https://wiki.ubc.ca/api.php?action=feedcontributions&feedformat=atom&user=JudyCKChanUBC Wiki - User contributions [en]2026-08-24T12:50:17ZUser contributionsMediaWiki 1.43.9https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=903483Course:FNH200/Projects/20262026-08-18T05:00:31Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
You have three options: <br />
<br />
# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question<br />
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]<br />
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|<br />
* [[Course:FNH200/Projects/2026/Nescafe Coffee Pods/Capsules - What is inside?]]<br />
|Yes<br />
|-<br />
|2<br />
|<br />
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]<br />
|Yes<br />
|-<br />
|3 Exam Question<br />
|<br />
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]<br />
|Yes<br />
|-<br />
|4<br />
|Olestra Regulations [[Course:FNH200/Projects/2023/Olestra Regulation]]<br />
|Yes<br />
|-<br />
|5 Exam Question (Question 1 only) <br />
|<br />
* [[Course:FNH200/Projects/2026/Team 5 Project, Option A]] <br />
|Yes<br />
|-<br />
|6 <br />
|Pu-erh Tea (Endangered Food) [[Course:FNH200/Projects/2026/Pu-Erh Tea|Course:FNH200/Projects/2026/Pu-erh Tea]]<br />
|YES<br />
|-<br />
|7<br />
|<br />
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Group_7_Exam_Question&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Group 7 Exam Question]<br />
|Yes<br />
|-<br />
|8 Exam Question - content alert: You may feel ewwwwww when reading about the food, but this is how food is made and we should learn to appreciate the wisdom of our ancestors who observed how this food was created and kept the culture (pun intended)<br />
|<br />
* [[Course:FNH200/Projects/2026/Casu Marzu: The Processing, Science, Safety, and Regulation of Sardinia’s Larvae-Ripened Cheese]]<br />
|Yes<br />
|-<br />
| 9 |9 Exam Question - Read the story. It's a good story. <br />
|<br />
* [[Course:FNH200/Projects/2026/Team 9 Final Exam Question]]<br />
|Yes<br />
|-<br />
|10<br />
|<br />
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]<br />
|Yes<br />
|-<br />
|11<br />
|<br />
* [[Course:FNH200/Projects/2026/Coffee Ground|Ground Coffee]]<br />
|Yes<br />
|-<br />
|12<br />
|<br />
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]<br />
|Yes<br />
|-<br />
|13<br />
|<br />
* [[Course:FNH200/Projects/2026/PU-ERH TEA|Course:FNH200/Projects/2026/PU-ERH TEA - UBC Wiki]]<br />
|YES<br />
|-<br />
|14<br />
|<br />
* [[Course:FNH200/Projects/2026/Interview with a Grocery Store Worker]] <br />
|Yes<br />
|-<br />
|15 Exam Question<br />
|<br />
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]<br />
|Yes<br />
|-<br />
|16<br />
|[[Course:FNH200/Projects/2026/Instant Noodles]]<br />
|Yes<br />
|-<br />
|17<br />
|[[Course:FNH200/Projects/2026/Matcha Overview]]<br />
|Yes<br />
|-<br />
|18 Exam Question <br />
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]<br />
|Yes<br />
|-<br />
|19 <br />
|[[Course:FNH200/Projects/2024/Matcha]]<br />
|yes<br />
|-<br />
|20 <br />
|Endangered Food: Shark fin [[Course:FNH200/Projects/2026/Shark Fin: An Endangered Food Under Scrutiny]]<br />
|No<br />
|-<br />
|21 Exam Question<br />
|[[Course:FNH200/Projects/2026/Canadienne Cow|Canadienne Cow]]<br />
|Yes<br />
|-<br />
|22 <br />
|[[Course:FNH200/Projects/2026/Perry]]<br />
|Yes<br />
|-<br />
|23 <br />
|[[Course:FNH200/Projects/2026/Chatime Manager Interview]]<br />
|Yes<br />
|-<br />
|24<br />
|[https://en.wikipedia.org/wiki/Ghee Ghee] (submission made on Canvas as PDF)<br />
|Yes<br />
|-<br />
|25 <br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FPoisoning+in+Oysters&create=Create+page&redirect=no Oyster Poisoning]<br />
|Yes<br />
|-<br />
|26 <br />
|Gluten free bread (revision)<br />
* [[Course:FNH200/2013w Team20 GlutenFreeBread]]<br />
|Yes<br />
|-<br />
|27 <br />
|<br />
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Registered_Dietitian_Interview&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Registered Dietitian Interview]<br />
|Yes<br />
|-<br />
|28 Exam Question <br />
|<br />
* [https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FEndangered+Foods+-+Beluga+Whale&create=Create+page&redirect=no Endangered Foods - Beluga Whale]<br />
|Yes<br />
|-<br />
|29<br />
|<br />
* Exam question: <br />
* A bakery has a signature sourdough starter that has been fed and grown in-house for over a decade. However, the baker supplements it with commercially dehydrated sourdough culture in production batches. Which statement explains his reasoning for this in terms of the FNH 200 course material?<br />
*# Dehydration sterilizes the commercial culture, so introducing it prevents unwanted microorganisms from entering the culture.<br />
*# The house starter is an uncontrolled mixed culture and is more variable than commercial cultures; adding small batches of commercial culture helps to make the starter more consistent by industry standards.<br />
*# The sourdough starter likes to eat commercial culture<br />
*# Since the culture is dehydrated, adding it in lowers the water activity of the whole starter to help keep it dormant Correct answer: 2. <br />
<br />
|Yes<br />
|-<br />
|30<br />
|<br />
* [[Course:FNH200/Assignments/2026/Philadelphia CreamCheese]]<br />
|yes <br />
|-<br />
|31<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|32<br />
|<br />
* [[Course:FNH200/2011w Team24 MilkAlternatives]]<br />
|No<br />
|-<br />
<br />
|}<br />
<br />
== Create a New Project Page ==<br />
For those planning to conduct an interview or explore an endangered food<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what endangered food you like to investigate, you may create your project page here.<br />
<br />
For students planning an interview, you may still need to create a page so that you can share your exam question. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=903482Course:FNH200/Projects/20262026-08-18T04:59:49Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
You have three options: <br />
<br />
# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question<br />
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]<br />
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|<br />
* [[Course:FNH200/Projects/2026/Nescafe Coffee Pods/Capsules - What is inside?]]<br />
|Yes<br />
|-<br />
|2<br />
|<br />
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]<br />
|Yes<br />
|-<br />
|3 Exam Question<br />
|<br />
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]<br />
|Yes<br />
|-<br />
|4<br />
|Olestra Regulations [[Course:FNH200/Projects/2023/Olestra Regulation]]<br />
|Yes<br />
|-<br />
|5 Exam Question (Question 1 only) <br />
|<br />
* [[Course:FNH200/Projects/2026/Team 5 Project, Option A]] <br />
|Yes<br />
|-<br />
|6 <br />
|Pu-erh Tea (Endangered Food) [[Course:FNH200/Projects/2026/Pu-Erh Tea|Course:FNH200/Projects/2026/Pu-erh Tea]]<br />
|YES<br />
|-<br />
|7<br />
|<br />
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Group_7_Exam_Question&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Group 7 Exam Question]<br />
|Yes<br />
|-<br />
|8 Exam Question - content alert: You may feel ewwwwww when reading about the food, but this is how food is made and we should learn to appreciate the wisdom of our ancestors who observed how this food was created and kept the culture (pun intended)<br />
|<br />
* [[Course:FNH200/Projects/2026/Casu Marzu: The Processing, Science, Safety, and Regulation of Sardinia’s Larvae-Ripened Cheese]]<br />
|Yes<br />
|-<br />
| 9 |9 Exam Question - Read the story. It's a good story. <br />
|<br />
* [[Course:FNH200/Projects/2026/Team 9 Final Exam Question]]<br />
|Yes<br />
|-<br />
|10<br />
|<br />
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]<br />
|Yes<br />
|-<br />
|11<br />
|<br />
* [[Course:FNH200/Projects/2026/Coffee Ground|Ground Coffee]]<br />
|Yes<br />
|-<br />
|12<br />
|<br />
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]<br />
|Yes<br />
|-<br />
|13<br />
|<br />
* [[Course:FNH200/Projects/2026/PU-ERH TEA|Course:FNH200/Projects/2026/PU-ERH TEA - UBC Wiki]]<br />
|YES<br />
|-<br />
|14<br />
|<br />
* [[Course:FNH200/Projects/2026/Interview with a Grocery Store Worker]] <br />
|Yes<br />
|-<br />
|15 Exam Question<br />
|<br />
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]<br />
|Yes<br />
|-<br />
|16<br />
|[[Course:FNH200/Projects/2026/Instant Noodles]]<br />
|Yes<br />
|-<br />
|17<br />
|[[Course:FNH200/Projects/2026/Matcha Overview]]<br />
|Yes<br />
|-<br />
|18 Exam Question <br />
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]<br />
|Yes<br />
|-<br />
|19 <br />
|[[Course:FNH200/Projects/2024/Matcha]]<br />
|yes<br />
|-<br />
|20 <br />
|Endangered Food: Shark fin [[Course:FNH200/Projects/2026/Shark Fin: An Endangered Food Under Scrutiny]]<br />
|No<br />
|-<br />
|21 Exam Question<br />
|[[Course:FNH200/Projects/2026/Canadienne Cow|Canadienne Cow]]<br />
|Yes<br />
|-<br />
|22 <br />
|[[Course:FNH200/Projects/2026/Perry]]<br />
|Yes<br />
|-<br />
|23 <br />
|[[Course:FNH200/Projects/2026/Chatime Manager Interview]]<br />
|Yes<br />
|-<br />
|24<br />
|[https://en.wikipedia.org/wiki/Ghee Ghee] (submission made on Canvas as PDF)<br />
|Yes<br />
|-<br />
|25 <br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FPoisoning+in+Oysters&create=Create+page&redirect=no Oyster Poisoning]<br />
|Yes<br />
|-<br />
|26 <br />
|Gluten free bread (revision)<br />
* [[Course:FNH200/2013w Team20 GlutenFreeBread]]<br />
|Yes<br />
|-<br />
|27 <br />
|<br />
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Registered_Dietitian_Interview&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Registered Dietitian Interview]<br />
|Yes<br />
|-<br />
|28 Exam Question <br />
|<br />
* [https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FEndangered+Foods+-+Beluga+Whale&create=Create+page&redirect=no Endangered Foods - Beluga Whale]<br />
|Yes<br />
|-<br />
|29<br />
|<br />
* Exam question: <br />
* A bakery has a signature sourdough starter that has been fed and grown in-house for over a decade. However, the baker supplements it with commercially dehydrated sourdough culture in production batches. Which statement explains his reasoning for this in terms of the FNH 200 course material?<br />
*# Dehydration sterilizes the commercial culture, so introducing it prevents unwanted microorganisms from entering the culture.<br />
*# The house starter is an uncontrolled mixed culture and is more variable than commercial cultures; adding small batches of commercial culture helps to make the starter more consistent by industry standards.<br />
*# The sourdough starter likes to eat commercial culture<br />
*# Since the culture is dehydrated, adding it in lowers the water activity of the whole starter to help keep it dormant Correct answer: 2. <br />
<br />
|Yes<br />
|-<br />
|30<br />
|<br />
* [[Course:FNH200/Assignments/2026/Philadelphia CreamCheese]]<br />
|yes <br />
|-<br />
|31<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|32<br />
|<br />
* [[Course:FNH200/2011w Team24 MilkAlternatives]]<br />
|No<br />
|-<br />
|33<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|34<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|35<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|36<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|}<br />
<br />
== Create a New Project Page ==<br />
For those planning to conduct an interview or explore an endangered food<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what endangered food you like to investigate, you may create your project page here.<br />
<br />
For students planning an interview, you may still need to create a page so that you can share your exam question. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=903481Course:FNH200/Projects/20262026-08-18T04:57:40Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
You have three options: <br />
<br />
# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question<br />
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]<br />
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|<br />
* [[Course:FNH200/Projects/2026/Nescafe Coffee Pods/Capsules - What is inside?]]<br />
|Yes<br />
|-<br />
|2<br />
|<br />
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]<br />
|Yes<br />
|-<br />
|3 Exam Question<br />
|<br />
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]<br />
|Yes<br />
|-<br />
|4<br />
|Olestra Regulations [[Course:FNH200/Projects/2023/Olestra Regulation]]<br />
|Yes<br />
|-<br />
|5 <br />
|<br />
* [[Course:FNH200/Projects/2026/Team 5 Project, Option A]] <br />
|Yes<br />
|-<br />
|6 <br />
|Pu-erh Tea (Endangered Food) [[Course:FNH200/Projects/2026/Pu-Erh Tea|Course:FNH200/Projects/2026/Pu-erh Tea]]<br />
|YES<br />
|-<br />
|7<br />
|<br />
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Group_7_Exam_Question&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Group 7 Exam Question]<br />
|Yes<br />
|-<br />
|8 Exam Question - content alert: You may feel ewwwwww when reading about the food, but this is how food is made and we should learn to appreciate the wisdom of our ancestors who observed how this food was created and kept the culture (pun intended)<br />
|<br />
* [[Course:FNH200/Projects/2026/Casu Marzu: The Processing, Science, Safety, and Regulation of Sardinia’s Larvae-Ripened Cheese]]<br />
|Yes<br />
|-<br />
| 9 |9 Exam Question - Read the story. It's a good story. <br />
|<br />
* [[Course:FNH200/Projects/2026/Team 9 Final Exam Question]]<br />
|Yes<br />
|-<br />
|10<br />
|<br />
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]<br />
|Yes<br />
|-<br />
|11<br />
|<br />
* [[Course:FNH200/Projects/2026/Coffee Ground|Ground Coffee]]<br />
|Yes<br />
|-<br />
|12<br />
|<br />
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]<br />
|Yes<br />
|-<br />
|13<br />
|<br />
* [[Course:FNH200/Projects/2026/PU-ERH TEA|Course:FNH200/Projects/2026/PU-ERH TEA - UBC Wiki]]<br />
|YES<br />
|-<br />
|14<br />
|<br />
* [[Course:FNH200/Projects/2026/Interview with a Grocery Store Worker]] <br />
|Yes<br />
|-<br />
|15 Exam Question<br />
|<br />
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]<br />
|Yes<br />
|-<br />
|16<br />
|[[Course:FNH200/Projects/2026/Instant Noodles]]<br />
|Yes<br />
|-<br />
|17<br />
|[[Course:FNH200/Projects/2026/Matcha Overview]]<br />
|Yes<br />
|-<br />
|18 Exam Question <br />
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]<br />
|Yes<br />
|-<br />
|19 <br />
|[[Course:FNH200/Projects/2024/Matcha]]<br />
|yes<br />
|-<br />
|20 <br />
|Endangered Food: Shark fin [[Course:FNH200/Projects/2026/Shark Fin: An Endangered Food Under Scrutiny]]<br />
|No<br />
|-<br />
|21 Exam Question<br />
|[[Course:FNH200/Projects/2026/Canadienne Cow|Canadienne Cow]]<br />
|Yes<br />
|-<br />
|22 <br />
|[[Course:FNH200/Projects/2026/Perry]]<br />
|Yes<br />
|-<br />
|23 <br />
|[[Course:FNH200/Projects/2026/Chatime Manager Interview]]<br />
|Yes<br />
|-<br />
|24<br />
|[https://en.wikipedia.org/wiki/Ghee Ghee] (submission made on Canvas as PDF)<br />
|Yes<br />
|-<br />
|25 <br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FPoisoning+in+Oysters&create=Create+page&redirect=no Oyster Poisoning]<br />
|Yes<br />
|-<br />
|26 <br />
|Gluten free bread (revision)<br />
* [[Course:FNH200/2013w Team20 GlutenFreeBread]]<br />
|Yes<br />
|-<br />
|27 <br />
|<br />
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Registered_Dietitian_Interview&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Registered Dietitian Interview]<br />
|Yes<br />
|-<br />
|28 <br />
|<br />
* [https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FEndangered+Foods+-+Beluga+Whale&create=Create+page&redirect=no Endangered Foods - Beluga Whale]<br />
|Yes<br />
|-<br />
|29<br />
|<br />
* Exam question: <br />
* A bakery has a signature sourdough starter that has been fed and grown in-house for over a decade. However, the baker supplements it with commercially dehydrated sourdough culture in production batches. Which statement explains his reasoning for this in terms of the FNH 200 course material?<br />
*# Dehydration sterilizes the commercial culture, so introducing it prevents unwanted microorganisms from entering the culture.<br />
*# The house starter is an uncontrolled mixed culture and is more variable than commercial cultures; adding small batches of commercial culture helps to make the starter more consistent by industry standards.<br />
*# The sourdough starter likes to eat commercial culture<br />
*# Since the culture is dehydrated, adding it in lowers the water activity of the whole starter to help keep it dormant Correct answer: 2. <br />
<br />
|Yes<br />
|-<br />
|30<br />
|<br />
* [[Course:FNH200/Assignments/2026/Philadelphia CreamCheese]]<br />
|yes <br />
|-<br />
|31<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|32<br />
|<br />
* [[Course:FNH200/2011w Team24 MilkAlternatives]]<br />
|No<br />
|-<br />
|33<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|34<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|35<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|36<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|}<br />
<br />
== Create a New Project Page ==<br />
For those planning to conduct an interview or explore an endangered food<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what endangered food you like to investigate, you may create your project page here.<br />
<br />
For students planning an interview, you may still need to create a page so that you can share your exam question. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026&diff=901753Course:FNH200/Assignments/20262026-07-21T23:21:20Z<p>JudyCKChan: /* What We Investigated */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''<br />
<br />
Due date: <br />
<br />
July 16, 2026 6:00 pm, team component, 5% of course grade<br />
<br />
July 17, 2026 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade<br />
<br />
<br />
This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices. <br />
<br />
:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list. <br />
<br />
Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
===1. Login to the UBC Wiki===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
===2. Create Your Assignment Page===<br />
Once your team have decided what product and its alternative to investigate, you may create your assignment page here. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step. <br />
* Pick your assignment title: <br />
** Suggestion: use BrandName_ProductName_Detail(IfAny) <br />
** For example: Kraft_Yoghurt_Peach.<br />
<br />
* A'''dd the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
*'''Copy the URL''' of your page and '''paste''' into the table below<br />
* You may start writing your report here<br />
<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleAssignmentPage<br />
prefix=Course:FNH200/Assignments/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
===3. Begin Writing! ===<br />
Your new wiki page will be created with some suggested headings and sections.<br />
<br />
==Assignment Guidelines==<br />
<br />
=== Select a food product ===<br />
=== Post pictures ===<br />
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest. <br />
<br />
=== Ingredient lists (4 points)===<br />
# Type out the lists of ingredients<br />
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any<br />
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product<br />
# Compare and contrast the lists of the two products and explain differences <br />
<br />
=== Labels (1 points)===<br />
# Provide detailed description of the information found on the labels<br />
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04<br />
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===<br />
Please submit your individual component here on Canvas to protect your privacy and your personal opinion<br />
<br />
== What We Investigated ==<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated <br />
|-<br />
|0 (Example from 2021)<br />
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]<br />
|-<br />
|1<br />
|[[Course:FNH200/Assignments/2025/Campbell's Chickenbroth]]<br />
|-<br />
|The real Team #1<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|2<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|3<br />
|[[Course:FNH200/Assignments/2026/Oreo - Original vs Sugar Free]]<br />
|-<br />
|4<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026/Chapman%27s_ice_cream_sandwich_-regular_vs_no_added_sugar&veaction=edit Chapman's Ice Cream Sandwich-Regular vs No Added Sugar]<br />
|-<br />
|5<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|6<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]<br />
|-<br />
|7<br />
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos PRO<sup>TM</sup> High Protein Vanilla Greek Yogurt (no added sugar)]<br />
|-<br />
|8<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|9<br />
|[[UBC Wiki:To Meat or Not to Meat? A Canadian Comparison of Beyond Beef® and Lean Ground Beef]]<br />
|-<br />
|10<br />
|[[Course:FNH200/Assignments/2026/Chapman's Markdale Creamery Ice Cream]]<br />
|-<br />
|11<br />
|[[Course:FNH200/Assignments/2026/Heinz Ketchup Sugar|Heinz Ketchup- Regular vs Sugar Free]]<br />
|-<br />
|12<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|13<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Tropicana Pineapple Mango- Sugar vs. Sugar free] <br />
|-<br />
|14<br />
|[[Course:FNH200/Assignments/2026/Earth’sOwn Oat ZeroSugar|Earth's Own Milk - Oat vs. Original]]<br />
|-<br />
|15<br />
|[[Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat|Pringles – Regular vs Reduced Fat]]<br />
|-<br />
|16<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|17<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|18<br />
|[[Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream|Breyers Vanilla Ice Cream - Regular vs. Sugar Free]]<br />
|-<br />
|19<br />
|[[Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks#Post pictures (Mandatory)]]<br />
|-<br />
|20<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|21<br />
|[[Course:FNH200/Assignments/2026/Hellmann's Mayonnaise - Regular vs Low Fat|Hellmann's Mayonnaise - Regular vs Low Fat]]<br />
|-<br />
|22<br />
|[[Course:FNH200/Assignments/2026/International Delight - French Vanilla Coffee Creamer vs Fat Free]]<br />
|-<br />
|23<br />
|[[Course:FNH200/Assignments/2026/Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non Dairy|Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non dairy]]<br />
|-<br />
|24<br />
|[[Course:FNH200/Assignments/2026/Activia's Vanilla 0% Fat-Free vs. MF Probiotic Yogurt|Activia's Vanilla 0% Fat-Free vs. MF Probiotic Yogurt]]<br />
|-<br />
|25<br />
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]<br />
|-<br />
|26<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|27<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]<br />
|-<br />
|28<br />
|[[Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free|Jell-O Chocolate Pudding Mix - Original vs Fat-Free]]<br />
|-<br />
|29<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2025%2FWerther%27sOriginal_Candy_Caramel&create=Create+page&redirect=no Werther's Original - Original vs Sugar Free]<br />
|-<br />
|30<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|31<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|32<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|33<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|34<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|35<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|36<br />
|Product Names (please link it to the proper page)<br />
|}<br />
'''Potential Resources:'''<br />
<br />
Food and Drug Regulations of The Food and Drugs Act of Canada: <br />
<br />
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/<br />
<br />
<br />
Regulations under the Canada Agricultural Product Acts:<br />
<br />
http://www.laws.justice.gc.ca/eng/acts/C-0.4/<br />
<br />
↵Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia. <br />
<br />
↵Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia. <br />
<br />
↵Health claims on food labels''':''' https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims<br />
<br />
↵Table of permitted nutrient content statements: https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html<br />
<br />
↵ Front-of-package nutrition labelling: https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html?utm_campaign=hc-sc-vanity-24-25&utm_medium=vanity-url&utm_source=canada-ca_front-package-labelling<br />
<br />
↵Justice Laws- Food Additives: https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html<br />
<br />
<br />
Food Additives:<br />
<br />
https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=900261Template:Infobox FNH2002026-07-03T19:26:38Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus_Final.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-25. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2026 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus_Final.pdf 2026s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2026 2026s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2026 2026s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:FNH_200_2026s_Syllabus_Final.pdf&diff=900260File:FNH 200 2026s Syllabus Final.pdf2026-07-03T19:25:54Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
<hr />
<div>=={{int:filedesc}}==<br />
{{Information<br />
|description={{en|1=FNH 200 2026s Syllabus Final as of July 3, 2026}}<br />
|date=2026-07-03<br />
|source={{own}}<br />
|author=[[User:JudyCKChan|JudyCKChan]]<br />
|permission=<br />
|other versions=<br />
}}<br />
<br />
=={{int:license-header}}==<br />
{{self|cc-by-4.0}}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=900192Template:Infobox FNH2002026-06-30T16:31:08Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus_June_30.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-25. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2026 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus_June_30.pdf 2026s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2026 2026s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2026 2026s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
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|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:FNH_200_2026s_Syllabus_June_30.pdf&diff=900191File:FNH 200 2026s Syllabus June 30.pdf2026-06-30T16:29:52Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
<hr />
<div>=={{int:filedesc}}==<br />
{{Information<br />
|description={{en|1=FNH 200 2026s Syllabus June 30 Version}}<br />
|date=2026-06-30<br />
|source={{own}}<br />
|author=[[User:JudyCKChan|JudyCKChan]]<br />
|permission=<br />
|other versions=<br />
}}<br />
<br />
=={{int:license-header}}==<br />
{{self|cc-by-4.0}}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:FNH_200_2026_Team_Project_Guidelines.pdf&diff=899909File:FNH 200 2026 Team Project Guidelines.pdf2026-06-26T02:37:52Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
<hr />
<div>=={{int:filedesc}}==<br />
{{Information<br />
|description={{en|1=FNH 200 2026 Team Project Guidelines}}<br />
|date=2026-06-25<br />
|source={{own}}<br />
|author=[[User:JudyCKChan|JudyCKChan]]<br />
|permission=<br />
|other versions=<br />
}}<br />
<br />
=={{int:license-header}}==<br />
{{self|cc-by-4.0}}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=899847Template:Infobox FNH2002026-06-25T22:17:39Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus_Updated_June_25.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-25. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2026 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus_Updated_June_25.pdf 2026s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2026 2026s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2026 2026s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:FNH_200_2026s_Syllabus_Updated_June_25.pdf&diff=899846File:FNH 200 2026s Syllabus Updated June 25.pdf2026-06-25T22:16:39Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
<hr />
<div>=={{int:filedesc}}==<br />
{{Information<br />
|description={{en|1=FNH 200 2026s Syllabus Updated June 25 with correct dates}}<br />
|date=2026-06-25<br />
|source={{own}}<br />
|author=[[User:JudyCKChan|JudyCKChan]]<br />
|permission=<br />
|other versions=<br />
}}<br />
<br />
=={{int:license-header}}==<br />
{{self|cc-by-4.0}}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899845Course:FNH200/Projects/20262026-06-25T18:11:02Z<p>JudyCKChan: /* Project Guidelines */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
You have three options: <br />
<br />
# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question<br />
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]<br />
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|2<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|3<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|4<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|5 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|6 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|7<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|8<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
