FS-443-youngsoo.lee-2024-12-20-10-24-10
Below is a syllabus template that includes WSU's required syllabus elements. Please complete all items highlighted in yellow.
Title of Course [Food Processing Lab]
Prefix and Number [FS 443]
Semester and Year [tbd]
Number of Credit Hours [1]
Prerequisites [Concurrent enrollment of FS 442]
Course Details
Day and Time: [M, 14:10 -17:00]
Meeting Location: [tbd]
Instructor Contact Information
Instructor Name: [Youngsoo Lee]
Instructor Contact Information: [office location, phone, email] [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
[Food Processing Lab 1 credit, Fall,
Application of specialized techniques, concepts, and practices of food processing. Cooperative course taught jointly by WSU and UI. [M] Writing in the Major. ]
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/
Links to an external site. ), 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: [$35]
|
Course Learning Outcomes (students will be able to:) |
Activities Supporting the Learning Outcomes | Assessment of the Learning Outcomes |
|---|---|---|
| [Use Critical and Creative thinking to integrate and synthesize knowledge from multiple sources. And to combine and synthesize existing ideas, images, or expertise in original ways.] | [Field trip, project proposal assignment ] | Process Line Proposal (presentation)] |
| [Use Quantitative Reasoning to convert relevant information into various mathematical forms. And to understand and apply quantitative principles and methods in the analysis of data.] | [Tutorial on spreadsheet techniques for data analysis and simulation. Weekly lab activities for measuring: food physical properties, particle size, sterilization, drying, packaging performance (permeation) ] | [Lab Reports] |
| [Effectively identify, locate, evaluate, use responsibly, and share information for the problem at hand.] |
[Lecture on preparing a proposal.] |
[Process Line Proposal, Lab Reports] |
| Use communication skills to tailor messages to audience, express concepts, propositions, and beliefs in coherent, concise, and technically correct form, and speak in front of a group |
Interactions with industry personnel on field trip, process line proposal presentations. |
[Process Line Proposal, Lab Reports] |
| Develop depth, breadth, and integration of learning in Food Science / Food Engineering. |
Weekly lab activities and demonstrations using food processing equipment unit operations. Field trip, wheat lab tour. |
Lab Reports, in-class participation |
| Dates | Lesson Topic | Assignment | Assessment |
|---|---|---|---|
|
Week 1 |
[Intro to Lab, Process Line Proposal] | [NA] | [NA] |
| Week 2 [dates] |
[Lab-Food Mechanical Properties and Texture] | [Lab report] | [Lab report] |
| Week 3 [dates] |
[Lab – Packaging Part I (preparation)] | [Lab report] | [Lab report] |
| Week 4 [dates] |
[Lab – Sieving (report due 9/28) *USDA wheat quality lab tour] |
[Lab report, tour summary] | [Lab report, tour summary] |
| Week 5 [dates] |
[Lab – Blanching] | [Lab report] | [Lab report] |
| Week 6 [dates] |
[*WSU Creamery Tour – Pasteurization and cream separation] | [Tour summary] | [Tour summary] |
| Week 7 [dates] |
[Pasteurization Calculation] | [Lab report] | [Lab report] |
| Week 8 [dates] |
[Lab – Thermal processing/canning heat penetration ] | [Lab report] | [Lab report] |
| Week 9 [dates] |
[Heat penetration calculation] | [Lab report] | [Lab report] |
| Week 10 [dates] |
[Tutorial – spreadsheet techniques and simulations of thermal processes. Have your laptop ready with Excel spreadsheet software. (download example workbooks from Canvas).] | [Lab report] | [Lab report] |
| Week 11 [dates] |
[Lab - Evaporation] | [Lab report] | [Lab report] |
| Week 12 [dates] |
[Lab - Spray Drying] | [Lab report] | [Lab report] |
| Week 13 [dates] |
[Spray Drying calculation] | [Lab report] | [Lab report] |
| Week 14 [dates] |
[Lab - Packaging Lab measurements Packaging Lab calculations] |
[Lab report] | [Lab report] |
| Week 15 [dates] |
[Process Line Proposal Presentations ] | Presention slides | Presentation |
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 6 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]
| Type of Assignment (tests, papers, etc) | Points | Percent of Overall Grade |
|---|---|---|
| [Lab report] | [70] | 56 |
| [Tour Summary] | [20] | 16 |
| [Presentation] | [20] | 16 |
| Attendance | 15 | 12 |
| 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.” ] [
Teamwork and open discussions are encouraged during the lab classes. Attendance and participation are expected and will contribute to the final grade. A sign-in sheet will be provided for the tutorial sessions, demonstrations, and tours not requiring a report. Please provide the instructor with advance notice of planned absences (such as a required field trip for another class) so arrangements can be made to complete the lab so you can write the report.
]
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 WSU's 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 Office Student Standards and Accountability. Cheating is defined in the 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, 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.
(c) Direct quotation: use of quotes surrounding the passage written by another author.
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 Washington State University Student Handbook.
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-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.