Course:FOOD510/schedule

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Changes in the schedule may be necessary during the term; these will be announced in class.

Date (2014) Background Reading1 Topics for Discussion2
Sept 3, 8 1 Introduction to the Course

Our Food System - Consumer trends, Farm-to-Fork issues
Exploring further - What are the pros and cons of organic food? Processed/pre-packaged versus "raw"/"unprocessed" foods? Local versus global markets? Are we sustainable in using our natural resources? What factors affect consumer trends and how do/should food scientists respond to these trends?

Sept 10, 15 2 Chemistry, Function of Food Components (Chemistry systems, composition, sensory, colour, texture of foods).

Exploring further - What is the relationship between food composition/chemistry/structure and function/properties? What are the functions of wheat flour constituents in bread quality? What is the role of the food scientist in new product development, e.g. gluten-free products?

Sept 17, 22 3 Fat, Sugar, and Sodium Replacers

Exploring further - How do protein, carbohydrate, and fat-based fat replacers differ? What about sweeteners vs sweetening agents? Why are some allowed only as table-top sweeteners, or natural health products, while others can be used in food? What properties do these fat and sugar substitutes need to possess? How are they measured? What strategies can meet the demand for low-sodium products?
Sept. 17: Deadline to sign up for your "Food Bites" presentation

Sept 24, 29 4 Food Standards, Regulations & Guides; Food Additives

Exploring further - What prompted the Canadian Food Safety Act? What is involved in assessing safety of food additives? What are the issues related to risk-benefit assessment? What are your thoughts on allowing synthetic sweeteners or trans fatty acids in food? What are the requirements for labelling of foods? What is the regulation for allergen labelling in Canada? How do Canadian regulations compare to those in different countries? What about imports/exports?

Sept 29, Oct 1 4, 13 Functional Foods and Nutraceuticals, Natural Health Products and Novel Foods

Exploring further - What is the difference between these? How do the regulations for natural health products differ from those of foods? Drugs? What about the regulations for novel foods? Traditional medicines?
Topic for Assignment #1 must be finalized/approved by Oct 1

Oct 1 Guest Speaker: Dr. Abraham Girgih (FNH Lecturer) on "Antioxidant and antihypertensive properties of hemp seed protein-derived peptides"
Oct 8 Advances in Analytical Methods, Quality Control

Exploring further - What are the advances and trends in methodologies for adulteration/authentication/traceability? GMO? Food quality assurance? How is chemometrics applied in food analysis?

Oct 13 (No Class - Thanksgiving Monday Holiday)
Oct 15 (No Class - time for group work on Assignment #1)
Oct 20 Two group presentations for Assignment #13
Oct 22 Two group presentations for Assignment #13
Oct 27 Two group presentations for Assignment #13
Oct 29, Nov 3 5, 11, 124 Rationale for Food Preservation

Effects of Processing on Quality; Toxicants in Food4
Exploring further - What are the factors that lead to food spoilage and health hazards? What is the hurdle concept? Do "fresh" fruits and vegetables need to be processed? Is nutrient value always reduced by processing? What other changes could result from processing? Can processing lead to formation of toxic or carcinogenic compounds? Are there toxic substances in our food supply, and why?

Nov 5 Guest Speaker: Dean Rickey Yada on Nanotechnology in Food Science

Selection of Group Assignment #2 topic and pro vs con must be finalized/approved by Nov 5

Nov 10, 12 6-10 Advances and Innovations in Processing/Technologies for Food Preservation and Product Development

(Traditional technologies: thermal processing; low temperature preservation; irradiation; dehydration; fermentation; packaging…)
( Newer technologies: non-thermal processes, biotechnology; nanotechnology; green technology)
Exploring further - What is the scientific basis for these technologies in terms of their effects on factors related to food spoilage and safety, and how are the necessary process conditions established? What are some of the issues in their application? What opportunities and challenges do the newer technologies face?

Nov 17 Last day for Food Bites;

Group discussions and time to work on presentations
Deadline for approval of topic for individual final term report

Nov 19 Group Presentations (two groups/day) for Assignment #23
Nov 24 Group Presentations (two groups/day) for Assignment #23
Nov 26 Group Presentations (two groups/day) for Assignment #23

Remember to complete and submit your group evaluation form for Assignment #2

Dec 15 Submit Final Report by Dec 15

1 Numbers refer to the Lesson # in the "Background Reading" (see course:FNH200).

2 For greater scope and depth of the issues and advances in food science, please refer to the list of supplementary readings in the course wiki page and on our Connect course.

3 Remember to submit your "Summary Report" at least 24 hours prior to the presentation.

4 Due to time limitations, we will not be exploring microbiological sources of foodborne disease in this course. Please read Lesson 12 for background information, and take FOOD 513 (course:FOOD513) Advances in Food Microbiology if you are interested in this area.