| 9 |9<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|10<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|11<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|12<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|13<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|14<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|15<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|16<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|17<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|18 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|19 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|20 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|21<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|22 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|23 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|24<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|25 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|26 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|27 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|28 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|29<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|30<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|31<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|32<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|33<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|34<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|35<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|36<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|}<br />
<br />
== Create a New Project Page ==<br />
For those planning to conduct an interview or explore an endangered food<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what endangered food you like to investigate, you may create your project page here.<br />
<br />
For students planning an interview, you may still need to create a page so that you can share your exam question. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:FNH_200_2026s_Team_Project_Guidelines.pdf&diff=899844File:FNH 200 2026s Team Project Guidelines.pdf2026-06-25T18:09:56Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
<hr />
<div>=={{int:filedesc}}==<br />
{{Information<br />
|description={{en|1=FNH 200 942 Team Project Guidelines}}<br />
|date=2026-06-25<br />
|source={{own}}<br />
|author=[[User:JudyCKChan|JudyCKChan]]<br />
|permission=<br />
|other versions=<br />
}}<br />
<br />
=={{int:license-header}}==<br />
{{self|cc-by-4.0}}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899843Course:FNH200/Projects/20262026-06-25T17:58:30Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
You have three options: <br />
<br />
# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question<br />
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]<br />
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|2<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|3<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|4<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|5 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|6 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|7<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|8<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
| 9 |9<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|10<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|11<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|12<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|13<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|14<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|15<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|16<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|17<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|18 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|19 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|20 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|21<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|22 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|23 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|24<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|25 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|26 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|27 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|28 <br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|29<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|30<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|31<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|32<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|33<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|34<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|35<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|-<br />
|36<br />
|<br />
* If you are enhancing an existing page, add that existing link here<br />
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here<br />
|No<br />
|}<br />
<br />
== Create a New Project Page ==<br />
For those planning to conduct an interview or explore an endangered food<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what endangered food you like to investigate, you may create your project page here.<br />
<br />
For students planning an interview, you may still need to create a page so that you can share your exam question. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899842Course:FNH200/Projects/20262026-06-25T17:49:29Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food your team like<br />
<br />
Project Guideline: '''No ready as of June 24'''; major revision pending. Everything below is from 2025 and major revision from 2026 is expected. I'm simply too nervous to delete 'thing' until everything is finalized. Judy<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
You have three options: <br />
<br />
# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question<br />
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]<br />
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|2<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|3<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|4<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|5 <br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|6 <br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|7<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|8<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
| 9 |9<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|10<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|11<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|12<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|13<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|14<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|15<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|16<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|17<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|18 <br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|19 <br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|20 <br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|21<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|22 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|23 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|24<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|25 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|26 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|27 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|28 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|29<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|30<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|31<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|32<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|33<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|34<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|35<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|-<br />
|36<br />
|<br />
* If you are enhancing an existing page, add the existing link to the page here<br />
* If you are doing an interview or researching an endangered food, create a new link using the 'Create Your Project Page' tool below and add the link here<br />
|No<br />
|}<br />
<br />
== Create a New Project Page ==<br />
For those planning to conduct an interview or explore an endangered food<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what endangered food you like to investigate, you may create your project page here.<br />
<br />
For students planning an interview, you may still need to create a page so that you can share your exam question. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899841Course:FNH200/Projects/20262026-06-25T14:44:30Z<p>JudyCKChan: </p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food your team like<br />
<br />
Project Guideline: '''No ready as of June 24'''; major revision pending. Everything below is from 2025 and major revision from 2026 is expected. I'm simply too nervous to delete 'thing' until everything is finalized. Judy<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Assignment Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
I would like you to update existing UBC Wiki pages.<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|2<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|3<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|4<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|5 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|6 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|7<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|8<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|9 |9<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|10<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|11<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|12<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|13<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|14<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|15<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|16<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|17<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|18 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|19 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|20 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|21<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|22 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|23 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|24<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|25 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|26 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|27 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|28 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|29<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|30<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|31<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|32<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|33<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|34<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|35<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|36<br />
|Please add full project title and link<br />
|No<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=899812Template:Infobox FNH2002026-06-25T04:22:25Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-25. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2026 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus.pdf 2026s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2026 2026s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2026 2026s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=899811Template:Infobox FNH2002026-06-25T04:21:56Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-25. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus.pdf 2026s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2026 2026s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2026 2026s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899810Course:FNH200/Projects/20262026-06-25T04:20:37Z<p>JudyCKChan: </p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food your team like<br />
<br />
Project Guideline: '''No ready as of June 24'''; major revision pending. Everything below is from 2025 and major revision from 2026 is expected. I'm simply too nervous to delete 'thing' until everything is finalized. Judy<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Assignment Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2025/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
I would like you to update existing UBC Wiki pages.<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|2<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|3<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|4<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|5 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|6 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|7<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|8<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|9 |9<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|10<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|11<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|12<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|13<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|14<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|15<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|16<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|17<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|18 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|19 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|20 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|21<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|22 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|23 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|24<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|25 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|26 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|27 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|28 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|29<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|30<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|31<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|32<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|33<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|34<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|35<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|36<br />
|Please add full project title and link<br />
|No<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899737Course:FNH200/Projects/20262026-06-24T19:40:58Z<p>JudyCKChan: </p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food your team like<br />
<br />
Project Guideline: No ready; major revision from 2025 pending<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Assignment Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2025/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
I would like you to update existing UBC Wiki pages.<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|2<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|3<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|4<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|5 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|6 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|7<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|8<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|9 |9<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|10<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|11<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|12<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|13<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|14<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|15<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|16<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|17<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|18 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|19 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|20 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|21<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|22 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|23 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|24<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|25 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|26 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|27 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|28 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|29<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|30<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|31<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|32<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|33<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|34<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|35<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|36<br />
|Please add full project title and link<br />
|No<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899736Course:FNH200/Projects/20262026-06-24T19:38:58Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food your team like<br />
<br />
Project Guideline: [https://wiki.ubc.ca/File:2025_Team_Project_-_Interview_and_or_Research.docx Guideline 2025]<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Assignment Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2025/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
!Completed? To be updated by Aug 13<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|No<br />
|-<br />
|1 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|2<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|3<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|4<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|5 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|6 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|7<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|8<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|9 |9<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|10<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|11<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|12<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|13<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|14<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|15<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|16<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|17<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|18 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|19 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|20 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|21<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|22 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|23 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|24<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|25 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|26 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|27 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|28 <br />
|Please add full project title and link<br />
|No<br />
|-<br />
|29<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|30<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|31<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|32<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|33<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|34<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|35<br />
|Please add full project title and link<br />
|No<br />
|-<br />
|36<br />
|Please add full project title and link<br />
|No<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026&diff=899735Course:FNH200/Projects/20262026-06-24T19:37:03Z<p>JudyCKChan: Created page with "{{Start tab| | tab-1 = Welcome, Help and Resources | link-1 = Course:FNH200/Projects | tab-2 = 2026 Team Assignments | link-2 = Course:FNH200/Assignments/2026 | tab-3 = 2026 Team Projects | link-3 = Course:FNH200/Projects/2026 | tab-4 = Past Projects | link-4 = Course:FNH200/TeamProjectsShowcase }} Due date: Thursday, August 13, 2026, 6 pm This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food..."</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
Thursday, August 13, 2026, 6 pm <br />
<br />
This is where you will report either (1) an interview you had with a food professional, or (2) a research you did on a food your team like<br />
<br />
Project Guideline: [https://wiki.ubc.ca/File:2025_Team_Project_-_Interview_and_or_Research.docx Guideline 2025]<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Assignment Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2025/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2023_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated and Link<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|-<br />
|1 <br />
|Please add full project title and link<br />
|-<br />
|2<br />
|Please add full project title and link<br />
|-<br />
|3<br />
|Please add full project title and link<br />
|-<br />
|4<br />
|Please add full project title and link<br />
|-<br />
|5 <br />
|Please add full project title and link<br />
|-<br />
|6 <br />
|Please add full project title and link<br />
|-<br />
|7<br />
|Please add full project title and link<br />
|-<br />
|8<br />
|Please add full project title and link<br />
|-<br />
|9 |9<br />
|Please add full project title and link<br />
|-<br />
|10<br />
|Please add full project title and link<br />
|-<br />
|11<br />
|Please add full project title and link<br />
|-<br />
|12<br />
|Please add full project title and link<br />
|-<br />
|13<br />
|Please add full project title and link<br />
|-<br />
|14<br />
|Please add full project title and link<br />
|-<br />
|15<br />
|Please add full project title and link<br />
|-<br />
|16<br />
|Please add full project title and link<br />
|-<br />
|17<br />
|Please add full project title and link<br />
|-<br />
|18 <br />
|Please add full project title and link<br />
|-<br />
|19 <br />
|Please add full project title and link<br />
|-<br />
|20 <br />
|Please add full project title and link<br />
|-<br />
|21<br />
|Please add full project title and link<br />
|-<br />
|22 <br />
|Please add full project title and link<br />
|-<br />
|23 <br />
|Please add full project title and link<br />
|-<br />
|24<br />
|Please add full project title and link<br />
|-<br />
|25 <br />
|Please add full project title and link<br />
|-<br />
|26 <br />
|Please add full project title and link<br />
|-<br />
|27 <br />
|Please add full project title and link<br />
|-<br />
|28 <br />
|Please add full project title and link<br />
|-<br />
|29<br />
|Please add full project title and link<br />
|-<br />
|30<br />
|Please add full project title and link<br />
|-<br />
|31<br />
|Please add full project title and link<br />
|-<br />
|32<br />
|Please add full project title and link<br />
|-<br />
|33<br />
|Please add full project title and link<br />
|-<br />
|34<br />
|Please add full project title and link<br />
|-<br />
|35<br />
|Please add full project title and link<br />
|-<br />
|36<br />
|Please add full project title and link<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026&diff=899734Course:FNH200/Assignments/20262026-06-24T19:33:50Z<p>JudyCKChan: </p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''<br />
<br />
Due date: <br />
<br />
July 16, 2026 6:00 pm, team component, 5% of course grade<br />
<br />
July 17, 2026 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade<br />
<br />
<br />
This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices. <br />
<br />
:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list. <br />
<br />
Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
===1. Login to the UBC Wiki===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
===2. Create Your Assignment Page===<br />
Once your team have decided what product and its alternative to investigate, you may create your assignment page here. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step. <br />
* Pick your assignment title: <br />
** Suggestion: use BrandName_ProductName_Detail(IfAny) <br />
** For example: Kraft_Yoghurt_Peach.<br />
<br />
* A'''dd the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
*'''Copy the URL''' of your page and '''paste''' into the table below<br />
* You may start writing your report here<br />
<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleAssignmentPage<br />
prefix=Course:FNH200/Assignments/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
===3. Begin Writing! ===<br />
Your new wiki page will be created with some suggested headings and sections.<br />
<br />
==Assignment Guidelines==<br />
<br />
=== Select a food product ===<br />
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative (no Coca-Cola nor Pepsi products please). Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other. <br />
<br />
=== Post pictures ===<br />
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest. <br />
<br />
=== Ingredient lists (4 points)===<br />
# Type out the lists of ingredients<br />
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any<br />
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product<br />
# Compare and contrast the lists of the two products and explain differences <br />
<br />
=== Labels (1 points)===<br />
# Provide detailed description of the information found on the labels<br />
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <br />
<br />
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===<br />
Please submit your individual component here on Canvas to protect your privacy and your personal opinion<br />
<br />
== What We Investigated ==<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated <br />
|-<br />
|0 (Example from 2021)<br />
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]<br />
|-<br />
|1<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|2<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|3<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|4<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|5<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|6<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|7<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|8<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|9<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|10<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|11<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|12<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|13<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|14<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|15<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|16<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|17<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|18<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|19<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|20<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|21<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|22<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|23<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|24<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|25<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|26<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|27<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|28<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|29<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|30<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|31<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|32<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|33<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|34<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|35<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|36<br />
|Product Names (please link it to the proper page)<br />
|}<br />
'''Potential Resources:'''<br />
<br />
Food and Drug Regulations of The Food and Drugs Act of Canada: <br />
<br />
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/<br />
<br />
<br />
Regulations under the Canada Agricultural Product Acts:<br />
<br />
http://www.laws.justice.gc.ca/eng/acts/C-0.4/<br />
<br />
<br />
Food Additives:<br />
<br />
https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026&diff=899733Course:FNH200/Assignments/20262026-06-24T19:32:05Z<p>JudyCKChan: /* Select a food product */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''<br />
<br />
Due date: <br />
<br />
July 16, 6:00 pm, team component, 5% of course grade<br />
<br />
July 17, 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade<br />
<br />
<br />
This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices. <br />
<br />
:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list. <br />
<br />
Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
===1. Login to the UBC Wiki===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
===2. Create Your Assignment Page===<br />
Once your team have decided what product and its alternative to investigate, you may create your assignment page here. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step. <br />
* Pick your assignment title: <br />
** Suggestion: use BrandName_ProductName_Detail(IfAny) <br />
** For example: Kraft_Yoghurt_Peach.<br />
<br />
* A'''dd the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
*'''Copy the URL''' of your page and '''paste''' into the table below<br />
* You may start writing your report here<br />
<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleAssignmentPage<br />
prefix=Course:FNH200/Assignments/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
===3. Begin Writing! ===<br />
Your new wiki page will be created with some suggested headings and sections.<br />
<br />
==Assignment Guidelines==<br />
<br />
=== Select a food product ===<br />
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative (no Coca-Cola nor Pepsi products please). Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other. <br />
<br />
