All course information is listed within this syllabus.
FDSC 200: Introductory Food Science (3 credits). General overview and principles; food constituents and properties; quality and safety; preservation methods; processing animal and plant products.
Prerequisite: CHEM 110
Instructors
Ramaswamy C. Anantheswaran, Ph.D.
Professor of Food Science
Department of Food Science
305 Rodney A. Erickson Food Science Building
University Park, PA 16802
Phone (Office): 814-865-3004
E-mail: Use Canvas Inbox
John Coupland, Ph.D.
Professor of Food Science
Undergraduate Program Coordinator
Department of Food Science
337 Rodney A. Erickson Food Science Building
University Park, PA 16802
Phone (Office): 814-865-2636
E-mail: Use Canvas Inbox
Course Overview
In this course, you will become familiar with the basic types of processed foods available to consumers, the basic types of processes utilized to preserve these foods, and the fundamental scientific principles behind these processes. You will understand the main concepts of quality control for safety and quality in the processing of foods. You will also become familiar with the vocabulary of food technology in order to better understand the literature of food processing and evaluate the safety, advertising, quality, and marketing of processed foods. And by taking this course you will become better prepared to take more in-depth courses in food science and other related majors.
- Module 1: Food System
- Module 2: Food Product Development
- Module 3: Food Chemistry
- Module 4: Food Analysis
- Module 5: Food Microbiology
- Module 6: Food Toxicology
- Module 7: Food Biotechnology
- Module 8: Nutrition
- Module 9: Food Engineering
- Module 10: Food Processing
- Module 11: Sensory
- Module 12: Food Laws and Regulations
Course Objectives
Upon completion of FDSC 200, students will have learned to:
- Explain the scope and the history of food science and technology.
- Understand food composition and the major food categories including beverages, cereals, grains, fruits and vegetables, meat, poultry, eggs, seafood, milk and dairy products, and confectionery products.
- Become familiar with the basics of human nutrition and food labeling.
- Understand the basic chemistry and functional properties of food carbohydrates, food lipids and food proteins, and the chemistry of colors and food flavors.
- Explain the nature and function of food additives and food laws and regulations in the United States.
- Explain the basic principles of food processing operations such as heat, cold, and drying.
- Explain how animal products such as meats, dairy products, and eggs are preserved.
- Explain how beverages, plant products, and food lipids are processed and preserved.
- Explain the types of microorganisms found in foods, the factors that affect their growth in foods, and their role in food spoilage and food fermentations.
- Explain the most common biological hazards responsible for foodborne illnesses, the factors that contribute to foodborne illnesses, and Hazard Analysis Critical Control Points (HACCP).
- Describe risk assessment for chemical hazards, naturally occurring toxins, and synthetic toxicants.
- Explain the physical makeup of foods and the effects of food processing on the physical properties of foods.
- Examine heat transfer, psychrometrics, and extrusion technology.
- Explain the basics of food biotechnology and genetic engineering and examine the benefits and concerns of food biotechnology.
- Examine the basics of sensory evaluation and food product development.
- Describe the impact of regulations.
- Differentiate between a law and a statute.
- Differentiate between guidances and regulations.
- Identify various organizations responsible for overseeing food safety.
- Define the roles of the USDA and the FSIS.
- Describe the FSMA preventative controls for human foods.
- Compare and contrast the roles of state and local agencies.
- Relate food safety systems to regulatory regulations.
- Describe good manufacturing practices for buildings, facilities, and personnel.
- Describe the role of sanitation procedures in enhancing food safety.
- Describe allergen control programs for traceability and recall.
- Describe the 7 steps in the HACCP process.
Course Schedule
For due dates, refer to the Course Summary on the Syllabus page in Canvas.
Course Materials
There is no required textbook for this class.
Assignments
Exams, quizzes, and assignments must be taken or submitted when scheduled unless you present a documented and legitimate excuse (i.e., police accident report, doctor's letter, attending conferences, class trips, etc.). Make-ups will be determined on a case-by-case basis. Questions for exams and quizzes will be based on material covered in Canvas and assigned readings.
Exams
There will be four exams within the course:
- Exam 1, covers Modules 3 and 4
- Exam 2, covers Modules 5, 6, and 7
- Exam 3, covers Modules 8 and 9
- Exam 4, covers Modules 10, 11, and 12
The due date for each exam is listed in the course schedule. Review the material carefully in Canvas and use the study guides to help you review. You have one attempt to take this timed exam. There are 40 multiple-choice questions. Timing will begin as soon as you start the exam and will not stop even if you log out or switch browsers. You have 40 minutes to complete this exam, at which time it will automatically close.
