For a deeper understanding of this material, consider The Sensory Evaluation of
Dairy Products. (Clark, Costello, Drake, and Bodyfelt, 2008). Purchase is not ...
FSHN 408
Evaluation of Dairy Products COURSE DESCRIPTION/OBJECTIVES: Learn to identify defects in dairy products including Milk, Cottage cheese, Cheddar cheese, Strawberry yogurt, Butter and Vanilla ice cream. Learn how to relate defects to their probable causes and remedies. Evaluation of Dairy Products is a highly interactive course. Two practical examinations, a resume and an essay are graded components. One other graded component is required, either a research paper, or participation in one collegiate dairy products evaluation contest.
CREDIT: 1 (NOTE: class periods are 1.5 hours per session, twice per week enable adequate time for training prior to the Collegiate Dairy Products Evaluation Contest (November)).
TEXT: For a deeper understanding of this material, consider The Sensory Evaluation of Dairy Products (Clark, Costello, Drake, and Bodyfelt, 2008). Purchase is not required. For those wanting to own a personal copy, the book can be purchased for $89.95 from: http://www.springer.com/life+sci/food+science/book/978-0-387-77406-0?detailsPage=toc.
GRADING: To succeed in this class, it is in your best interest to: 1. Attend every class period. You cannot learn how to evaluate dairy products effectively by solely reading about it. Attendance is essential to your success in this class. 2. Avoid eating, drinking coffee or soda, or chewing gum within 30 minutes of class. Strong lingering aromas, tastes and flavors will interfere with your ability to effectively evaluate dairy products. Feel free to drink as much water as possible before, during and after class, but please avoid strong flavors within 30 minutes of class. 3. Write the written components (resume, essay and term paper) early in the semester. Do not wait until the last minute to complete your assignments. The instructor will be happy to read drafts prior to the due dates. Take advantage of her offer—her feedback will contribute to improved final products!
Students competing in the Collegiate Dairy Products Evaluation Contest (and taking the class for credit): Grading is based upon a resume, essay, preliminary practical exam, a final practical examination, and good sportsmanship in the collegiate contest. The essay must include 1) career intentions/objectives, 2) how sensory training will be career enhancing, and 3) a statement about the importance of sensory evaluation to dairy and food industries. The best undergraduate essay, along with a recommendation letter from the coaches, will be submitted for competition for the $500 Joe Larson Merit Award, awarded at the Annual Collegiate Dairy Products Evaluation Competition.
Non-competing team members, and/or those who miss 2 or more class sessions: In addition to the above, students not competing in the contest are required to write a paper about sensory evaluation of a product not addressed by the instructor. Student(s) must logically present the material covering the following concepts: 1) background information about the dairy product, 2) importance of sensory analysis for this product, 3) relevant chemistry, 4) potential defect sources, and 5) proposed score sheet for evaluation of the product. Student(s) must also supply a list of at least 3 credible (peer-reviewed) references. Grading: Component Attendance
1 Credit FSHN 408 Due date 10 ongoing
Resumé
10
Sept 20
Essay
10
Sept 20
Practical exam (preliminary)
30
Oct 18
Practical exam (final)
60
Oct 30
Competition (OR product paper)
100 TOTAL =
A: B: C:
90-100% 80-90% 70-80%
Oct 20, Nov 3, Nov 6
220
Class attendance is essential: Unexcused absence subject to 5-point grade reduction each time.