=== Post pictures ===<br />
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest. <br />
<br />
=== Ingredient lists (4 points)===<br />
# Type out the lists of ingredients<br />
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any<br />
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product<br />
# Compare and contrast the lists of the two products and explain differences <br />
<br />
=== Labels (1 points)===<br />
# Provide detailed description of the information found on the labels<br />
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <br />
<br />
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===<br />
Please submit your individual component here on Canvas to protect your privacy and your personal opinion<br />
<br />
== What We Investigated ==<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated <br />
|-<br />
|0 (Example from 2021)<br />
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]<br />
|-<br />
|1<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|2<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|3<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|4<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|5<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|6<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|7<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|8<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|9<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|10<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|11<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|12<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|13<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|14<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|15<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|16<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|17<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|18<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|19<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|20<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|21<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|22<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|23<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|24<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|25<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|26<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|27<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|28<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|29<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|30<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|31<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|32<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|33<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|34<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|35<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|36<br />
|Product Names (please link it to the proper page)<br />
|}<br />
'''Potential Resources:'''<br />
<br />
Food and Drug Regulations of The Food and Drugs Act of Canada: <br />
<br />
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/<br />
<br />
<br />
Regulations under the Canada Agricultural Product Acts:<br />
<br />
http://www.laws.justice.gc.ca/eng/acts/C-0.4/<br />
<br />
<br />
Food Additives:<br />
<br />
https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026&diff=899732Course:FNH200/Assignments/20262026-06-24T19:30:14Z<p>JudyCKChan: </p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''<br />
<br />
Due date: <br />
<br />
July 16, 6:00 pm, team component, 5% of course grade<br />
<br />
July 17, 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade<br />
<br />
<br />
This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices. <br />
<br />
:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list. <br />
<br />
Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
===1. Login to the UBC Wiki===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
===2. Create Your Assignment Page===<br />
Once your team have decided what product and its alternative to investigate, you may create your assignment page here. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step. <br />
* Pick your assignment title: <br />
** Suggestion: use BrandName_ProductName_Detail(IfAny) <br />
** For example: Kraft_Yoghurt_Peach.<br />
<br />
* A'''dd the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
*'''Copy the URL''' of your page and '''paste''' into the table below<br />
* You may start writing your report here<br />
<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleAssignmentPage<br />
prefix=Course:FNH200/Assignments/2026/<br />
type=create<br />
<br />
</inputbox><br />
<br />
===3. Begin Writing! ===<br />
Your new wiki page will be created with some suggested headings and sections.<br />
<br />
==Assignment Guidelines==<br />
<br />
=== Select a food product ===<br />
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other. <br />
<br />
=== Post pictures ===<br />
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest. <br />
<br />
=== Ingredient lists (4 points)===<br />
# Type out the lists of ingredients<br />
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any<br />
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product<br />
# Compare and contrast the lists of the two products and explain differences <br />
<br />
=== Labels (1 points)===<br />
# Provide detailed description of the information found on the labels<br />
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <br />
<br />
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===<br />
Please submit your individual component here on Canvas to protect your privacy and your personal opinion<br />
<br />
== What We Investigated ==<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated <br />
|-<br />
|0 (Example from 2021)<br />
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]<br />
|-<br />
|1<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|2<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|3<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|4<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|5<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|6<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|7<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|8<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|9<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|10<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|11<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|12<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|13<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|14<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|15<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|16<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|17<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|18<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|19<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|20<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|21<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|22<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|23<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|24<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|25<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|26<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|27<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|28<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|29<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|30<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|31<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|32<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|33<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|34<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|35<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|36<br />
|Product Names (please link it to the proper page)<br />
|}<br />
'''Potential Resources:'''<br />
<br />
Food and Drug Regulations of The Food and Drugs Act of Canada: <br />
<br />
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/<br />
<br />
<br />
Regulations under the Canada Agricultural Product Acts:<br />
<br />
http://www.laws.justice.gc.ca/eng/acts/C-0.4/<br />
<br />
<br />
Food Additives:<br />
<br />
https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026&diff=899731Course:FNH200/Assignments/20262026-06-24T19:26:19Z<p>JudyCKChan: </p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2026 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2026 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''<br />
<br />
Due date: <br />
<br />
July 16, 6:00 pm, team component, 5% of course grade<br />
<br />
July 17, 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade<br />
<br />
<br />
This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices. <br />
<br />
:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list. <br />
<br />
Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
===1. Login to the UBC Wiki===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
===2. Create Your Assignment Page===<br />
Once your team have decided what product and its alternative to investigate, you may create your assignment page here. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step. <br />
* Pick your assignment title: <br />
** Suggestion: use BrandName_ProductName_Detail(IfAny) <br />
** For example: Kraft_Yoghurt_Peach.<br />
<br />
* A'''dd the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
*'''Copy the URL''' of your page and '''paste''' into the table below<br />
* You may start writing your report here<br />
<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleAssignmentPage<br />
prefix=Course:FNH200/Assignments/2025/<br />
type=create<br />
<br />
</inputbox><br />
<br />
===3. Begin Writing! ===<br />
Your new wiki page will be created with some suggested headings and sections.<br />
<br />
==Assignment Guidelines==<br />
<br />
=== Select a food product ===<br />
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other. <br />
<br />
=== Post pictures ===<br />
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest. <br />
<br />
=== Ingredient lists (4 points)===<br />
# Type out the lists of ingredients<br />
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any<br />
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product<br />
# Compare and contrast the lists of the two products and explain differences <br />
<br />
=== Labels (1 points)===<br />
# Provide detailed description of the information found on the labels<br />
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <br />
<br />
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===<br />
Please submit your individual component here on Canvas to protect your privacy and your personal opinion<br />
<br />
== What We Investigated ==<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated <br />
|-<br />
|0 (Example from 2021)<br />
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]<br />
|-<br />
|1<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|2<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|3<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|4<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|5<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|6<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|7<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|8<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|9<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|10<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|11<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|12<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|13<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|14<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|15<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|16<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|17<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|18<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|19<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|20<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|21<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|22<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|23<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|24<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|25<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|26<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|27<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|28<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|29<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|30<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|31<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|32<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|33<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|34<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|35<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|36<br />
|Product Names (please link it to the proper page)<br />
|}<br />
'''Potential Resources:'''<br />
<br />
Food and Drug Regulations of The Food and Drugs Act of Canada: <br />
<br />
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/<br />
<br />
<br />
Regulations under the Canada Agricultural Product Acts:<br />
<br />
http://www.laws.justice.gc.ca/eng/acts/C-0.4/<br />
<br />
<br />
Food Additives:<br />
<br />
https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026&diff=899730Course:FNH200/Assignments/20262026-06-24T19:21:16Z<p>JudyCKChan: Created page with "{{Start tab| | tab-1 = Welcome, Help and Resources | link-1 = Course:FNH200/Projects | tab-2 = 2025 Team Assignments | link-2 = Course:FNH200/Assignments/2026 | tab-3 = 2025 Team Projects | link-3 = Course:FNH200/Projects/2026 | tab-4 = Past Projects | link-4 = Course:FNH200/TeamProjectsShowcase }} '''Assignment Team: Canadian food substitutes, food additives, and food regulations''' Due date: July 17, 6:00 pm, team component, 5% of course grade July 18, 6:00..."</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2025 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2026<br />
| tab-3 = 2025 Team Projects<br />
| link-3 = Course:FNH200/Projects/2026<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''<br />
<br />
Due date: <br />
<br />
July 17, 6:00 pm, team component, 5% of course grade<br />
<br />
July 18, 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade<br />
<br />
<br />
This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices. <br />
<br />
:'''Suggestions''': salad dressings, sauces, frozen desserts, beverages (however, '''NO Coca-Cola-, Pepsi-brand pop drinks''' please, simply because we have received too many submissions on these products in past years); students also found it challenging to work on plain butter and sour cream. <br />
<br />
Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
===1. Login to the UBC Wiki===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
===2. Create Your Assignment Page===<br />
Once your team have decided what product and its alternative to investigate, you may create your assignment page here. <br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step. <br />
* Pick your assignment title: <br />
** Suggestion: use BrandName_ProductName_Detail(IfAny) <br />
** For example: Kraft_Yoghurt_Peach.<br />
<br />
* A'''dd the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
*'''Copy the URL''' of your page and '''paste''' into the table below<br />
* You may start writing your report here<br />
<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleAssignmentPage<br />
prefix=Course:FNH200/Assignments/2025/<br />
type=create<br />
<br />
</inputbox><br />
<br />
===3. Begin Writing! ===<br />
Your new wiki page will be created with some suggested headings and sections.<br />
<br />
==Assignment Guidelines==<br />
<br />
=== Select a food product ===<br />
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other. <br />
<br />
=== Post pictures ===<br />
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest. <br />
<br />
=== Ingredient lists (4 points)===<br />
# Type out the lists of ingredients<br />
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any<br />
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product<br />
# Compare and contrast the lists of the two products and explain differences <br />
<br />
=== Labels (1 points)===<br />
# Provide detailed description of the information found on the labels<br />
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <br />
<br />
=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===<br />
Please submit your individual component here on Canvas to protect your privacy and your personal opinion<br />
<br />
== What We Investigated ==<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated <br />
|-<br />
|0 (Example from 2021)<br />
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]<br />
|-<br />
|1<br />
|[[Course:FNH200/Assignments/2025/HiddenValley Ranch|Hidden Valley Ranch - Regular vs Light]]<br />
|-<br />
|2<br />
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2025/Chapman%27s_IceCream_Vanilla Chapman's Vanilla Ice Cream - Regular vs Sugar Free]<br />
|-<br />
|3<br />
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2025/Hershey_Chocolate_Bar_-_Regular_vs_Zero_Sugar Hershey Chocolate Bar - Regular vs Zero Sugar]<br />
|-<br />
|4<br />
|[[Course:FNH200/Assignments/2025/Lindt Chocolate - Regular vs Sugar Free#Lindt Milk Chocolate: Regular vs Sugar Free|Lindt Chocolate - Regular vs Zero Sugar]]<br />
|-<br />
|5<br />
|[[Course:FNH200/Assignments/2025/Kraft Miracle Whip - Original vs Calorie-wise|Kraft Miracle Whip - Original vs Calorie-wise]]<br />
|-<br />
|6<br />
|[[Course:FNH200/Assignments/2025/Activia Yogurt Vanilla - Regular vs Fat Free|Activia Yogurt Vanilla - Regular vs Fat Free]]<br />
|-<br />
|7<br />
|[[Course:FNH200/Assignments/2025/OIKOS Zero Fat Greet Yogurt - Regular Sugar vs Zero Sugar|OIKOS Fat Free Greek Yogurt-Regular Sugar vs Zero Sugar]]<br />
|-<br />
|8<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|9<br />
|[[Course:FNH200/Assignments/2025/Lays Chips|Lay's Chips - Classic vs Baked]]<br />
|-<br />
|10<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|11<br />
|[[Course:FNH200/Assignments/2025/Kraft Heinz Cool Whip - Original vs. Fat Free|Kraft Heinz Cool Whip - Original vs. Fat Free]]<br />
|-<br />
|12<br />
|[[Course:FNH200/Assignments/2025/Lindt Milk Chocolate Bar|Lindt Milk Chocolate Bar - Regular vs Sugar Free]]<br />
|-<br />
|13<br />
|Product Names (please link it to the proper page) <br />
|-<br />
|14<br />
|[[Course:FNH200/Assignments/2025/Smuckers Jam Strawberry|Smucker’s Pure Raspberry Jam vs No Sugar Added]] <br />
|-<br />
|15<br />
|[[Course:FNH200/Assignments/2025/Chips Ahoy Chocolate Chip Cookies - Regular vs Reduced fat|Chips Ahoy Chocolate Chip Cookies - Regular vs Reduced fat]]<br />
|-<br />
|16<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|17<br />
|[[Course:FNH200/Assignments/2025/Hellmann's Mayonnaise - Regular vs Light|Hellmann's Mayonnaise - Regular vs Light]]<br />
|-<br />
|18<br />
|[[Course:FNH200/Assignments/2025/PepsiCo Gatorade - Regular vs Zero Sugar|PepsiCo Gatorade - Regular vs Zero Sugar]]<br />
|-<br />
|19<br />
|[[Course:FNH200/Assignments/2025/Kraft Jell-O Chocolate Pudding vs. Fat Free Chocolate Pudding|Kraft Heinz Jell-O Chocolate Pudding - Regular vs Fat Free]]<br />
|-<br />
|20<br />
|[[Course:FNH200/Assignments/2025/Original Redbull vs Redbull Zero|Redbull Original vs Redbull Zero]]<br />
|-<br />
|21<br />
|[[Course:FNH200/Assignments/2025/Silk AlmondMilk|Silk Almond Milk - Regular vs Zero Sugar]]<br />
|-<br />
|22<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2025%2FKraft+shredded+cheddar+cheese+-+fat+free+vs+regular&create=Create+page&redirect=no Kraft shredded cheddar cheese - fat free vs regular]<br />
|-<br />
|23<br />
|[[Course:FNH200/Assignments/2025/Kraft Heinz Jell-O Strawberry Ready-to-Eat Gelatin Snack Cups - Original vs Zero Sugar|Kraft Heinz Jell-O Strawberry Ready-to-Eat Gelatin Snack Cups - Original vs Zero Sugar]]<br />
|-<br />
|24<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|25<br />
|[[Course:FNH200/Assignments/2025/Ocean Spray Cranberry Juice - Regular vs Low Calorie|Ocean Spray Cranberry Juice - Regular vs Low Calorie]]<br />
|-<br />
|26<br />
|[[Course:FNH200/Assignments/2025/Heinz Tomato Ketchup: Regular vs. No Sugar Added|Heinz Tomato Ketchup: Regular vs. No Sugar Added]]<br />
|-<br />
|27<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|28<br />
|[[Course:FNH200/Assignments/2025/Wheat thins|Wheat Thins Original vs. Low Fat]]<br />
|-<br />
|29<br />
|[[Course:FNH200/Assignments/2025/Red Bull - Original vs Sugar Free|Red Bull - Original vs Sugar Free]]<br />
|-<br />
|30<br />
|[[Course:FNH200/Assignments/2025/Kraft Smooth Peanut Butter vs. Kraft Light Peanut Butter|Kraft Smooth Peanut Butter vs. Kraft Light Peanut Butter]] <br />
|-<br />
|31<br />
|[[Course:FNH200/Assignments/2025/MoninVanillaSyrup SugarFree|Monin Canada Vanilla Syrup vs. Sugar Free Vanilla Syrup]]<br />
|-<br />
|32<br />
|Hazelnut chocolate spread Nutella vs. Sugar Free alternative <br />
|-<br />
|33<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|34<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|35<br />
|Product Names (please link it to the proper page)<br />
|-<br />
|36<br />
|Product Names (please link it to the proper page)<br />
|}<br />
'''Potential Resources:'''<br />
<br />
Food and Drug Regulations of The Food and Drugs Act of Canada: <br />
<br />
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/<br />
<br />
<br />
Regulations under the Canada Agricultural Product Acts:<br />
<br />
http://www.laws.justice.gc.ca/eng/acts/C-0.4/<br />
<br />
<br />
Food Additives:<br />
<br />
https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=899729Template:Infobox FNH2002026-06-24T19:13:36Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-21. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2026s_Syllabus.pdf 2026s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:FNH_200_2026s_Syllabus.pdf&diff=899728File:FNH 200 2026s Syllabus.pdf2026-06-24T19:12:14Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
<hr />
<div>=={{int:filedesc}}==<br />
{{Information<br />
|description={{en|1=FNH 200 942 2926 Syllabus}}<br />
|date=2026-06-24<br />
|source={{own}}<br />
|author=[[User:JudyCKChan|JudyCKChan]]<br />
|permission=<br />
|other versions=<br />
}}<br />
<br />
=={{int:license-header}}==<br />
{{self|cc-by-4.0}}<br />
<br />
[[Category:Syllabus]]</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/TeamProjectsShowcase&diff=899727Course:FNH200/TeamProjectsShowcase2026-06-24T18:49:49Z<p>JudyCKChan: /* FNH 200 Team Projects */</p>
<hr />
<div><br />
{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2022 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2022<br />
| tab-3 = 2022 Team Projects<br />
| link-3 = Course:FNH200/Projects/2022<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
=FNH 200 Team Projects=<br />
<br />
{| class="wikitable sortable"<br />
|-<br />
! Topic !! Year !! Location !! Video<br />
|-<br />
|[[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal|Processing and Packaging of Mezcal]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Instant Luosifen (river snail rice noodle)|Instant Luosifen (river snail rice noodle)]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Whipping Cream|Whipping Cream]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Bagoong|Bagoong]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Soy Sauce|Soy Sauce]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Infant_Formula&create=Create+page&redirect=no Infant Formula]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Margarine|Margarine]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Cheese_Fondue-_processes_involved_in_preparation Cheese Fondue]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Artisan Blue Cheese|Artisan Blue Cheese]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Spam|Luncheon Meat]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Tapioca_Pearls Taopica pearls]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Wine - Prosecco|Prosecco]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Beyond Meat Sausage|Beyond Meat Sausage]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Processing and Packaging of Organic Milk]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Kombucha|Kombucha]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Option A - Interview with Earls Restaurant Head Chef|Interview with Earls Restaurant Head Chef]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022/Instant_Cup_Noodles&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Instant Cup Noodles]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Beyond_Meat_Burger&create=Create+page&redirect=no Beyond Meat Burger]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Soju&create=Create+page&redirect=no Soju]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Yakult: Processes, Packaging, and Health Effects|Yakult: Processes, Packaging, and Health Effects]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Natto|Natto]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Hot dogs|Hot dogs]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Plant-Based Milk|Plant-Based Milk]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2023/Commercially_Produced_Jam_vs_Homemade_Jam&create=Create+page&redirect=no Commercially Produced Jam vs Homemade Jam]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Comparing and Contrast on the Safety regulations between Canada and United States on Canned Tuna|Safety regulations between Canada and United States on canned tuna]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Plant-Based Egg|Plant-Based Egg]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2023/Century_Egg?veaction=edit Century Egg]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/The Processing and Chemical Reactions of Soy Sauce|The Processing and Chemical Reactions of Soy Sauce]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Protein Powder|Protein Powder]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2023/Tempeh_and_Fermentation Tempeh and Fermentation]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Olestra Regulation|Olestra Regulation]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2023/Milk:_Fat_Content_Regulations_and_Labelling_Requirements_Across_Canada_and_Turkey&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Milk:Fat Content Regulations and Labelling Requirements Across Canada vs Turkey]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Regular vs. Ultrafiltered Milk|Milk and Ultrafiltered Milk]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Pure Protein Snack Bars|Pure Protein Snack Bars]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Differences in Olive Oil Processing, Labelling, & Packaging in India and Canada|Differences in Olive Oil Processing, Labelling, & Packaging in India and Canada]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Beyond Meat|Beyond Meat]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2023/Fermented_Milk#Role_of_Lactic_Acid_Bacteria Fermented Milk]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Sustainable Chocolate: Cacao Farming and Eco-friendly Processing|Sustainable Chocolate: Cacao Farming and Eco-friendly Processing]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/The Processing and Regulation of Raspberry Jell-O|The Processing and Regulation of Jell-O]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Infant Formula|Infant Formula Recall]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Energy Drink|Energy Drinks]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Canned Baked Beans|Canned Baked Beans]]<br />
|2023<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2024/Difference_in_mandatory_labeling_information_for_coffee_products_in_Canada_and_US Coffee Products - Labelling Canada vs US]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2024/Tofu&create=Create+page&redirect=no Tofu]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/White Tea|White Tea]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Saskatoon Berry|Saskatoon Berry]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Sushi|Sushi]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2024/Citric_Acid_v._Sodium_Propionate_in_Slowing_Bacterial_Spoilage&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Citric Acid v. Sodium Propionate in Slowing Bacteria Spoilage]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Pickled Vegetables|Pickled Vegetables]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Sourdough|Sourdough]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Popcorn#Production|Popcorn]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/High Fructose Corn Syrup|High Fructose Corn Syrup]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2024/Matcha Matcha]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2024/Interview_with_a_Chef&create=Create+page&redirect=no Interview with Chef Thalia from Lepp Farm Market]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Similarities and Differences in meat regulations between the US and Canada.|Similarities and Differences in meat regulations between the US and Canada.]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2024/TEAM_14-_Protein_Powder Protein Powder]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Production of French Cabernet Sauvignon|Production of French Cabernet Sauvignon]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Interview with a soybean factory owner|Interview with a soybean factory owner]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Japanese Shoyu|Japanese Shoyu]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2023/Fermented Milk|Fermented Milk]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2024/Processing_and_safety_of_Turmeric Turmeric]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2024/Mangoes&create=Create+page&redirect=no Mangoes]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2024/Final_Assignment:_Jeremy,_Shawn,_Yazen,_Miriam Wine]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Protein powder|Protein powder]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Oat Milk|Oat Milk]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/ Avocados|Avocados]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Assignments/2024/Donuts|Donuts]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2024/Preservation_of_Coffee&create=Create+page&redirect=no Preservation of Coffee]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2024/Botanist Interview (in Korea)|Botanist Interview (in Korea)]]<br />
