Course:FNH200/2014w2/Lecture Notes

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Hi Class,

This is where I will post highlights and the latest updates of each class.

Judy

Monday, January 5, 2015: Orientation and Lesson 01

Intended Lesson

  • Course overview
  • Lesson 01

Lesson Highlights

  • wiki.ubc.ca/Course:FNH200
  • To print a nice PDF file:
    • Login using your CWL
    • Click on DOWNLOAD AS PDF on the left panel
    • Wait, a nice PDF version should be ready in a couple minutes
    • (Sorry, this doesn't work on Lesson 02, PRINTABLE VERSION works well.)

Questions Asked by Fellow Students

What's the difference between 'lecture notes' and the 'lessons'?

  • Lessons are what you will need to study for the exam.
  • Lecture notes is like a living document of what happened in class everyday.

Links to Additional (optional) Information

  • None for today.


Questions to be answered near the end: I have asked students to introduce themselves by answering these questions.

Do not put your name on the paper, unless you really want to :)

  1. What is your favourite food?
  2. What do you want to learn about foods?
  3. What is your expected final grade? Why?
  4. What question do you have for me?
  5. A fact about yourself (on your academic, extracurricular, social, family, personal, etc. I won't share what you share.)

Wednesday, January 7, 2015: Lesson 1

Thank you for your responses. I have read most of them and I aim to answer some of your questions here and in class. Watch a summary on Friday.

Intended Lesson

  • Lesson 1

Lesson Highlights

  • We spent some time discussing how apples can be processed into different products, such as juice, sauce, pie filling, etc.
  • We found out that iClicker is preferred by more students as a polling tool than other tools, namely poll everywhere and raise your hands.
  • We also explore controlled atmosphere storage and food availability in Canada

Questions Asked by Fellow Students

  • Interdisciplinary projects - I will have to discuss this with Dr. Gail Hammond. If you are interested in this, please e-mail me.

Links to Additional (optional) Information

  • None for today.

Friday, January 9, 2015: Lesson 1 and possibly Lesson 2

Our class' favourite foods:

FNH 200 2014W Class Food

Expected grades:

FNH 200 2014W Expected Grades

My favourite answer: A grade that reflects my effort.

Questions you have for me...

About the course...

Questions Responses
Group formation? Own team? I will create the group, based on declared academic major and I aim for academically diverse teams.
How to take note? Based on my experience as a students *some* years ago, I like to print the note out, come to class, then use a variety of coloured pens and markers to highlight, point, circle key concepts.
Will There Be International Food Regulation? Very tiny little bit. Sorry.
How much chemistry is needed? Not much. Lesson 02 is the most chemistry intense lesson. Read it in advance. Ask for clarification in class and after class.
Can we eat in class? Absolutely, but if you are eating anything aromatic, please bring enough for your neighbours :)
Language during office hours? Well... you may try your mother tongue. I may not be able to be too helpful. :)
Replace project with exam? Sorry, a project is a good way to integrate your learning. I have set aside at least four classes for teamwork.
What is iPeer? It is a peer evaluation system for you to evaluate your teammates.
I'm in Arts. Will I be okay? Yes, as long as you work hard. I'm here to support.

What about this course do you find most fascinating?
You! The students.



About me:

  • How does knowing about food change my personal food choices?
  • Should we eat only organic?
  • Do you like bittermelon?
  • How to make food taste better?
  • How did you decide food?
  • Does having a PhD in Food Science lead to varying degrees of paranoia/awareness of they things you know?
  • What about food that is fascintating to you?
  • Food Security?
  • Can we have bacon in class?
  • What's your other job at UBC?
  • What is your favourite food? Why?
  • Will you be bringing steak to class?


Required Readings

I attached the two articles on Connect, under Discussion, under Announcement. Please let me know if you can or cannot find it there. You don’t need to know the complete article. I will give more guideline in class (and on the lecture note page.)

Due to the age of the articles (the other instructor and I struggle to find anything with similar scientific details, yet ‘easy’ to read articles, they are not available on any website (can’t be linked). Sorry to make you all go through Connect to download it.

