FS-442-youngsoo.lee-2024-12-20-08-51-14

Below is a syllabus template that includes WSU's required syllabus elements. Please complete all items highlighted in yellow.

**Title of Course [Food Processing]**

Prefix and Number [FS 442]

Semester and Year [tbd]

Number of Credit Hours [3]

Prerequisites [FS 110, FS 220, FS 432, & STAT 212 or concurrent enrollment]

Course Details

Day and Time: [MWF, 9:10 am - 10:00 am]

Meeting Location: [tbd]

Instructor Contact Information

Instructor Name: [Youngsoo Lee]

Instructor Contact Information: [LJ Smith Hall 203, youngsoo.lee@wsu.edu]

Instructor Office Hours: [click here for best practices] [tbd]

TA Name: [tbd]

TA Contact Information: [office location, phone, email]: [tbd]

TA Office Hours: [click here for best practices] [tbd]

Course Description

[FS 442 Food Processing 3 credit Fall Specialized techniques, concepts, and practices of food processing. Cooperative course taught jointly by WSU and UI.

*Pre-requisite courses: WSU student: FS 110, FS 220, FS 432, & STAT 212 or concurrent enrollment, UI student: FS 432 or c//; FS 110 or 220; STAT 250.

]

Course Materials

Books: [

1. Fellows, P. J., 2009, Food Processing Technology, Principles and Practice, Third Edition. CRC Press, Woodhead Publishing Ltd (ISBN 9781439808214 paperback). Or Fifth Edition

2. Unit Operations in Food Processing by Earle and Earle. Online book is available free on the web at (http://www.nzifst.org.nz/unitoperations/ ), 2003. (first published 1966)

]

Other Materials: [

1. Singh R. P. and D. R. Heldman. 2008. Introduction to Food Engineering 4th ed. Academic Press. (This book may be the required text for FS 432/433 Spring 2024)

2. Heldman, D.R. and R.W. Hartel. 1997. Principles of Food Processing. Chapman & Hall

]

Fees: [NA]

**Student Learning Outcomes (SLOs) [add more lines if necessary]**
Course Learning Outcomes (students will be able to:)	Activities Supporting the Learning Outcomes	Assessment of the Learning Outcomes
[Identify the basic principles and key variables of unit operations utilized for food processing.]	[Lecture, problem solving, and discussion]	[Quiz and Exam]
[Understand the source and variability of raw food materials and their impact on food processing operations.]	Lecture, problem solving, and discussion	[Quiz and Exam]
[Analyze yield and losses by calculating mass and energy balances for food processes. ]	[Lecture, problem solving, and discussion	[Quiz and Exam]
Evaluate processes and equipment according to the principles that make a food product microbiologically safe for consumption.	Lecture, problem solving, and discussion	Quiz and Exam
Analyze the effectiveness of thermal processes for inhibition of spoilage and food-borne pathogenic microorganisms.	Lecture, problem solving, and discussion	Quiz and Exam
Design processing methods that make safe, high-quality foods.	Lecture, and discussion	Quiz, Exam, Term Paper
Apply statistical control principles for analyzing and controlling food manufacturing processes. Identify and describe the origin of food materials and main issues in post-harvest handling of fruits and vegetables, cereals and grains, milk, and meats.	Lecture, problem solving, and discussion	Quiz and Exam

**Course Schedule**

**[Please note that a WSU semester is 15 weeks + Thanksgiving/Spring Break. The schedule below does not include the break.]**
Dates	Lesson Topic	Assignment	Assessment
Week 1 [dates]	Review Food Chem & Food Micro Units and dimension	[Quiz]	[Quiz and Midterm Exam 1]
Week 2 [dates]	Food physical properties, density, color, texture, viscosity Postharvest physiology and respiration	[Quiz]	[Quiz and Midterm Exam 1]
Week 3 [dates]	Raw materials, cleaning, sorting, peeling Size reduction	[Quiz]	[Quiz and Midterm Exam 1
Week 4 [dates]	Texture of foods Material/mass balances	[Quiz]	[Quiz and Midterm Exam 1
Week 5 [dates]	Blanching Pasteurization – Part 1	[Quiz]	[Quiz and Midterm Exam 2
Week 6 [dates]	Pasteurization – Part 2 Aseptic processing	[Quiz]	[Quiz and Midterm Exam 2
Week 7 [dates]	Heat transfer Thermal processing principles	[Quiz]	[Quiz and Midterm Exam 2
Week 8 [dates]	Thermal process design Sterilization	[Quiz]	[Quiz and Midterm Exam 2
Week 9 [dates]	Separation and concentration Water activity	[Quiz]	[Quiz and Midterm Exam 2
Week 10 [dates]	Moisture removal - evaporation	[Quiz]	[Quiz and Midterm Exam 2
Week 11 [dates]	Moisture removal – Freeze concentration and Membrane process Drying – Principles	[Quiz]	[Quiz and Midterm Exam 2
Week 12 [dates]	Drying methods Spray Drying, Freeze drying	[Quiz]	[Quiz and Final Exam
Week 13 [dates]	Distillation Chilling, Freezing	[Quiz]	[Quiz and Final Exam
Week 14 [dates]	Trends in food packaging Food packaging properties	[Quiz]	[Quiz and Final Exam
Week 15 [dates]	Quality Assurance and Process Control	[Quiz]	[Quiz and Final Exam