FSHN 408 Learning Outcomes Upon completion of the course, the student will be able to: 1. Identify quality attributes of dairy foods using sensory evaluation tools 2. Understand the relationships between sensory quality attributes and sources of defects 3. Work cooperatively in a team to prepare for a national contest If you have a disability and require accommodations, please contact the instructor early in the semester so that your learning needs may be appropriately met. You will need to provide documentation of your disability to the Disability Resources (DR) office, main floor of the Students Services Building, Room 1076, 515-294-7220. FSHN Department and Program Outcomes Assessment All graduates from the FSHN Department should be able to demonstrate the General Department Outcomes (Communication (C), Critical Thinking and Problem Solving (P), Social Concerns and Ethics (S), and Technical Skills (T)) and the FSHN Program-Specific Outcomes (grouped by curricula: Culinary Science (CS), Dietetics (D), Nutritional Science (NS), Food Science & Technology (FST), Food Science & Industry (FSI), and Consumer Food Science (CFS)). Details about these outcomes can be found at: http://www.fshn.hs.iastate.edu/outcomes/snapshot/learning.php The following Major Learning Goals will be emphasized in FSHN 408: General Department Outcomes can be grouped into four categories: Communication C. 1. Communicate effectively with others in one-on-one, small-group, and large-group situations. Critical Thinking and Problem Solving P. 4. Summarize and accurately interpret data generated by yourself or others. Social Concerns and Ethics S. 1. Conscientiously apply your profession's code of ethics in your work. Technical Skills T. 1. Demonstrate a high level of technical competence in your field of study, so that you can perform successfully in a graduate program, supervised practice program, or entry-level professional position. Technical Skills for Food Science Programs (FST, FSI and CFS) Technical Skill Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences. Apply principles from the various facets of food science and related disciplines to solve practical, real-world problems.
FST & FSI
CS
NS
CFS
18
13
N/A
15
24
N/A
16
21
Dairy Products Evaluation FSHN 408 Fall, 2012: Mondays and Wednesdays, 7:30 – 9 am Date
Topic
M, Aug 20 Introductions, club/team logistics, Taste Milk W, Aug 22 Taste Milk M, Aug 27 Taste cottage cheese W, Aug 29 Review cottage cheese W, Sep 5 Taste Yogurt F, Sep 7 (attend if schedule permits) Review milk M, Sep 10 Review Yogurt W, Sep 12 Taste Butter Review butter M, Sep 17 W, Sep 19* Taste Cheddar; Essays and Resumés due M, Sep 24 Review Cheddar W, Sep 26 Taste ice cream M, Oct 1 Review ice cream W, Oct 4 Review milk & cottage cheese (numbers memorized) R, Oct 3 Practice quiz: milk samples in fridge for evaluation on own time M, Oct 9** Review cottage cheese & yogurt (numbers memorized); Fill out Contest paperwork W, Oct 11 Review yogurt & butter (numbers memorized) R, Oct 12 Practice quiz: Milk samples in fridge for evaluation on own time M, Oct 15 Review Cheddar cheese & ice cream (numbers memorized) W, Oct 17 All products; preliminary practical exam R, Oct 18 Practice quiz: milk and butter samples in fridge for evaluation on own time F, Oct 19** Travel to Glenview, IL (depart 7 am) S, Oct 20** Regional Collegiate Dairy Products Evaluation Contest+ and return to ISU (10 pm) M, Oct 22 Practice weak areas W, Oct 24 Review 3 products R, Oct 25 Practice quiz: milk and Cheddar samples in fridge for evaluation on own time M, Oct 29 All products; final practical exam W, Oct 31 Practice weak areas R, Nov 1 Practice quiz: milk, butter and Cheddar samples in fridge for evaluation on own time F, Nov 2** Travel to Springfield, MO (depart 7 am) S, Nov 3** National Collegiate Dairy Products Evaluation Contest+ and return to ISU (10 pm) M, Nov. 5 Non‐competing team member(s)’ paper due for credit; officer nominations for 2013 W, Nov. 7 Officer elections for 2013 *One undergraduate student will be nominated for the Joe Larson Merit Award. The resume and essay help determine the nominee. **The Dairy Products Evaluation Team (maximum 3 undergrads, 1‐2 grad students, 1‐2 alternate UG) shall be determined October 9. Those participating in regional are not required to participate in national; placement at regional will be used to help determine official national team. Contest participation is optional. Please inform class instructor(s) ASAP if you are interested in competing. Participation in the contest is a major commitment of time and resources and will be contingent on student attitude, attendance, and performance in class.
