UNIVERSITY OF ALBERTA

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UNIVERSITY OF ALBERTA

NUTRITION AND FOOD SCIENCE 361/363

Department of Agricultural, Food and Nutritional Science

Instructors: Dr. Lynn M McMullen (LM) – course coordinator Phone: 492- 6015 Email: [email protected]

Office: 3-18F Ag/For Centre

Dr. Michael Gänzle (MG) Phone: 492- 0774

Email: [email protected] Office: 3-18G Ag/For Centre

Office hours: appointments made via email.

Class location and time: ETLC E1-001; 9:30 to 10:50 Tues/Thurs

Course Outcomes:

The overall objective of these courses is for students to learn the interrelationships of microorganisms with foods and their role in food manufacture, food spoilage, and food safety. As a result of studying either of these courses, students will be able to predict the impact of food processing and food handling on the microbiology of food. Topics include all aspects of food microbiology as listed below in the lecture outline. Students will be expected to develop advanced success skills including critical thinking, professionalism, and life-long learning.

Students in NUFS 361 must attend the laboratory on Wednesday afternoon at 2 to 5 p.m. Laboratories will start Wednesday, September 13, 2017 in Ag/For 2-34. Please watch the web for announcements regarding laboratory materials.

Students in NUFS 363 are required to do a HACCP plan of a food process and will learn to apply fundamental knowledge to complete science-based hazard analyses to ensure the safety of a food product.

Mark Distribution:

NU FS 361 NU FS 363

Assignments (2) 10 10

Midterm Exams

(October 5)

20 20

(November 9)

20 20

HACCP Project

(Due November 30)

- 25

Laboratory reports, lab exam 25 -

Final Exam (Dec 19, 9 AM, 2 hours) 25 25

Assignments: During the term, students will be given 2 assignments to complete. Each assignment will be marked out of 5. Assignment 1 must be completed on-line by October 3. Assignment 2 is due on October 26.

Late assignments will not be accepted.

Application of the University of Alberta Grading System

Final grades are assigned as per the University Calendar section 23.4.4. Absolute scores (points) will be summed and converted to percentile ranking in the course. These rankings will be assigned letter grades.

Exams:

Each exam will focus on the material covered in the lectures and readings for the appropriate section of the course. The exams are cumulative.

Missed Midterm Exams: If a student misses a midterm, the weight of the midterm will be transferred to the final exam. There will be no deferred midterm exams.

Missed Final Exam: The decision to grant a deferred final exam can only be granted by your own Faculty (e.g.

ALES students go to 2-06 AgFor to obtain an exam deferral, Science students go to 1-001 CCIS). Acceptable reasons for an excused absence may include illness or bereavement, and unacceptable reasons include weddings, travel arrangements or being on vacation. The University policy on deferred exams can be found in Section 23.3.2 of the University Calendar. It includes specific instructions on how to obtain a deferral.

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No electronic devices, including calculators, will be permitted to be used during exams.

Example exam questions are posted on eClass. Previous HACCP projects can be viewed by contacting the HACCP TA (Brad Webster).

Late HACCP assignments will not be accepted without written permission from Brad Webster or Dr. McMullen.

NOTE: Mistakes in bacterial nomenclature and spelling of bacterial names on exams or assignments will result in a deduction of marks.

References and Readings:

There is no required text for this course. Required readings may be assigned and will be available via the Internet through the library or eClass.

Information in the readings will NOT necessarily be covered in the lectures or the laboratory sessions of the course but it is expected that students will know this information for answering questions in the midterm and final examinations.

Academic Integrity

“The University of Alberta is committed to the highest standards of academic integrity and honesty. Students are expected to be familiar with these standards regarding academic honesty and to uphold the policies of the University in this respect. Students are particularly urged to familiarize themselves with the provisions of the Code of Student Behaviour (www.ualberta.ca/secretariat/appeals.htm) and avoid any behaviour which could potentially result in suspicions of cheating, plagiarism, misrepresentation of facts and/or participation in an offence. Academic dishonesty is a serious offence and can result in suspension or expulsion from the University.” (GFC 2003)

All students at the University of Alberta are subject to the Code of Student Behaviour, as outlined at http://www.governance.ualberta.ca/en/CodesofConductandResidenceCommunityStandards/CodeofStudentBehaviour.aspx Please familiarize yourself with it and ensure that you do not participate in any inappropriate behaviour as defined by the Code. Key components of the code include the following statements:

 30.3.2(1) Plagiarism: No Student shall submit the words, ideas, images or data of another person as the Student’s own in any academic writing, essay, thesis, project, assignment, presentation or poster in a course or program of study.

 30.3.2(2) c No Student shall represent another’s substantial editorial or compositional assistance on an assignment as the Student’s own work.

eClass

eClass (powered by Moodle) will be used for communication with students.

