FS 4010/L & FS 6010L

Principles of Food Processing

 

Spring Semester, 2003 - Tentative

Date

Lecture Topic

Date

Lecture Topic

Jan 8, Th

Introduction: IFT video

Mar 15, M

Dehydration

Jan 12, M

the food industry

Mar 16, T

Drying lab/ soy foods Team 4

Jan 13, T

Data analysis, abstracts

Mar 17, W

Dehydration

Jan 14, W

Raw Material Preparation

Mar 18, Th

Quiz 4, Drying lab

Jan 15, Th

Case study/ teams

Mar 22, M

Dehydration

Jan 19, M

MLK Holiday

Mar 23

Dehydration

Jan 20, T

RMP Ð particle size

Mar 24

Muscle Foods

Jan 21, W

Peeling methods

Mar 25

Muscle Foods

Jan 22, Th

Enzyme peeling

Mar 29

Muscle Foods

Jan 26, M Chilling

Mar 30

Muscle Foods Processing

Jan 27, T

Chilling lab

Mar 31W

Muscle Foods Processing

Jan 28, W

Chilling

Apr 1,Th

Quiz 5, Muscle Foods Processing

Jan 29, Th

Quiz 1, Chilling lab

Apr 5, M

Seafood Huang

Feb 2, M Shewfelt Sensory Team 1

Apr 6, T

Seafood

Feb 3, T

Sensory

Apr 7,W

Seafood

Feb 4, W

Sensory

Apr 8, Th

Seafood

Feb 5, Th

Sensory

Apr 12, M

Jams and Jellies

Feb 9, M

Dairy and Fermentation Team 2

Apr 13, T

Jams and Jellies

Feb 10, T

Acidifying milk TA, & yogurt drinks

Apr 14,W

Jams and Jellies

Feb 11, W

Dairy & Fermentations, thermal proc

Apt 15, Th

Quiz 6, Jams and Jellies

Feb 12, Th

Quiz 2, Sensory of dairy

Apr 19, M

Candies and Confections 3*5 card

Feb 16, M

Thermal Processing

Apr 20, T

Candies and Confections

Feb 17, T

Sensory of chilled foods

Apr 21 W

Candies and Confections

Feb 18, W

Thermal processing methods

Apr 22 Th

Cereals

Feb 19, Th

Dairy Processing F

Apr 26

Case & Review

Feb 23, M

Dairy Processing Get a 3*5 card

Apr 27

Exam II

Feb 24, T

Dairy Processing ÐDixie IFT

Apr 28

case

Feb 25,W

Pectin Team 3

Apr 29

Review

Feb 26, Th

Quiz 3, Pectin lab

May 5

8:00 am Final exam

Mar 1, M

Fermentation and Review

Mar 2, T

Exam I

Mar 3, W

Enzyme modification

Mar 4, Th

Pectin lab

Mar 8- 11

Spring Break ???

Instructors:
L. Wicker, 302 Food Science Building, lwicker@uga.edu
R.D. Phillips, Griffin, rphilli@cfsqe.griffin.peachnet.edu
Y.W. Huang, 204 Food Science Building, huang@uga.edu
R. Shewfelt, 205 Food Science Building, shewfelt@uga.edu

Teaching Assistant:
Yookyung Kim, 307 Food Science Building, greyrin@arches.uga.edu
Danny Morris and David Peck

Course Objective:
To study the fundamental principles underlying preservation by food processing; to learn methods to create and maintain environmental conditions under which spoilage is eliminated or retarded. To learn the concepts involved in food processing by active participation in class discussions, laboratory activities, and written assignments.

Format:
Faculty will present an overview of topics specific for each commodity, will emphasize topics for each specific laboratory, and provide case studies to promote critical thinking and problem solving skills. Each lecturer will develop lectures, labs, and case studies to demonstrate processing concepts. Teams consisting of students who are enrolled in the class will be responsible for set up and preparation of four laboratories. The team of students will coordinate with the faculty, the graduate teaching assistant, and pilot plant manager. Graduate students (GSs) will coordinate with faculty for other labs.

Testing:

Written assignments are due on the assigned day at 12:00 noon (approximately 1 week after completion of the unit). To be fair to those who turn in timely reports, a 10% penalty will be deducted for each weekday assignments are late. You may turn in the lab reports personally or in Dr. Wicker's mailbox in the front office.

Weights of individual categories contributing to overall grade:

The class will be divided into teams that will be responsible for phases of the laboratory. The teams will coordinate with the faculty and teaching assistant. Planning sessions will be scheduled. The graduate teaching assistant will assist, but will not be responsible for the lab set up. I will divide the class into teams, based on experience, previous coursework or other information provided. Groups will be responsible for reagent setup, equipment setup, raw materials, data sheet handouts, supervision during lab and compilation of raw data, including keying the raw data into Excel and distributing the data to the class.