Two Volunteers Needed

Sorry. There will be no bonus mark for doing this.

1) I need a poet, a song writer, a creative writer. I will give you a list of about eight words and a version of something I've written. I hope you can turn those words into a beautiful narrative, a poem, a lyrics, etc.

2) I need someone with a beautiful voice, preferably with a French accent to read out the piece above.

You can be both the writer and the reader. Please let me know if you like the challenge and complete it by next Wednesday or Friday.

Interdisciplinary Project

Dr. Hammond and I decided that I would be the main contact for now. Please let me know if you are still interested.


Intended Lesson - Lesson 1

Lesson Highlights - An education/food science research came and gave us a surprise quiz. Thanks for participating. We will use the results to improve future FNH 200.

Questions Asked by Fellow Students - Is figure 1.3 going to be on the midterm/exam?

Links to Additional (optional) Information - Nothing today.

Monday, January 12, 2015: Lesson 2 (up to section 2.3 on functions of sugar)

Intended Lesson - Lesson 2 Carbohydrates

Lesson Highlights

  • We ate some candies.
  • We watched this video:

  • Judy made a mistake. I confused regular corn syrup with high fructose corn syrup in a clicker question. I will not make that mistake on the actual midterm/exam.

Questions Asked by Fellow Students

I can't remember any particular questions. Can someone remind me please?

Links to Additional (optional) Information

None this day.

Wednesday, January 14, 2015

Intended Lesson - Finishing up carbohydrates, may skip fats and start proteins

Lesson Highlights

Questions Asked by Fellow Students

Links to Additional (optional) Information

Friday, January 16, 2015

Intended Lesson Finished protein and started water

Lesson Highlights Students were asked to describe how liquid oil can be converted to 'solid' magarine.

Questions Asked by Fellow Students

Links to Additional (optional) Information

Monday, January 19, 2015

Intended Lesson Water and minor component

Lesson Highlights Reading this poem will help you understand the functional roles of fats in foods:

By Julian Berger, a student who volunteered to compose this poem that shows the functional roles of fat in foods.

CHOCOLAT AU PAIN… Chocolate Croissant

I’ve been trying, no doubt,
To divert my attention
From thinking about
A personal
Pastry renaissance:
The truly
Staggering amount
Of love
That I have
For chocolate croissants
.


Considering the various functions of fat,
How can it be that
I say no
To all these soft layers
On layers
On layers
Of crust
That tantalize my palate?
Je ne sais pas!
I don’t know.

So,
I’m tryin’ ever so hard
Not to be overly consumed
With what’s considered
A perfect volume
Of triglycerides
That constitute
The sweet baking perfume.


I want all the softening,
Lubricating,
And tenderizing
Powers of fat
That I can find.
A life without fat
Does not exist
In my mind.


So…
Let’s thank our friend, the fat:
The jealous eyes of my empty stomach
Can smell
The golden scent.
And it won’t be so very long
From now
That I feel the warm, soft
Kiss of chemical formula C55 H98 O6
On my tongue.


Delicious crispy croissants
Made soft from the fat
Screamin’ “Mangez-moi!”
Again and again.
Right up to the end.


So…
Let’s thank our friend, the fat:
A perfect match
For CHOCOLAT AU PAIN.


Questions Asked by Fellow Students

Links to Additional (optional) Information

Wednesday, January 21, 2015

Intended Lesson

Lesson Highlights

Questions Asked by Fellow Students

Links to Additional (optional) Information

Friday, January 23, 2015 Team Meeting Day

Today, you may want to:

1. Introduce yourself to each other; share your favourite foods

2. Author PeerWise questions together

To access PeerWise for the first time as a team, you will need to do the following:

  1. Go to http://peerwise.cs.auckland.ac.nz/at/?ubc_ca
  2. Click Register, on the right bottom corner
  3. Pick a username, pick a team name; A team name like TEAM123 is practical, but you may also want to pick something creative and fun :)
  4. Pick a password, please pick a password that's easy enough that everyone on the team can remember
  5. Enter your PeerWise Course ID = 10462
  6. Enter your team identifier, as posted on your Connect Grade Centre (5 digit; the last two digits show your team number)

You may now author questions together. As a team, you need to author at least three questions before Monday and one of them should receive 'above average rating' to receive full mark.

