FDSC 223: Understanding Science Through Wine Beer and Bread Syllabus (Summer)

FDSC 223: Understanding Science Through Wine Beer and Bread (3 credits). Fermented beverage production has been a driving force for scientific discovery and as such is a wonderful way to introduce areas of scientific knowledge. This course will use beer, wine, and other fermented products, as well as their ingredients to teach core scientific concepts. These concepts will include the biology of fruit development, the microbiology of wine and beer production, the physics of carbonated beverages, and the flavor chemistry induced through fire. Through these areas, students will learn critical thinking skills, as well as apply what they have learned to practical problems including utilizing some of the key mathematical equations used in beer and wine production. Upon completion, students will be expected to be able to understand key elements of fermented beverage production, along with the science behind it, and to be able to apply that knowledge to practical problems.

Prerequisites: None

FDSC 223 fulfills a general education requirement for natural sciences (GN).

Instructor

Marjorie Jauregui, Ph.D.
Pilot Plant Research Technologist

Department of Food Science
402 Rodney A. Erickson Food Science Building
University Park, PA 16802

E-mail: Use Canvas Inbox

Course Objectives

By the end of this course, students will be able to:

• understand an array of fundamental scientific concepts and discoveries through beer and wine
• apply chemistry, including the importance of specific compounds and reactions, especially those relevant to food and the world around them
• understand key concepts related to microbiology with a focus on beneficial fermentations
• describe the specific processes of brewing and winemaking
• relate these diverse products to the diverse cultures which produce and enjoy fermented beverages

Course Schedule

For due dates, refer to the Course Summary on the Syllabus page in Canvas.

Course Materials

Most World Campus courses require that students purchase materials (e.g., textbooks, specific software, etc.). To learn about how to order materials, please see the Course Materials page. You should check the World Campus Course Catalog approximately 3–4 weeks before the course begins for a list of required materials.

Required

ISBN: 978-0807044780
Bobrow-Strain, A. (2013). White Bread: A Social History of the Store-Bought Loaf. Beacon Press.

ISBN: 978-0977806881
Buehler, E. (2021). Bread Science: The Chemistry and Craft of Making Bread (15th anniversary ed.). Two Blue Books.

ISBN: 978-1607746355
Hennessey, J., & Smith, M. (2015). The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution. Ten Speed Press.

For pricing and ordering information, please see the Barnes & Noble College website.

Materials will be available at Barnes & Noble College approximately three weeks before the course begins. It is very important that you purchase the correct materials. If your course requires one or more textbooks, you must have exactly the correct text required (edition and year).

E-Reserves

This course requires that you access Penn State library materials specifically reserved for this course. You can access these materials by selecting Library Resources in the Course Navigation Menu, or by accessing the Library E-Reserves Search and searching for your instructor's last name.

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.). The makeups 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.

Late Submission Policy

Students are responsible for any of their missed work. The instructor will not inform students of any missed work. Each module builds upon one another and the time frame of each one is planned to be one week. Assignments can be submitted at any time during the week but will not be accepted for full credit after the date and time indicated. To ensure a reasonable turnaround time of approximately one week, you must submit on time. For weekly contributions to discussions, quizzes, and the final project, no credit will be given if submitted after the due date.

For the weekly reading assignments and peer review, if the deadline is missed, you can achieve up to 50% credit by turning it in prior to the next quiz. After that quiz date, no credit will be awarded.

Grading Policy

The following table is the grading criteria for the course.

The following table is the grading scheme for the course.

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.