|2024<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/What is the magic behind Coca-Cola's global popularity?|What is the magic behind Coca-Cola's global popularity?]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Lay's Potato Chips|Lay's Potato Chips]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Pickled Cucumber|Pickled Cucumber]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Kimchi Unpacked: Fermentation Microbiology, Preservation, and Functional Health Claims|Kimchi Unpacked: Fermentation Microbiology, Preservation, and Functional Health Claims]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Instant Noodles - Science, Safety, and Regulation|Instant Noodles - Science, Safety, and Regulation]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2025/Smoke_Salmon_-_Process,_safety_and_regulation Smoke Salmon - The science and the Safety]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Alternative Meats: food properties, regulations, sustainability|Alternative Meats]]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Interview with Honeycomb AI CTO|Honeycomb AI CTO Interview]]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Creatine: A Food Science Perspective|Creatine: A Food Science Perspective]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2025%2FFood+In+Space%3A+How+do+we+eat+on+Mars%3F&create=Create+page&redirect=no Food In Space: How do we eat on Mars?]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Apple Cider Vinegar#Impact of Packaging on Product Quality|Apple Cider Vinegar]]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Frozen Meals|Frozen Meals]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Kefir|Kefir]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?title=Course%3AFNH200%2FProjects%2F2025%2FMatcha&create=Create+page&redirect=no Matcha] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Beef|Beef]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Pre-Workout Supplements|Pre-Workout Supplements]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Olive Oil|Olive Oil]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2025%2FBison&create=Create+page&redirect=no Bison] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Hot dogs|Hot Dogs]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Soybeans: Small Beans, Big Impact|Soybeans: Small Beans, Big Impact]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Frozen Fruit vs Fresh Fruit|Frozen vs. Fresh Blueberries: A Nutritional and Logistical Comparison]]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2025/_Differences_in_Packaging_and_Processing_Ice_Cream_between_Countries=no Differences in Packaging and Processing Ice Cream between Countries] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?title=Course%3AFNH200%2FProjects%2F2025%2FShin+Ramyun+Light%3A+A+Contemporary+Take+on+Reduced-Fat+Instant+Noodles&create=Create+page&redirect=no Shin Ramyun Light: A Contemporary Take on Reduced-Fat Instant Noodles]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/SPAM: A Case Study|SPAM: A Case Study]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2025%2FInterview+with+Breka+Bakery+and+Caf%C3%A9&create=Create+page&redirect=no Interview with Breka Bakery and Café] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Cheese: The Science Behind Production, Flavor and Texture]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/Natto|Natto]] <br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2025/“PACKAGING PSYCHOLOGY, WHO creates the RULES?” - Examining the influence of food packaging and corporate marketing in appealing to consumers' purchases|PACKAGING PSYCHOLOGY and MARKETING INFLUENCE]]<br />
|2025<br />
|UBC Wiki<br />
|None<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team01_Alcohol Alcohol, ethanol, CH3CH2OH, (eg. beer, wine)] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Allspice Allspice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Anise Anise] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Apple_butter Apple Butter] <br> [https://en.wikipedia.org/wiki/User:Laurabrager/sandbox Apple Butter] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Apple_juice Apple Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Doogh Ayran] || 2015 || Wikipedia || {{#widget:YouTube|id=YF5K3RQpi00|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team04_BabyFood Baby Food] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Baby_food Baby Food] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Baking_powder Baking Powder] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Balut_(food) Balut] <br> [https://en.wikipedia.org/wiki/User:Foodienut/sandbox Balut] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=9BSeEudFQJA|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team21_Banana Banana] || 2011 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Basil Basil] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team13_Beer Beer] || 2013 || UBC Wiki || {{#widget:YouTube|id=zSwH1abdGKI| height=140|width=240}} <br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team09_Beer Beer] || 2014 || UBC Wiki || {{#widget:YouTube|id=VhYuQFz2UeQ|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Beer Beer] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Beyond_Meat:_Nutrition,_Sustainability,_and_Processing Beyond Meat: Nutrition, Sustainability, & Processing] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Beyond_Meat Beyond Meat] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Black_tea Black Tea] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team12_PC Blue Menu Peanut Butter - Stir vs Non-Stir] || 2014 || UBC Wiki || {{#widget:YouTube|id=UMoA0buJzKY|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Boom_Chicka_Pop_Popcorn Boom Chicka Pop Popcorn] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Brandy Brandy] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Breakfast_cereal Breakfast Cereal] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Brie_Cheese Brie Cheese] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team08_Bread Brioche Bread] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Cabernet_Sauvignon Cabernet Sauvignon] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team07_Cake Cake] || 2012 || UBC Wiki || {{#widget:YouTube|id=BZ_JKDMYrFI|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Canned_Peaches Canned Peaches] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Canned_Soups Canned Soups] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Canned_tomato Canned Tomato] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team07_VegetableOils Canola Oil] || 2014 || UBC Wiki || {{#widget:YouTube|id=xYtk6WT3OsM|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Caraway Caraway] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Champagne Champagne] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team02_Cheese Cheese] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team03_Cheese Cheese] || 2013 || UBC Wiki || {{#widget:YouTube|id=LVFuIuEaKhU|height=140|width=240}}<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team18_CheeseCake Cheese Cake] || 2014 || UBC Wiki || {{#widget:YouTube|id=rmWXQIZfRe4|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team15_Cheese Cheese Safety] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team16_Cheetos Cheetos] || 2012 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team03_Chia Chia] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team04_Chicken Chicken Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team19_Chocolate Chocolate] || 2012 || UBC Wiki || {{#widget:YouTube|id=6QO99E7PjAI|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team12_Chocolate Chocolate] || 2013 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team16_Chocolate Chocolate] || 2013 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Chocolate Chocolate] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Chocolate Chocolate] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team07_Chocolate Chocolate Tempering] || 2011 || UBC Wiki ||Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Chinese_Liquor_(Baijiu) Chinese Liquor (Baijiu)] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cinnamon Cinnamon] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team17_CocaCola Coca-Cola] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cocoa_butter Cocoa Butter] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team02_Coffee Coffee] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team15_Coffee Coffee] || 2013 || UBC Wiki || none<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team14_Coffee Coffee] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Coffee Coffee] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Coffee Coffee] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Processing_and_Roasting_of_Coffee Coffee (Processing and Roasting)] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team23_Coffee Coffee Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Coffee_roasting Coffee Roasting] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Condensed_milk Condensed Milk] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cottonseed_oil Cottonseed Oil] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cranberry_juice Cranberry Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cream Cream] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cream_cheese Cream Cheese] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Curry_powder Curry Powder] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Dairy_mix Dairy Mix] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Decaffeination Decaffeination] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Dough Dough] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Egg_as_food Egg As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Egg_carton Egg Carton] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team03_EnergyDrinks Energy Drinks] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team20_Vanilla Extraction of Vanilla] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fermented_bean_curd Fermented Bean Curd] <br> [https://en.wikipedia.org/wiki/User:Amandam249/sandbox Fermented Bean Curd] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=1K1rd4koQdI|height=140|width=240}}<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_fermentation_process Fermentation Process (Sauerkraut & Kimchi)] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fish_as_food Fish As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fishcake Fishcake] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Food_coloring Food Coloring] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team17_FoodColoring Food Coloring Regulations] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team19_FortifiedFoods Fortified Foods] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Frog_legs Frog Legs] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team17_FrozenDinners Frozen Dinners] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Frozen_Pizza Frozen Pizza] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Fruit_preserves Fruit Preserves] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gelatin_dessert Gelatin Dessert] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ghee Ghee] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gin Gin] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ginger Ginger] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ginger_ale Ginger Ale] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team20_GlutenFreeBread Gluten Free Bread] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team24_GlutenFree Gluten Free Foods] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gnocchi Gnocchi] <br> [https://en.wikipedia.org/wiki/User:Soraya.rizzo/sandbox Gnocchi] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=6CZU-aa0qc4|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Goat_cheese Goat Cheese] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team10_GoldenRice Golden Rice] || 2012 || UBC Wiki || {{#widget:YouTube|id=PsnZkT-GbQ0|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Golden_rice Golden Rice] || 2015 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Grapefruit_juice Grapefruit Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team17_GreenTea Green Tea] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Green_tea Green Tea] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team18_Tea Green Tea Production] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Grocery_Store_Interview Grocery Store Interview] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team01_HFCS High-Fructose Corn Syrup (HFCS)] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Himalayan_salt Himalayan Salt] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team05_Honey Honey] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Honey Honey] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team14_IceCream Ice Cream] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team21_IceCream Ice Cream] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team10_IceCream Ice Cream] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Ice_Cream Ice Cream (Food Science Behind It)] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ice_milk Ice Milk] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ice_wine Ice Wine] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team10_ImitationCrab Imitation Crab] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team13_ImitationCrab Imitation Crab] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Indian_ice_cream_(Canada) Indian Ice Cream] <br> [https://en.wikipedia.org/wiki/User:EatFNH200/sandbox Indian Ice Cream] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=5tZz1ombuYg|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Instant_Coffee Instant Coffee] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Instant_mashed_potatoes Instant Mashed Potatoes] <br> [https://en.wikipedia.org/wiki/User:Miriamchen_0426/sandbox Instant Mashed Potatoes] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|- <br />
| [https://en.wikipedia.org/wiki/Quaker_Instant_Oatmeal Instant Oatmeal] <br> [https://en.wikipedia.org/wiki/User:Saman_sarrafi/sandbox Instant Oatmeal] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=0gwWfq1LXUw|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Instant_Noodles Instant Noodles] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Instant_rice Instant Rice] <br> [https://en.wikipedia.org/wiki/User:FNHgroup12/sandbox Instant Rice] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=7Ww_cxYUqOA|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Interview_with_a_Food_Professional Interview with a Food Professional] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/An_Interview_with_Vancouver_Fish_Company%27s_Chef:_Summer Interview with Vancouver Fish Company's Chef: Summer] || 2020 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Irish_stew Irish Stew] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Juice Juice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kefir Kefir] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team11_Kimchi Kimchi] || 2012 || UBC Wiki || {{#widget:YouTube|id=CsglQvctfOU|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team18_Kimchi Kimchi] || 2012 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Kimchi Kimchi] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kimchi Kimchi] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Kombucha Kombucha] <br> [https://en.wikipedia.org/wiki/User:Nicolehsw/sandbox Kombucha] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kombucha Kombucha] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Lay%27s_Classic_Chips Lay's Classic Chips] || 2020 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Liqueur Liqueur] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Maple_liqueur Maple Liqueur] <br> [https://en.wikipedia.org/wiki/User:Jameshsin/sandbox Maple Liqueur] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=1V07ZHAJgBc|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Mandarin_orange Mandarin Orange] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team16_MapleSyrup Maple Syrup] || 2011 || UBC Wiki || none<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team18_MapleSyrup Maple Syrup] || 2013 || UBC Wiki || {{#widget:YouTube|id=2tFO1trdGJ8|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Maple_syrup Maple Syrup] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Maple_Syrup Maple Syrup] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Marmalade Marmalade] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Marshmallow Marshmallow] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Meat Meat] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Meatball_soup Meatball Soup] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team22_Chicken Mechanically Separated Chicken] || 2012 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mezcal Mezcal] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team01_Popcorn Microwave Popcorn] || 2012 || UBC Wiki || {{#widget:YouTube|id=aSKCftgERSc|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team19_Milk Milk] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Milk Milk] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team24_MilkAlternatives Milk Alternatives] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mincemeat Mincemeat] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/History,_Process,_Benefits,_and_Kinds_of_Miso Miso] <br> [https://en.wikipedia.org/wiki/User:Gillianhai/sandbox Miso] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=jjPnsiktZxY|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Miso_soup Miso Soup] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mochi Mochi] <br> [https://en.wikipedia.org/wiki/User:Melaniemayede/sandbox Mochi] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team02_MSG MSG] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team05_Mycoprotein Mycoprotein] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team25_Sweeteners Natural Vs Artificial Sweeteners] || 2012 || UBC Wiki || {{#widget:YouTube|id=dGWXrVqT44M|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Nectar Nectar] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Nongshim_-_Shin_Ramyun Nongshim - Shin Ramyun] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team14_Nutella Nutella] || 2013 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team19_Nutella Nutella] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|- <br />
| [https://en.wikipedia.org/wiki/Orange_juice Orange Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Orange_Juice_(not_from_concentrate) Orange Juice (not from concentrate)] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team13_PeanutButter Peanut Butter] || 2012 || UBC Wiki || {{#widget:YouTube|id=CDxOar8DrFg|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team04_PeanutButter Peanut Butter] || 2013 || UBC Wiki || {{#widget:YouTube|id=I7Btzz8NNHQ|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Peanut_butter Peanut Butter] <br> [https://en.wikipedia.org/wiki/User:Nancyh1350/sandbox Peanut Butter] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=Vd7BhDPf_P4|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Peanut_butter Peanut Butter] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team11_Pickling Pickling Process] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Assignments/2021/Plant-based_meat Plant-based Meat] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team01_Poptarts Poptarts] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team09_PotatoChips Potato Chips] || 2013 || UBC Wiki || {{#widget:YouTube|id=dvD4fQ2GApk|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Potato_chip Potato Chip] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Powdered_milk Powdered Milk] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Powdered_sugar Powdered Sugar] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Preserved_lemon Preserved Lemon] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team04_ProcessedCheese Processed Cheese] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team10_ColdCutMeats Processing of Cold Cut Meats] || 2011 || UBC Wiki || Video is private (no longer available)<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team11_CreamCheese Processing of Cream Cheese] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Prosciutto_di_Parma Prosciutto di Parma] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team11_ProteinPowder Protein Powder] || 2013 || UBC Wiki || {{#widget:YouTube|id=2PXAry_MjZM|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team06_ProteinPowder Protein Powder] || 2014 || UBC Wiki || {{#widget:Vimeo|id=123809764|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team02_Quinoa Quinoa] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Quinoa Quinoa] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Raisin_bread Raisin Bread] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team06_RedWine Red Wine Making Kits Vs. Commercial Red Wine Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Rice Rice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Rum Rum] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team06_Sake Sake] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Salami Salami] || 2015 || Wikipedia || {{#widget:YouTube|id=DIOhRy_135Y|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team20_Salmon Salmon] || 2012 || UBC Wiki || [https://docs.google.com/file/d/0Bz-WD7rdxDm4ejNqRTRMWFVUZFU/edit Salmon Preparation]<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team05_Sauerkraut Sauerkraut] || 2013 || UBC Wiki || {{#widget:YouTube|id=d4nEBYW0RYQ|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team15_Sausages Sausages] || 2014 || UBC Wiki || {{#widget:YouTube|id=Sptpmary7yY|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sea_salt Sea Salt] <br> [https://en.wikipedia.org/w/index.php?title=User:Lsalimbangon/sandbox Sea Salt] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:Vimeo|id=160048235|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Sherbet Sherbet] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Smoked_salmon Smoked Salmon] <br> [https://en.wikipedia.org/wiki/User:Celestiefied/sandbox Smoked Salmon] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=t5RcDGUmfFo|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Smoked_salmon Smoked Salmon] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sorbet Sorbet] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sorbet Sorbet] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sourdough Sourdough] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team03_Sourdough Sourdough Bread] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team08_Sourdough Sourdough Bread] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team16_Bread Sourdough Bread] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team06_SoyAlmondMilk Soy vs. almond milk processing] || 2012 || UBC Wiki || {{#widget:YouTube|id=Fr_sh-8hmU0|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team22_Spam Spam] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Space_Foods Space Foods] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Squid_as_food Squid As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team19_StoutBeer Stout Beer] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team13_Strawberry Strawberry Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tapioca_balls Tapioca Balls] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Tapioca_Pearls Tapioca Pearls] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team08_Tea Tea] || 2013 || UBC Wiki || {{#widget:YouTube|id=Pf7h8Kh6wk4|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tempeh Tempeh] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tequila Tequila] <br> [https://en.wikipedia.org/wiki/User:Yasamansairafi/sandbox Tequila] || 2015 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team14_PeanutButter The Manufacturing of Peanut Butter] || 2012 || UBC Wiki || {{#widget:YouTube|id=V9cMWP8L4zk|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team08_SoftCookies The Processing of Commercially Bought Soft, Baked Cookies] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team09_Tofu Tofu - Processing and Preservation Methods] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team05_Tofu Tofu - Traditional vs. Commercial Production] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Tofu Tofu] || 2020 || UBC Wiki || none<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2020/Tofu_and_its_Varieties Tofu and its Varieties] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tomato_juice Tomato Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tortilla_chip Tortilla Chip] <br> [https://en.wikipedia.org/wiki/User:Claudia-kobetitch/sandbox Tortilla Chip] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=Mg9SpnVXGYw|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vanilla_extract Vanilla Extract] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vanilla_ice_cream Vanilla Ice Cream] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vegetable_oil Vegetable Oil] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Veggie_burger Veggie Burger] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vinegar Vinegar] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vodka Vodka] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team12_WhippedCream Whipped Cream] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team09_Whiskey Whiskey Processing] || 2011 || UBC Wiki || none <br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team23_Wine Wine] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Wine Wine] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team15_GrapeWine Wine (Grape)] || 2012 || UBC Wiki || {{#widget:YouTube|id=iH_nbBCgukY|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team12_Yogurt Yogurt] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team07_Yogurt Yogurt] || 2013 || UBC Wiki || {{#widget:YouTube|id=JR2-Y-KAl6k|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Yogurt Yogurt] || 2020 || UBC Wiki || none<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/TeamProjectsShowcase&diff=899726Course:FNH200/TeamProjectsShowcase2026-06-24T18:18:48Z<p>JudyCKChan: /* FNH 200 Team Projects */</p>
<hr />
<div><br />
{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2022 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2022<br />
| tab-3 = 2022 Team Projects<br />
| link-3 = Course:FNH200/Projects/2022<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
=FNH 200 Team Projects=<br />
<br />
{| class="wikitable sortable"<br />
|-<br />
! Topic !! Year !! Location !! Video<br />
|-<br />
|[[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal|Processing and Packaging of Mezcal]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Instant Luosifen (river snail rice noodle)|Instant Luosifen (river snail rice noodle)]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Whipping Cream|Whipping Cream]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Bagoong|Bagoong]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Soy Sauce|Soy Sauce]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Infant_Formula&create=Create+page&redirect=no Infant Formula]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Margarine|Margarine]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Cheese_Fondue-_processes_involved_in_preparation Cheese Fondue]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Artisan Blue Cheese|Artisan Blue Cheese]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Spam|Luncheon Meat]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Tapioca_Pearls Taopica pearls]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Wine - Prosecco|Prosecco]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Beyond Meat Sausage|Beyond Meat Sausage]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Processing and Packaging of Organic Milk]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Kombucha|Kombucha]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Option A - Interview with Earls Restaurant Head Chef|Interview with Earls Restaurant Head Chef]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022/Instant_Cup_Noodles&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Instant Cup Noodles]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Beyond_Meat_Burger&create=Create+page&redirect=no Beyond Meat Burger]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Soju&create=Create+page&redirect=no Soju]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Yakult: Processes, Packaging, and Health Effects|Yakult: Processes, Packaging, and Health Effects]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Natto|Natto]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Hot dogs|Hot dogs]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Plant-Based Milk|Plant-Based Milk]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|<br />