To answer PeerWise questions individually, you will need to set up a personal account using the same steps above. You need your individual login/ID to answer questions

  1. Go to http://peerwise.cs.auckland.ac.nz/at/?ubc_ca
  2. Click Register, on the right bottom corner
  3. Pick a username, preferably a name not associated with your real name. For the purpose of this course, some suggestions include 'foodie', 'foodguard', 'madscientist', 'chocolatier', 'listeriosis', etc.
  4. Pick a password, any password that you normally use will do
  5. Enter your PeerWise Course ID = 10462
  6. Enter your individual identifier, as posted on your Connect Grade Centre (4 digit)

On your own, answer at least 6 questions and comments on two before 12 noon on January 29 to get full mark.

3. Brainstorm possible team project topics

Once you've come to some consensus on a topic (or a couple of topics), you should claim it (them). No more than two teams are allowed to work on the same topic. Claim it here:

http://wiki.ubc.ca/Course:FNH200/2014w2/TeamProjects

Monday, January 26, 2015

Intended Lesson

Lesson Highlights

Questions Asked by Fellow Students

Links to Additional (optional) Information

Wednesday, January 28, 2015 Midterm

Individual Result:
Average = 59%
Range = 20 to 92%

Team Results:
Average = 83.4%
Range = 60 to 100%

Friday, January 30, 2015

Intended Lesson

Midterm Review

Conclusions"

  • One question will be deleted from the midterm. The midterm will be made out of 24 instead of 25 for all individual students and all teams.
  • For the question below
    • Points will be awarded to students answered with one of the two possible answers below.
    • Points will be awarded to TEAMS who submit a brief written explanation of the correct answer they had indicated on the midterm.


_____(i)_____, known as Nutrasweet, contains phenylalanine and _____(ii)____ and is considered as a _____(iii)_____ sweetener.

A. (i) Aspartame; (ii) asparagine; (iii) nutritive

B. (i) Aspartame; (ii) asparagine; (iii) non-nutritive

C. (i) Aspartame; (ii) aspartic acid; (iii) nutritive

D. (i) Aspartame; (ii) aspartic acid; (iii) non-nutritive

E. (i) Saccharin; (ii) aspartic acid; (iii) nutritive

Assignment #2

Team component is due on February 23 and individual component is due on February 25.

Lesson 04

Just started.

Monday, February 2, 2015

Intended Lesson Lesson 4

Lesson Highlights Nothing.... I gave a boring 'lecture'

Questions Asked by Fellow Students

Wednesday, February 4, 2015

Intended Lesson Lesson 4 and finished aspartame

Lesson Highlights API and DPI, I think

Questions Asked by Fellow Students

Links to Additional (optional) Information

Friday, February 6, 2015

Intended Lesson Lesson 4 and 6

Lesson Highlights

Big Class Lightening Debate

The use of nitrite as a food preservative should be banned.

One side: affirmative - The use of nitrite as a food preservative should be banned The other side: negative - The use of nitrite as a food preservative should not be banned

5 minutes to discuss

Three volunteers: 2 note takers, 1 timer

Affirmative, 20 seconds to present (negative should take notes)
Negative, 20 seconds to present (affirmative should take notes)
Affirmative, 20 seconds to present (negative should take notes)
Negative, 20 seconds to present (affirmative should take notes)
Affirmative, 20 seconds to present (negative should take notes)
Negative, 20 seconds to present (affirmative should take notes)

1 minute break

Negative, rebuttal 20 seconds
Affirmative, rebuttal 20 seconds
Negative, rebuttal 20 seconds
Affirmative, rebuttal 20 seconds

1 minute break

Affirmative Closing Remark, 30 seconds
Negative Closing Remark, 30 seconds

Debate Notes

Round 1: Affirmative: Nitrates can react in our body that can contain a dangerous carcinogenic. can increase cancer. cancer is one of the top four leading causes of death in developing countries. to eliminate cancers, we need to eliminate carcinogens. - in nrities. nitrites are everywhere, in our water and saliva - so we shouldn't use it in other products.

