FOOD TECHNOLOGY AND HEALTH Syllabus
Course Learning Objectives
Upon successfully completing this course, students will be able to:
- Apply knowledge of food science and technology to food production and the functions of food ingredients.
- Apply microbiological and chemical considerations to process controls involved in food production, processing, preparation, storage, packaging, preservation, metabolism, and bioavailability.
- Balance the differing philosophies that impact our food supply, its regulation, and the food options and cultural aspects of food and eating.
- Describe the basics of sensory science and testing and evaluate how this impacts ingredient sourcing decisions, culinary techniques, and the promotion of pleasurable eating.
- Demonstrate the complexities of regulating food supplies.
Discusses nutritional, chemical, physical, and technological perspectives of food, food ingredients, food quality, food safety, and the regulation thereof. Focuses on the core constituents of foods, and examines the non-nutritional (phytochemical, flavor, pigment, texture and fragrance) constituents of whole foods and food products and their impact on health. Evaluates food delivery and production systems, and specific eating patterns. Critical discussions of food range from the history of food and global dietary staples to probiotics, prebiotics, and the gut microbiome. Sustainability and urban gardening are juxtaposed with institutional food preparation, additives, processing, product development, and the regulatory framework surrounding food and supplements.
Methods of Assessment
Grading Policy: Students are expected to attend class sessions and field trip(s) to a large local food company and an urban farm. Grading is based on class participation, written exercises, and a final examination.
Grading Restrictions: Letter grade
Academic Ethics Code
The code, discussed in the Policy and Procedure Memorandum for Students, March 31, 2002, will be adhered to in this class:
Students enrolled in the Bloomberg School of Public Health of The Johns Hopkins University assume an obligation to conduct themselves in a manner appropriate to the University's mission as an institution of higher education. A student is obligated to refrain from acts which he or she knows, or under the circumstances has reason to know, impair the academic integrity of the University. Violations of academic integrity include, but are not limited to: cheating; plagiarism; knowingly furnishing false information to any agent of the University for inclusion in the academic record; violation of the rights and welfare of animal or human subjects in research; and misconduct as a member of either School or University committees or recognized groups or organizations.
Disability Support Services
If you are a student with a documented disability who requires an academic accommodation, please contact Betty H. Addison in the Office of Student Life Services: email@example.com, 410-955-3034, or 2017 E. Monument Street.