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    SP 18 hnsc2220 tr2 N Sayegh 1

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    This document provides information about the Food Science course (HNSC2220) being offered in the Spring 2018 semester at Brooklyn College. The 3-credit course will be taught by Professor Nicholas Sayegh on Tuesdays and Thursdays from 2:15-3:30pm in room 502 Whitehead Hall. The course covers food chemistry principles and the role of ingredients in food products. Upon completing the course, students will be able to identify ingredient functions, conduct food experiments, and evaluate food quality. The tentative course schedule and grading policy are also outlined.

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    SP 18 hnsc2220 tr2 N Sayegh 1

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    This document provides information about the Food Science course (HNSC2220) being offered in the Spring 2018 semester at Brooklyn College. The 3-credit course will be taught by Professor Nicholas Sayegh on Tuesdays and Thursdays from 2:15-3:30pm in room 502 Whitehead Hall. The course covers food chemistry principles and the role of ingredients in food products. Upon completing the course, students will be able to identify ingredient functions, conduct food experiments, and evaluate food quality. The tentative course schedule and grading policy are also outlined.

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    This document provides information about the Food Science course (HNSC2220) being offered in the Spring 2018 semester at Brooklyn College. The 3-credit course will be taught by Professor Nicholas Sayegh on Tuesdays and Thursdays from 2:15-3:30pm in room 502 Whitehead Hall. The course covers food chemistry principles and the role of ingredients in food products. Upon completing the course, students will be able to identify ingredient functions, conduct food experiments, and evaluate food quality. The tentative course schedule and grading policy are also outlined.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    149 views4 pages

    SP 18 hnsc2220 tr2 N Sayegh 1

    Uploaded by

    api-535264953
    This document provides information about the Food Science course (HNSC2220) being offered in the Spring 2018 semester at Brooklyn College. The 3-credit course will be taught by Professor Nicholas Sayegh on Tuesdays and Thursdays from 2:15-3:30pm in room 502 Whitehead Hall. The course covers food chemistry principles and the role of ingredients in food products. Upon completing the course, students will be able to identify ingredient functions, conduct food experiments, and evaluate food quality. The tentative course schedule and grading policy are also outlined.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Brooklyn College of the City University of New York

    Department of Health & Nutrition Sciences

    HNSC2220 Food Science (3 credits)


    Spring Semester 2018
    _____________________________________________________________________________

    Instructor: Nicholas Sayegh

    Office Hours/Location: TBA

    Contact Information: [email protected]

    Class Meeting Time:  Tues/Thurs: 2:15PM - 3:30PM (section TR2, #31312)

    Class Location:  502 Whitehead Hall

    Pre-requisites: HNSC 1200 or HNSC 2210

    Pre-requisite or Co-requisite: CHEM 1040 Co-requisite: HNSC 2221


    _______________________________________________________________________
    Course Description

    This course covers the study of food chemistry and the role of ingredients in food products and
    the study of the chemical and physical factors that influence food quality and food products.
     
    Course Objectives
     
    Upon completion of this course, you will be able to:
     Identify functions of ingredients and purposes of cooking processes
     Conduct experiments to demonstrate food science principles
     Evaluate food products based on standard quality criteria.

    This course contributes to ACEND’s core knowledge requirements:


    KRDN 2.1 Demonstrate effective and professional oral and written communication and
    documentation
    KRDN 4.5 Describe safety principles related to food, personnel and customers
    ___________________________________________________________________________

    Required Textbook
    Brown, A. Understanding Food: Principles and Preparation – 5th ed. Stamford, CT: Cengage
    Learning, 2015.

    *Additional materials will be posted to blackboard.


    __________________________________________________
    HNSC2220 Food Science
    Tentative Course Schedule
    Spring 2018
     

    Tues., January 30 Introduction /Review of Syllabus


    Thurs., February 1 Food Selection and Food Evaluation Ch. 1: pp. 1-22
    Ch. 2: pp. 23-30

    Tues., February 6 Food Safety Ch. 4: pp. 66-94


    Thurs., February 8 Food Safety Continued
    Tues., February 13 Food Preparation Basics Ch. 5: 101-119
    Check BB for additional
    readings and video.
    Thurs., February15 Quiz 1 (Ch. 4 & 5)/Meat Ch. 7: pp. 140-173
    Tues., February Conversion Day – Classes Follow a
    20 Monday Schedule
    Thurs., February Meat Continued/ Poultry Ch. 8: pp. 174-188
    22
    Tues., February 29 Poultry Continued/Fish and Shellfish Ch. 9: pp. 189-210
    Thurs., March 1 Fish and Shellfish Continued

