Department of Nutrition & Food ScienceCalifornia Polytechnic University, PomonaLecture: OnlineUnits: 2Instructor: Dianne Thuy Trinh, MS.Office Hours: Monday 4:00-5:00 PMPre-Requisites:Prerequisite(s): FN Majors; C or better in FN 121 or NTR 1210; FN 121L or NTR 1210L; CHM 201, CHM 2010, CHM 316, or CHM 3150; CHM 250L, CHM 2010L, CHM 317L, or CHM 3150L; FN 263 or NTR 3130; and STA 120 or STA 1200.Course Description:Experimental study of ingredient functions and factors affecting food product quality as measured by sensory and objective methods. Guided group projects involving problem identification, literature search, project design, data collection, and critical analysis of data, oral and written presentations of findings.Objectives:Teaching Technique:The class is a combination of lecture and laboratory (lab) with students being responsible for cooperative learning activities (readings, participation in lab, and reviewing their own work). The students will be required to work individually and in teams.Textbook:Foods Experimental Perspectives. Eight Edition. 2017. Mc Williams. Pearson, Upper Saddle River, New Jersey.Textbook is REQUIRED for this class. Students are required to read the chapters in the textbook in order to do well on chapter question exercises and the exams.Lecture Grade:ActivityPointsPercentageEvaluationCumulative Numerical Grade and Letter GradeGetting HelpUNITLocationPHONEWEB PAGEStudents with DisabilitiesPOLICIES AND EMERGENCY PROCEDURESAcademic Honesty:Be familiar with the university policy on academic integrity. Plagiarism and cheating are serious offenses. If you are unsure how to cite references or give credit for work by others, contact me before turning in material. Academic honesty is expected of all students. All cases of plagiarism will result in a score of zero and will be reported to the Student Conduct & Integrity Office. This can result in further disciplinary action, including suspension from school.Make up exams:Late assignments: also apply for late exams.Grades will be lowered by 20% if assignment is no more than 5 days late. Grades will be lowered by 50% if assignment is 10 days late. Assignments will not be accepted if they are more than 10 days late and a zero grade will be assigned to both written and oral components. If you are sick the day your written paper is due, you must send your paper with someone within 48 hours after the paper is due with a written note justifying your absence.Review grades:Check scores/grades after exams or assignments return to students. You have 10 days to review and appeal with professor. No request is accepted to review entire course grades at the end of the semester.NetiquetteHydrocolloid Group PresentationsExperimental Foods FST 3210Fall Semester 2019Department of Nutrition & Food ScienceCalifornia Polytechnic University, PomonaLecture: OnlineUnits: 2Instructor: Dianne Thuy Trinh, MS.Office Hours: Monday 4:00-5:00 PM Tuesday 2:30-3:30 PM Office Location: Building 94 – R 264Email: [email protected]. - Will reply e-mail within 24 hrs, except during weekends or Holidays.- Use cpp account for class communication, will reply only with students’ cpp accounts.Pre-Requisites: Prerequisite(s): FN Majors; C or better in FN 121 or NTR 1210; FN 121L or NTR 1210L; CHM 201, CHM 2010, CHM 316, or CHM 3150; CHM 250L, CHM 2010L, CHM 317L, or CHM 3150L; FN 263 or NTR 3130; and STA 120 or STA 1200.Concurrent enrollment with FST 3210L requiredCourse Description: Experimental study of ingredient functions and factors affecting food product quality asmeasured by sensory and objective methods. Guided group projects involving problemidentification, literature search, project design, data collection, and critical analysis of data, oraland written presentations of findings.Objectives:1. Identify the quality factors in food products.2. Apply nutrient knowledge in the laboratory utilizing the scientific method.3. Characterize, critically analyze, & interpret the experimental approach.4. Show the effects of various factors on selected food products.5. Plan, perform, collect data, analyze, discuss, write and present a foodexperiment of your group’s choosing. (Instructors reserve the right to denysuggested projects that have been done in the past)Teaching Technique: The class is a combination of lecture and laboratory (lab) with students being responsible forcooperative learning activities (readings, participation in lab, and reviewing their own work). Thestudents will be required to work individually and in teams.Textbook: Foods Experimental Perspectives. Eight Edition. 2017. Mc Williams. Pearson, Upper Saddle River, New Jersey.Textbook is REQUIRED for this class. Students are required to read the chapters in the textbook in order to do well on chapter question exercises and the exams. Lecture Grade:Activity Points PercentageExams (4)Chapter questions10010040%15%2 assignments 100 20%Hydrocolloids presentation 100 20%Peer Evaluation 100 5%The scale given below will be used to assign the final letter grades in this class. Evaluation Cumulative Numerical Grade and Letter Grade≥ 93% A ≥ 73 < 77% C≥ 90 < 93% A- ≥ 70 < 73% C-≥ 87 < 90% B+ ≥ 67 < 70% D+≥ 83 < 87% B ≥ 63 < 67% D≥ 80 < 83% B- ≥ 60 < 63% D-≥ 77 < 80% C+ < 60% FGetting HelpIf you are having trouble understanding concepts, experiments, presentation requirements, reportand lab notebook formatting; it is your responsibility to seek help by contacting the instructor. If you are having difficulties with using Blackboard-specific tools or features, refer to theBlackboard eHelp page. More complicated Blackboard inquiries can be directed to the ITService Desk. Both links to the Blackboard eHelp page and IT Service Desk can be found underthe “Technical Support” section located on the left navigation menu of this course.Resources are available on campus for students that may not have clear academic and careergoals or who need support in dealing with personal issues that interfere with academicperformance. Take advantage of these services if you need them:UNIT Location PHONE WEB PAGELearning Resource Center15-4 909-869-3502 http://www.cpp.edu/~academics/academic-resources/index.shtml#learning-centerWriting Center 15-8 909-869-5343