the in class activity. You need to make sure that you sign the worksheet handed in by
your group. No credit will be received without this documentation.
Prior to some in class group discussions students will submit a written report (specifics for the write-up will be
detailed in the specific assignment). An instructor-selected article may provide the basis for the write-up and the
subsequent discussions, but citing other sources of information may be useful. The information covered in these
discussions may be on quizzes or exams.
Examinations:
Five 50-minute exams are scheduled. Each exam will cover assigned readings and lectures. You will be allowed
to drop one of the exams or if your grades are acceptable, you may elect not to take the last exam. If you must
miss one exam, you must take the other four. If you know now that you will miss more than one exam, please
drop this course now.
Quizzes:
There will be 8 scheduled quizzes, but there may be pop quizzes as well. Each scheduled quiz will be worth 15
points and will cover previously assigned reading and lectures. These quizzes will assess comprehension of class
lectures, assigned readings and current topics reading assignments. They should help you prepare for the exams.
You will also be able to drop one quiz grade. NO MAKE UP QUIZZES WILL BE GIVEN.
Volunteer Activity:
Each student will be required to volunteer with the Fresh Fruit and Vegetable Program on two different occasions
or volunteer for Market on the Move or at the Community Food Bank for one 3-hour session.
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Signup sheets for the Fresh Fruit and Vegetable Program and Market on the Move will be available in class.
If you plan to volunteer at the Community Food Bank, you will need to contact the volunteer coordinator
Phone: (520) 622-0525 x204; It’s best to call for a date and time. Email:
khershberger@communityfoodbank.org.
This activity will account for 15 points. You may also do this for 15 extra credit points.
Each time you do a volunteer activity YOU MUST have a voucher signed. One voucher will not suffice for
multiple visits.
Extra Credit:
There will be limited opportunities for extra credit. The maximum allowed will be 30 points. One opportunity
will involve volunteering for 15 extra credit points (see above). Other opportunities will be presented in class.
Class Projects and Assignments:
There will be two written assignments that will be dovetailed with in class group discussions. The first will be a
topic that has been covered in the popular press. The second will be based on scientific research in the food area.
Four topics will be presented for each discussion. The class will be broken into 12 groups of seven or eight
students. Three groups may select the same topic on a first come basis. Other required assignments and in class
participation will be announced during the semester. While these will account for only a small portion of your
total grade, their successful completion may weigh heavily for someone whose grade is on the border between
two grades.
Posting of Grades
Grades will be posted on D2L so you may access them at anytime. If you are unable to access your grade for an
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assignment or quiz, please let me know as I may have forgotten to release the grade. Grades will not be curved in
this class.
Grades:
Examinations
Quizzes
Assignments/Participation
In-class discussion topic write ups (3-5 points per) 30
Assignments/participation
100
Volunteer participation
15
Total
400
105
145
Final Grade Determination:
A
> 581
B
516-580.9
C
451- 515.9
386-450.9
D
E
650
No incomplete grades will be given to students who are unsatisfied with their grade. According to University of
Arizona policy, all incomplete grades that are not satisfied within one calendar year automatically become an F.
Any student with an outstanding exam or project must meet with the instructor to devise a plan for completion of
the course requirements not completed. At that time, the need for an incomplete grade will be discussed and
determined.
Date
Day
Reading
W
F
M
Subject
Intro –What is food science? Why is it
important to nutrition professionals?
Regulatory Agencies
Regulatory Agencies; Food Labeling
No Class Labor Day
Aug 26
M
Aug 28
Aug 30
Sep 2
Sep 4
W
Supplement regulations
D2L Readings
Sep 6
F
Functional foods; DSHEA
D2L Readings
Sep 9
M
Food Additives
Ch 3, pp 56-59 Appendix
F1-F5, D2L Readings
Sep 11
W
Food preservation; packaging
Sep 13
F
Exam 1
Sep 16
M
Sep 18
Sep 20
Sep 23
Sep 25
Sep 27
W
F
M
W
F
Affect of food processing on food
content
Sodium/MSG in foods
Food selection and sensory evaluation
Sensory evaluation exercise
Food preparation basics
Water in food and food preparation
Sep 30
M
Protein and Meat
Oct 2
W
Poultry and seafood
Oct 4
F
Eggs and Emulsions
Oct 7
M
Exam 2
Assignment
Ch 29, D2L Readings
D2L Readings
Quiz Regulatory Agencies and
food labeling
Nutritional Labeling assignment
due in Dropbox by 2 pm
Discussion functional
Quiz – supplement regulations;
functional foods Food
Ch 28. On-line reading
additives assignment due in
Dropbox by 2 pm
Covers all information from Regulatory Agencies – Food
additives; including supplement regulations; functional foods,
labeling and laws and additives
D2L Readings
D2L Readings
Ch 2
Quiz – food preservation
Sodium assignment due
Ch 5; Appendixes A & D
Ch 3, pp 33-39
Ch 3, pp 49-54; Appendix
B; Ch 6
Ch 8& 9
Heat transfer assignment due
Quiz
Ch 12
Covers all information from Food preservation and packaging,
to Protein and Meat, poultry seafood including MSG, Sodium
in foods, sensory evaluation, food preparation basics including
heat transfer and cooking methods and water
pg. 4 (351R)
Oct 9
Oct 11
W
F
Dairy -- Milk Cheese
Fats and oils in food Preparation
Ch 10 &11
Ch 3 p 46-49, Ch 22
Oct 14
M
Cereal Grains and Pasta
Oct 16
W
Starch, sauces, soups
Ch 16
Ch 3 p39-46, Ch 18, Ch
15 p327-332
Oct 18
F
Flour, flour mixtures
Ch 17
Oct 21
Oct 23
M
W
Flour, flour mixtures
Quick Breads
Ch 19
Oct 25
F
Yeast Breads
Ch 20 video
Oct 28
M
Exam 3
Oct 30
Nov 1
Nov 4
Nov 6
Nov 8
Nov 11
W
F
M
W
F
M
Sugar and Sweeteners
Candy
Chocolate
Fruits and Vegetables
Fruits and Vegetables
No Class-- Veterans’ Day
Ch 21
Ch 25
Ch 25 p 525-530
Ch 13-14
Ch 13-14
Nov 13
Nov 15
W
F
Beverages
Menu Planning
Ch 27
Ch 6 120-126
Nov 18
M
Exam 4
Nov 20
W
Food purchasing
Nov 22
F
Food and Diet
Nov 25
Nov 27
Nov 29
Dec 2
M
W
F
M
Recipe Alteration
No class
No Class – Thanksgiving Break
Recipe Alteration
Dec 4
W
Organic Foods
Dec 6
F
Genetically Modified Foods
Dec 9
M
Food supply
Dec 11
W
Exam 5
Quiz. Bring a label to class from
a processed food that contains a
modified starch
Covers all information from
Eggs to yeast breads
Quiz
Covers flour mixtures through
beverages
Ch 6 p126-132; D2L
readings
D2L readings
D2L readings
Readings on D2L
Readings on D2L; Ch 1
16-17, labeling 602
Readings on D2L; Ch 1
p13-16
Readings on D2L
Quiz
Recipe alteration assignment due
Quiz
Menu Planning and Food
Purchasing thru food supply
pg. 5 (351R)