|<br />
|<br />
|<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team01_Alcohol Alcohol, ethanol, CH3CH2OH, (eg. beer, wine)] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Allspice Allspice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Anise Anise] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Apple_butter Apple Butter] <br> [https://en.wikipedia.org/wiki/User:Laurabrager/sandbox Apple Butter] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Apple_juice Apple Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Doogh Ayran] || 2015 || Wikipedia || {{#widget:YouTube|id=YF5K3RQpi00|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team04_BabyFood Baby Food] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Baby_food Baby Food] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Baking_powder Baking Powder] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Balut_(food) Balut] <br> [https://en.wikipedia.org/wiki/User:Foodienut/sandbox Balut] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=9BSeEudFQJA|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team21_Banana Banana] || 2011 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Basil Basil] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team13_Beer Beer] || 2013 || UBC Wiki || {{#widget:YouTube|id=zSwH1abdGKI| height=140|width=240}} <br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team09_Beer Beer] || 2014 || UBC Wiki || {{#widget:YouTube|id=VhYuQFz2UeQ|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Beer Beer] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Beyond_Meat:_Nutrition,_Sustainability,_and_Processing Beyond Meat: Nutrition, Sustainability, & Processing] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Beyond_Meat Beyond Meat] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Black_tea Black Tea] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team12_PC Blue Menu Peanut Butter - Stir vs Non-Stir] || 2014 || UBC Wiki || {{#widget:YouTube|id=UMoA0buJzKY|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Boom_Chicka_Pop_Popcorn Boom Chicka Pop Popcorn] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Brandy Brandy] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Breakfast_cereal Breakfast Cereal] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Brie_Cheese Brie Cheese] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team08_Bread Brioche Bread] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Cabernet_Sauvignon Cabernet Sauvignon] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team07_Cake Cake] || 2012 || UBC Wiki || {{#widget:YouTube|id=BZ_JKDMYrFI|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Canned_Peaches Canned Peaches] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Canned_Soups Canned Soups] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Canned_tomato Canned Tomato] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team07_VegetableOils Canola Oil] || 2014 || UBC Wiki || {{#widget:YouTube|id=xYtk6WT3OsM|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Caraway Caraway] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Champagne Champagne] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team02_Cheese Cheese] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team03_Cheese Cheese] || 2013 || UBC Wiki || {{#widget:YouTube|id=LVFuIuEaKhU|height=140|width=240}}<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team18_CheeseCake Cheese Cake] || 2014 || UBC Wiki || {{#widget:YouTube|id=rmWXQIZfRe4|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team15_Cheese Cheese Safety] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team16_Cheetos Cheetos] || 2012 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team03_Chia Chia] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team04_Chicken Chicken Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team19_Chocolate Chocolate] || 2012 || UBC Wiki || {{#widget:YouTube|id=6QO99E7PjAI|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team12_Chocolate Chocolate] || 2013 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team16_Chocolate Chocolate] || 2013 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Chocolate Chocolate] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Chocolate Chocolate] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team07_Chocolate Chocolate Tempering] || 2011 || UBC Wiki ||Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Chinese_Liquor_(Baijiu) Chinese Liquor (Baijiu)] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cinnamon Cinnamon] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team17_CocaCola Coca-Cola] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cocoa_butter Cocoa Butter] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team02_Coffee Coffee] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team15_Coffee Coffee] || 2013 || UBC Wiki || none<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team14_Coffee Coffee] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Coffee Coffee] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Coffee Coffee] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Processing_and_Roasting_of_Coffee Coffee (Processing and Roasting)] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team23_Coffee Coffee Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Coffee_roasting Coffee Roasting] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Condensed_milk Condensed Milk] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cottonseed_oil Cottonseed Oil] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cranberry_juice Cranberry Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cream Cream] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cream_cheese Cream Cheese] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Curry_powder Curry Powder] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Dairy_mix Dairy Mix] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Decaffeination Decaffeination] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Dough Dough] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Egg_as_food Egg As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Egg_carton Egg Carton] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team03_EnergyDrinks Energy Drinks] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team20_Vanilla Extraction of Vanilla] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fermented_bean_curd Fermented Bean Curd] <br> [https://en.wikipedia.org/wiki/User:Amandam249/sandbox Fermented Bean Curd] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=1K1rd4koQdI|height=140|width=240}}<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_fermentation_process Fermentation Process (Sauerkraut & Kimchi)] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fish_as_food Fish As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fishcake Fishcake] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Food_coloring Food Coloring] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team17_FoodColoring Food Coloring Regulations] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team19_FortifiedFoods Fortified Foods] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Frog_legs Frog Legs] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team17_FrozenDinners Frozen Dinners] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Frozen_Pizza Frozen Pizza] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Fruit_preserves Fruit Preserves] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gelatin_dessert Gelatin Dessert] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ghee Ghee] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gin Gin] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ginger Ginger] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ginger_ale Ginger Ale] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team20_GlutenFreeBread Gluten Free Bread] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team24_GlutenFree Gluten Free Foods] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gnocchi Gnocchi] <br> [https://en.wikipedia.org/wiki/User:Soraya.rizzo/sandbox Gnocchi] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=6CZU-aa0qc4|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Goat_cheese Goat Cheese] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team10_GoldenRice Golden Rice] || 2012 || UBC Wiki || {{#widget:YouTube|id=PsnZkT-GbQ0|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Golden_rice Golden Rice] || 2015 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Grapefruit_juice Grapefruit Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team17_GreenTea Green Tea] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Green_tea Green Tea] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team18_Tea Green Tea Production] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Grocery_Store_Interview Grocery Store Interview] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team01_HFCS High-Fructose Corn Syrup (HFCS)] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Himalayan_salt Himalayan Salt] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team05_Honey Honey] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Honey Honey] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team14_IceCream Ice Cream] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team21_IceCream Ice Cream] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team10_IceCream Ice Cream] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Ice_Cream Ice Cream (Food Science Behind It)] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ice_milk Ice Milk] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ice_wine Ice Wine] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team10_ImitationCrab Imitation Crab] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team13_ImitationCrab Imitation Crab] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Indian_ice_cream_(Canada) Indian Ice Cream] <br> [https://en.wikipedia.org/wiki/User:EatFNH200/sandbox Indian Ice Cream] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=5tZz1ombuYg|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Instant_Coffee Instant Coffee] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Instant_mashed_potatoes Instant Mashed Potatoes] <br> [https://en.wikipedia.org/wiki/User:Miriamchen_0426/sandbox Instant Mashed Potatoes] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|- <br />
| [https://en.wikipedia.org/wiki/Quaker_Instant_Oatmeal Instant Oatmeal] <br> [https://en.wikipedia.org/wiki/User:Saman_sarrafi/sandbox Instant Oatmeal] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=0gwWfq1LXUw|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Instant_Noodles Instant Noodles] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Instant_rice Instant Rice] <br> [https://en.wikipedia.org/wiki/User:FNHgroup12/sandbox Instant Rice] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=7Ww_cxYUqOA|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Interview_with_a_Food_Professional Interview with a Food Professional] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/An_Interview_with_Vancouver_Fish_Company%27s_Chef:_Summer Interview with Vancouver Fish Company's Chef: Summer] || 2020 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Irish_stew Irish Stew] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Juice Juice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kefir Kefir] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team11_Kimchi Kimchi] || 2012 || UBC Wiki || {{#widget:YouTube|id=CsglQvctfOU|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team18_Kimchi Kimchi] || 2012 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Kimchi Kimchi] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kimchi Kimchi] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Kombucha Kombucha] <br> [https://en.wikipedia.org/wiki/User:Nicolehsw/sandbox Kombucha] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kombucha Kombucha] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Lay%27s_Classic_Chips Lay's Classic Chips] || 2020 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Liqueur Liqueur] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Maple_liqueur Maple Liqueur] <br> [https://en.wikipedia.org/wiki/User:Jameshsin/sandbox Maple Liqueur] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=1V07ZHAJgBc|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Mandarin_orange Mandarin Orange] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team16_MapleSyrup Maple Syrup] || 2011 || UBC Wiki || none<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team18_MapleSyrup Maple Syrup] || 2013 || UBC Wiki || {{#widget:YouTube|id=2tFO1trdGJ8|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Maple_syrup Maple Syrup] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Maple_Syrup Maple Syrup] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Marmalade Marmalade] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Marshmallow Marshmallow] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Meat Meat] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Meatball_soup Meatball Soup] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team22_Chicken Mechanically Separated Chicken] || 2012 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mezcal Mezcal] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team01_Popcorn Microwave Popcorn] || 2012 || UBC Wiki || {{#widget:YouTube|id=aSKCftgERSc|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team19_Milk Milk] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Milk Milk] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team24_MilkAlternatives Milk Alternatives] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mincemeat Mincemeat] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/History,_Process,_Benefits,_and_Kinds_of_Miso Miso] <br> [https://en.wikipedia.org/wiki/User:Gillianhai/sandbox Miso] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=jjPnsiktZxY|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Miso_soup Miso Soup] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mochi Mochi] <br> [https://en.wikipedia.org/wiki/User:Melaniemayede/sandbox Mochi] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team02_MSG MSG] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team05_Mycoprotein Mycoprotein] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team25_Sweeteners Natural Vs Artificial Sweeteners] || 2012 || UBC Wiki || {{#widget:YouTube|id=dGWXrVqT44M|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Nectar Nectar] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Nongshim_-_Shin_Ramyun Nongshim - Shin Ramyun] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team14_Nutella Nutella] || 2013 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team19_Nutella Nutella] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|- <br />
| [https://en.wikipedia.org/wiki/Orange_juice Orange Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Orange_Juice_(not_from_concentrate) Orange Juice (not from concentrate)] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team13_PeanutButter Peanut Butter] || 2012 || UBC Wiki || {{#widget:YouTube|id=CDxOar8DrFg|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team04_PeanutButter Peanut Butter] || 2013 || UBC Wiki || {{#widget:YouTube|id=I7Btzz8NNHQ|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Peanut_butter Peanut Butter] <br> [https://en.wikipedia.org/wiki/User:Nancyh1350/sandbox Peanut Butter] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=Vd7BhDPf_P4|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Peanut_butter Peanut Butter] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team11_Pickling Pickling Process] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Assignments/2021/Plant-based_meat Plant-based Meat] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team01_Poptarts Poptarts] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team09_PotatoChips Potato Chips] || 2013 || UBC Wiki || {{#widget:YouTube|id=dvD4fQ2GApk|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Potato_chip Potato Chip] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Powdered_milk Powdered Milk] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Powdered_sugar Powdered Sugar] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Preserved_lemon Preserved Lemon] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team04_ProcessedCheese Processed Cheese] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team10_ColdCutMeats Processing of Cold Cut Meats] || 2011 || UBC Wiki || Video is private (no longer available)<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team11_CreamCheese Processing of Cream Cheese] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Prosciutto_di_Parma Prosciutto di Parma] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team11_ProteinPowder Protein Powder] || 2013 || UBC Wiki || {{#widget:YouTube|id=2PXAry_MjZM|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team06_ProteinPowder Protein Powder] || 2014 || UBC Wiki || {{#widget:Vimeo|id=123809764|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team02_Quinoa Quinoa] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Quinoa Quinoa] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Raisin_bread Raisin Bread] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team06_RedWine Red Wine Making Kits Vs. Commercial Red Wine Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Rice Rice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Rum Rum] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team06_Sake Sake] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Salami Salami] || 2015 || Wikipedia || {{#widget:YouTube|id=DIOhRy_135Y|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team20_Salmon Salmon] || 2012 || UBC Wiki || [https://docs.google.com/file/d/0Bz-WD7rdxDm4ejNqRTRMWFVUZFU/edit Salmon Preparation]<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team05_Sauerkraut Sauerkraut] || 2013 || UBC Wiki || {{#widget:YouTube|id=d4nEBYW0RYQ|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team15_Sausages Sausages] || 2014 || UBC Wiki || {{#widget:YouTube|id=Sptpmary7yY|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sea_salt Sea Salt] <br> [https://en.wikipedia.org/w/index.php?title=User:Lsalimbangon/sandbox Sea Salt] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:Vimeo|id=160048235|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Sherbet Sherbet] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Smoked_salmon Smoked Salmon] <br> [https://en.wikipedia.org/wiki/User:Celestiefied/sandbox Smoked Salmon] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=t5RcDGUmfFo|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Smoked_salmon Smoked Salmon] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sorbet Sorbet] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sorbet Sorbet] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sourdough Sourdough] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team03_Sourdough Sourdough Bread] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team08_Sourdough Sourdough Bread] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team16_Bread Sourdough Bread] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team06_SoyAlmondMilk Soy vs. almond milk processing] || 2012 || UBC Wiki || {{#widget:YouTube|id=Fr_sh-8hmU0|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team22_Spam Spam] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Space_Foods Space Foods] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Squid_as_food Squid As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team19_StoutBeer Stout Beer] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team13_Strawberry Strawberry Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tapioca_balls Tapioca Balls] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Tapioca_Pearls Tapioca Pearls] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team08_Tea Tea] || 2013 || UBC Wiki || {{#widget:YouTube|id=Pf7h8Kh6wk4|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tempeh Tempeh] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tequila Tequila] <br> [https://en.wikipedia.org/wiki/User:Yasamansairafi/sandbox Tequila] || 2015 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team14_PeanutButter The Manufacturing of Peanut Butter] || 2012 || UBC Wiki || {{#widget:YouTube|id=V9cMWP8L4zk|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team08_SoftCookies The Processing of Commercially Bought Soft, Baked Cookies] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team09_Tofu Tofu - Processing and Preservation Methods] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team05_Tofu Tofu - Traditional vs. Commercial Production] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Tofu Tofu] || 2020 || UBC Wiki || none<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2020/Tofu_and_its_Varieties Tofu and its Varieties] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tomato_juice Tomato Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tortilla_chip Tortilla Chip] <br> [https://en.wikipedia.org/wiki/User:Claudia-kobetitch/sandbox Tortilla Chip] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=Mg9SpnVXGYw|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vanilla_extract Vanilla Extract] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vanilla_ice_cream Vanilla Ice Cream] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vegetable_oil Vegetable Oil] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Veggie_burger Veggie Burger] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vinegar Vinegar] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vodka Vodka] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team12_WhippedCream Whipped Cream] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team09_Whiskey Whiskey Processing] || 2011 || UBC Wiki || none <br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team23_Wine Wine] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Wine Wine] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team15_GrapeWine Wine (Grape)] || 2012 || UBC Wiki || {{#widget:YouTube|id=iH_nbBCgukY|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team12_Yogurt Yogurt] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team07_Yogurt Yogurt] || 2013 || UBC Wiki || {{#widget:YouTube|id=JR2-Y-KAl6k|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Yogurt Yogurt] || 2020 || UBC Wiki || none<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022&diff=899725Course:FNH200/Projects/20222026-06-24T18:10:13Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2022 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2022<br />
| tab-3 = 2022 Team Projects<br />
| link-3 = Course:FNH200/Projects/2022<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
August 11, 5:30 pm (team component)<br />
<br />
This is where you will report either (1) research you did on a food your team like, or (2) an interview you had with a food professional.<br />
<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2022_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2022/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2022_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|-<br />
|1 <br />
|[[Course:FNH200/Projects/2022/Soy Sauce|Soy Sauce]] <br />
|-<br />
|2 Potential Exam Question<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Infant_Formula&create=Create+page&redirect=no Infant Formula]<br />
|-<br />
|3<br />
|[[Course:FNH200/Projects/2022/Margarine|Margarine]]<br />
|-<br />
|4<br />
|[[Course:FNH200/Projects/2022/Instant Luosifen (river snail rice noodle)|Instant Luosifen (river snail rice noodle)]]<br />
|-<br />
|5<br />
|[[Course:FNH200/Projects/2022/Whipping Cream|Whipping Cream]]<br />
|-<br />
|6<br />
|[[Course:FNH200/Projects/2022/Bagoong|Bagoong]]<br />
|-<br />
|7<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Processing_and_Packaging_of_Mezcal Processing and Packaging of Mezcal] <br />
|-<br />
|8<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Cheese_Fondue-_processes_involved_in_preparation Cheese Fondue]<br />
|-<br />
|9 Potential Exam Question<br />
Please expect some revisions of the question and options to add clarity <br />
|[[Course:FNH200/Projects/2022/Artisan Blue Cheese|Artisan Blue Cheese]] <br />
|-<br />
|10<br />
|[[Course:FNH200/Projects/2022/Spam|Luncheon Meat]] <br />
|-<br />
|11<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Tapioca_Pearls Taopica pearls]<br />
|-<br />
|12 Potential Exam Question<br />
Please expect some major revisions of the question and options to add clarity; students may want to make a list <hint> <hint><br />
<br />
<br />
I also applaud the students for making an wiki-interactive question. One of my other selfish goals of this wiki-based project is to pique your interest in becoming a [https://en.wikipedia.org/wiki/Wikipedia:Wikipedians Wikipedian]<br />
|[[Course:FNH200/Projects/2022/Wine - Prosecco|Prosecco]]<br />
|-<br />
|13<br />
|[[Course:FNH200/Projects/2022/Beyond Meat Sausage|Beyond Meat Sausage]]<br />
|-<br />
|14<br />
|[[Processing and Packaging of Organic Milk]]<br />
|-<br />
|15 Potential Exam Question<br />
|[[Course:FNH200/Projects/2022/Kombucha|Kombucha]]<br />
|-<br />
|16 <br />
|[[Course:FNH200/Projects/2022/Option A - Interview with Earls Restaurant Head Chef|Interview with Earls Restaurant Head Chef]]<br />
|-<br />
|17<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022/Instant_Cup_Noodles&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Instant Cup Noodles]<br />
|-<br />
|18 Potential Exam Question<br />
|[https://wiki.ubc.ca/index.php?preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Beyond_Meat_Burger&create=Create+page&redirect=no Beyond Meat Burger]<br />
|-<br />
|19<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Soju&create=Create+page&redirect=no Soju]<br />
|-<br />
|20<br />
|[[Course:FNH200/Projects/2022/Yakult: Processes, Packaging, and Health Effects|Yakult: Processes, Packaging, and Health Effects]]<br />
|-<br />
|21<br />
|[[Course:FNH200/Projects/2022/Natto|Natto]] <br />
|-<br />
|22<br />
|[[Course:FNH200/Projects/2022/Hot dogs|Hot dogs]]<br />
|-<br />
|23 Potential Exam Question<br />
|[[Course:FNH200/Projects/2022/Plant-Based Milk|Plant-Based Milk]]<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022&diff=899724Course:FNH200/Projects/20222026-06-24T18:09:31Z<p>JudyCKChan: /* Our In-depth Investigations */</p>
<hr />
<div>{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2022 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2022<br />
| tab-3 = 2022 Team Projects<br />
| link-3 = Course:FNH200/Projects/2022<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
<br />
Due date:<br />
<br />
August 11, 5:30 pm (team component)<br />
<br />
This is where you will report either (1) research you did on a food your team like, or (2) an interview you had with a food professional.<br />
<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2022_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.<br />
<br />
=== 1. Login to the UBC Wiki ===<br />
Click the CWL button on the top of the page and login from there.<br />
<br />
=== 2. Create Your Project Page ===<br />
Once your team have decided what foods you like to investigate, you may create your project page here.<br />
<br />
Again, make sure you are already logged in to the UBC Wiki before the next step.<br />
<br />
* Pick your project title:<br />
** Suggestion: Processing and safety of Swiss cheese<br />
<br />
* Just '''add the title of your project to the box below''' and click on the '''create page''' button<br />
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page<br />
* You may start writing your report here<br />
<inputbox><br />
useve=yes<br />
placeholder=project title here<br />
preload=Course:FNH200/SampleProjectPage<br />
prefix=Course:FNH200/Projects/2022/<br />
type=create<br />
<br />
</inputbox><br />
<br />
=== 3. Add Your Information to the Project Table ===<br />
Once you have created your wiki page, add your product choice in the table below.<br />
<br />
=== 4. Begin Writing! ===<br />
Your new and almost blank wiki page will be created.<br />
<br />
== Project Guidelines ==<br />
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2022_Team_Project_-_Interview_or_Research.pdf Guideline]<br />
<br />
== Our In-depth Investigations ==<br />
<br />
{| class="wikitable sortable"<br />
|+<br />
!Team Number<br />
!Product Investigated<br />
|-<br />
|0 (Example)<br />
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)<br />
|-<br />
|1 <br />
|[[Course:FNH200/Projects/2022/Soy Sauce|Soy Sauce]] <br />
|-<br />
|2 Potential Exam Question<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Infant_Formula&create=Create+page&redirect=no Infant Formula]<br />
|-<br />
|3<br />
|[[Course:FNH200/Projects/2022/Margarine|Margarine]]<br />
|-<br />
|4<br />
|[[Course:FNH200/Projects/2022/Instant Luosifen (river snail rice noodle)|Instant Luosifen (river snail rice noodle)]]<br />
|-<br />
|5<br />
|[[Course:FNH200/Projects/2022/Whipping Cream|Whipping Cream]]<br />
|-<br />
|6<br />
|[[Course:FNH200/Projects/2022/Bagoong|Bagoong]]<br />
|-<br />
|7<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Processing_and_Packaging_of_Mezcal Processing and Packaging of Mezcal] ([[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal|Course:FNH200/Projects/2022/Processing and Packaging of Mezcal - UBC Wiki]])<br />
|-<br />
|8<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Cheese_Fondue-_processes_involved_in_preparation Cheese Fondue]<br />
[[Course:FNH200/Projects/2022/Cheese Fondue- processes involved in preparation#POTENTIAL QUESTION]]<br />
|-<br />
|9 Potential Exam Question<br />
Please expect some revisions of the question and options to add clarity <br />
|[[Course:FNH200/Projects/2022/Artisan Blue Cheese|Artisan Blue Cheese]] <br />
|-<br />
|10<br />
|[[Course:FNH200/Projects/2022/Spam|Luncheon Meat]] <br />
|-<br />
|11<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2022/Tapioca_Pearls Taopica pearls]<br />
|-<br />
|12 Potential Exam Question<br />
Please expect some major revisions of the question and options to add clarity; students may want to make a list <hint> <hint><br />
<br />
<br />
I also applaud the students for making an wiki-interactive question. One of my other selfish goals of this wiki-based project is to pique your interest in becoming a [https://en.wikipedia.org/wiki/Wikipedia:Wikipedians Wikipedian]<br />
|[[Course:FNH200/Projects/2022/Wine - Prosecco|Prosecco]]<br />
|-<br />
|13<br />
|[[Course:FNH200/Projects/2022/Beyond Meat Sausage|Beyond Meat Sausage]]<br />
|-<br />
|14<br />
|[[Processing and Packaging of Organic Milk]]<br />
|-<br />
|15 Potential Exam Question<br />
|[[Course:FNH200/Projects/2022/Kombucha|Kombucha]]<br />
|-<br />
|16 <br />
|[[Course:FNH200/Projects/2022/Option A - Interview with Earls Restaurant Head Chef|Interview with Earls Restaurant Head Chef]]<br />
|-<br />
|17<br />
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022/Instant_Cup_Noodles&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Instant Cup Noodles]<br />
|-<br />
|18 Potential Exam Question<br />
|[https://wiki.ubc.ca/index.php?preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Beyond_Meat_Burger&create=Create+page&redirect=no Beyond Meat Burger]<br />
|-<br />
|19<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Soju&create=Create+page&redirect=no Soju]<br />
|-<br />
|20<br />
|[[Course:FNH200/Projects/2022/Yakult: Processes, Packaging, and Health Effects|Yakult: Processes, Packaging, and Health Effects]]<br />
|-<br />
|21<br />
|[[Course:FNH200/Projects/2022/Natto|Natto]] <br />
|-<br />
|22<br />
|[[Course:FNH200/Projects/2022/Hot dogs|Hot dogs]]<br />
|-<br />
|23 Potential Exam Question<br />
|[[Course:FNH200/Projects/2022/Plant-Based Milk|Plant-Based Milk]]<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/TeamProjectsShowcase&diff=899723Course:FNH200/TeamProjectsShowcase2026-06-24T18:01:33Z<p>JudyCKChan: /* FNH 200 Team Projects */</p>
<hr />
<div><br />
{{Start tab| <br />
| tab-1 = Welcome, Help and Resources<br />
| link-1 = Course:FNH200/Projects<br />
| tab-2 = 2022 Team Assignments<br />
| link-2 = Course:FNH200/Assignments/2022<br />
| tab-3 = 2022 Team Projects<br />
| link-3 = Course:FNH200/Projects/2022<br />
| tab-4 = Past Projects<br />
| link-4 = Course:FNH200/TeamProjectsShowcase<br />
}}<br />
<br />
=FNH 200 Team Projects=<br />
<br />
{| class="wikitable sortable"<br />
|-<br />
! Topic !! Year !! Location !! Video<br />
|-<br />
|[[Course:FNH200/Projects/2022/Soy Sauce|Soy Sauce]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Infant_Formula&create=Create+page&redirect=no Infant Formula]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
|[[Course:FNH200/Projects/2022/Margarine|Margarine]]<br />
|2022<br />
|UBC Wiki<br />
|None<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team01_Alcohol Alcohol, ethanol, CH3CH2OH, (eg. beer, wine)] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Allspice Allspice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Anise Anise] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Apple_butter Apple Butter] <br> [https://en.wikipedia.org/wiki/User:Laurabrager/sandbox Apple Butter] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Apple_juice Apple Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Doogh Ayran] || 2015 || Wikipedia || {{#widget:YouTube|id=YF5K3RQpi00|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team04_BabyFood Baby Food] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Baby_food Baby Food] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Baking_powder Baking Powder] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Balut_(food) Balut] <br> [https://en.wikipedia.org/wiki/User:Foodienut/sandbox Balut] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=9BSeEudFQJA|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team21_Banana Banana] || 2011 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Basil Basil] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team13_Beer Beer] || 2013 || UBC Wiki || {{#widget:YouTube|id=zSwH1abdGKI| height=140|width=240}} <br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team09_Beer Beer] || 2014 || UBC Wiki || {{#widget:YouTube|id=VhYuQFz2UeQ|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Beer Beer] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Beyond_Meat:_Nutrition,_Sustainability,_and_Processing Beyond Meat: Nutrition, Sustainability, & Processing] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Beyond_Meat Beyond Meat] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Black_tea Black Tea] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team12_PC Blue Menu Peanut Butter - Stir vs Non-Stir] || 2014 || UBC Wiki || {{#widget:YouTube|id=UMoA0buJzKY|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Boom_Chicka_Pop_Popcorn Boom Chicka Pop Popcorn] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Brandy Brandy] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Breakfast_cereal Breakfast Cereal] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Brie_Cheese Brie Cheese] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team08_Bread Brioche Bread] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Cabernet_Sauvignon Cabernet Sauvignon] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team07_Cake Cake] || 2012 || UBC Wiki || {{#widget:YouTube|id=BZ_JKDMYrFI|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Canned_Peaches Canned Peaches] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Canned_Soups Canned Soups] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Canned_tomato Canned Tomato] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team07_VegetableOils Canola Oil] || 2014 || UBC Wiki || {{#widget:YouTube|id=xYtk6WT3OsM|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Caraway Caraway] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Champagne Champagne] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team02_Cheese Cheese] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team03_Cheese Cheese] || 2013 || UBC Wiki || {{#widget:YouTube|id=LVFuIuEaKhU|height=140|width=240}}<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team18_CheeseCake Cheese Cake] || 2014 || UBC Wiki || {{#widget:YouTube|id=rmWXQIZfRe4|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team15_Cheese Cheese Safety] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team16_Cheetos Cheetos] || 2012 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team03_Chia Chia] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team04_Chicken Chicken Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team19_Chocolate Chocolate] || 2012 || UBC Wiki || {{#widget:YouTube|id=6QO99E7PjAI|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team12_Chocolate Chocolate] || 2013 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team16_Chocolate Chocolate] || 2013 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Chocolate Chocolate] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Chocolate Chocolate] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team07_Chocolate Chocolate Tempering] || 2011 || UBC Wiki ||Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Chinese_Liquor_(Baijiu) Chinese Liquor (Baijiu)] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cinnamon Cinnamon] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team17_CocaCola Coca-Cola] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cocoa_butter Cocoa Butter] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team02_Coffee Coffee] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team15_Coffee Coffee] || 2013 || UBC Wiki || none<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team14_Coffee Coffee] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Coffee Coffee] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Coffee Coffee] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Processing_and_Roasting_of_Coffee Coffee (Processing and Roasting)] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team23_Coffee Coffee Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Coffee_roasting Coffee Roasting] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Condensed_milk Condensed Milk] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cottonseed_oil Cottonseed Oil] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cranberry_juice Cranberry Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cream Cream] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Cream_cheese Cream Cheese] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Curry_powder Curry Powder] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Dairy_mix Dairy Mix] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Decaffeination Decaffeination] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Dough Dough] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Egg_as_food Egg As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Egg_carton Egg Carton] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team03_EnergyDrinks Energy Drinks] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team20_Vanilla Extraction of Vanilla] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fermented_bean_curd Fermented Bean Curd] <br> [https://en.wikipedia.org/wiki/User:Amandam249/sandbox Fermented Bean Curd] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=1K1rd4koQdI|height=140|width=240}}<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_fermentation_process Fermentation Process (Sauerkraut & Kimchi)] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fish_as_food Fish As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Fishcake Fishcake] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Food_coloring Food Coloring] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team17_FoodColoring Food Coloring Regulations] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team19_FortifiedFoods Fortified Foods] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Frog_legs Frog Legs] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team17_FrozenDinners Frozen Dinners] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Frozen_Pizza Frozen Pizza] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Fruit_preserves Fruit Preserves] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gelatin_dessert Gelatin Dessert] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ghee Ghee] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gin Gin] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ginger Ginger] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ginger_ale Ginger Ale] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team20_GlutenFreeBread Gluten Free Bread] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team24_GlutenFree Gluten Free Foods] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Gnocchi Gnocchi] <br> [https://en.wikipedia.org/wiki/User:Soraya.rizzo/sandbox Gnocchi] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=6CZU-aa0qc4|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Goat_cheese Goat Cheese] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team10_GoldenRice Golden Rice] || 2012 || UBC Wiki || {{#widget:YouTube|id=PsnZkT-GbQ0|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Golden_rice Golden Rice] || 2015 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Grapefruit_juice Grapefruit Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team17_GreenTea Green Tea] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Green_tea Green Tea] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team18_Tea Green Tea Production] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Grocery_Store_Interview Grocery Store Interview] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team01_HFCS High-Fructose Corn Syrup (HFCS)] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Himalayan_salt Himalayan Salt] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team05_Honey Honey] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Honey Honey] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team14_IceCream Ice Cream] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team21_IceCream Ice Cream] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team10_IceCream Ice Cream] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Ice_Cream Ice Cream (Food Science Behind It)] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ice_milk Ice Milk] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Ice_wine Ice Wine] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team10_ImitationCrab Imitation Crab] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team13_ImitationCrab Imitation Crab] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Indian_ice_cream_(Canada) Indian Ice Cream] <br> [https://en.wikipedia.org/wiki/User:EatFNH200/sandbox Indian Ice Cream] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=5tZz1ombuYg|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Instant_Coffee Instant Coffee] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Instant_mashed_potatoes Instant Mashed Potatoes] <br> [https://en.wikipedia.org/wiki/User:Miriamchen_0426/sandbox Instant Mashed Potatoes] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|- <br />
| [https://en.wikipedia.org/wiki/Quaker_Instant_Oatmeal Instant Oatmeal] <br> [https://en.wikipedia.org/wiki/User:Saman_sarrafi/sandbox Instant Oatmeal] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=0gwWfq1LXUw|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Instant_Noodles Instant Noodles] || 2021 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Instant_rice Instant Rice] <br> [https://en.wikipedia.org/wiki/User:FNHgroup12/sandbox Instant Rice] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=7Ww_cxYUqOA|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Interview_with_a_Food_Professional Interview with a Food Professional] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/An_Interview_with_Vancouver_Fish_Company%27s_Chef:_Summer Interview with Vancouver Fish Company's Chef: Summer] || 2020 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Irish_stew Irish Stew] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Juice Juice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kefir Kefir] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team11_Kimchi Kimchi] || 2012 || UBC Wiki || {{#widget:YouTube|id=CsglQvctfOU|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team18_Kimchi Kimchi] || 2012 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Kimchi Kimchi] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kimchi Kimchi] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Kombucha Kombucha] <br> [https://en.wikipedia.org/wiki/User:Nicolehsw/sandbox Kombucha] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Kombucha Kombucha] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Lay%27s_Classic_Chips Lay's Classic Chips] || 2020 || UBC Wiki || none<br />
|- <br />
| [https://en.wikipedia.org/wiki/Liqueur Liqueur] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Maple_liqueur Maple Liqueur] <br> [https://en.wikipedia.org/wiki/User:Jameshsin/sandbox Maple Liqueur] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=1V07ZHAJgBc|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Mandarin_orange Mandarin Orange] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team16_MapleSyrup Maple Syrup] || 2011 || UBC Wiki || none<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team18_MapleSyrup Maple Syrup] || 2013 || UBC Wiki || {{#widget:YouTube|id=2tFO1trdGJ8|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Maple_syrup Maple Syrup] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Maple_Syrup Maple Syrup] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Marmalade Marmalade] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Marshmallow Marshmallow] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Meat Meat] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Meatball_soup Meatball Soup] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team22_Chicken Mechanically Separated Chicken] || 2012 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mezcal Mezcal] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team01_Popcorn Microwave Popcorn] || 2012 || UBC Wiki || {{#widget:YouTube|id=aSKCftgERSc|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team19_Milk Milk] || 2013 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/The_Food_Science_Behind_Milk Milk] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team24_MilkAlternatives Milk Alternatives] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mincemeat Mincemeat] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/History,_Process,_Benefits,_and_Kinds_of_Miso Miso] <br> [https://en.wikipedia.org/wiki/User:Gillianhai/sandbox Miso] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=jjPnsiktZxY|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Miso_soup Miso Soup] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Mochi Mochi] <br> [https://en.wikipedia.org/wiki/User:Melaniemayede/sandbox Mochi] || 2015 || Wikipedia <br> Wiki Sandbox || Video is private (no longer available)<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team02_MSG MSG] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team05_Mycoprotein Mycoprotein] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team25_Sweeteners Natural Vs Artificial Sweeteners] || 2012 || UBC Wiki || {{#widget:YouTube|id=dGWXrVqT44M|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Nectar Nectar] || 2018 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Nongshim_-_Shin_Ramyun Nongshim - Shin Ramyun] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team14_Nutella Nutella] || 2013 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team19_Nutella Nutella] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|- <br />
| [https://en.wikipedia.org/wiki/Orange_juice Orange Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Orange_Juice_(not_from_concentrate) Orange Juice (not from concentrate)] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team13_PeanutButter Peanut Butter] || 2012 || UBC Wiki || {{#widget:YouTube|id=CDxOar8DrFg|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team04_PeanutButter Peanut Butter] || 2013 || UBC Wiki || {{#widget:YouTube|id=I7Btzz8NNHQ|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Peanut_butter Peanut Butter] <br> [https://en.wikipedia.org/wiki/User:Nancyh1350/sandbox Peanut Butter] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=Vd7BhDPf_P4|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Peanut_butter Peanut Butter] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team11_Pickling Pickling Process] || 2014 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Assignments/2021/Plant-based_meat Plant-based Meat] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team01_Poptarts Poptarts] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team09_PotatoChips Potato Chips] || 2013 || UBC Wiki || {{#widget:YouTube|id=dvD4fQ2GApk|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Potato_chip Potato Chip] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Powdered_milk Powdered Milk] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Powdered_sugar Powdered Sugar] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Preserved_lemon Preserved Lemon] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team04_ProcessedCheese Processed Cheese] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team10_ColdCutMeats Processing of Cold Cut Meats] || 2011 || UBC Wiki || Video is private (no longer available)<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team11_CreamCheese Processing of Cream Cheese] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Prosciutto_di_Parma Prosciutto di Parma] || 2020 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team11_ProteinPowder Protein Powder] || 2013 || UBC Wiki || {{#widget:YouTube|id=2PXAry_MjZM|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team06_ProteinPowder Protein Powder] || 2014 || UBC Wiki || {{#widget:Vimeo|id=123809764|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team02_Quinoa Quinoa] || 2014 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Quinoa Quinoa] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Raisin_bread Raisin Bread] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team06_RedWine Red Wine Making Kits Vs. Commercial Red Wine Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Rice Rice] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Rum Rum] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team06_Sake Sake] || 2013 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Salami Salami] || 2015 || Wikipedia || {{#widget:YouTube|id=DIOhRy_135Y|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team20_Salmon Salmon] || 2012 || UBC Wiki || [https://docs.google.com/file/d/0Bz-WD7rdxDm4ejNqRTRMWFVUZFU/edit Salmon Preparation]<br />
|- <br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team05_Sauerkraut Sauerkraut] || 2013 || UBC Wiki || {{#widget:YouTube|id=d4nEBYW0RYQ|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team15_Sausages Sausages] || 2014 || UBC Wiki || {{#widget:YouTube|id=Sptpmary7yY|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sea_salt Sea Salt] <br> [https://en.wikipedia.org/w/index.php?title=User:Lsalimbangon/sandbox Sea Salt] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:Vimeo|id=160048235|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Sherbet Sherbet] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Smoked_salmon Smoked Salmon] <br> [https://en.wikipedia.org/wiki/User:Celestiefied/sandbox Smoked Salmon] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=t5RcDGUmfFo|height=140|width=240}}<br />
|- <br />
| [https://en.wikipedia.org/wiki/Smoked_salmon Smoked Salmon] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sorbet Sorbet] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sorbet Sorbet] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Sourdough Sourdough] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team03_Sourdough Sourdough Bread] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team08_Sourdough Sourdough Bread] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2014w_Team16_Bread Sourdough Bread] || 2014 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team06_SoyAlmondMilk Soy vs. almond milk processing] || 2012 || UBC Wiki || {{#widget:YouTube|id=Fr_sh-8hmU0|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team22_Spam Spam] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Space_Foods Space Foods] || 2021 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Squid_as_food Squid As Food] || 2018 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team19_StoutBeer Stout Beer] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team13_Strawberry Strawberry Processing] || 2011 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tapioca_balls Tapioca Balls] || 2017 || Wikipedia || none<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2021/Tapioca_Pearls Tapioca Pearls] || 2021 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team08_Tea Tea] || 2013 || UBC Wiki || {{#widget:YouTube|id=Pf7h8Kh6wk4|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tempeh Tempeh] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tequila Tequila] <br> [https://en.wikipedia.org/wiki/User:Yasamansairafi/sandbox Tequila] || 2015 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team14_PeanutButter The Manufacturing of Peanut Butter] || 2012 || UBC Wiki || {{#widget:YouTube|id=V9cMWP8L4zk|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team08_SoftCookies The Processing of Commercially Bought Soft, Baked Cookies] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team09_Tofu Tofu - Processing and Preservation Methods] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team05_Tofu Tofu - Traditional vs. Commercial Production] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Tofu Tofu] || 2020 || UBC Wiki || none<br />
|-<br />
|[https://wiki.ubc.ca/Course:FNH200/Projects/2020/Tofu_and_its_Varieties Tofu and its Varieties] || 2020 || UBC Wiki || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tomato_juice Tomato Juice] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Tortilla_chip Tortilla Chip] <br> [https://en.wikipedia.org/wiki/User:Claudia-kobetitch/sandbox Tortilla Chip] || 2015 || Wikipedia <br> Wiki Sandbox || {{#widget:YouTube|id=Mg9SpnVXGYw|height=140|width=240}}<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vanilla_extract Vanilla Extract] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vanilla_ice_cream Vanilla Ice Cream] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vegetable_oil Vegetable Oil] || 2018 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Veggie_burger Veggie Burger] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vinegar Vinegar] || 2017 || Wikipedia || none<br />
|-<br />
| [https://en.wikipedia.org/wiki/Vodka Vodka] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team12_WhippedCream Whipped Cream] || 2011 || UBC Wiki || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2011w_Team09_Whiskey Whiskey Processing] || 2011 || UBC Wiki || none <br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team23_Wine Wine] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [https://en.wikipedia.org/wiki/Wine Wine] || 2017 || Wikipedia || none<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team15_GrapeWine Wine (Grape)] || 2012 || UBC Wiki || {{#widget:YouTube|id=iH_nbBCgukY|height=140|width=240}}<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2012w_Team12_Yogurt Yogurt] || 2012 || UBC Wiki || Video is private (no longer available)<br />
|-<br />
| [http://wiki.ubc.ca/Course:FNH200/2013w_Team07_Yogurt Yogurt] || 2013 || UBC Wiki || {{#widget:YouTube|id=JR2-Y-KAl6k|height=140|width=240}}<br />
|-<br />
| [https://wiki.ubc.ca/Course:FNH200/Projects/2020/Yogurt Yogurt] || 2020 || UBC Wiki || none<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=899722Template:Infobox FNH2002026-06-24T17:56:22Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-21. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896755Documentation:Begin your Journey in Course Design2026-05-20T17:33:18Z<p>JudyCKChan: /* Day 2: Thursday, May 28, 2026 */</p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activities to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|course/project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Tuesday, May 28, 2026 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with learning objective verbs from 3 domains)<br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Thursday, May 28, 2026 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* [https://lthub.ubc.ca/ LT Hub at the Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [https://www.cmu.edu/teaching/designteach/teach/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://iastate.app.box.com/v/226-active-learning 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896754Documentation:Begin your Journey in Course Design2026-05-20T17:30:18Z<p>JudyCKChan: /* Day 2: Thursday, May 28, 2026 */</p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activities to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|course/project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Tuesday, May 28, 2026 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with learning objective verbs from 3 domains)<br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Thursday, May 28, 2026 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* [https://lthub.ubc.ca/ LT Hub at the Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [https://www.cmu.edu/teaching/designteach/teach/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://www.celt.iastate.edu/wp-content/uploads/2017/03/CELT226activelearningtechniques.pdf 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896753Documentation:Begin your Journey in Course Design2026-05-20T17:27:30Z<p>JudyCKChan: /* Day 1: Tuesday, May 28, 2026 */</p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activities to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|course/project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Tuesday, May 28, 2026 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with learning objective verbs from 3 domains)<br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Thursday, May 28, 2026 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* CTLT's [https://lthub.ubc.ca/ Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [[/www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html|Instructional Strategies]]: Eberly Centre at Carnegie Mellon<br />