Negative: nitrite is sometimes used as medicine. beer and fried bacon give more nitrosamines than all other cured meats put together. limited intake - not that worrisome - other things cause cancer. naturally occurring in saliva - even if we get rid of it, there will still be some present.

Rebuttals: Affirmative: it’s naturally in our body and you can’t explicitly relate that to nitrite as a defense. Negative: the excess causes cancer - so we should reduce it - not completely get rid of it. Affirmative: we are using nitrites in low amounts so it’s not too harmful - anything can be harmful with too high an amount of it. Negative: we want to prevent additional causes of cancer.

Negative Closing Remark: we already have a lot of negative chemicals occur naturally, but adding sodium and nitrites will only increase risk of cancer.

Affirmative Closing Remark: everything causes cancer. Questions Asked by Fellow Students

Links to Additional (optional) Information


Monday, February 23: Lesson 6

We will watch these:

How It's Made Tetra Pak Containers

Tetra Pak® A6 - Meet the filling machine for Tetra Evero® Aseptic


Thermal Death Curve


Thermal Death Curve





























To review 'lectures' on thermal death curves, you may also watch these short video:

Logarithmic Graph: An Intro http://screencast.com/t/R7GNP2C4GK

Thermal Death Rate Curve - D value http://screencast.com/t/XeaptkN8z

Thermal Death Rate Curve - Different Microbs http://screencast.com/t/IeBP37JzH

Thermal Death Rate Curve - Different Temperatures http://screencast.com/t/sDY5fkQjSrT

Thermal Death Time Curve - Z-value http://screencast.com/t/rGa8T3Cv

Thermal Death Time Curve - Z-value Application (I made a mistake around 3:30. The Z-value is 40 oC, not 40 min.) http://screencast.com/t/I48gvPYa

Friday, February 27, 2015

A video to show you that water EXPANDS during freezing. You may want to watch the first 90 seconds and fast forward to 4:30 min of this video:

Individually Quick Freeze of strawberries:

How to Make Frozen Treats:

Watch the video above and pay special attention to:

  • The freezing technique
  • The freezant
  • Pasteurizing condition of the 'filling'
  • Definition of homogenization of the ‘filling’
  • Shelf Life and storage Instruction of the final product

This is also fun to watch! The first couple minutes are indeed packed with terminologies that we've explored in previous lessons. This is a good opportunity to review the many terms mentioned in the beginning of this clip.

Monday, March 2, 2015

Continuing on Low Temperature Processed Foods

Wednesday, March 4, 2015

Dehydrated Foods

We ate some dried foods: Cheetos, raisins, strawberries and berries in cereals, etc

We watched this:

Friday, March 6, 2015

  1. PeerWise Questions
  2. Midterm, next Wednesday, March 11, Lessons 4 to Lesson 9, section 2.2
  3. Finalize your topics on: http://wiki.ubc.ca/Course:FNH200/2014w2/TeamProjects

Week of March 9, 2015

Monday, Lecture on Lesson 9, upto section 9.2.2

Wednesday, Midterm

Friday, Team Day

Monday, March 16, 2015

Watched a video on cheese making:


Wednesday, March 18, 2015

Soy Sauce Making Video


Friday, March 20, 2015

Team Day


Wednesday, April 1, 2015

Due date for the team project; no more changes accepted after 5:00 pm

Friday, April 10, 2015 Exam Questions from Team Projects

Please study the following team project exam questions:

Please be reminded that I will need to modify the questions a within limit provided in the exam question section. I will probably pick two to four of these questions to be put on the final.

Team 01: Poptart Questions 1, 3, and 5

Team 04: Baby Food

Team 09: Beer

Team 11: Pickle

Team 13: Crab Meat

Team 19: Nutella



Monday, April 27, 3:30 pm: Final Exam

LSK 200, Leonard S. Klinck Building, 6356 Agricultural Road

Multiple choice questions & short-answers questions Team component as in the midterm Memory aide: 8.5 x 11 inch double-sided paper