AGR1255 FUNDAMENTALS OF FOOD SCIENCE
3 Credit Hours
This course is open all students.
AGR1255 - Fundamentals of Food Science (3 hrs.)
This class is designed to introduce students to the field of food science. This course will include; possible jobs, food harvest, production methods, food chemistry, preserving methods, meeting nutritional needs, grading procedures used and the science involved.
The purpose of this this course is to introduce students to where their food comes from, how it is processed, nutritional components, the chemistry of food and what jobs may be available in the area of Food Science.
Upon completion of the course, the student will be able to:
- Identify the growing and harvest techniques used in developing food for production.
- Recognize and utilize grading, production and preserving techniques used in the industry.
- Calculate caloric intake and formulate food combinations to meet nutritional needs of humans.
- Identify and define the six base nutrients and how they are used in the body.
- Identify the basic components of food chemistry.
Unit Outcomes for Criterion Based Evaluation:
The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.
UNIT 1: Introduction to Food Science
Outcomes: The student will be able to Identify the growing and harvest techniques used in developing food for production.
- Analyze growing techniques for plants used for food.
- Analyze growing techniques for animals used for food.
- Explain the interdependent relationship between plant and animals.
- Effectively utilize information provided to make informed decisions.
- Demonstrate Knowledge of harvesting techniques.
UNIT 2: Marketing Techniques
Outcomes: Student will recognize and utilize grading, production and preserving techniques used in the industry.
- Analyze different food products and place a grade on the raw food product.
- Summarize the production techniques for efficiency and quality assurance.
- Demonstrate a basic knowledge of preserving techniques.
- Utilize basic knowledge to make decisions.
UNIT 3: Nutritioin Analysis
Outcomes: The student will be able to calculate and formulate food combinations to meet nutritional needs of humans.
- Describe and analyze food for nutritional content.
- Analyze and explain food labels.
- Relate the process a nutrient goes through to meet human’s bodily needs.
- Utilize food combinations to meet dietary needs for humans.
- Demonstrate the ability to calculate caloric intake.
UNIT 4: Dietary Health
Outcomes: Identify and define the six base nutrients and how they are used in the body.
- Identify the six classes of nutrients.
- Define the purpose of each nutrient as it relates to the diet.
- Relate the process a nutrient goes through during digestion and absorption.
- Explain the utilization of each nutrient to metabolism in a cell.
UNIT 5: Food Chemistry
Outcomes: Students will be able to identify the basic components of food chemistry.
- Recite on demand the macro and micro - minerals and the fat and water soluble vitamins as well as their basic structure and components.
- Demonstrate basic chemistry knowledge.
- Relate the relationship between the six basic Nutrients and how the work chemical to meet a bodies need.
- Utilize basic food chemistry to determine food nutrient changes during preparation.
Varies, refer to syllabus.
Contact Bookstore for current textbook.
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
The grading policy will be outlined by the instructor in the course syllabus.
Maximum class size:
Based on classroom occupancy.
Course Time Frame:
The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college. A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time. The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.
Refer to the following policies:
402.00 Academic Code of Conduct
263.00 Student Appeal of Course Grades
403.00 Student Code of Conduct
Disability Services Program:
Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability. If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.
DISCLAIMER: THIS INFORMATION IS SUBJECT TO CHANGE. FOR THE OFFICIAL COURSE PROCEDURE CONTACT ACADEMIC AFFAIRS.