* [https://tchsotl.sitehost.iu.edu/part3/Middendorf%20&%20Kalish.pdf The "Change-Up" in Lectures] (Middendorf and Kalish, 1994) - incorporating active learning in lectures<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://www.celt.iastate.edu/wp-content/uploads/2017/03/CELT226activelearningtechniques.pdf 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896752Documentation:Begin your Journey in Course Design2026-05-20T17:21:58Z<p>JudyCKChan: /* Prep Work Activities */</p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activities to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|course/project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Tuesday, May 28, 2026 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.astate.edu/dotAsset/11ca93f7-da45-4fe3-821b-b82a20cbc017.pdf Bloom's Taxonomy Action Verbs] (cognitive domain)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with 3 domains) <br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Thursday, May 28, 2026 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* CTLT's [https://lthub.ubc.ca/ Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [[/www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html|Instructional Strategies]]: Eberly Centre at Carnegie Mellon<br />
* [https://tchsotl.sitehost.iu.edu/part3/Middendorf%20&%20Kalish.pdf The "Change-Up" in Lectures] (Middendorf and Kalish, 1994) - incorporating active learning in lectures<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://www.celt.iastate.edu/wp-content/uploads/2017/03/CELT226activelearningtechniques.pdf 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896748Documentation:Begin your Journey in Course Design2026-05-20T17:16:23Z<p>JudyCKChan: /* Prep Work Activities */</p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activites to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|course/project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Tuesday, May 20, 2026 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.astate.edu/dotAsset/11ca93f7-da45-4fe3-821b-b82a20cbc017.pdf Bloom's Taxonomy Action Verbs] (cognitive domain)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with 3 domains) <br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Thursday, May 28, 2026 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* CTLT's [https://lthub.ubc.ca/ Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [[/www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html|Instructional Strategies]]: Eberly Centre at Carnegie Mellon<br />
* [https://tchsotl.sitehost.iu.edu/part3/Middendorf%20&%20Kalish.pdf The "Change-Up" in Lectures] (Middendorf and Kalish, 1994) - incorporating active learning in lectures<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://www.celt.iastate.edu/wp-content/uploads/2017/03/CELT226activelearningtechniques.pdf 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896746Documentation:Begin your Journey in Course Design2026-05-20T16:56:58Z<p>JudyCKChan: /* Day 1: Wednesday November 12, 2024 */</p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activites to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Tuesday, May 20, 2026 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.astate.edu/dotAsset/11ca93f7-da45-4fe3-821b-b82a20cbc017.pdf Bloom's Taxonomy Action Verbs] (cognitive domain)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with 3 domains) <br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Thursday, May 28, 2026 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* CTLT's [https://lthub.ubc.ca/ Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [[/www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html|Instructional Strategies]]: Eberly Centre at Carnegie Mellon<br />
* [https://tchsotl.sitehost.iu.edu/part3/Middendorf%20&%20Kalish.pdf The "Change-Up" in Lectures] (Middendorf and Kalish, 1994) - incorporating active learning in lectures<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://www.celt.iastate.edu/wp-content/uploads/2017/03/CELT226activelearningtechniques.pdf 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:Begin_your_Journey_in_Course_Design&diff=896745Documentation:Begin your Journey in Course Design2026-05-20T16:52:31Z<p>JudyCKChan: </p>
<hr />
<div>In this engaging two-day workshop, you will explore four stages of course design: reflecting on situational factors, writing learning outcomes, considering assessment options, and exploring instructional strategies to support learners. <br />
<br />
By the end of the two-part workshop, you will:<br />
* Understand the stages of learner-centred course design<br />
* Value the role of learning outcomes<br />
* Expand your evaluation and/or assessment toolkit<br />
* Explore pedagogy and active learning techniques<br />
For this workshop, you should focus on one course (or a module, workshop, or other educational project)--whatever it is you are intending to design. ''(If you don't currently have a course or project please simulate one for the workshop, as you will be given time throughout the workshop to apply the concepts directly to your course or project.)'' <br />
<br />
=== '''Prep Work Activities ''' ===<br />
Be sure to complete the following 4 activities in advance of the workshop. We estimate this set of activites to take you between one and two hours. <br />
#'''WATCH''': Please watch this brief video on Backwards Design (up to 3:50 mins): https://www.youtube.com/watch?v=QbKx_tG99ho<br />
#'''READ''': Please read this very brief article on Learner-Centred Teaching (''You have access to this article via UBC Library so will need to log-in with your CWL):''<br />
#* Weimer, Maryellen. 2012. Five Characteristics of Learner-Centered Teaching. The Teaching Professor: https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
#'''DOWNLOAD:''' Download the course/project planning template: [[Media:Course Planning Template JICD.docx|project planning template]]. Be sure to bring the planning template (print and bring it, as desired) with you to Day 1 of the workshop.<br />
# '''REFLECT & WRITE:''' Take some time to reflect on your course or project. Jot down your responses on the planning template.<br />
#* '''First''', what are you designing? Is it a course, workshop, module, etc.. Write down some of the details about the course or project. <br />
#* '''Next''', consider the '''situational factors''' of the course/project:<br />
#** Detail any of the known factors or constraints of your course or project? (''For example: class size, teaching assistant support, technical support, administrative support, role of technology and/or technological support, time, experience, space, modality, etc.)''<br />
#** Who are you designing this [course/workshop/module] for? What do you know about your audience or your learners? What are their needs and goals?<br />
#** What else do you know about the course/workshop/module that is important to consider?<br />
#* '''Finally''', consider your '''learning goals''' for the course or project:<br />
#** What are your goals as an instructor or facilitator?<br />
#** By the end of the course, module or workshop, what do you hope your learners are able to know, to do, or to value?<br />
#** Imagine that you run into one of your learners five years from now. They say the one thing they learned from you that has really stuck with them is ''X''. What do you hope the ''X'' is?<br />
Add this information to your course/project planning template, and be sure to have the planning template with you on Day 1 of the workshop. <br />
<br />
''We will use this Wiki page throughout the workshop to house our materials, handouts and slides from the workshop. Feel free to get familiar with this page!'' <br />
<br />
=== Day 1: Wednesday November 12, 2024 ===<br />
On Day 1 of the workshop, we'll introduce the learner-centred approach to course design. You'll share the situational factors related to your project and craft your learning goals into learning outcomes. You'll also begin thinking about your assessment plans and be introduced to the concept of alignment. Here are the resources we will use on Day 1: <br />
* Slides for Day 1 (to be added soon!)<br />
* [https://www.astate.edu/dotAsset/11ca93f7-da45-4fe3-821b-b82a20cbc017.pdf Bloom's Taxonomy Action Verbs] (cognitive domain)<br />
* [https://www.bcit.ca/files/ltc/pdf/ja_learningoutcomes.pdf Writing Learning Outcomes] (BCIT handout with 3 domains) <br />
* [https://docs.google.com/spreadsheets/d/1B3qK-xfnRjsraJ5h1qW9UnYytc7xqkrcy66D0WfmAY8/edit?usp=sharing Spreadsheet to draft Learning Outcomes]<br />
* OPTIONAL: Two models of course design: [[Documentation:Designing Courses|https://wiki.ubc.ca/Documentation:Designing_Courses]]<br />
<br />
'''Homework before Day 2:'''<br />
* Continue crafting your learning outcomes. Use the taxonomies to help you be specific about the learning (domain and level of learning).<br />
* Consider your assessment plans: How will you know whether learners have met the learning outcomes? What evidence is required, and how will you gather this evidence? Expand what you already know about assessment by reviewing some of the resources on Assessment, looking to expand your toolkit (see '''resources''' below).<br />
* Consider the alignment between your assessment ideas and your learning outcomes. Review this resourse, [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments,] from Carnegie-Mellon's Eberly Centre resource for checking alignment between learning outcomes and assessments. <br />
* Revise your plans as necessary.<br />
<br />
=== Day 2: Wednesday, Novemeber 19, 2024 ===<br />
On Day 2 of the workshop, you'll revisit your assessment plans and consider what kinds of instructional strategies will support students in reaching the learning outcomes. You will work on aligning your course/project plans. <br />
<br />
Here are the resources we will use on Day 2:<br />
* Slides for Day 2 (to be added soon)<br />
'''Day 2 Resources''' <br />
<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/ Online Teaching Program]: Self-paced modules, loaded with excellent information, tips and strategies for teaching online.<br />
* CTLT's [https://lthub.ubc.ca/ Learning Technology Innovation Centre]: get support with technology and your Canvas site.<br />
* [[/www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html|Instructional Strategies]]: Eberly Centre at Carnegie Mellon<br />
* [https://tchsotl.sitehost.iu.edu/part3/Middendorf%20&%20Kalish.pdf The "Change-Up" in Lectures] (Middendorf and Kalish, 1994) - incorporating active learning in lectures<br />
* [[Documentation:Inclusive Teaching/Learner Centered Syllabus|Learner-centred syllabus]] (includes 2 example syllabi)<br />
* [https://www.bu.edu/sph/files/2014/03/www.deefinkandassociates.com_GuidetoCourseDesignAug05.pdf Fink (2003) A self-directed guide to designing courses for significant learning] (includes intermediate phase on page 26)<br />
* Course level and topic level learning outcomes example: [[Course:FNH200]] <br />
** The course level objectives can be found on this page. Click on the 'Lessons' on the right panel to see topic level learning objectives<br />
* Curriculum map example: https://ctlt.ubc.ca/2016/08/31/curriculum-mapping-in-the-faculty-of-arts/<br />
** A table on this page shows how learning objectives (outcomes) may show up in multiple courses throughout a curriculum<br />
* [https://www.celt.iastate.edu/wp-content/uploads/2017/03/CELT226activelearningtechniques.pdf 226 Active Learning Techniques] (Iowa State University's Centre for Excellence in Learning and Teaching)<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/preparing-to-teach/course-design/refresh-course-step-step/ Refresh your course step-by-step] - Teaching Professor ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
<br />
[[Category: Course Design]]<br />
<br />
== Resources ==<br />
<br />
==== Learner-Centred Practice ====<br />
* 5 Characteristics of Learner Centered Teaching (2012) Weimer (This article is accessed via UBC library, so you will need to use your CWL to log in): https://www-teachingprofessor-com.ezproxy.library.ubc.ca/topics/teaching-strategies/active-learning/five-characteristics-of-learner-centered-teaching/<br />
* [https://ezproxy.library.ubc.ca/login?url=https://www.teachingprofessor.com/topics/for-those-who-teach/learner-centered-teaching-good-places-to-begin/ Learner-centered teaching: Good places to begin] Teaching Professor blog post - ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [http://www.facultyfocus.com/free-reports/course-design-and-development-ideas-that-work/ Course Design and Development Ideas That Work], Weimer 2010.<br />
<br />
====Learning Outcomes====<br />
<br />
* CMU's Eberly Teaching Centre's [https://www.cmu.edu/teaching/designteach/design/learningobjectives.html Guide to Learning Objectives]<br />
* Brief videos on [https://www.youtube.com/watch?v=uPop0BJKMP0 Learning Outcomes] and [https://www.youtube.com/watch?time_continue=55&v=7k10Xwo1lkc Bloom's Taxonomy]<br />
*[http://wiki.ubc.ca/images/e/e8/Taxonomies_Informing_Learning_Design_Decisions.pdf Taxonomies at a Glance]''' <br />
<br />
==== Alignment ====<br />
* [https://www.cmu.edu/teaching/assessment/basics/alignment.html Align Assessments]: Carnegie-Mellon's (Eberly Centre) resource for checking alignment between learning outcomes, assessments and activities.<br />
<br />
==== Online Course Design ====<br />
* [https://ctlt.ubc.ca/programs/all-our-programs/online-teaching-program/modules/ Online Teaching Program] - UBC program designed to help you adapt your course for the online environment and prepare you to teach online. <br />
* [[Design Quality OnlineCourse|Designing an Online Course]] - CTLT instructional design process<br />
* [https://wiki.ubc.ca/images/2/25/OnlineQualityCheckList_SiteFinal_Sep2016.pdf Online/Blended Course Quality Checklist] - UBC<br />
<br />
====Assessment====<br />
* [http://wiki.ubc.ca/images/6/64/Types_and_Method_of_Assessment.pdf Variation on Assessment Methods and Types]: visualizing your assessment plan at a glance.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/cats/ Classroom Assessment Techniques]: a guide from Vanderbilt University - Centre for Teaching<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/beyond-the-essay/ Beyond the Essay: Making Student Thinking Visible in the Humanities] by Nancy Chick, CFT, Assistant Director.<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/grading-student-work/ Grading Student Work] - Vanderbilt University - Centre for Teaching.<br />
* [https://www-teachingprofessor-com.eu1.proxy.openathens.net/topics/grading-feedback/feedback/provide_feedforward_with_exemplars/ Provide Feedforward with Exemplars] method on gearing feedback towards future performance - Maryellen Weimer ''(This article is accessed via UBC library, so you will need to use your CWL to log in)''<br />
* [https://cft.vanderbilt.edu/teaching-guides/reflecting-and-assessing/ Assessing Learning]: Resources from Vanderbilt University - Centre for Teaching.<br />
* [https://teaching.cornell.edu/spring-teaching-resources/assessment-evaluation/peer-assessment Introduction to Peer Assessment:] Cornell University's Centre for Teaching Innovation <br />
* Learning Technology Hub: [http://lthub.ubc.ca/tech-uses/peer-based-assessments/ Peer assessment tools and support] <br />
* [https://www.cmu.edu/teaching/assessment/assesslearning/rubrics.html Creating and Using Rubrics]: Carnegie-Mellon - Eberly Centre for Teaching <br />
<br />
==== Instructional Strategies ====<br />
* [http://www.cmu.edu/teaching/designteach/design/instructionalstrategies/index.html Instructional Strategies]: Eberly Centre at Carnegie Mellon<br />
* [https://cft.vanderbilt.edu/teaching-guides/pedagogies-and-strategies/ Pedagogies & Strategies] (from Powerpoints to Blogs and many things in between): Vanderbilt - Centre for Teaching - Guides <br />
*[http://www.cmu.edu/teaching/solveproblem/index.html Learning/Teaching Challenges]: Solve a Teaching Problem. Eberly Centre at Carnegie Mellon<br />
<br />
* [http://wiki.ubc.ca/images/a/a1/Active_Learning_Strategies.pdf Active Learning Strategies: Spectrum of Complexity]<br />
* [http://wiki.ubc.ca/images/b/bc/ActiveLearningStrategies.pdf Active Learning Strategies]: Some Examples<br />
* [https://ablconnect.harvard.edu/pages/activity-definitions ablconnect]: Harvard's database of teaching strategies for active learning.<br />
====Syllabus Design====<br />
* Bart, Mary (2015) [http://www.facultyfocus.com/articles/effective-classroom-management/a-learner-centered-syllabus-helps-set-the-tone-for-learning/ A Learner Centered Syllabus Helps Set the Tone For Learning] - Faculty Focus<br />
* UBC [https://ctlt.ubc.ca/resources/teaching/learner-centered-syllabus-toolkit/ Learner-Centred Syllabus Toolkit] <br />
* UBC-V requirements for all course syllabi are outlined in the [https://senate.ubc.ca/sites/senate.ubc.ca/files/downloads/Policy-20190207-V-130-Syllabus.pdf Senate Policy V-130: Content and Distribution of Course Syllabi]<br />
* An optional template associated with the above policy can be found [[:File:Ubc-course-syllabus-template.docx|here]].<br />
* [https://cft.vanderbilt.edu/guides-sub-pages/syllabus-design/ Syllabus Construction]: Vanderbilt University<br />
* An example: http://callingbullshit.org/</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Format_TeamWork&diff=896332Course:FNH200/Format TeamWork2026-05-12T02:42:15Z<p>JudyCKChan: </p>
<hr />
<div>FNH 200 942 Summer July/August<br />
<br />
Instructor: Dr. Judy Chan <br />
<br />
Dear Students, <br />
<br />
First of all, as of May 11, please join me in praying/wishing/hoping that Canvas will be available by July 1. Please please please. <br />
<br />
Now, let's get back to 'business'. <br />
<br />
Many of you asked me about the format of FNH 200 942. I am posting my responses to a couple most commonly asked questions here. By the way, [https://wiki.ubc.ca/images/2/29/FNH_200_2025s_Syllabus.pdf here is a link to the syllabus in 2025]. <br />
<br />
=== I'm on the waitlist, how can I...? ===<br />
Or, I like to learn about food science. How can I register? <br />
<br />
Or, I'm on the waitlist, how do I know if a space if open? <br />
<br />
Or, I have been blocked from registration, what do I do now? <br />
<br />
Or, Both the course and the waitlist are full, is there a waitlist to get on the waitlist? <br />
<br />
Or, (New question to me as of March 2026) I'm on the waitlist now, may I have extra time to accept the seat when a seat is offered [to me]?<br />
<br />
Or, any other questions about registration...<br />
<br />
I'm sorry to let you know that as an instructor, I really don't understand how registration and enrollment work. I leave this to my trustworthy colleagues in advising to handle registration for me. I also understand that academic advisors from all over campus are well connected to support you all. Once you are registered, and no matter how late it will be, I will support your learning about and exploration of food science. For instance, all my course content (course lessons) is available on my course [https://wiki.ubc.ca/Course:FNH200 Wiki page (on the right panel)] and you may complete your assignments late - never late penalty! <br />
<br />
=== May I ask about eligibility? ===<br />
The only per-requisite for FNH 200 is Year > 1. Some students (esp PharmD) may have Year 1 status in their professional schools. Please talk to your academic advisor about this. In my past experience, PharmD Year 1 students will eventually (magically?) be registered in FNH 200. I welcome you all. <br />
<br />
=== May I complete this course completely remotely? Answer: Yes, and need to coordinate with teamwork ===<br />
FNH 200 942 will be offered online from July to mid-August. All content, learning activities, and assessments will be delivered and experienced online. There will be two midterms and a final exam. You will be required to complete the midterms (roughly 60 minutes long) and final (roughly 120 minutes long) within a specific time frame. For midterm, it will be mostly be from 6 am to 11 am PDT. Unfortunately, the exact date and time of the final exam will have to be determined later. I aim to open the final exam for at least 8 hours. <br />
<br />
The '''catch''' of the midterms and exam is that you will need to complete them along with your teammates (more on team work below). I use the '''[https://blogs.ubc.ca/wpvc/two-stage-exams/ two-stage exam strategy]''' for the mid-term and final. So, you will have to discuss with your teammates to find a time that work for all of you for synchronous collaboration among team members. <br />
<br />
=== How does teamwork work in FNH 200? ===<br />
Team work is integrated throughout FNH 200 942. <br />
<br />
I am a strong believer that meaningful learning happens when we learn and explore with our peers (along with independent reading, questioning, exploring and reflecting). You will be assigned to teams of 4 to 5 students and you will work together on one small-ish assignment, a project, and also part of the midterms and final exam. I usually start the course with a few breakout room activities and small informal group discussions. Many students are able to 'bump' into a few people that they feel they can work together for a few weeks. I help you create your own teams or assign you into teams. For instance, I will let you: <br />
<br />
* Form your own teams of 4 to 5 <br />
* Partner with one or two other friends/acquaintances; then I will add a couple members to your pair/triad<br />
* Use the discussion board on Piazza to look for teammates based on geographical locations, interests, or other criteria that will deem help you learn<br />
* I then assign students into teams based on what I know about your academic background; I aim to create interdisciplinary team<br />
<br />
In the past, roughly half of the teams are created by me based on academic background. About 25% of students managed to create their own teams; then 25% will work with a couple friends and a couple new classmates. Among students who form their own teams, many of them were formed based on their geographical locations or academic interests. <br />
<br />
I always advice students to try to attend online classes during the first couple of weeks during the dedicated team work hour. Students should use this hour to bond, exchange contact information, begin the first assignments, etc. <br />
<br />
Last year, I had a team with students from five different time zones! (No one in that team told me anything about their locations when I asked!) A student had to switched twice to find the 'right' team (in terms of geographic locations.)<br />
<br />
I must also admit that there is usually one or two teams that didn't work out despite our best intentions and efforts. I am here to help support you all. <br />
<br />
I am here to help. <br />
<br />
Questions? Just ask! I will respond to your questions when I am back in the office in April. <br />
<br />
<br />
Judy</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Format_TeamWork&diff=887975Course:FNH200/Format TeamWork2026-03-06T21:50:31Z<p>JudyCKChan: </p>
<hr />
<div>FNH 200 942 Summer July/August<br />
<br />
Instructor: Dr. Judy Chan <br />
<br />
Dear Students, <br />
<br />
Many of you asked me about the format of FNH 200 942. I am posting my responses to a couple most commonly asked questions here. By the way, [https://wiki.ubc.ca/images/2/29/FNH_200_2025s_Syllabus.pdf here is a link to the syllabus in 2025]. <br />
<br />
=== I'm on the waitlist, how can I...? ===<br />
Or, I like to learn about food science. How can I register? <br />
<br />
Or, I'm on the waitlist, how do I know if a space if open? <br />
<br />
Or, I have been blocked from registration, what do I do now? <br />
<br />
Or, Both the course and the waitlist are full, is there a waitlist to get on the waitlist? <br />
<br />
Or, (New question to me as of March 2026) I'm on the waitlist now, may I have extra time to accept the seat when a seat is offered [to me]?<br />
<br />
Or, any other questions about registration...<br />
<br />
I'm sorry to let you know that as an instructor, I really don't understand how registration and enrollment work. I leave this to my trustworthy colleagues in advising to handle registration for me. I also understand that academic advisors from all over campus are well connected to support you all. Once you are registered, and no matter how late it will be, I will support your learning about and exploration of food science. For instance, all my course content (course lessons) is available on my course [https://wiki.ubc.ca/Course:FNH200 Wiki page (on the right panel)] and you may complete your assignments late - never late penalty! <br />
<br />
=== May I ask about eligibility? ===<br />
The only per-requisite for FNH 200 is Year > 1. Some students (esp PharmD) may have Year 1 status in their professional schools. Please talk to your academic advisor about this. In my past experience, PharmD Year 1 students will eventually (magically?) be registered in FNH 200. I welcome you all. <br />
<br />
=== May I complete this course completely remotely? Answer: Yes, and need to coordinate with teamwork ===<br />
FNH 200 942 will be offered online from July to mid-August. All content, learning activities, and assessments will be delivered and experienced online. There will be two midterms and a final exam. You will be required to complete the midterms (roughly 60 minutes long) and final (roughly 120 minutes long) within a specific time frame. For midterm, it will be mostly be from 6 am to 11 am PDT. Unfortunately, the exact date and time of the final exam will have to be determined later. I aim to open the final exam for at least 8 hours. <br />
<br />
The '''catch''' of the midterms and exam is that you will need to complete them along with your teammates (more on team work below). I use the '''[https://blogs.ubc.ca/wpvc/two-stage-exams/ two-stage exam strategy]''' for the mid-term and final. So, you will have to discuss with your teammates to find a time that work for all of you for synchronous collaboration among team members. <br />
<br />
=== How does teamwork work in FNH 200? ===<br />
Team work is integrated throughout FNH 200 942. <br />
<br />
I am a strong believer that meaningful learning happens when we learn and explore with our peers (along with independent reading, questioning, exploring and reflecting). You will be assigned to teams of 4 to 5 students and you will work together on one small-ish assignment, a project, and also part of the midterms and final exam. I usually start the course with a few breakout room activities and small informal group discussions. Many students are able to 'bump' into a few people that they feel they can work together for a few weeks. I help you create your own teams or assign you into teams. For instance, I will let you: <br />
<br />
* Form your own teams of 4 to 5 <br />
* Partner with one or two other friends/acquaintances; then I will add a couple members to your pair/triad<br />
* Use the discussion board on Piazza to look for teammates based on geographical locations, interests, or other criteria that will deem help you learn<br />
* I then assign students into teams based on what I know about your academic background; I aim to create interdisciplinary team<br />
<br />
In the past, roughly half of the teams are created by me based on academic background. About 25% of students managed to create their own teams; then 25% will work with a couple friends and a couple new classmates. Among students who form their own teams, many of them were formed based on their geographical locations or academic interests. <br />
<br />
I always advice students to try to attend online classes during the first couple of weeks during the dedicated team work hour. Students should use this hour to bond, exchange contact information, begin the first assignments, etc. <br />
<br />
Last year, I had a team with students from five different time zones! (No one in that team told me anything about their locations when I asked!) A student had to switched twice to find the 'right' team (in terms of geographic locations.)<br />
<br />
I must also admit that there is usually one or two teams that didn't work out despite our best intentions and efforts. I am here to help support you all. <br />
<br />
I am here to help. <br />
<br />
Questions? Just ask! I will respond to your questions when I am back in the office in April. <br />
<br />
<br />
Judy</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Format_TeamWork&diff=887974Course:FNH200/Format TeamWork2026-03-06T21:44:53Z<p>JudyCKChan: </p>
<hr />
<div>FNH 200 942 Summer July/August<br />
<br />
Instructor: Dr. Judy Chan <br />
<br />
Dear Students, <br />
<br />
Many of you asked me about the format of FNH 200 942. I am posting my responses to a couple most commonly asked questions here. By the way, [https://wiki.ubc.ca/images/2/29/FNH_200_2025s_Syllabus.pdf here is a link to the syllabus in 2025]. <br />
<br />
== I'm on the waitlist, how can I...? ==<br />
Or, I like to learn about food science. How can I register? <br />
<br />
Or, I'm on the waitlist, how do I know if a space if open? <br />
<br />
Or, both the course and the waitlist are full, is there a waitlist to get on the waitlist? <br />
<br />
Or, (New question to me as of March 2026) I'm on the waitlist now, may I have extra time to accept the seat when a seat is offered [to me]?<br />
<br />
Or, any other questions about registration...<br />
<br />
I'm sorry to let you know that as an instructor, I really don't understand how registration and enrollment work. I leave this to my trustworthy colleagues in advising to handle registration for me. I also understand that academic advisors from all over campus are well connected to support you all. Once you are registered, and no matter how late it will be, I will support your learning about and exploration of food science. <br />
<br />
