FNH 200-Exploring Our FoodHaskell

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Java Python FNH 200-Exploring Our Food

Syllabus

ACKNOWLEDGMENT

UBC’s Point Grey Campus is located on the traditional, ancestral, and unceded territory of the xwməθkwəəm (Musqueam) people. The land it is situated on has always been a place of learning for the Musqueam people, who for millennia have passed on their culture, history, and traditions from one generation to the next on this site.

COURSE INFORMATION

Course Title	Course Code Number	Credit Value
Exploring Our Food	FNH 200	3 credits

PREREQUISITES

No prerequisites required

COREQUISITES

No corequisites required CONTACTS

Course Instructor(s)	Contact Details	Office Location	Office Hours
Azita Madadi Noei	The best way to reach me is via Canvas internal email. I will respond within 24 hours. If you email me late on Friday afternoon or on weekends, please expect longer response time	217-2205 East Mall	Please contact me through Canvas internal mail (only) to make an appointment

COURSE STRUCTURE

You are responsible for reading the 13 lessons found in the 'Modules'section on Canvas. The lectures are based on these modules, providing additional elaboration on specific and more challenging topics.

Lecture slides will be posted before each class. It's important to note that these slides serve as my teaching tools and may lack essential notes and extra information that I communicate during the lecture, making them potentially less useful or even meaningless without context. Therefore, please ensure to complete the information by actively taking notes in class. Throughout the class, I will use questions and polls to assess your understanding.

Lessons: To access the lessons, click on “ Modules” on the “ Home page”. Each lesson includes a list of objectives and an overview of the topic, along with links to additional readings. It is advisable to review these lessons before attending class. For a detailed schedule, refer to the document named, “Tentative schedule and due dates” posted on the home page.

Lecture: Lectures, aligned with lessons, incorporate additional information, videos, and activities for clarity on crucial topics. These extra contents are testable through quizzes and exams. Obtain notes  from peers if you missa class to avoid missing important material.

Reading material and links: Throughout the course, extra reading materials and links are provided and embedded in the lessons. You need to review them and be able to answer the guiding questions and or complete activities.

Videos: Some videos will be shown in class or assigned for individual viewing, and they are subject to testing. Guiding questions will be provided. Certain videos are already integrated into the lessons posted on Canvas.

Discussion board: This tool, highly valued by students, is the main means of communication for course-related questions. In addition to providing the opportunity to achieve your participation mark, you can contribute, aiding knowledge transfer and testing your understanding for potential bonus marks (see evaluation section). Some discussion boards are labeled as testable. Additionally, the board is a platform. for posting new or controversial topics, allowing contributions for enhanced learning. Depending on the topic, specific discussion forums may open for voluntary contributions.

Group Placement:

After the add and drop period, locate your assigned group in the “ People” section on Canvas. Look for a discussion board named after your TA and featuring a group number in the group section. The groups are on alphabetic order. This is your space to post and ask questions regarding assignments and to form. study or assignment groups. Refer to the assignment section for additional details. Each group will be supervised and facilitated by a Teaching Assistant.

TENTATIVE SCHEDULE OF TOPICS

Please check theposted scheduleon Canvas.

LEARNING OUTCOMES

The major objective of FNH 200 is to provide you with a fundamental understanding of food, and the science and technology related to food preservation and manufacture.

Upon completion of this course, you will be able to:

•    Describe colloidal dispersions important to food quality and sensory perception

•    Describe  the  role  of  chemical  reactions, enzymes, and  microorganisms in food spoilage, food preservation, and food-borne disease

•    Describe   food    processing/preservation   methods    and   packaging   systems,    including   their application in the conversion of raw materials into food products

•    Develop personal food selection and food handling habits that will minimize the risk of contracting a foodborne or water-borne disease

•    Articulate a personal set of values related to your decisions  pertaining to the selection of food products for both your personal and your family's consumption

•    Demonstrate  an  ability  to  critically  evaluate  the  validity  of  the  information  that  commonly appears in newspapers, magazines, radio, and television

LEARNING ACTIVITIES

In this course, there are different activities that will help you to achieve the learning objectives. The activities are designed to cater to different learning styles, leading to the same objectives.

Pre-readings, embedded activities, and videos: Reading the modules before the lecture enhances your ability to absorb information, enabling you to ask more in-depth questions during class and    contributing to overall learning.

Taking notes during lectures and watching videos: As an introductory course encompasses a broad

range of information, it's impractical to condense it into PowerPoint slides. Taking notes is essential to capture all necessary information for successful completion of the course.

