Food 1000: Food Safety Today and Tomorrow 

Food 1000: Food Safety Today and Tomorrow Fall Term 2014 Department: Food Science Course Number: 1000 Academic Session: 2014‐2015 Credit Hours: 3 U.C. Prerequisites: No course prerequisite is necessary. Classroom Location: Agriculture Building, room# 172 Class date and time: Tuesday and Thursday, from 11:30 am to 12:45 pm Learning management system for this course: JUMP Instructor Information Name & Title: Michael Trevan, Ph.D., C.Biol., F.S.B., P.Ag. Professor and Acting Head of Department Office Location: Ellis Building Rm 250 Office Phone Number:474‐8232 Email: [email protected] Office Hours: by appointment. Name & Title: Argenis Rodas‐González, D.V.M., M.Sc. Ph.D. Assistant Professor. Office Location: Animal Science/Entomology Building RM 229 Office Phone Number: 474‐9523 Email: [email protected] Office Hours: Monday, Wednesday and Friday 10:00‐12:00 PM, or by appointment. To make an appointment send an email. Course Description A contemporary examination of the safety of the food supply ‐ where, how and why problems may arise and what is and can be done to consistently achieve high quality, safe food. Controversial issues (residues, organic, biotechnology, irradiation) will be discussed in a balanced manner, and prospects for the future presented. Course objectives This course introduces students to food safety and its significance in food production. 1. To recognize the safety issues those exist in the food system today and in the future. 2. To evaluate health risk associated with the intake of food. 3. To examine methods used to control food related health risk. 4. To understand how regulations influence food handling and the development of new foods. Assessment 1. Short answer, short essay, multiple choices, fill the blank, true/false and/or matching exams will be given to gauge food safety issues. 2. Class discussions/short presentations (debates) related to controversial issues Debate rules 1. Each group will consist in 6 students. They will be assigned randomly at the beginning of the semester. 2. Each group has to develop three significant points of the topic. 3. The “pro” and “con” groups will have 10 min to explain and defend their points. 4. For each group, three students will make the presentation where one student will explain one point and will support it with evidence and examples (any statistic, quotation, survey, or other research information at the time). No side discussions! 5. After presentation, the debate will start and last 5 min. The other three members will provide questions, counter arguments and rebuttals against the other group based on each point. One student must ask/answer one question per point. 6. All member groups must to participate either given the presentation or debating. 7. After the debate between groups, each group will answer question from audience. It will last 5 min. 8. Group project slides (presentation) due no later than 24 hours prior to the presentation. Send a copy of the slides to BOTH: [email protected] and [email protected] Expectations of Students Attendance, participation, willingness to learn, courteous, academic integrity and honesty. Work effectively as a team to design and execute class activities Criteria for Grade Determination Midterm tests: 40% Midterm exams will be given during scheduled class times. There will be two midterms. Each midterm will be worth 20% of the final mark and will cover classroom material (lecture handouts). Information covered on midterm exams is subjected to change with advance notice from the professor. Class Activities (debate): 30% Final examination: 30% The final exam will be comprehensive and will cover all lecture material and handouts. Standardized grades used are those followed by the Food Science Department: Final grade Grade Point Letter Grade
Value 90 ‐ 100% A+ 4.5 Exceptional 80 ‐ 89% A 4.0 Excellent 75 ‐ 79% B+ 3.5 Very Good 67 ‐ 74% B 3.0 Good 61 ‐ 66% C+ 2.5 Satisfactory 56 ‐ 60% C 2.0 Adequate 50 ‐ 55% D 1.0 Marginal Under 50% F 0.0 Failure P Null Pass Note: Grades will not be curved. Important Dates Voluntary withdrawal date: November 13, 2013. Recommended reading Food Microbiology. An Introduction. Edited by Thomas J. Montville and Karl R. Mathews (2012). 2nd Ed. ASM Press. Food Microbiology: Fundamentals and Frontiers, edited by Doyle, M. P., and Beuchat, R. L. (2007) 3rd ed. ASM Press, Washington, DC. DeVries, J. (1996). Food Safety and Toxicity. 349pp. CRC Press Inc. Boca Raton, FL. Canadian Food Inspection Agency. http://www.inspection.gc.ca/eng/1297964599443/1297965645317 Make up exams or absence Attendance is essential to student success in this course. Make up exams, assignments or absence on required days will be given only with the professor’s permission. Arrangements should be made with the professor in the case of missed exams. Academic Integrity Plagiarism or any other form of cheating in examinations, term tests or academic work is subject to serious academic penalty. Cheating in examinations or tests may take the form of copying from another student or bringing unauthorized materials into the exam room. Exam cheating can also include exam impersonation. A student found guilty of contributing to cheating in examinations or term assignments is also subject to serious academic penalty. Students should acquaint themselves with the University’s policy on plagiarism; cheating, exam impersonation and duplicate submission (http://umanitoba.ca/student/resource/student_advocacy/media/Advoc‐Cheat‐Booklet‐rev04‐
web.pdf ). Additional comments: If you have any conflict with these scheduled lecture exams, talk to the professor now (that is, at the beginning of the semester). Please don't wait until the exam is upon us to present your conflict. Use of Third Party Detection and Submission Tools Electronic detection tools may be used to screen assignments in cases of suspected plagiarism. If you are struggling with coursework or any of life's other challenges please familiarize yourselves with the resources available in to you by visiting the Student Affairs website at http://umanitoba.ca/student/index.html The site contains helpful general information as well as links to webpages for the Aboriginal Student Centre, the International Centre for Students, the Academic Learning Centre, Student Advocacy & Accessibility, the Student Counselling & Career Centre, and University Health Service. Month September October November December Lecture Schedule Tuesday / Thursday 11:30 – 12:45 Room 172 Agriculture Day Lecture 4 Introduction and Overview 9 Short History of Food Safety and Diet 11 Poisonous Foods 16 Hazard, Risk and Perception 18 Lactose Intolerance, Allergies and Celiac Disease 23 Junk Food, Obesity , and Diabetes 25 GMOs, Mad Cows and other Genetic Challenges 30 Anatomy of Health Claims 2 Mid Term Test (in class; 11:30 – 12:45) 7 Food Spoilage 9 Foodborne Illness 1 14 Foodborne Illness 2 16 Food Preservation 21 Food Additives – Are They Safe? 23 Agrochemicals 28 Innovation and Producing Safe New Foods 30 Regulations and Food Safety 4 Mid Term Test (in class; 11:30 – 12:45) 6 HACCP 11 Remembrance day (holiday) 13 Safety and Future of Food Packaging (possible debate day) 18 The Great Food Safety Debates 1 1: Canada's food system would be safer if Canada's agriculture system were totally organic 2: Animal production pollutes more than other human activities 20 The Great Food Safety Debates 2 1: Genetically Modified foods are a risk to human health 2: Ancient diets were healthier than today’s westernized diet 25 The Great Food Safety Debates 3 1: Poor personal hygiene is the biggest threat to food safety of consumers 2: Consuming raw products (unpasteurized) is healthy fashion movement? 27 The Great Food Safety Debates 4 1: Governments should regulate agriculture and food processing to provide only healthy safe foods 2: Antibiotic resistance cause: Feeding animals with antibiotics or irrational use in humans. 2 Wrap‐up (Possible debate) Instructor MT/AR MT MT MT MT MT MT MT AR AR AR AR AR AR AR AR RC AR MT / AR MT / AR MT / AR MT / AR MT / AR MT: Michael Trevan, Dean, FAFS, AR: Argenis Rodas‐González, RC: Roniele Cordeiro (Invited speaker)