Food Science 101
Fall 2010
Course Description: This course is intended to give the student an introduction to food science, covering the domains of food procurement, sustainable food systems, nutrition, and meal preparation.
Course Goals: Upon completion of this course, the student should be able to:
- Demonstrate proficiency in planning and cooking meals on a daily basis using seasonal ingredients
- Demonstrate a working knowledge of food nutrition, particularly in regards to scientific principles and literature behind micronutrients and vitamin supplementation
- Discuss the potential benefits and drawbacks to health and the environment of buying locally-sourced and certified organic foods
- Establish the habit of shopping from farmer’s markets and food co-ops
- Learn some fundamental principles of food preserving and storage
Textbooks:
by Participant Media and Karl Weber. PublicAffairs, 2009.
Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition
by Marion Nestle. University of California Press, 2nd Ed., 2007.
In Defense of Food: An Eater’s Manifesto
by Michael Pollan. Penguin Books, 2009.
The Omnivore’s Dilemma: A Natural History of Four Meals
by Michael Pollan. Penguin Books, 2007.
Saving the Seasons: How to Can, Freeze, or Dry Almost Anything
By Mary Clemens Meyer and Susanna Meyer. Herald Press, 2010
Stuffed and Starved: The Hidden Battle for the World Food System
by Raj Patel. Melville House, 2008.
Video Resources:
2008, directed by Robert Kenner
2005, written and directed by Deborah Koons Garcia
Grading: The course grade will be based on the following (100 total pts):
ASSIGNMENTS (45 points):
There are 15 possible assignments in the class, worth 3 points each for completion of the described task. See “class schedule” below for a description of these assignments.
PARTICIPATION (30 points):
There are 2 types of participation required by this course:
1) Weekly meal-planning and trips to the Farmer’s Market (15 total; 1 point each). This can be substituted for a trip to the food co-op once the farmer’s market closes for Winter.
2) Trying 3 new recipes each week (15 total points, 1 point each week)
EXAMS (30 points): There will be two exams, each worth 15 points:
Exam #1: Sustainable Thanksgiving
Goal: The ultimate cooking test is a Thanksgiving dinner. The student will attempt to cook and entire sustainable, local Thanksgiving using seasonal and local ingredients
Exam #2: No eating out all month in November
Goal: Now that some of the basics of cooking are acquired, the student will endeavor to eat only meals cooked at home for the entire 30 days of November
The dates of the exams are listed on the class schedule.
Letter grades will be assigned as follows:
| Points (of 105 max) | Letter Grade |
| 94 – 105 | A |
| 84 – 93 | B |
| 73 – 83 | C |
| 63 – 72 | D |
| 71 or below | F |
Class Schedule:
| MONTH | ASSIGNMENT | FINAL DUE DATE |
| September | Go to sustainable food festival | Sept 1 |
| Read: Omnivore’s Dilemma | Sept 15 | |
| Go to “local cooking” class | Sept 22 | |
| Read: Saving the Seasons | Sept 30 | |
| October | Watch: Food, Inc. | Oct 15 |
| Take cooking class | Oct 31 | |
| Read: In Defense of Food | Oct 31 | |
| Attend a meeting/function of a locavore group | Oct 31 | |
| Read companion book to Food, Inc. | Oct 31 | |
| November | Read: Food Politics | Nov 15 |
| Watch: The Future of Food | Nov 15 | |
| EXAM 1: SUSTAINABLE THANKSGIVING | Nov 25 | |
| Go to an appointment with a Nutritionist | Nov 30 | |
| Volunteer at the food co-op | Nov 30 | |
| EXAM 2: NO EATING OUT ALL MONTH | Nov 30 | |
| December | Read: Stuffed and Starved | Dec 15 |
| Volunteer at local food bank | Dec 31 | |
| Research vitamin supplements | Dec 31 | |