In-class participation: To maintain interactivity, I incorporate videos, demos, and provide questions or polls using iClicker. Your active involvement in these activities contributes to solidifying information

gathered throughout the course, enhancing the overall learning experience.

Discussion boards: These activities are designed to help you provide your input and comment on selected topics. It also serves best for those who are more comfortable sharing their opinion in     writing rather than in class.

Quizzes: These assessment tools aim to test your comprehension and provide insights into your standing in the course.

Assignments are Used to apply your gathered knowledge to real-world scenarios.  This tool FNH 200-Exploring Our FoodHaskell  also offers the chance to work collaboratively, testing your teamwork skills. While teamwork is encouraged, you   may choose to work individually on assignments.

LEARNING MATERIALS

All necessary readings and links are available on Canvas; there is no required textbook for this course.

Ensure you have a standard computer or compatible electronic device for accessing Canvas and iClicker.

For exams, you'll need a functional electronic device to connect to Canvas and complete the exam. Any queries about login or accessing course material on Canvas can be addressed in the Help section on the left-hand side menu bar of the course home page. If you are new to Canvas or have questions about its usage, please refer to the “Canvas Student Toolkit” .http://students.canvas.ubc.ca/

ASSESSMENTS OF LEARNING

GRADE BREAKDOWN

Assignments (2) - 16% Quizzes (5) - 10% (4 with highest mark will be counted towards the final grade) Midterm Exam - 30% Final Exam - 40% Participation- 4% Bonus mark- learning enhancement 1% Bonus mark- quality control survey 0.5%

ASSIGNMENTS

There will be two assignments in this course, accounting for a total of 16% of your marks. It's crucial to carefully read and adhere to the assignment instructions, as failure to comply may lead to disqualification or non-compliance penalties. Submit your written assignments using the Assignment Drop Box Tool by the specified deadline (refer to the schedule). Late submissions will incura 25%-mark deduction for each day overdue. Ensure to proofread your assignment before submission.

O ASSIGNMENT INSTRUCTION You can opt to submit your assignments either individually or as part of a group, with a maximum of 4 students per  group.  The  same criteria will apply to the assessment of both individual and group assignments. If you choose the group option, members should be from the same TA group, which will be formed after the add and drop period. We highly recommend collaborating in groups for both assignments, with a group size limit of up to 4 students O ACCESSING THE ASSIGNMENT On the course  home  page,  click on “Course Assessment” and then choose the assignment. You may download the assignment PDF Read the assignment information carefully and follow the instructions on the format and word limit. O ASSIGNMENT-FORMAT ASSIGNMENT 1:

• On the top right corner of the assignment, write your name (and your group members if working in a group).

• You do not need to format an essay, but ensure the completeness of the requested information.

• Save your file as a text or doc file. The file name should be your last name and the initial of your first name (e.g., madadi-A.doc). If working in a group, the file name should include all members’ names. Incorrectly formatted assignments will not be marked by your TA.

• All required information is provided in the course, but you may use other reliable sources, such as scientific and peer-reviewed resources, government, and educational institution websites, for bonus marks.

ASSIGNMENT 2:

• Feel free to express your creativity by creating an electronic poster or presentation slides.

• Before submission, carefully read the instructions for Assignment 2 and review the marking rubric.

• Save your file as a PPT or PDF for Assignment 2.

O CITATION

Throughout the assignment, you will utilize various sources (lessons, lecture notes, reading materials, videoclips, provided links, etc.), so please ensure proper individual citation. This course undergoes regular updates and additions, so it's important to acknowledge all authors by citing their names. To access the complete list of authors, click on “Course Instructor and Authors” on the home page. Maintain both in- text citations and a list of references, as simply listing all resources at the end is insufficient to meet requirements. Follow APA  style. for citation; review the link provided for guidance. For additional information, consult with a librarian.

https://help.library.ubc.ca/evaluating-and-citing-sources/how-to-cite/

https://owl.english.purdue.edu/owl/resource/949/01/

https://owl.purdue.edu/owl/research_and_citation/apa_style/apa_style_introduction.html

O UPLOADING ASSIGNMENTS

In the assignment section, click on the file upload and attach your file using the 'Browse' button. If you are working as a group, only the submitting member should attach the assignment file—do not submit more than one file per group. Students are accountable for submitting the final and accurate version of their work and ensuring the successful upload of assignments         

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