    Tues., March 6 Milk Ch. 10: pp. 211-232

    Thurs., March 8 Cheese Ch. 11: pp. 233-250


    Check BB for additional
    readings and video.
    Tues., March 13 Eggs Ch. 12: pp. 251-271
    Check BB for additional
    readings and video.
    Wed., March 14 Review Terms Set 1 due at 11:59 PM
    via Blackboard

    Thurs., March 15 Midterm Review


    Tues., March 20 Midterm
    (Ch. 1, 2, 4, 5, 7, 8, 9, 10, 11, 12)

    Thurs., March 22 Vegetables Ch. 13: pp. 272-286


    Tues., March 27 Vegetables Continued/Legumes Ch. 13: pp. 287-299
    Thurs., March 29 Legumes Continued
    Tues., April 3 Spring Recess
    Thurs., April 5 Spring Recess
    Tues., April 10 Fruits Ch. 14: pp. 300-326
    Thurs., April 12 Cereal Grains Ch. 16: pp. 345-358
    Tues., April 17 Flour and Flour Mixtures Ch. 17: pp. 366-374
    Thurs., April 19 Flour Mixtures /Leaveners Ch. 17: pp. 374-387

    Tues., April 24 Starch/Starch Transformations Ch. 18: pp. 389-396


    Thurs., April 26 Fats and Oils Ch. 22: pp. 453-477
    Tues., May 1 Fats and Oils Continued/Sweetners Ch. 21: pp. 434-452
    Thurs., May 3 Sweeteners Continued
    Tues., May 8 Sweeteners/ Ice Creams/ Candies Check BB for additional
    readings and video.
    Thurs., May 10 Food Preservation Ch. 28: pp. 572-588
    Sun., May 13 Review Terms Set 1 due at 11:59 PM
    via Blackboard

    Tues., May 15 Food Preservation/ Final Review


    FINAL TO BE ANNOUNCED
    Course Evaluation
     
    Grading for the course will be based on a straight scale (as opposed to a curve), where
     
    A+ = 99-100, A = 94-98.9, A- = 90-93.9,
    B+ = 87-89.9, B = 83-86.9, B- = 80-82.9,
    C+ = 77-79.9, C = 73-76.9, C- = 70-72.9,
    D+ = 67-69.9, D = 63-66.9, D- = 60-62.9,  
    F = Below 60

    Components of the course grade (with associated weight) are summarized below:
     
    Quizzes 25% (2 quizzes, 12.5% each)
    Review Sheet Terms 15% (2 sheets, 7.5% each)
    Midterm Exam 30%
    Final Exam (not cumulative) 30%
    100%

    The quizzes/exams will be a combination of multiple choice, true/false, and matching and short
    answer questions.

    After grading, they will be returned the last 10 minutes of class for your review. You are
    welcome to review them further in my office during office hours or by appointment. They are
    not to be taken outside my office.
     
    Make-up exams are not available unless planned with me in advance of the scheduled exam date
    with verifiable documentation. If an emergency situation arises in which you can't make the
    scheduled exam, contact me as soon as possible so that we can work out an acceptable plan of
    action. Please have documentation of the emergency ready to show me when we meet.
    Review Sheet Terms are meant to aid in preparation of exams and will be assigned twice
    throughout the semester. Further instruction will be provided in-class.

    Class attendance (including being on time) and participating, are important for your
    professional development and for gaining a greater understanding of the course concepts.
    Attendance and participation are typically needed to earn an A in this course.
    _____________________________________________________________________________ 

    Policies Related to Cheating and Plagiarism, Student Disabilities, and Non-Attendance

    The faculty and administration of Brooklyn College support an environment free from cheating and plagiarism.
    Each student is responsible for being aware of what constitutes cheating and plagiarism and for avoiding both.  The
    complete text of the CUNY Academic Integrity Policy and the Brooklyn College procedure for implementing that
    policy can be found at this site:  http://www.brooklyn.cuny.edu/bc/policies.  If a faculty member suspects a violation
    of academic integrity and, upon investigation, confirms that violation, or if the student admits the violation, the
    faculty member MUST report the violation.

    In order to receive disability-related academic accommodations students must first be registered with the Center for
    Student Disability Services. Students who have a documented disability or suspect they may have a disability are
    invited to set up an appointment with the Director of the Center for Student Disability Services, Ms. Valerie
    Stewart-Lovell at 718-951-5538. If you have already registered with the Center for Student Disability Services
    please provide me with the course accommodation form so we may discuss your specific accommodation.
    The state law regarding non-attendance because of religious beliefs could be found on page 72 in the
    Undergraduate Bulletin or p. 46 of the Graduate Bulletin.
    _____________________________________________________________________________________________
    4

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