== May I complete this course completely remotely? Answer: Yes, and need to coordinate with teamwork ==<br />
FNH 200 942 will be offered online from July to mid-August. All content, learning activities, and assessments will be delivered and experienced online. There will be two midterms and a final exam. You will be required to complete the midterms (roughly 60 minutes long) and final (roughly 120 minutes long) within a specific time frame. For midterm, it will be mostly be from 6 am to 11 am PDT. Unfortunately, the exact date and time of the final exam will have to be determined later. I aim to open the final exam for at least 8 hours. <br />
<br />
The '''catch''' of the midterms and exam is that you will need to complete them along with your teammates (more on team work below). I use the '''[https://blogs.ubc.ca/wpvc/two-stage-exams/ two-stage exam strategy]''' for the mid-term and final. So, you will have to discuss with your teammates to find a time that work for all of you for synchronous collaboration among team members. <br />
<br />
== How does teamwork work in FNH 200? ==<br />
Team work is integrated throughout FNH 200 942. <br />
<br />
I am a strong believer that meaningful learning happens when we learn and explore with our peers (along with independent reading, questioning, exploring and reflecting). You will be assigned to teams of 4 to 5 students and you will work together on one small-ish assignment, a project, and also part of the midterms and final exam. I usually start the course with a few breakout room activities and small informal group discussions. Many students are able to 'bump' into a few people that they feel they can work together for a few weeks. I help you create your own teams or assign you into teams. For instance, I will let you: <br />
<br />
* Form your own teams of 4 to 5 <br />
* Partner with one or two other friends/acquaintances; then I will add a couple members to your pair/triad<br />
* Use the discussion board on Piazza to look for teammates based on geographical locations, interests, or other criteria that will deem help you learn<br />
* I then assign students into teams based on what I know about your academic background; I aim to create interdisciplinary team<br />
<br />
In the past, roughly half of the teams are created by me based on academic background. About 25% of students managed to create their own teams; then 25% will work with a couple friends and a couple new classmates. Among students who form their own teams, many of them were formed based on their geographical locations or academic interests. <br />
<br />
I always advice students to try to attend online classes during the first couple of weeks during the dedicated team work hour. Students should use this hour to bond, exchange contact information, begin the first assignments, etc. <br />
<br />
Last year, I had a team with students from five different time zones! (No one in that team told me anything about their locations when I asked!) A student had to switched twice to find the 'right' team (in terms of geographic locations.)<br />
<br />
I must also admit that there is usually one or two teams that didn't work out despite our best intentions and efforts. I am here to help support you all. <br />
<br />
== May I ask about eligibility and registration? ==<br />
As an instructor, I really don't know exactly how registration works. Here is my attempt to answer some questions based on my experience. <br />
<br />
<br />
<br />
The only per-requisite for FNH 200 is Year > 1. Some students (esp PharmD) may have Year 1 status in their professional schools. Please talk to your academic advisor about this. In my past experience, PharmD Year 1 students will eventually (magically?) be registered in FNH 200. I welcome you all.<br />
<br />
Other students who are on the wait-list, have been blocked, or unsure how registration works, please contact your academic advisor in your own Faulty. Again, based on my past experience, all eligible students wanting to enroll in FNH 200 942 will eventually be registered. All my course content (course lessons) is available on my course [https://wiki.ubc.ca/Course:FNH200 Wiki page (on the right panel)] and you may complete your assignments late - never late penalty! <br />
<br />
I am here to help. <br />
<br />
Questions? Just ask! I will respond to your questions when I am back in the office in April. <br />
<br />
<br />
Judy</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Template:Infobox_FNH200&diff=887973Template:Infobox FNH2002026-03-06T21:28:43Z<p>JudyCKChan: </p>
<hr />
<div>{|class="infobox" width="350px"<br />
! colspan="2" style="background:#002859; width:200px; color: white; font-weight:normal; font-size:11pt; padding-top: 0.5em; padding-bottom: 0.5em;" | FNH200<br/>Exploring our Foods<br />
|-<br />
!scope="row" colspan="2"| [[File:FNH200_Cover.jpg|250px]]<br />
|-<br />
! colspan="2" style="background:#7491a3; font-weight:normal; width:250px; color: white; font-size:10pt;" | '''Course Info'''<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Instructor:''<br />
| style="font-size:9pt; padding-left: 5px;" | Judy Chan<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Class Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 9 to 10:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right; padding-left: 1em;" | ''Teamwork Time:'' <br />
| style="font-size:9pt; padding-left: 5px;" | T Th 11 to 11:50 am<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Frequent Q&A:''<br />
| style="font-size:9pt; padding-left: 5px;" | [https://wiki.ubc.ca/Course:FNH200/Format_TeamWork Reg, Format, & Teamwork]<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Office Hours:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | By appointment via email<br />
|-<br />
| style="font-size:9pt; text-align: right;" | ''Course Syllabus:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf Course Syllabus]<br />
|- <br />
| style="font-size:9pt; text-align: right;" | ''Past Projects:''<br />
| style="font-size:9pt; padding-left: 5px; padding-right: 2em;" | [http://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Team Projects 2011-21. ]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2025 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2025s_Syllabus.pdf 2025s Course Syllabus]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2025 2025s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2025 2025s Team Projects]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''Course Lessons'''<br />
|-<br />
! colspan="2" style="font-size:9pt;font-weight:normal; padding-left:20px;" align="left"| <br />
<dpl> <br />
titlematch=FNH200/Lesson%<br />
nottitlematch=FNH200/Lesson%/%/%<br />
replaceintitle=$FNH200/$,<br />
namespace=Course<br />
shownamespace=false<br />
columns=2<br />
rowcolformat=width=100%<br />
includesubpages=true<br />
</dpl><br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2024 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/images/8/8b/FNH_200_2024s_Syllabus.pdf 2024s Course Syllabus]<br />
*[https://wiki.ubc.ca/File:FNH_200_2024s_Syllabus_(with_Flexible_Grading).pdf 2024s Syllabus with Flexible Grading]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2024 2024s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2024 2024s Team Projects]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2023 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_942_2023s_Syllabus.pdf 2023s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2023 2023s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2023 2023s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2022 Summer Online'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[https://wiki.ubc.ca/File:FNH_200_2022s_Syllabus_07_01_Version.pdf 2022s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2022 2022s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2022 2022s Team Projects]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects Assignment and Project Supports]<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2021 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2021s_Syllabus_July_2.pdf 2021s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2021 2021s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2021 2021s Team Projects]<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2020 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[http://wiki.ubc.ca/File:FNH_200_2020s_Syllabus_July_02.pdf 2020s Syllabus (PDF)]<br />
*[https://wiki.ubc.ca/Course:FNH200/Assignments/2020 2020s Team Assignments]<br />
*[https://wiki.ubc.ca/Course:FNH200/Projects/2020 2020s Team Projects]<br />
<br />
|-<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2017 Summer (July - Aug)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2017s/Lecture_Notes|2017s Lecture Notes]]<br />
*[https://docs.google.com/document/d/19JeTSdflPjzBaPagr1AtFriRlq5mXXIh21ELpcF7gbQ/edit?usp=sharing 2017s Course Syllabus]<br />
*[[Course:FNH200/2017s/TeamProjects|2017s Team Projects]]<br />
*[https://docs.google.com/spreadsheets/d/1v9ah5Mnthap22PqHGp3S0wdS5ZimfcqtKaWmzDZWh2k/edit?usp=sharing 2017s Course Timeline]<br />
*[https://docs.google.com/spreadsheets/d/18xrKg9HgnM-uJr1AQxOdVQhqlQxIRf8nf2CmBTs-tVg/edit?usp=sharing 2017s Assignments #1 & 3]<br />
*[https://docs.google.com/document/d/1sUSGXE39VtDkqajD6J9VH0R-mGMlmDk7PA976EUG5Y0/edit?usp=sharing 2017s Team Assignment]<br />
*[https://docs.google.com/document/d/1syf6Q40tbu7Nhknj6o-MgL5-E0ErsZqSBskQZd4xnFA/copy 2017s Team Contract]<br />
*[https://docs.google.com/spreadsheets/d/1Otlr3EaxtDzxC4pRizi_5qKcSFlSXmguUl5Hk-dzSkQ/edit?usp=sharing 2017s Mid-Course Fdbk]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2015 Winter (2016 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2015w2/Lecture Notes|2015w Lecture Notes]]<br />
*[http://wiki.ubc.ca/File:FNH_200_102_Course_Syllabus_2015W_Jan_01_Version.pdf 2015w Course Syllabus]<br />
*[[Course:FNH200/2015w2/Assignment01|2015w Assignment 01 & 03]]<br />
*[[Course:FNH200/2015w2/TeamProjects|2015w Team Projects]]<br />
<br />
|-<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2014 Winter (2015 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2014w2/Lecture Notes|2014w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2014w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2014w2/TeamProjects|2014w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2013 Winter (2014 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2013w2/Lecture Notes|2013w Lecture Notes]]<br />
*[[Media:FNH 200 102 Course Syllabus 2014w.pdf|2013w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2013w2/TeamProjects|2013w Team Projects]]<br />
<br />
|-<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2012 Winter (2013 Jan to April)'''<br />
<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2012w2/Lecture Notes|2012w Lecture Notes]]<br />
*[[Media:FNH_200_102_2012w_Course_Syllabus.pdf|2012w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/TeamProjects|2012w Team Projects]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2011 Winter (2012 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Media:FNH_200_102_2011w_Course_Syllabus.pdf|2011w Course Syllabus (pdf)]]<br />
*[[Course:FNH200/2011w2/TeamProjects|2011w Team Projects]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes|2011w Lecture Notes]]<br />
*[[Course:FNH200/2011w2/Lecture_Notes#Friday.2C_Feb_17.2C_Teaching_Evaluation_Summary_and_Reflection|What students said about my teaching]]<br />
<br />
|-<br />
<br />
! colspan="2" style="background:#7491a3; width:200px; font-weight:normal; font-size:10pt; color: white;" | '''2010 Winter (2011 Jan to April)'''<br />
|-<br />
<br />
! colspan="2" style="font-size:9pt;font-weight:normal;padding-left:20px;" align="left"| <br />
*[[Course:FNH200/2010w_PosterProjects|2010w Poster Projects]]<br />
|-<br />
<br />
<br />
<br />
|}<br />
<br />
<noinclude><br />
[[category:Infobox Templates]]<br />
</noinclude></div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Format_TeamWork&diff=887154Course:FNH200/Format TeamWork2026-02-25T18:41:01Z<p>JudyCKChan: /* May I ask about eligibility and registration? */</p>
<hr />
<div>FNH 200 942 Summer July/August<br />
<br />
Instructor: Dr. Judy Chan <br />
<br />
Dear Students, <br />
<br />
Many of you asked me about the format of FNH 200 942. I am posting my responses to a couple most commonly asked questions here. By the way, [https://wiki.ubc.ca/images/2/29/FNH_200_2025s_Syllabus.pdf here is a link to the syllabus in 2025]. <br />
<br />
== May I complete this course completely remotely? Answer: Yes, and need to coordinate with team work ==<br />
FNH 200 942 will be offered online from July to mid-August. All content, learning activities, and assessments will be delivered and experienced online. There will be two midterms and a final exam. You will be required to complete the midterms (roughly 60 minutes long) and final (roughly 120 minutes long) within a specific time frame. For midterm, it will be mostly be from 6 am to 11 am PDT. Unfortunately, the exact date and time of the final exam will have to be determined later. I aim to open the final exam for at least 8 hours. <br />
<br />
The '''catch''' of the midterms and exam is that you will need to complete them along with your teammates (more on team work below). I use the '''[https://blogs.ubc.ca/wpvc/two-stage-exams/ two-stage exam strategy]''' for the mid-term and final. So, you will have to discuss with your teammates to find a time that work for all of you for synchronous collaboration among team members. <br />
<br />
== How does team work work in FNH 200? ==<br />
Team work is integrated throughout FNH 200 942. <br />
<br />
I am a strong believer that meaningful learning happens when we learn and explore with our peers (along with independent reading, questioning, exploring and reflecting). You will be assigned to teams of 4 to 5 students and you will work together on one small-ish assignment, a project, and also part of the midterms and final exam. I usually start the course with a few breakout room activities and small informal group discussions. Many students are able to 'bump' into a few people that they feel they can work together for a few weeks. I help you create your own teams or assign you into teams. For instance, I will let you: <br />
<br />
* Form your own teams of 4 to 5 <br />
* Partner with one or two other friends/acquaintances; then I will add a couple members to your pair/triad<br />
* Use the discussion board on Piazza to look for teammates based on geographical locations, interests, or other criteria that will deem help you learn<br />
* I then assign students into teams based on what I know about your academic background; I aim to create interdisciplinary team<br />
<br />
In the past, roughly half of the teams are created by me based on academic background. About 25% of students managed to create their own teams; then 25% will work with a couple friends and a couple new classmates. Among students who form their own teams, many of them were formed based on their geographical locations or academic interests. <br />
<br />
I always advice students to try to attend online classes during the first couple of weeks during the dedicated team work hour. Students should use this hour to bond, exchange contact information, begin the first assignments, etc. <br />
<br />
Last year, I had a team with students from five different time zones! (No one in that team told me anything about their locations when I asked!) A student had to switched twice to find the 'right' team (in terms of geographic locations.)<br />
<br />
I must also admit that there is usually one or two teams that didn't work out despite our best intentions and efforts. I am here to help support you all. <br />
<br />
== May I ask about eligibility and registration? ==<br />
As an instructor, I really don't know exactly how registration works. Here is my attempt to answer some questions based on my experience. <br />
<br />
<br />
<br />
The only per-requisite for FNH 200 is Year > 1. Some students (esp PharmD) may have Year 1 status in their professional schools. Please talk to your academic advisor about this. In my past experience, PharmD Year 1 students will eventually (magically?) be registered in FNH 200. I welcome you all.<br />
<br />
Other students who are on the wait-list, have been blocked, or unsure how registration works, please contact your academic advisor in your own Faulty. Again, based on my past experience, all eligible students wanting to enroll in FNH 200 942 will eventually be registered. All my course content (course lessons) is available on my course [https://wiki.ubc.ca/Course:FNH200 Wiki page (on the right panel)] and you may complete your assignments late - never late penalty! <br />
<br />
I am here to help. <br />
<br />
Questions? Just ask! I will respond to your questions when I am back in the office in April. <br />
<br />
<br />
Judy</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Course:FNH200/Format_TeamWork&diff=886570Course:FNH200/Format TeamWork2026-02-18T17:23:48Z<p>JudyCKChan: </p>
<hr />
<div>FNH 200 942 Summer July/August<br />
<br />
Instructor: Dr. Judy Chan <br />
<br />
Dear Students, <br />
<br />
Many of you asked me about the format of FNH 200 942. I am posting my responses to a couple most commonly asked questions here. By the way, [https://wiki.ubc.ca/images/2/29/FNH_200_2025s_Syllabus.pdf here is a link to the syllabus in 2025]. <br />
<br />
== May I complete this course completely remotely? Answer: Yes, and need to coordinate with team work ==<br />
FNH 200 942 will be offered online from July to mid-August. All content, learning activities, and assessments will be delivered and experienced online. There will be two midterms and a final exam. You will be required to complete the midterms (roughly 60 minutes long) and final (roughly 120 minutes long) within a specific time frame. For midterm, it will be mostly be from 6 am to 11 am PDT. Unfortunately, the exact date and time of the final exam will have to be determined later. I aim to open the final exam for at least 8 hours. <br />
<br />
The '''catch''' of the midterms and exam is that you will need to complete them along with your teammates (more on team work below). I use the '''[https://blogs.ubc.ca/wpvc/two-stage-exams/ two-stage exam strategy]''' for the mid-term and final. So, you will have to discuss with your teammates to find a time that work for all of you for synchronous collaboration among team members. <br />
<br />
== How does team work work in FNH 200? ==<br />
Team work is integrated throughout FNH 200 942. <br />
<br />
I am a strong believer that meaningful learning happens when we learn and explore with our peers (along with independent reading, questioning, exploring and reflecting). You will be assigned to teams of 4 to 5 students and you will work together on one small-ish assignment, a project, and also part of the midterms and final exam. I usually start the course with a few breakout room activities and small informal group discussions. Many students are able to 'bump' into a few people that they feel they can work together for a few weeks. I help you create your own teams or assign you into teams. For instance, I will let you: <br />
<br />
* Form your own teams of 4 to 5 <br />
* Partner with one or two other friends/acquaintances; then I will add a couple members to your pair/triad<br />
* Use the discussion board on Piazza to look for teammates based on geographical locations, interests, or other criteria that will deem help you learn<br />
* I then assign students into teams based on what I know about your academic background; I aim to create interdisciplinary team<br />
<br />
In the past, roughly half of the teams are created by me based on academic background. About 25% of students managed to create their own teams; then 25% will work with a couple friends and a couple new classmates. Among students who form their own teams, many of them were formed based on their geographical locations or academic interests. <br />
<br />
I always advice students to try to attend online classes during the first couple of weeks during the dedicated team work hour. Students should use this hour to bond, exchange contact information, begin the first assignments, etc. <br />
<br />
Last year, I had a team with students from five different time zones! (No one in that team told me anything about their locations when I asked!) A student had to switched twice to find the 'right' team (in terms of geographic locations.)<br />
<br />
I must also admit that there is usually one or two teams that didn't work out despite our best intentions and efforts. I am here to help support you all. <br />
<br />
== May I ask about eligibility and registration? ==<br />
As an instructor, I really don't know exactly how registration works. Here is my attempt to answer some questions based on my experience. <br />
<br />
<br />
<br />
The only per-requisite for FNH 200 is Year > 1. Some students (esp PharmD) may have Year 1 status in their professional schools. Please talk to your academic advisor about this. In my past experience, PharmD Year 1 students will eventually (magically?) be registered in FNH 200. I welcome you all.<br />
<br />
Other students who are on the wait-list, have been blocked, or unsure how registration works, please contact your academic advisor in your own Faulty. Again, based on my past experience, all eligible students wanting to enroll in FNH 200 942 will eventually be registered. All my course content (course lessons) is available on my course [https://wiki.ubc.ca/Course:FNH200 Wiki page (on the right panel)] and you may complete your assignments late (never late penalty! See [https://wiki.ubc.ca/images/3/3b/FNH_200_2024s_Syllabus_%28with_Flexible_Grading%29.pdf syllabus from 2024]!) <br />
<br />
I am here to help. <br />
<br />
Questions? Just ask! I will respond to your questions when I am back in the office in April. <br />
<br />
<br />
Judy</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=Documentation:CTLT_programs/CTLT_Institute/2025_Winter&diff=882540Documentation:CTLT programs/CTLT Institute/2025 Winter2025-12-09T23:45:11Z<p>JudyCKChan: </p>
<hr />
<div><br />
== Surviving to Sustaining: Learning Together with Trust, Compassion, and Courage ==<br />
During the pandemic, many of us offered each other remarkable care and flexibility. We were learning to teach and connect remotely while also coping with grief, uncertainty, and isolation. Kindness guided our work during that time, allowing us to meet each other with compassion, empathy, creativity, and respect in challenging circumstances. Since then, the collective gentleness we shared has become harder to sustain, as both instructors and students face growing demands on their time and energy. As the urgency of the pandemic recedes, new challenges and old assumptions and habits quietly resurface.<br />
<br />
This year’s Winter Institute explores kindness as a relational, ethical, and pedagogical framework that supports inclusive design, fosters meaningful connection, and attends to both student and instructor wellbeing within the realities of contemporary higher education.<br />
<br />
This year we welcome Dr. Kari Grain as our keynote speaker. Dr. Kari Grain is the author of Critical Hope and teaches in the University of British Columbia’s Faculty of Education, where she leads the Adult Learning and Global Change (ALGC) Master’s of Education Program. In her ongoing community engaged scholarship, Kari is a research consultant with Simon Fraser University’s Community Engaged Research Initiative (CERi). Her scholarship on social justice, experiential learning, adult education, and climate action has been featured in peer reviewed journals, books, and podcasts. Dr. Grain works with school districts, universities, and non-profit organizations to engage practices of critical hope toward systemic and personal transformation. Kari was the 2024 recipient of the Killam Lecturer Teaching Prize in UBC’s Faculty of Education.<br />
{| class="wikitable"<br />
|+<br />
!Title <br />
!Facilitators<br />
!Resources <br />
|-<br />
|Care by Design: Building Relational Pedagogy into Teaching Practice<br />
|Nicole Ronan Learning Design Consultant, CTLT; <br />
Roselynn Verwood, Curriculum Consultant, Students as Partners Strategist<br />
|[https://ubcca-my.sharepoint.com/:p:/r/personal/nicole_ronan_ubc_ca/Documents/presentations/Care%20by%20Design%20Winter%20Institute%202025.pptx?d=wa248ee8226e74bbba1ccd08270c82c30&csf=1&web=1&e=tBdgv3 Slides]<br />
Link to UBC Wellbeing Toolkit: https://wellbeing.ubc.ca/awt<br />
|-<br />
|Being Kind to Ourselves: The EL-Well Initiative<br />
|Laura Bulk, Assistant Professor of Teaching, Occupational Science and Occupational Therapy<br />
|For more information on the EL-Well Initiative for educational leadership faculty wellbeing, please contact: Laura Bulk (laura.bulk@ubc.ca)<br />
[[:File:Winter institute EL Well Initative part 3.pdf|EL-Well slides]] part 3<br />
|-<br />
|Transformative Pedagogies as a Praxis of Critical Hope<br />
|Kari Grain, ALGC Program Coordinator/ALGC Lecturer, UBC<br />
|Handbook of Experiential Pedagogies: blogs.ubc.ca/experiential<br />
Select resources by Kari Grain:<br />
<br />
<br />
Grain, K. (2025). Blooming and brokenness: Why students need an honest education in hope to face an unknown future. In Academica Top Ten Series, Illuminating Hope in Higher Education. <nowiki>https://forum.academica.ca/forum/llluminating-hope-2-kari-grain</nowiki><br />
<br />
<br />
Williams, R. J., & Grain, K. (2025). Teaching in a Time of Climate Collapse: From “An Education in Hope” to a Praxis of Critical Hope. Sustainability, 17(12), 5459. <nowiki>https://www.mdpi.com/2071-1050/17/12/5459</nowiki><br />
<br />
<br />
Grain, McClelland & Mahoney (2024). Facilitation for Community Transformation: A toolkit for community engaged researchers. Community Engaged Research Initiative, Simon Fraser University. <nowiki>https://www.sfu.ca/content/dam/sfu/ceri/images/Archive/Publications/2024-Publications/FCT%202024%20REPORT.pdf</nowiki><br />
|-<br />
|Building Capacity for the IBPOC Teaching and Learning Community: Confluence and Constellations--Reflecting on an Intersectional Approach to Anti-Racist Teaching and Learning<br />
|Renata Hall; Educational Consultant, Anti-Racist Teaching and Learning<br />
Lauren Casey; Educational Consultant, Anti-Racist and Indigenous Initiatives<br />
<br />
Daniel Gallardo; Graduate Student Facilitator, Classroom Climate Equity and Inclusion<br />
|[https://wiki.ubc.ca/images/2/29/Building_Capacity_for_the_IBPOC_Teaching_and_Learning_Community.pdf Slides]<br />
|-<br />
|Engaging the Global Past through Relational Course Revision: Reflections on the Impact of Student-Faculty Partnerships<br />
|Sara Ann Knutson, Assistant Professor of Teaching & Chair of Medieval Studies, Department of History, UBC;<br />
Abbie Collett, UBC undergraduate student;<br />
Madi Garbuz, UBC undergraduate student;<br />
Joel Hung, UBC undergraduate student;<br />
|[https://wiki.ubc.ca/images/6/6c/Engaging_the_Global_Past_through_Relational_Course_Revision.pdf Slides]<br />
|-<br />
|The First Five Minutes: Starter Activities that Sustain Care, Trust, and Connection in Learning Spaces<br />
|Nesrine El Banna, UBC<br />
|[[:File:The First Five Minutes Starter Activities that Sustain Care, Trust, and Connection in Learning Spaces.pdf|Slides]]<br />
|-<br />
|Addressing Student Emotions: Overcoming Hurdles to Classroom Conversations About GenAI Use<br />
|Jonathan Otto, School of Journalism, Writing and Media, UBC<br />
|[https://wiki.ubc.ca/File:Addressing_Student_Emotions_Overcoming_Hurdles_to_Classroom_Conversations_About_GenAI_Use.pdf outline of presentation]<br />
|-<br />
|Write Toegther, Learn Together <br />
|Laura Baumvol, Lecturer, UBC School of Journalism, Writing, and Media; <br />
Neve Eilam, Undergraduate Research Assistant.<br />
|[https://wiki.ubc.ca/images/9/92/Writing_Together%2C_Learning_Together_Dr._Laura_Baumvol_%26_Neve_Eilam_Dec._10th%2C_2025.pptx Slides]<br />
|-<br />
|Belonging as Practice: Panel Discussion on the Impacts of Inclusivity in the Classroom and Beyond<br />
|Elizabeth Novak, Lecturer - Food, Nutrition & Health, Faculty of Land & Food Systems UBCV;<br />
Stefan Sunandan Honisch, Sessional Lecturer from The Department of Theatre and Film UBCV;<br />
Isabel Machado, Lecturer from The Institute For Gender, Race, Sexuality and Social Justice UBCV;<br />
Selena Mah, Senior Inclusion Facilitator at The University of British Columbia Point Grey through UBC’s Initiative for Inclusive Post-Secondary Education;<br />
Elly Callele, Inclusion Facilitator at The University of British Columbia Point Grey through UBC’s Initiative for Inclusive Post-Secondary Education;<br />
Ben Ross, Steps Forward, UBC<br />
|[https://wiki.ubc.ca/File:Belonging_as_Practice_Exploring_Impacts_of_Inclusivity_in_the_Classroom_and_Beyond.pdf Slides]<br />
|-<br />
|Compassionate Choice in Action: Flexible Assessment for Student Empowerment<br />
|Eden Fussner-Dupas, Assistant Professor of Teaching,<br />
Department of Biochemistry & Molecular Biology;<br />
Gabriel Smith, Educational Strategist, LFS Learning Centre, UBC; <br />
Judy Chan, Faculty Associate, Faculty Liaison (Land and Food Systems), CTLT, UBC<br />
|[https://wiki.ubc.ca/File:Flexible_Assessment_for_Student_Empowerment_-_CTLT_2025.pdf Slide Deck]<br />
Zoom Recording (To be added soon after the event)<br />
Zoom Passcode (To be added)<br />
|}</div>JudyCKChanhttps://wiki.ubc.ca/index.php?title=File:Flexible_Assessment_for_Student_Empowerment_-_CTLT_2025.pdf&diff=882537File:Flexible Assessment for Student Empowerment - CTLT 2025.pdf2025-12-09T23:44:20Z<p>JudyCKChan: Uploaded own work with UploadWizard</p>
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