PowerPoint presentations for each lecture will be posted on eClass by 6 PM the day preceding each lecture.

eClass can be accessed by going to the University of Alberta’s home page and clicking on the link for eClass at the top right hand side of the page. That will take you to the home page eClass.

To find your list of classes

Click on “University of Alberta Credit Courses”.

Enter your CCID id and password.

You will see list of courses, including NUFS 361 NUFS 363 Fa15 Combined Sections.

There you will also find some tip sheets and screencasts on using moodle. These can be very helpful.

If you require assistance with Internet access or web browsers, contact the Computing and Network Services HelpDesk at 492-9400 (email: [email protected]). If you do not have access to a computer at home, you will be able to access the course web site from one of the computing labs on campus.

Policy about course outlines can be found in Course Requirements, Evaluation Procedures and Grading of the University Calendar.

Audio or video recording, digital or otherwise, of lectures, labs, seminars or any other teaching environment by students is allowed only with the prior written consent of the instructor or as a part of an approved accommodation plan. Student or instructor content, digital or otherwise, created and/or used within the context of the course is to be used solely for personal study, and is not to be used or distributed for any other purpose without prior written

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Tentative Course Outline

The following course outline summarizes the lectures that will be given in the course. This is subject to change!

Lecture Date Topic

1 LMc/MG

Sept 05 Course outline. Students are invited to discuss the expectations of the course, examinations, exercises and laboratory classes (NUFS 361) or HACCP report (NUFS 363) with Dr. McMullen and Dr. Gänzle

History of food microbiology will be discussed.

Lecture Outcome: students will learn about the course format and academic requirements and will learn about the key events in the history of food

microbiology.

Lecture Assessment: this will be an interactive lecture with student

participation and instructors will monitor student understanding. Knowledge of history will be assessed as part of the first Midterm.

2 LMc

Sept 7 Impact of microorganisms in foods – case studies will be discussed to

demonstrate how the growth of microorganisms in foods impact food quality and safety.

Lecture Outcome: Students know about microorganisms that grow in food and what can happen when things happen correctly or what can happen when they go wrong.

Lecture Assessment: topics covered will be assessed as part of Midterm 1 as a component of questions that require students to synthesize answers to applied practical situations.

3

LMc DB

Sept 12 Impact of microorganisms in foods (con’t) – case studies of examples where things have gone wrong from both a food quality and food safety perspective.

Epidemiology of foodborne illness will be included.

Lecture Outcome/Assessment: see Lecture 2 4

LMc

Sept 14 Industry and government approaches to the control of microbial food safety – regulation and food safety programs

Lecture Outcome: students will develop specific knowledge of the tools, approaches, and considerations required to reduce microbial food safety risks in the industry - Hazard analysis critical control point programs.

Lecture Assessment: topics covered will be assessed as part of Midterm 1 as a component of exam questions that require students to synthesize answers to applied practical situations. Students enrolled in NUFS 363 will have the

opportunity to apply this knowledge as a team working with an industry contact.

They will have to demonstrate advanced library and practical information acquisition techniques (library, industry consultation, professionalism), and organization skills including time management and multi-tasking. Food Science and Technology students enrolled in NUFS 361 will apply this knowledge in the Winter term when they enroll in NUFS 312 – Quality Assurance.

Hand in HACCP Group Member Form Sept 14!

5 MG

Sept 19 Factors affecting microbial growth (EXTRINSIC FACTORS)—

Relative humidity, temperature, gas atmosphere.

Lecture Outcome: Students will be able to recognize how extrinsic factors influence microbial growth and survival in foods. Students will know to utilize extrinsic factors to control microbial populations in food.

Lecture Assessment: topics covered will be assessed as part of Midterm 1 as a component of exam questions that require students to synthesize answers to applied practical situations.

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6 MG

Sept 21 Factors in foods affecting microbial growth (INTRINSIC FACTORS)—physical structure, pH, Eh, Aw, antimicrobial activity. Hurdle concept.

Lecture Outcome: Students will be able to recognize how intrinsic factors influence microbial growth and survival in foods. Students will know to utilize intrinsic factors to control microbial populations in food.

Lecture Assessment: topics covered will be assessed as part of Midterm 1 as a component of exam questions that require students to synthesize answers to applied practical situations.

7/8 LMc

Sept 26/28 Food Safety programs – HACCP

Lecture outcome: students will have the knowledge to develop a HACCP plan according to the Food Safety Enhancement Program of CFIA.

Lecture assessment: topics covered will be assessed as part of Midterm 1 as a component of questions that require students to synthesize answers to applied practical situations.

Assignment 1 available on e-class at 11 AM on September 26.

9 LMc

Oct 3 Foodborne pathogens 1: Foodborne infections

Lecture outcome: students will know which organisms cause foodborne infections, how these organisms survive or grow in foods and how these organisms can be controlled in the food supply.

Lecture assessment: topics covered will be assessed as part of Midterm 2 as a component of questions that require students to synthesize answers to applied practical situations.

Assignment 1 must be completed online by 5 PM October 3.

