FDSC105

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Schedule

The schedule below outlines the topics we will be covering in this course, along with the associated assignments. Assignments are due by 11:59 p.m. ET on the last day of the lesson, unless otherwise indicated.

Lesson 1: Introduction to the Food System
Readings:	Required Chapter 1: Introduction (Textbook 2) Chapter 1: Food and its Functions (Textbook 1) Optional How to Really Eat Like a Hunter-Gatherer Wild Relatives
Activities:	Introductions (Due Thursday) Lesson 1 Discussion Forum (Initial post due Thursday)

Lesson 2: Evolution of Food Production
Readings:	Required Chapter 3: Modern Food—Where Did it Come From? (Textbook 2)
Activities:	Reflection Assignment 1: Food Values (Due end of Lesson 3) Lesson 2 Discussion Forum (Initial post due Thursday) Knowledge Check 2.1

Lesson 3: Food Grown and Raised in the US and PA
Readings:	Required None
Activities:	Lesson 3 Discussion Forum (Initial post due Thursday) Lesson 3 Quiz Knowledge Checks 3.1, 3.2, and 3.3

Lesson 4: US Food Laws and Policies
Readings:	Required Chapter 9: Food Law and Food Policies (Textbook 2) 20th Century Transformation of US Agriculture (ERS/USDA) Optional 2012 Ag Census Food Policy in the US excerpt (Wilde), available through Course Reserves Dietary Guidelines for Americans 2015–2020
Activities:	Lesson 4 Discussion Forum (Initial post due Thursday) Lesson 4 Quiz Knowledge Checks 4.1, 4.2, and 4.3

Lesson 5: Agricultural Methods for Food Production—Part 1 (Conventional)
Readings:	Required Chapter 5: Farmers, Workers, and Traders (Textbook 2) Chapter 20: Food Contaminants (Textbook 1) pp 297 to 300 Optional Added Hormones in Beef and Dairy
Activities:	Reflection Assignment 2: Potato Comparison (Due end of Lesson 6) Lesson 5 Discussion Forum (Initial post due Thursday) Lesson 5 Quiz

Lesson 6: Agricultural Methods for Food Production—Part 2 (Organic and Local)
Readings:	Required Chapter 2: Food and the Biosphere (Textbook 2) Organic Agriculture Optional Scientific Method: Statistical Errors Explanation of Scientific Papers
Activities:	Lesson 6 Discussion Forum (Initial post due Thursday) Lesson 6 Quiz Knowledge Checks 6.1 and 6.2

Lesson 7: Agricultural Methods for Food Production—Part 3 (Biotech)
Readings:	Required Chapter 8: Tools for Control (Textbook 2) Food Safety of Genetically Engineered Crops Transgenic Crops and Recombinant DNA Technology
Activities:	Lesson 7 Discussion Forum (Initial post due Thursday) Lesson 7 Quiz Knowledge Checks 7.1, 7.2, and 7.3

Lesson 8: Food Labels
Readings:	Required Chapter 3: Food, Eating, Health, and Disease (Textbook 1) Chapter 7: Consumers (Textbook 2) The Dating Game Food Labels Use of the Term Healthy on Food Labeling
Activities:	Reflection Assignment 3: Food Labels (Due end of Lesson 9) Lesson 8 Discussion Forum (Initial post due Thursday) Lesson 8 Quiz Midterm Exam (Available beginning 48 hours prior to last day of lesson) Knowledge Check 8.1

Lesson 9: Food Processing
Readings:	Required Chapter 16: Methods of Cooking (Textbook 1) Food Processing
Activities:	Reflection Assignment 4: Unit Operations (Due end of Lesson 10) Lesson 9 Discussion Forum (Initial post due Thursday) Lesson 9 Quiz Knowledge Checks 9.1 and 9.2

Lesson 10: Food Preservation, Spoilage, and Waste
Readings:	Required Chapter 12: Water and Beverages (Textbook 1) Chapter 18: Food Spoilage and Preservation (Textbook 1) Optional Traditional fermented food and beverages for improved livelihoods: Essentials of Fermented Foods and Beverages (pp 29–51)
Activities:	Lesson 10 Discussion Forum (Initial post due Thursday) Lesson 10 Quiz Knowledge Checks 10.1, 10.2, 10.3, and 10.4

Lesson 11: Food Ingredients—Part 1 (Vitamins, Supplements, and Colors)
Readings:	Required Chapter 14: Vitamins (Textbook 1) Chapter 15: Fruits, Nuts, and Vegetables (Textbook 1) Chapter 20: Food Contaminants – Food Additives to End (Textbook 1) Food Additives and Colors Optional Additives in Meat and Poultry Dietary Supplements Phytochemicals Antioxidants Vitamins Summary Minerals Summary Macrominerals
Activities:	Reflection Assignment 5: Food Waste Log (Due end of Lesson 12) Lesson 11 Discussion Forum (Initial post due Thursday) Lesson 11 Quiz Knowledge Checks 11.1, 11.2, and 11.3

Lesson 12: Food Ingredients—Part 2 (Carbohydrates)
Readings:	Required Chapter 8: Carbohydrates (Textbook 1) Chapter 9: Carbohydrate-rich Foods (Textbook 1) Sugar Substitutes
Activities:	Lesson 12 Discussion Forum (Initial post due Thursday) Lesson 12 Quiz Knowledge Checks 12.1, 12.2, and 12.3

Lesson 13: Food Ingredients—Part 3 (Fats and Proteins)
Readings:	Required Chapter 6: Fats, Oils, and Lipids (Textbook 1) Chapter 7: Milk and Dairy Products (Textbook 1) Chapter 10: Amino Acids and Proteins (Textbook 1) Chapter 11: Protein-rich Foods (Textbook 1) Food Allergy (pp 3–23)
Activities:	Lesson 13 Discussion Forum (Initial post due Thursday) Lesson 13 Quiz Knowledge Checks 13.1 and 13.2

Lesson 14: Food Distribution and Transportation
Readings:	Required Chapter 6: Processors (Textbook 2) Food Distribution and Transportation Optional Local Farmers Markets
Activities:	Reflection Assignment 6: Sensory Science (Due end of Lesson 15) Lesson 14 Discussion Forum (Initial post due Thursday) Lesson 14 Quiz Knowledge Checks 14.1 and 14.2

Lesson 15: Food Safety and Food Choice
Readings:	Required Chapter 4: Food Culture, and Human Needs (Textbook 2) Chapter 17: Diet and Health Chapter 19: Toxins, Food-borne Infections, and Food Hygiene The Chemical Senses—Taste (Saladin), available through Course Reserves
Activities:	Lesson 15 Discussion Forum (Initial post due Thursday) Final Exam (Available beginning 48 hours prior to last day of lesson) Knowledge Checks 15.1 and 15.2