Food 1000: Food Safety Today and Tomorrow

Food 1000: Food Safety Today and Tomorrow Fall Term 2015

Department: Food Science Course Number: 1000 Academic Session: 2015-2016 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: UM Learn

Instructor Information 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 achieve consistently high quality, safe food. Controversial issues (residues, organic, biotechnology, irradiation, etc.) will be discussed in a balanced manner, and prospects in 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.

Expectations of Students Attendance, participation, willingness to learn, courteous, academic integrity and honesty. Work effectively as a team to design and execute class activities. Cell phones- Please be respectful in class and turn your cell phone off or vibration mode for the duration of the lecture. Laptop computers- Laptops are a perfect way to take notes in class and share information with peers; be respectful to the instructor and other students while using laptops by staying on task in class. Course Evaluation

Assignments Grade Documentary report 15% Book report 20% Class group activities: discussion and report 15% Midterm exams 20% Class Participation 10% Final examination 20%

Description of Assignments: Documentary report: 15%. Describe the industrial production of your favorite food Go to the link: http://www.foodnetwork.ca/shows/food-factory-usa/ Choose any industrial food production listed in the program. Watch it and write a report describing the whole process of the chosen food (from raw material to finished product; 750-1000 words in length). Date due: 24/09/2015

Book report: 20% Student can choose either The Jungle by Upton Sinclair or The Big Fat Surprise by Nina Teicholz. The report will have 2000 words in length. Date due: 01/12/2015

Class activities: 15% Teamwork, written assignments (short essay 250 words) or class discussions/short presentations (5-8 min) related to any assigned topic.

Midterm exams: 20% Short answer, short essay, multiple choices, fill the blank, true/false and/or matching exams. Midterm I: from role of microorganism in the food industry to Food Preservation (10%; 03/11/2015). Midterm II: from Food additives to Innovation and Producing Safe New Foods (10%; 24/11/2015).

Class Participation: 10% Each class member is expected to contribute to some of the class discussions: asking and responding to questions, making comments or observations. It will be used iClicker student response system in class this term. iClicker helps me to understand what you know and gives everyone a chance to participate in class. Purchase one on campus at the University Bookstore, located at 140 University Centre (look for Campus Computers at the back of the store and ask for one there) Information link: http://umanitoba.ca/computing/ist/teaching/classtech/iclicker.html Final examination: 20% The final exam will be comprehensive and will cover all lecture materials and handouts.

Criteria for Grade Determination 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 18, 2015.

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. Lecture Schedule Tuesday / Thursday 11:30 – 12:45 Room 172 Agriculture Month Day Module Lecture September 15 Module 1. Introduction and Overview 17 Introduction to Short History of Food Safety 22 Food Safety Food Safety Trends and Issues 1 (Junk food, Obesity, diabetes, Organic, GMO, Mad cow, unpasteurized products, antibiotic resistance) 24 Food Safety Trends and Issues 2 Documentary report date due 29 Food Safety Trends and Issues 3 October 01 Food News and their impact in the food industry 06 Food Safety around the World 08 Food safety culture 13 Module 2. The roles of microorganisms in the food Microbial industry 15 Foodborne Food Spoilage 20 Illness Foodborne Illness 1 22 Foodborne Illness 2 27 Food Preservation 29 Module 3. Food Additives November 03 Non-Microbial Midterm exam I 05 Foodborne Poisonous Foods 10 Illness Agrochemicals 12 Innovation and Producing Safe New Foods 17 Module 4. Regulations and Food Safety 19 Laws and GMP and HACCP 24 regulations Midterm exam II 26 Canada Food Inspection Agency / Canada Health Food Code December 01 Book report date due 03 08 Wrap-up