10 LMc

Oct 5 First Midterm – knowledge of material covered up to and including September 28.

The midterm will consist of long and short answer questions. Examples of previous midterm exams are available on eClass.

11 LMc

Oct 10 Foodborne pathogens 1: Foodborne infections (con’t) 12

LMc

Oct 12 Foodborne pathogens 2: Foodborne intoxications and other delights that cause foodborne illness!

Lecture outcome: students will know about organisms that cause foodborne intoxications, how these organisms survive or grow in foods and how these organisms can be controlled in the food supply.

Lecture assessment: topics covered will be assessed as part of Midterm 2 as a component of questions that require students to synthesize answers to applied practical situations.

13 LMc

Oct 17 Foodborne pathogens 2: (con’t) 14

MG

Oct 19 Microbial death. Heat processing of foods: pasteurization and sterilization.

Injury, heat shock. Other technologies that result in reduction in microbial numbers (Irradiation, UV, PEF, HHP)

Lecture Outcome: Students will know the principles of microbial death due to thermal processes and will know how to apply these processes in the control of microorganisms in foods. Students will be able to do all relevant calculations, including D- and Z-values, and be able to apply them to practical situations.

Lecture Assessment: topics covered will be assessed as part of Midterm 2 or Final exam as a component of questions that require students to synthesize answers to applied practical situations.

Students will have the opportunity to practice calculations and demonstrate their understanding of thermal control of microorganisms in foods by completing Assignment 2.

Assignment 2 available on e-Class October 19.

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15 MG

Oct 24 Microbial death (con’t)

16 MG

Oct 26 An “industrial toolkit” to control the presence or growth of microorganisms in foods. What are they and how do they work?

Lecture Outcome: Students will know the full scope of methods to control microorganisms in foods.

Lecture Assessment: topics covered will be assessed as part of Midterm 2 as a component of questions that require students to synthesize answers to applied practical situations.

Assignment 2: Cell Death – Due today

Assignment Outcome: Proficiency in the calculation of D- and Z-values

17 Oct 31 Viruses and foodborne illness. Dr. Tineke Jones, AAFC, Lacombe AB Lecture outcome: students will know about the viruses that cause foodborne illness and how they are transmitted and survive in food.

Lecture assessment: topics covered will be assessed as part of Midterm 2.

18 LM

Nov 2 Microbiology of muscle foods and muscle food products. Meat inspection and grading. Processing of meat. Microbiology of milk and milk products - from farm to fluid milk and dairy products. Processing of milk and milk products.

Lecture Outcome: Students will integrate knowledge to predict the spoilage and safety of meat and meat products, and milk and milk products.

19 LM

Nov 7 Microbiology of eggs and egg products, fruits and vegetables.

Lecture Outcome: Students will integrate knowledge to predict the spoilage and safety of egg and egg products, and fruits and vegetables.

20 MG

Nov 9 Second Midterm – knowledge of material covered up to and including Nov 7 will be assessed. No questions about D- and z-values will be on the midterm as these will be covered on the final exam.

The midterm will consist of long and short answer questions.

Nov 13-17 Fall term reading break – no classes!!!!

21/22 MG

Nov 21/23 Food Fermentations

Lecture Outcome: An appreciation for the historical perspective of food fermentations will be achieved. Students will learn the importance of beneficial organisms in food production.

Lecture Assessment: topics covered will be assessed as part of the Final exam as a component of exam questions that require students to synthesize answers to applied practical situations.

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23 LMc/MG

Nov 28 “Fermented Foods Day”

Bring your favorite fermented food or beverage to class.

Lecture Outcome: Students will gain an appreciation for the importance of fermented foods in society. This lecture will stimulate interest in life-long learning about food fermentations.

Lecture Assessment: topics covered will be assessed as part of the Final exam as a component of exam questions that require students to synthesize answers to applied practical situations.

24 MG

Nov 30 How do we know what pathogens might be in a food? Is “pathogen hunting” the way to go? Pathogen detection methods.

Indicator organisms – how they can be used to indicate the “history” of a food and how they can be interpreted for food safety.

Enterobacteriaceae, coliform bacteria, Escherichia coli, enterococci and Clostridium perfringens.

Lecture Outcome: students will be able to utilize the concept of indicator organisms and will understand the implication of their presence in food systems.

Lecture Assessment: topics covered will be assessed as part of the Final exam as a component of questions that require students to synthesize answers to applied practical situations.

HACCP PROJECTS ARE DUE TODAY!

25 MG

Dec 5 How do food processors keep things clean?

Lecture Outcome: students will learn of the difficulties in cleaning and

sanitizing food processing facilities and they will learn about the strategies that are needed to keep the food production environment (including humans) “clean”

to limit contamination of foods.

Lecture Assessment: topics covered will be assessed as part of the Final exam as a component of exam questions that require students to synthesize answers to applied practical situations.

UNIVERSITY OF ALBERTA