FST 10 Fall Quarter 2013 Syllabus

Food Science, Folklore & Health FST 10 is a General Education Course in SciEng and SocSci. Lectures are T&R, 9:00-10:20 AM in SciLec 123 Instructors: Gary Smith (gmsmith@ucdavis.edu) Text: (Recommended) Other readings: Lecture slides or notes: Office Hours:
DATE 26-Sept 1-Oct 3-Oct 8-Oct 10-Oct 15-Oct 22-Oct 24-Oct 29-Oct 31-Oct 5-Nov 7-Nov 12-Nov 14-Nov

On Food & Cooking: The Science & Lore of the Kitchen; (Revised) By Harold McGee Short readings will be posted on Class SmartSite Will be posted on SmartSite Will be posted on SmartSite, Chat Room will be available
TEXT READING posted on web posted on web

LECTURE TOPIC Introduction and Course Overview, Food is A Brief History of Food: Health Food Movements Conventional, Natural & Organic Foods Placebo, Nocebo and Hawthorn Effects Food & Culture: Vegetarianism Food & Culture: Vegetarianism; Obesity Midterm #1 Sugars, and sweeteners Starches, Pectins, Polysaccharides & Dietary Fiber Lipids: Animal and Plant Fats and Oils Proteins, Essential Amino Acids, Enzymes Midterm #2 Flavors & Beverages Fruits & Vegetables Natural Toxins in Foods Mushroom & Fungi

645-680 258; 541-42; 611-16; 296-97; 803-05 797-802; 18-21; 37-39; 183 805-809 652-63; 667-80 ?243-258; 261-271;132-133 ?243-258; 261-271; 132-33 246; 258-60

19-Nov Midterm #3 21-Nov Food-borne Infections and intoxications 26-Nov Fermentation, Preservation: pH, Temperature, Water Activity 3-Dec Milk and processed dairy foods 5-Dec Cultured dairy foods: cheeses, yogurt and buttermilk FINAL EXAM: Monday, 9 - December, 1:00PM, SciLec 123

125-127; 185; 260; 298-299; 771-76; 797-802 7-44; 45-67

General Description: FST 10 is a General Education (GE) course which meets the current GE requirements for SciEng and/or SocSci. This course explores the Science of Food, and contrasts it to historical and modern folklore about foods. Course Structure: The course is given as two, 1.5-hour lectures weekly Five TAs each hold one office hour per week Additional time is always available through schedules appointments with the instructor

Exams and Grading: Exams will cover materials presented in lecture and reinforced by material from the book and reading assignments. There will be four midterm exams during the course. Each will have 50 questions, worth two points. The lowest exam score will be dropped, so there is a total of 300 points. There will be an extra-credit quiz during the last lecture. Grading will be based upon a standard percentage scale. 89-100% 79-88.99% 69-78.99% 58-68.99% < 59.99% Letter grade A Letter grade B Letter grade C Letter grade D Letter Grade F (A+, 96 - 100%; A, 93 - 95.99%; A-, 89 - 92.99%) (B+, 87 88.99%; B, 81 - 86.99%; B-, 79 - 80.99%) (C+, 77 - 78.99%; C, 71 - 76.99%; C-, 69 70.99%) (D+, 66 - 68.99%; D, 61 - 65.99%; D-, 58 - 60.99%)

Request for Re-grading:

Requests for re-grading any quiz or exam must be submitted in within 1 week after the exams have been returned. The instructor reserves the right to re-grade the entire exam upon submission. The University policy for academic honesty will be followed. Please be aware of the definition of academic dishonesty and its consequences. No student will receive a credit if a dishonest act on his/her part is evident relative to the work assigned. Simply put, I we a no tolerance policy towards cheating. Every Student is expected to attend and participate in class. Attendance will not be checked but the student is responsible for obtaining notes and materials for the class he/she missed. Class will only be cancel due to an emergency situation. If this should occur students will be notified as soon as possible through the class email list.

Academic honesty:

Attendance:

Class Cancellation:

Students with Disability:

If you need an accommodation due to a disability, please make arrangements to discuss this with me during the first two weeks of class. If you are on academic probation please let me know right away so that I can get you the extra help you may need to be successful in this course.

Academic Probation: