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Exploring our Foods
FNH200 Cover.jpg
Course Info
Instructor: Judy Chan
Class Time: T Th 9:30 to 11:20 am
Teamwork Time: T Th 11:30 to 12:20 pm
Optional Teamwork Time: T Th 8:30 to 9:20 am
Classroom: Zoom
Office Hours: By appointment via email
Facebook Gp: UBC FNH 200 Judy's
Course Syllabus: 2022s Syllabus (PDF)
Past Projects: Team Projects 2011-21.
2022 Summer Online
Course Lessons
2021 Summer (July - Aug)
2020 Summer (July - Aug)
2017 Summer (July - Aug)
2015 Winter (2016 Jan to April)
2014 Winter (2015 Jan to April)
2013 Winter (2014 Jan to April)
2012 Winter (2013 Jan to April)
2011 Winter (2012 Jan to April)
2010 Winter (2011 Jan to April)

Team project guidelines: File:FNH 200 102 Team Project Guideline 2014W.pdf

Project Ideas

I strongly encourage you and your team mates to work on a food that you all like. It's already challenging to work with a group of strangers (for an elective course for most of you). It is my sincere hope that you will each get something out of this project; working on a food that you are all curious about is a way to engage you all.

eBooks Inspirations

If you are having trouble identifying a good topic, you may want to browse through these eBooks available through UBC Library. Even just looking at the titles of these ebooks may give you some good ideas.

Food Science eBooks

Past Projects

Past projects can be viewed here. Please keep in mind that different evaluation were used in the past. Projects in the past may not have all the components required in 2014W.

Team projects from 2013W:

Team projects from 2011W and 2012W:

Poster projects from 2010w can be accessed here:

2014W Team Project Topics

As soon as your team has narrowed down to a couple potential foods to be explored, you should list them in the table below.

No more than two teams can explore the same topics.

Team # Potential Project Area(s)
Team 01 Poptarts
Team 02 Quinoa
Team 03 Chia
Team 04 Baby Food
Team 05 Honey
Team 06 Protein Powder
Team 07 Canola Oil
Team 08 Brioche Bread
Team 09 Beer
Team 10 Ice Cream
Team 11 Pickling Process
Team 12 Blue Menu Peanut Butter- Stir vs Non-Stir
Team 13 Imitation Crab
Team 14 Coffee
Team 15 Sausages
Team 16 Sourdough Bread
Team 17 Frozen Dinners
Team 18 Cheese Cake
Team 19 Nutella
Team 20 Fortified Foods

Formatting Help

Click here to get help on wiki page formatting.

Using Images on Wiki

Images: Please be aware of the copyright status of materials you are going to post on the internet. Here are a few places where you can find public domain, Creative Commons free to use, Creative Commons free to reuse-type of images:

Wikimedia Commons. Please check licensing status of each image you are going to use.
Flickr Advanced Search. Remember to click the 'bullet' where filter the search to limit content with Creative Commons-licensed content.
Google Advanced Image Search. Again, click the 'bullet' to limit your search to only images labeled for reuse.

Adding images to your wiki project:

  1. Find the image you like
  2. Make sure you have the proper license before you use it
  3. Embed the image on your wiki page
  4. If needed to, upload the image to UBC Wiki
    1. Name your images with the following file name structure: FNH200_Project_ABC.jpg
    2. Make sure you put the original source of the image
    3. Make sure you have the proper license (eg Creative Commons) to use the image
  5. Link the image to your wiki page

Editing tips: Click here to get help on adding images and pictures on wiki pages.

Other 'Free' Resources on the Internet

Here is a one-page summary of GREAT open educational resources. Give this a try:

Embedding Social Media

To embed a social media, such as Youtube, please see support here:

Presenting Your Video

If you plan to post and share your project video online such as on YouTube, you should read this first on protecting your privacy:

I should certainly hope that the video you presented for this project is of educational value and you should be proud of your work afterall. Nevertheless, please consider privacy issue when using digital media.

Some rights reserved
Permission is granted to copy, distribute and/or modify this document according to the terms in Creative Commons License, Attribution-NonCommercial-ShareAlike 3.0. The full text of this license may be found here: CC by-nc-sa 3.0