Undergraduate and Graduate Students: FDST 4010 students will be graded on a different scale from the FDST 6010 students at the end of the semester. FDST 6010 students will be asked to do additional tasks during the labs.

Attendance:
Successful and organized labs depend in part on each individual understanding their individual input. Time is scheduled at the beginning of each lab section for specific instructions. Therefore, punctual lab attendance and participation is essential.

Since it is impossible to report on work if a lab is missed, no credit will be given for lab reports on missed laboratory exercises. Some provision is allowed for excused absences. A single, comprehensive makeup exam will be given at the end of the semester for excused absences during exam days.

Honesty Policy:
Honesty and integrity is essential to the academic function of the University. Dishonesty is strictly prohibited. Efforts to receive or give assistance on examinations or other individual assignments are prohibited. Refer to the OVPI website on regulations and procedures for conduct for more specific information (www.uga.edu/ovpi/academic_honesty/academic_honesty.htm). Students found to be dishonest will be reported to the student affairs office for disciplinary actions.

Prerequisites:
MIBO 3500, Chem. 2100, FDST 2010 or FDST 3000

Text:
No assigned text. Instructors will make handouts available electronically or in print form. Two texts have been used and have helpful additional reading. FPT is out of print but old copies may be available.

Written assignments are due on the assigned day at 12:00 noon. To be fair to those who turn in timely reports, a 10% penalty will be deducted for each weekday assignments are late.

 

Processing Methods in Food Science-FDST 4010/6010

EMPIRICAL RESEARCH REPORTS
Lab reports have two purposes: to evaluate the students' understanding of concepts presented in the lab experiments and to help develop communication skills essential to professional advancement. In your future positions with the food industry or in academia, you will be repeatedly asked to participate in team projects and to document your efforts on the job. The challenge is to present the results of the experiments precisely and concisely.

The text of the report must be typed with 1" margins and double-spaced. There is a computer lab in the Livestock and Poultry building and in the study room on 2 nd floor of the Food Science Building for student use. Ask the secretary in Food Science for the pass code to the computer lab in the Poultry Building.

Team generated lab reports will be graded on comprehension of the significance of the experiment, precise and concise presentation of the report, and how well you justify your recommendations. Sections of the lab report include the introduction, materials and methods, results, discussion and conclusion, and style/references. Each individual will also write an executive summary and receive a separate grade for the executive summary.

Title Page. Include an informative title describing the content of the lab report. Avoid superfluous phrases that limit library indexing and title retrieval.

Authors. Include the SSN of all members of your group.

Executive Summary. Should be independently conducted and turned in separately from the lab report. The executive summary should be a concise (~ 300 words, no more than 1 page, double spaced, 12 point font, 1" margins) summary of what was done, the results observed and the significance of the work. Give mean ±standard deviation specific data, a statement of the significance of the research, your conclusions and your recommendations. The summary and conclusions in the individual executive summary should agree with the group lab report. Include your student ID number on your executive summary.

Introduction. The introduction should include a brief summary, significance, and analysis of previous work in this area. The objectives of the exercise of this work should be explicitly stated. The introduction should be about 1 page.

Materials and Methods. The materials and methods should be written in paragraph style. Points are deducted if the methods are described by a listing of steps in numerical or timeline format. Describe the equipment used e.g. name, model. Use subheadings to clearly denote different procedures.

Results. The results section should be an objective presentation of data and description of the observed results. Use figures and tables as a way of clearly presenting the data. For example, the lightness (L value) increased from 80.1 ± 1.5 to 86.4 ± .4 after homogenization. Or, the lightness (L value) was three times greater in the treatment than the control sample.

Present the results in tables or figures so that the information "stands alone". The text that is given within the figure or table title or legend should include enough information that the reader knows what was done, what the results were and what were the observed effects. Write a brief (2-4 sentence or as needed) description of the results immediately after the figure or table. Include a critical analysis of the data. Did you obtain the expected results? If not, why not? How do the results compare to the literature? What could be done to improve the process? or product quality?

Conclusions and Recommendations.
Conclusions and recommendations should be should be reflective of the objectives and state a recommendation for a process or treatment. It should be less than 300 words.

References. When citing a reference, sufficient data must be given to enable any reader to identify the publication positively and to locate it readily in a library. Refer to www.ift.org for the IFT Styleguide for examples of the proper way to cite and credit other research. The reference should be relevant to the lab exercise. Your lab report must cite a minimum of three referenced journal articles. Lecture and lab notes are not acceptable citations, but you can cite the reference used in the lecture or lab.