Expectations for Student Effort

[Describe how much time students should expect to invest in the course each week. Graduate courses should state: "For each hour of lecture equivalent, students should expect to have a minimum of two hours of work outside of class." Note that Global campus courses will automatically include credit hour equivalents in the syllabus.] [

Personal Investment

As this is a university level course, it is generally estimated that students will spend one hour per credit per week in the classroom, and up to three hours per credit per week outside of the classroom for reading, assignments, and studying. Therefore, it will take you about 9-12 hours per week to attend class, accomplish the reading, complete assignments, and study the course material to successfully accomplish this course.

Reading Assignments

You are expected to complete the assigned reading prior to the class period in which it is to be discussed. This practice will permit the instructor to expand on and clarify the topics. Reading ahead is encouraged.

Grading [add more lines if necessary]

Assignment Breakdown
Type of Assignment (tests, papers, etc)	Points	Percent of Overall Grade
Midterm 1	100	19
Midterm 2	100	19
Final	120	23
Term paper	80	15
Quiz/Homework	80	15
Attendance	45	9

Grading Schema
Grade	Percent	Grade	Percent
A	91	C	73
A-	88	C-	70
B+	85	D+	67
B	82	D	64
B-	79	F	60
C+	76

[Provide information about how grades will be rounded (eg, if 89% earns a B+ and 90% earns an A-, what grade is given to a student with an 89.5?]

Attendance and Make-Up Policy

[Provide details on how attendance affects final course grades. Indicate whether and how missed exams, laboratory sessions, etc. can be made up. Sample attendance statement: “Students should make all reasonable efforts to attend all class meetings. However, in the event a student is unable to attend a class, it is the responsibility of the student to inform the instructor as soon as possible, explain the reason for the absence (and provide documentation, if appropriate), and make up class work missed within a reasonable amount of time, if allowed. Missing class meetings may result in reducing the overall grade in the class.” ] [

Attendance and participation are expected and will contribute to your learning which will reflect on your performance and influence your final grade. Please provide the instructor with notice of any planned absences (such as a required field trip for another class) so arrangements can be made for you to complete the requirements for this course.

]

Academic Integrity Statement

You are responsible for reading WSU's Academic Integrity Policy, which is based on Washington State law. If you cheat in your work in this class you will:

You are encouraged to work with classmates on assignments. However, each student must turn in original work. No copying will be accepted. Students who violate the UI Student Code of Conduct or the WSU Standards of Conduct for Students will receive an F as a final grade in this course, will not have the option to withdraw from the course and will be reported to the UI Dean of Students or WSU Office Student Standards and Accountability. Cheating is defined in the UI Student Code of Conduct and the WSU Standards for Student Conduct (WAC 504-26-010 (3)). It is strongly suggested that you read and understand these definitions.

Plagiarism
Plagiarism is defined by Webster’s Dictionary as, “to steal and pass off the ideas or words of another as one’s own.” There are two general forms of plagiarism:

(a) Unintentional: the use of other writers’ words, phrases, sentences, and paragraphs as though they were your own without understanding the need to cite the original source. Unintentional plagiarism normally occurs when the individual does not understand the conventions of scientific writing and the need to cite sources of information.

(b) Intentional: the use of other writers’ work and claiming it as your own. Intentional plagiarism includes knowingly copying or incorporating sections of books, articles, or other sources into your work without citation.

To evade plagiarism, you must acknowledge the source of information. In scientific writing, this can be performed in the text of your work through the use of surnames of authors and the year of publication or by using numbers enclosed by parentheses which correspond to specific citations in the reference section. In addition to employing citations in the text, plagiarism can be avoided by applying special techniques when writing about information obtained from a source:

(a) Paraphrase: rewording information in which you accurately present the main ideas from the source but do so using your own organization, words, and sentence structures.

(b) Summary: a concise statement of the main idea from a section within a source.

In general, paraphrasing (a) and the use of summary statements (b) are very common techniques used in scientific writing. Use of quotations (c) in scientific writing is rare and should be avoided.

Plagiarism is dishonest and is not tolerated. If caught using all or portions of a current or former classmate’s writing or other sources of information, a grade of “zero” will be given for the exercise. Additional penalties for plagiarism are possible as outlined in the University of Idaho Student Code of Conduct and the Washington State University Student Handbook.

]

-Be reported to the Center for Community Standards

-Have the right to appeal my decision

-Not be able to drop the course of withdraw from the course until the appeals process is finished

If you have any questions about what you can and cannot do in this course, ask me.

If you want to ask for a change in my decision about academic integrity, use the form at the Center for Community Standards website. You must submit this request within 21 calendar days of the decision.