Quizzes
A quiz will be assigned at the end of each of the following modules: 3, 4, 5, 6, 7, 8, 9, 10, 11, and 12. The due date for each quiz is listed in the course schedule. Each quiz consists of 15 multiple-choice questions. You have three attempts to take this timed quiz. Timing will begin as soon as you start the quiz and will not stop even if you log out or switch browsers. You have 15 minutes to complete the quiz, at which time it will automatically close.
Late Policy
Late assignments without a valid excuse and documentation will not be accepted.
Grading Policy
The following table is the grading criteria for the course.
| Requirement | Weight |
|---|---|
| Assignments | 20% |
| Discussions | 5% |
| Quizzes | 25% |
| Exams | 50% |
| TOTAL: | 100% |
The following table is the grading scheme for the course.
| Letter Grade | Percentage |
|---|---|
| A | 100% – 93% |
| A- | < 93% – 90% |
| B+ | < 90% – 87% |
| B | < 87% – 83% |
| B- | < 83% – 80% |
| C+ | < 80% – 77% |
| C | < 77% – 70% |
| D | < 70% – 60% |
| F | < 60% |
Please refer to the University Grading Policy for Undergraduate Courses for additional information.
Note: If you are planning to graduate this semester, please communicate your intent to graduate to your instructor. This will alert your instructor to the need to submit your final grade in time to meet the published graduation deadlines. For more information about graduation policies and deadlines, please see "Graduation" under World Campus Student Resources.
Online Students Use of the Library
As Penn State students, you have access to many of the materials that the library offers to students. The library website has a lot to offer but can be overwhelming. A guide has been created to serve as your introduction to important library resources, services, and important pages within the library. The Online Student Library Guide is updated regularly by the online librarian. It is intended to provide a level of comfort through an introduction to help you feel comfortable navigating the library website to find valuable information for your coursework.
Technical Requirements
This course is offered online and it is assumed you possess the minimum system requirements and computing skills to participate effectively. A list of technical requirements is listed on the Penn State Technical Requirements page.
Minimum Skills
- You should have an understanding of basic computer usage (creating folders/directories, switching between programs, formatting and backing up media, accessing the internet).
- You must be able to conduct word processing tasks such as creating, editing, saving, and retrieving documents.
- You must be able to use a web browser to open web pages, download files, and search the internet.
- You must be able to use an e-mail program to send and receive messages and to attach and download documents/files.
- You must be able to download and install programs or plug-ins from the internet.
Getting Help With Canvas Courses
Canvas support is available 24/7 via chat or phone.
It is in your own best interest to be as specific as you possibly can. Try to include information such as the specific course page, quiz question, etc. you were on; what you attempted to do when that failed; the exact language of any error message displayed on your screen; the date and time when your problem occurred; and any other pertinent information (does the problem happen consistently and always in the same way, etc.).
Support Services
As a student, you have access to a variety of services and resources, including advising, tutoring, library services, career services, and more. Please visit the following resources for more information:
- Penn State Student Support Resources for University Park and Commonwealth campuses
Accessibility Information
Netiquette
The term "Netiquette" refers to the etiquette guidelines for electronic communications, such as e-mail and discussion postings. Netiquette covers not only rules to maintain civility in discussions but also special guidelines unique to the electronic nature of messages. Please review Virginia Shea's "The Core Rules of Netiquette" for general guidelines that should be followed when communicating in this course.
Penn State Policies
Login Policy
Students are expected to log in regularly to keep up to date with announcements, discussions, etc. The class will progress at a regular pace throughout the semester and there are specific due dates and times for assignments, etc.
Course Availability
Your course will be available to you beginning the first day of class and will remain open for one year. After one year the course will close.
Academic Integrity
Academic integrity is the pursuit of scholarly activity in an open, honest, and responsible manner. Academic integrity is a basic guiding principle for all academic activity at The Pennsylvania State University, and all members of the University community are expected to act in accordance with this principle.
According to Penn State policy G-9: Academic Integrity, an academic integrity violation is "an intentional, unintentional, or attempted violation of course or assessment policies to gain an academic advantage or to advantage or disadvantage another student academically." Unless your instructor tells you otherwise, you must complete all course work entirely on your own, using only sources that have been permitted by your instructor, and you may not assist other students with papers, quizzes, exams, or other assessments. If your instructor allows you to use ideas, images, or word phrases created by another person (e.g., from Course Hero or Chegg) or by generative technology, such as ChatGPT, you must identify their source. You may not submit false or fabricated information, use the same academic work for credit in multiple courses, or share instructional content. Students with questions about academic integrity should ask their instructor before submitting work.
Students facing allegations of academic misconduct may not drop/withdraw from the affected course unless they are cleared of wrongdoing (see G-9: Academic Integrity). Attempted drops will be prevented or reversed, and students will be expected to complete course work and meet course deadlines. Students who are found responsible for academic integrity violations face academic outcomes, which can be severe, and put themselves at jeopardy for other outcomes which may include ineligibility for Dean's List, pass/fail elections, and grade forgiveness. Students may also face consequences from their home/major program and/or The Schreyer Honors College.
You can learn more at The College of Agricultural Sciences Academic Integrity Information for Students.
Educational Equity Statement
Penn State takes great pride in fostering a diverse and inclusive environment for students, faculty, and staff. Acts of intolerance, discrimination, or harassment due to age, ancestry, color, disability, gender, gender identity, national origin, race, religious belief, sexual orientation, or veteran status are not tolerated and can be reported through Educational Equity on the Bias Response page.
Privacy Policies
For information about Penn State's privacy statement and what it encompasses, please read their Web Privacy Statement. Visit Penn State's FERPA Guidelines for Faculty and Staff page for information regarding its rules governing the privacy of student educational records.
Copyright Notice
All course materials students receive or to which students have online access are protected by copyright laws. Students may use course materials and make copies for their own use as needed, but unauthorized distribution and/or uploading of materials without the instructor's express permission is strictly prohibited. University Policy AD40, Recording of Classroom Activities and Note-Taking Services, addresses this issue. Students who engage in the unauthorized distribution of copyrighted materials may be held in violation of the University's Code of Conduct, and/or liable under federal and state laws.
Counseling and Psychological Services (CAPS)
Many students at Penn State face personal challenges or have psychological needs that may interfere with their academic progress, social development, or emotional well-being. The University offers a variety of confidential services to help you through difficult times, including individual and group counseling, crisis intervention, consultations, online chats, and mental health screenings. These services are provided by staff who welcome all students and embrace a philosophy respectful of clients' cultural and religious backgrounds, and sensitive to differences in race, ability, gender identity, and sexual orientation.
- Counseling and Psychological Services at University Park (CAPS): 814-863-0395
- Counseling and Psychological Services at Commonwealth Campuses
- Penn State Crisis Line (24 hours/7 days/week): 1-877-229-6400
- Crisis Text Line (24 hours/7 days/week): Text LIONS to 741741
Accommodations for Persons With Disabilities
Penn State welcomes students with disabilities into the University's educational programs. Every Penn State campus has an office for students with disabilities. The Student Disability Resources website provides contact information for every Penn State campus. For further information, please visit the Student Disability Resources page.
In order to receive consideration for reasonable accommodations, you must contact the appropriate disability services office at the campus where you are officially enrolled, participate in an intake interview, and provide documentation. If the documentation supports your request for reasonable accommodations, your campus disability services office will provide you with an accommodation letter. Please share this letter with your instructors and discuss the accommodations with them as early in your courses as possible. You must follow this process for every semester that you request accommodations.
Accommodations for Military Personnel
Veterans and currently serving military personnel and/or spouses with unique circumstances (e.g., upcoming deployments, drill/duty requirements, disabilities, VA appointments, etc.) are welcome and encouraged to communicate these, in advance if possible, to the instructor in the case that special arrangements need to be made.
Use of Trade Names
Where trade names are used, no discrimination is intended and no endorsement by World Campus, Outreach and Cooperative Extension, the College of Agricultural Sciences, or The Pennsylvania State University is implied.
Subject to Change Statement
Please note that this Course Syllabus is subject to change. Students are responsible for abiding by such changes.
Course Availability
If you're ready to see when your courses will be offered, visit our public LionPATH course search to start planning ahead.
Course Availability
If you're ready to see when your courses will be offered, visit our public LionPATH course search to start planning ahead.
