COURSE OUTLINE-food commodities 2.docx

**HO TECHNICAL UNIVERSITY** C:\\Users\\Akpene\\Desktop\\Ho Tech. Uni. logo good.jpg **COURSE OUTLINE** **Faculty of Applied Sciences and Technology** **Department of Food Science and Technology** **FTECH 122- Food Commodities 2** **Second Semester, 2023/2024 Academic Year** **[Lecturer's Info...

**HO TECHNICAL UNIVERSITY** C:\\Users\\Akpene\\Desktop\\Ho Tech. Uni. logo good.jpg **COURSE OUTLINE** **Faculty of Applied Sciences and Technology** **Department of Food Science and Technology** **FTECH 122- Food Commodities 2** **Second Semester, 2023/2024 Academic Year** **[Lecturer's Information]** **Name: Ms. BOATENG NANA ADWOA SERWAH** **Contact No.: 0543106319** **Email: asboateng\@htu.edu.gh/nasboateng2112\@outlook.com** **Office Location: AR28** **Office Hour for Student Consultation:** **Vision Statement of the University** *To become a hub of practical education and innovation, advancing sustainable global development* **Mission Statement of the University** *To produce highly competent human resources through career focused education, skills training and research in partnership with business and industry.* **Course Description** **This course covers the morphology, structure, composition and processing of animal based raw materials as food; the production and processing of specialty foods from animal materials; the production of food ingredients from animal sources and their properties and applications in food processing. This understanding with underpin successful applications in food processing and product development.** **Course Learning Objectives** - **Determination of the various functions of animal foods** - **Have knowledge milk and milk products uses and other issues about their composition** - **Identification of different animal foods and fishes** - **Know about eggs, their grades, nutrient composition, uses** **Learning Outcome** The ability of students to know different types of animal food items, their importance, uses, properties, how best to combine different food types, how spoilt common foods commodities like fish, milk and others are masked +-----------+-----------+-----------+-----------+-----------+-----------+ | **WEEK** | **DATE** | **TOPIC/S | **OBJECTI | **MODE OF | **REFEREN | | | | UB-TOPIC* | VES** | DELIVERY* | CES** | | | | * | | * | | +===========+===========+===========+===========+===========+===========+ | **1** | | Introduct | The | FACE-TO-F | Course | | | | ion | purpose | ACE | outline | | | | to course | of Course | | | | | | | Outline, | | | | | | | origin | | | | | | | and | | | | | | | importanc | | | | | | | e | | | | | | | of the | | | | | | | course | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **2** | | Meat | Meat: | FACE-TO-F | Ruan, Z., | | | | | types of | ACE | Wei, L. | | | | | meat, | | (2019). | | | | | nutrients | | Integrate | | | | | in meat, | | d | | | | | structure | | Processin | | | | | of meat, | | g | | | | | meat used | | Technolog | | | | | in | | ies | | | | | cooking, | | for Food | | | | | | | and | | | | | | | Agricultu | | | | | | | re. | | | | | | | Academic | | | | | | | press. 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Pp | | | | | | | 3-36 | +-----------+-----------+-----------+-----------+-----------+-----------+ | **4** | | Sea foods | [Sea | FACE-TO-F | Stick, | | | | | Foods]{.u | ACE | R., and | | | | | nderline} | | Spencer, | | | | | : | | W. | | | | | What | | (2008). | | | | | constitut | | Carohydra | | | | | e | | tes; | | | | | sea | | the | | | | | foods, | | Essential | | | | | Types of | | Molecules | | | | | fish, | | of Life. | | | | | nutrient | | Elsevier | | | | | compositi | | Science; | | | | | on | | 2^nd^ Ed. | | | | | of sea | | Pp | | | | | foods, | | 234-356 | +-----------+-----------+-----------+-----------+-----------+-----------+ | **5** | | Sea food | Structure | FACE-TO-F | | | | | | of sea | ACE | | | | | | foods, | | | | | | | sea foods | | | | | | | in | | | | | | | cooking, | | | | | | | preservat | | | | | | | ion | | | | | | | of sea | | | | | | | foods | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **6** | | Eggs | [Eggs]{.u | FACE-TO-F | Karl R. | | | | | nderline} | ACE | Matthew, | | | | | : | | (2011). | | | | | nutrient | | Practical | | | | | compositi | | Food | | | | | on | | Commoditi | | | | | of egg, | | es: | | | | | egg | | Contempor | | | | | structure | | ary | | | | | , | | Issues | | | | | sizing | | and | | | | | and | | Future | | | | | grading | | Direction | | | | | of eggs, | | s. | | | | | using | | Blackwell | | | | | eggs in | | and | | | | | cooking | | Wiley. pp | +-----------+-----------+-----------+-----------+-----------+-----------+ | **7** | | Milk and | Milk: | FACE-TO-F | Karl R. | | | | milk | nutrients | ACE | Matthew, | | | | products | in milk, | | (2011). | | | | | types of | | Practical | | | | | milk and | | Food | | | | | milk | | Commoditi | | | | | products, | | es: | | | | | ways to | | Contempor | | | | | preserve | | ary | | | | | milk, how | | Issues | | | | | milk is | | and | | | | | used | | Future | | | | | | | Direction | | | | | | | s. | | | | | | | Blackwell | | | | | | | and | | | | | | | Wiley. pp | +-----------+-----------+-----------+-----------+-----------+-----------+ | **8** | | **Mid | | | | | | | semester | | | | | | | Exams** | | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **9** | | Cheese, | Cheese: | FACE-TO-F | Karl R. | | | | Cream and | types of | ACE | Matthew, | | | | Yoghurt | cheese, | | (2011). | | | | | nutrients | | Practical | | | | | in | | Food | | | | | cheese, | | Commoditi | | | | | usage of | | es: | | | | | cheese | | Contempor | | | | | | | ary | | | | | Cream: | | Issues | | | | | types of | | and | | | | | cream, | | Future | | | | | nutrients | | Direction | | | | | in cream, | | s. | | | | | usage of | | Blackwell | | | | | cream | | and | | | | | | | Wiley. pp | | | | | Yoghurt: | | | | | | | types of | | | | | | | yoghurt, | | | | | | | nutrients | | | | | | | in | | | | | | | yoghurt, | | | | | | | usage of | | | | | | | yoghurt | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **10** | | Fats and | Types of | FACE-TO-F | Ruan, Z., | | | | oils | fats and | ACE | Wei, L. | | | | | oils, | | (2019). | | | | | sources | | Integrate | | | | | of fats | | d | | | | | and oils | | Processin | | | | | (animal | | g | | | | | and | | Technolog | | | | | vegetable | | ies | | | | | s), | | for Food | | | | | hydrogena | | and | | | | | tion, | | Agricultu | | | | | invisible | | re. | | | | | fats, use | | Academic | | | | | of fat in | | press. Pp | | | | | cookery, | | 245-272 | +-----------+-----------+-----------+-----------+-----------+-----------+ | **11** | | Fats and | Factors | FACE-TO-F | | | | | oils | affecting | ACE | | | | | | absorptio | | | | | | | n | | | | | | | of fats, | | | | | | | smoking | | | | | | | point, | | | | | | | rancidity | | | | | | | , | | | | | | | uses, | | | | | | | storage | | | | | | | cost and | | | | | | | nutrition | | | | | | | al | | | | | | | aspects | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **12** | **Revisio | | | | | | | n** | | | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **13** | **End of | | | | | | | Semester | | | | | | | exam** | | | | | +-----------+-----------+-----------+-----------+-----------+-----------+ **COURSE CONTENT** **Weekly Outline** **Reading List** - Mastering the Food Commodity Market, Francesca Taylor, 2010, published by Pearson - **Practical Food Commodities: Contemporary Issues and Future Directions, *Karl R. Matthew, 2011, published by Blackwell and Wiley*** **Class Notes** Class notes will be available during the teaching and learning process. Students are however, encouraged to endeavour