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.
Intended Audiencenutrition students
Methods of Assessment
Students are expected to attend the field trips and class sessions. Grading is based on class participation, written exercises, and a final examination.
Additional Faculty Notes:
Grades will be based on a short written case study (30%), a 20-30 minute group presentation (20%), class participation and attendance (25%), and a short take-home final exam (25%).
Additional Faculty Notes:
There will be assigned readings, but the purchase of a textbook is not required.
Please see the course Session for a full list of dates and items for this course.
Academic Ethics Code
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.
Lectures and associated readings will focus on:
Product Development, Production, and Distribution of Foods, and Edible Food-Like Substances
Sustainability (Including Food Safety)
Promotion of Health Span (Diet and Chronic Disease Prevention)
Case Studies will be selected by the students from a list of food products of technologic innovations from the past few decades, or products that have gained traction, prominence, or commercial acceptance in the US market during that time period.
Field Trips are planned to a prominent local spice and food product development company, a sustainable urban agriculture site, and to the JHH kitchen.
Disability Support ServicesIf you are a student with a documented disability who requires an academic accommodation, please contact the Office of Student Life Services at 410-955-3034 or via email at firstname.lastname@example.org.