FN321, Experimental Foods
FN321
Experimental Food Science
Spring
Instructor: Bonny Burns-Whitmore M.P.H., R.D.
Office: 2-119, (909) 869-3793
Mailbox: 7-110 (Department of Food, Nutrition and Consumer Science)
E-mail: bburnswhitmo@csupomona.edu
Website: http://www.csupomona.edu/~bburnswhitmo/
Text: McWilliams, Margaret. FOODS Experimental Perspectives, 3rd ed. Prentice Hall, New Jersey

Course Description:
Experimental approach to solve food preparation problems. Recent developments in food ingredient uses and food preparation techniques will be covered. Individual project design, data collection, critical analysis of data, oral and written presentation of findings. Concurrent enrollment with FN 321 and FN 321L required.

Course Objectives:

  • Identify the quality factors in food products.
  • Characterize the experimental approach.
  • Show the effects of various factors on selected food products.
  • Plan, perform, collect data, analyze, discuss, write and present a food experiment of your own choice.

Prerequisites:

  • FN 121/121L
  • Chem 201
  • Stat 120

Schedule
Schedule of reading assignments, lecture topics, lab exercises and EXAMS.

Handouts:

  • Microorganisms and Sources
  • Natural Toxicants in Foods
  • Fat Replacers
  • Bound Laboratory Book
  • Bound Laboratory Book Format
  • Guidelines for the Written Report

Grading:

Examinations 200
Labratory * 100
Experimental Project ** 100
Total 400

 

*Laboratory Criteria:

  1. Attendance (no make-up)
  2. Professionalism in the laboratory
  3. Strict observance of correct experimental procedures.
  4. Record keeping and organization of individual and group data.
    (This refers to your lab book. You may use a Black Book (with graph lines) as your lab book. No loose-leaf binders accepted. Your lab book will be used for all experiments in the lab. All data is to be written down in pen and per the instructor's format. No pages are to be removed from this book. Mistakes are to be lined out. See specific instructions.)
  5. Providing class/group with organized and correct data.
  6. Analysis and Discussion of experiments.
  7. Order in the Laboratory-(This includes proper clean-up)

**Evaluation Criteria for the Experimental Project:

  1. Experimental plan- choice of subject, clarity and completeness of plan.
  2. Understanding of principles involved and integration of related work.
  3. Choice of criteria for evaluation.
  4. Organization and presentation of data.
  5. Analysis and discussion of results/limitations/recommendations.
  6. Logical conclusions.
  7. Oral Report
  8. Form of and completeness of write-up.
  9. Overall quality of the experiment and write-up.
  10. Promptness and completeness of market/equipment orders.

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