to do research on the topic outside the classroom environment. **Lecture Day, Period and Location** **Fridays from 9am-10:50am at V14** **Course Assessment** Grades will be determined by individual performance on cases and problems set. This includes class participation (40%) and final exam (60%). The breakdown is as follows: +-----------+-----------+-----------+-----------+-----------+-----------+ | **Continu | **End of | **Total | | | | | ous | Semester* | Mark** | | | | | Assessmen | * | | | | | | t** | | | | | | +===========+===========+===========+===========+===========+===========+ | **Quiz | **Project | **Home | **Mid-Sem | | | | (Unannoun | Work & | Assign-** | ester** | | | | ced)** | Presentat | | | | | | | ion** | **ment** | | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | 10% | 5% | 5% | 20% | 60% | **100%** | +-----------+-----------+-----------+-----------+-----------+-----------+ The written [assignments](http://ocw.mit.edu/OcwWeb/Sloan-School-of-Management/15-414Financial-ManagementSummer2003/Assignments/index.htm) consist of both problem set and cases. The problem set would be fairly straightforward. Students are expected to work together on the project work in groups of not more than 6 individuals. **Pass Requirements** To pass the course, the student must submit all assignments, pass the continuous assessment, pass the end of semester exams and must obtain at least 50% of the aggregate marks. Grades will be awarded as follows: +---------+---------+---------+---------+---------+---------+---------+ | **Raw | **Lette | **Grade | **FCGPA | **Class | **Inter | **Defin | | Score** | r | Point** | \*** | ** | pretati | ition** | | | Grade** | | | | on** | | +=========+=========+=========+=========+=========+=========+=========+ | 85-100 | A^+^ | 5.0 | 4.0-5.0 | 1^st^ | Distinc | Pass | | | | | | Class | tion/ | | | | | | | | | | | | | | | | Excelle | | | | | | | | nt | | +---------+---------+---------+---------+---------+---------+---------+ | 80-84 | A | 4.5 | | | | | +---------+---------+---------+---------+---------+---------+---------+ | 75-79 | B^+^ | 4.0 | | | | | +---------+---------+---------+---------+---------+---------+---------+ | 70-74 | B | 3.5 | 3.0-3.9 | 2^nd^ | Good | Pass | | | | | 9 | Upper | | | +---------+---------+---------+---------+---------+---------+---------+ | 65-69 | C^+^ | 3.0 | | | | | +---------+---------+---------+---------+---------+---------+---------+ | 60-64 | C | 2.5 | 2.0-2.9 | 2^nd^ | Fairly | Pass | | | | | 9 | Lower | Good | | +---------+---------+---------+---------+---------+---------+---------+ | 55-59 | D^+^ | 2.0 | | | | | +---------+---------+---------+---------+---------+---------+---------+ | 50-54 | D | 1.5 | 1.5-1.9 | Pass | Satisfa | Pass | | | | | 9 | | ctory | | +---------+---------+---------+---------+---------+---------+---------+ | 00-49 | E | 0.0 | | Fail | Fail | Failure | +---------+---------+---------+---------+---------+---------+---------+ **\*FCGPA- Final Cumulative Grade Point Average** **Learning Aids/ Materials** Obtaining calculator and/or notebook and computer (if possible) with internet facility is required for the course work. **Rules and Regulations** - Review the notes from the previous day\'s lecture, and take care of any unfinished assignments. - Do your homework - Classroom attendance is strongly encouraged. Roll will be taken during the first part of the class until the instructor learns the names of the students. Attendance may directly affect your grade if you miss lectures for more than three times in a semester (without a tangible and verifiable cause) - Cheating is discouraged and, if discovered will result in loss of points for a given assignment or test. - Mobile phones must be off during lectures. **Assignments** All assignment will be sent to course Lecturer through the class representative by 4pm on the date of submission.