INTRODUCTION TO FOOD SCIENCE
FOOD 1001
Winter 2009
COURSE OUTLINE
---PRELIMINARY VERSION--Instructor:
Tyler Avis
Office: 5201 Herzberg Laboratories (until end of January 2009)
Phone: 520-2600 ext. 3121
Email: tyler_avis@carleton.ca
Lectures:
Tuesdays and Thursdays, 11:35 to 12:55, 402 Southam Hall
Contact:
No set office hours
Drop by anytime if you have a quick question (5-10 min)
Make an appointment if you need more time
Call me (leave a message if I am out of the office)
I can be reached by email at almost anytime. When possible, I will reply
promptly usually the same day or the next morning.
Marking/evaluation:
Three (3) exams:
Midterm Exam I
Midterm Exam II
Final Exam
20%
40%
40%
Midterm Examinations: Midterm examinations will be in class, no textbooks or notes
allowed. All students are required to write all the midterms (University policies on
exemptions for illness, family emergencies, etc. and academic misconduct apply to midterm
exams). The examinations will be 1 hour 20 minutes.
Final Examination: DATE, TIME, and LOCATION of the final exam will be determined at
a later date by the University.
Lecture Format: Lectures will commence at 11:35 and at this time students are encouraged to
ask questions stemming from the previous lecture. After the question period the presentation of
new material will begin and will continue until 12:55.
Lecture material will be presented as PowerPoint slides. The slides will be available on my
webpage (http://carleton.ca/~tavis) at least 24 hours in advance of class. Students are expected to
print these slides and bring them to class in order to help them take notes when appropriate.
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Important Dates:
January 6:
January 29:
February 16-20:
March 3:
March 6:
April 2:
April 7:
Between April 8 and 27:
First Class
Midterm Exam I
Winter Break / Reading Week
Midterm Exam II
Last Day to Withdraw from Course
Last Lecture
Review/Question Period
Final Exam
Required textbook:
Understanding Food Science and Technology (2003) by Peter S. Murano (publisher:
Wadsworth – Thompson Learning). The textbook is available at the Carleton University
Bookstore.
Topics to be covered (in approximate order):
Topic
Food Science and Industry
Textbook Reading
Chapter 1
Food Categories and Composition
Chapter 2
Basics of Human Nutrition
Chapter 3
Food Chemistry
Chapters 5 and 6
Food Processing
Chapters 8 and 9
Food Engineering
Chapter 13
Food Microbiology – Food Spoilage and Fermentation
Chapter 10
Food Safety – Biological Contamination (Food Illness)
Chapter 11
Food Toxicology – Chemicals and Toxins
Chapter 12
Sensory Evaluation and Product Development
Chapter 15
Food Biotechnology
Chapter 14
Food Additives and Dietary Supplements
Chapter 7
Food Regulations and Laws
Chapter 7
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Problem Assignments:
Problems, case studies and exercises associated with some of the topics of the course will be
assigned by the instructor and done in class or outside of class hours. It is the responsibility of
the student to do these exercises as they will help prepare for the exams. They will not be handed
in for grading. However, students are free (and encouraged) to ask questions about the exercises.
Paul Menton Centre Registrants:
Students registered with the Paul Menton Centre (PMC) for Students with Disabilities will be
adequately accommodated. However, PMC students are hereby notified that they must present
the appropriate paperwork to the instructor no later than two (2) weeks in advance to allow the
instructor to make sure that proper accommodation will be available.
Academic Misconduct:
The consequences of copying, plagiarism and other forms of cheating are substantial. Students
are referred to Section 14 (p. 56) of the 2008/2009 Course Calendar for information on this topic.
The Carleton University Academic Integrity Policy can be found online at
http://www.carleton.ca/studentsupport/. It is your responsibility to know the contents of these
policies so it is highly recommended that you read them.
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