Introduction to Food Science

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FOOD 1001
Introduction to Food Science
Winter 2009
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About me
Tyler Avis Assistant Professor Department of
Chemistry Institute of Biochemistry
Office 5201 Herzberg (until end of January
2009) Lab 404 Steacie Tel [phone] ext.
3121 Email tyler_avis_at_carleton.ca
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About you
40 Food Science Program
30 Other Science Programs
30 Social Science Programs
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The Lectures
- Classes start at 1135
- Brief question period at 1135

• New Material Lecture to follow questions and
  ending at 1255

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The Material
Part 1
Food Industry Food Categories Nutrition  Food
Chemistry Composition Food Chemistry Colour,
Flavour, Texture
Part 2
Part 3
Food Processing Food Engineering Food
Microbiology Food Safety Food Toxicology
Sensory Evaluation Product Development Food
Additives Food Biotechnology Food Regulations
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The Textbook
Understanding Food Science and Technology
(2003) Author Peter S. Murano Publisher
Wadsworth Thompson Learning
Available at the Carleton University Bookstore
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The Textbook
The textbook is not the course!
The textbook is a required tool to help you more
easily understand the course material
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Grading - Marking
Three (3) Examinations
January 29 Midterm Exam I 20 March 3 Midterm
Exam II 40 April 8-27 Final Exam 40
Passing Grade 50 49.9 F
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The Website
www.carleton.ca/tavis/
- Contains PowerPoint Slides of all the lectures
- Will be made available at least 24h before the
lecture
- You are expected to print the slides and bring
them to class to facilitate note taking
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Assignments

• Problems, Case Studies and Exercises will be
  assigned and done in class or outside of class
  hours

• They will help prepare for the exams

• They will not be handed in for grading!

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Accommodations
Paul Menton Centre (PMC) Registrants
- Students registered with PMC for Students
with Disabilities will be adequately
accommodated - Students must present the
appropriate paperwork to the instructor NO LATER
THAN TWO (2) WEEKS IN ADVANCE of the exams
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Academic Misconduct

• The consequences of copying, plagiarism, and
  other forms of cheating are substantial
• Section 14 (p. 56) of the 2008/2009 Course
  Calendar for information on this topic
• Carleton University Academic Integrity Policy can
  be found online at http//www.carleton.ca/students
  upport/
• It is YOUR RESPONSIBILITY to know the contents of
  these policies so it is highly recommended that
  you read them.

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Take Home Message

• We are all in this together
• If you are having difficulties in the course
• Seek help early!
• Write me an email or call
• Ask questions in class
• Make an appointment to meet with me