Syllabus 1329
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| Course Description |
| AGRI 1329 - PRINCIPLES OF FOOD SCIENCE Technological and scientific aspects of modern industrial food supply systems. Food classification, nutritional consideration, modern processing, and quality control. |
| Prerequisites |
| None |
| Course Goals (includes competencies, incorporation of SCANS, etc.) |
| The student will will be able to identify the fundamentals of the food service industry, food preparation, and food processing and handling. The student will be required to turn in a computer generated research paper and will also be required to give an oral presentation. |
| Instructor Information |
| S. Todd Fuller, B.S.; M.S. |
| Textbook Information |
| To be announced |
| Lab Requirements (if any) |
| None |
| Students with Disabilities |
| Any student with a documented disability (e.g. physical, learning, psychiatric, vision, hearing, etc.) who needs to arrange reasonable accommodations must contact the Disability Services Office at the respective college at the beginning of each semester. Faculty are authorized to provide only the accommodations requested by the Disability Support Services Office. If you have any questions, please contact Donna Price at 713-718-5165 or the Disability Counselor at each college. |
| Academic Honesty |
| Academic dishonesty, CHEATING, will not be tolerated. If an individual is caught, punishment will be taken according to the Student Policies Handbook. |
| Attendance and Withdrawal Policies |
| Students are expected to attend classes regularly. Class attendance is checked daily by instructors. Although it is the responsibility of the student to drop a course for non-attendance, the instructor has the authority to drop a student for excessive absences. A student may be dropped from a course for excessive absences after the student has accumulated absences in excess of 12.5% of the hours of instruction (including lecture and laboratory time). |
| Course Requirements and Grading Policy |
| The students will be required to complete various projets. These will be determined and assigned by instructor. |
| Testing |
| The tests in this class will be computer generated over materials administered in class. |
| Make-up policy |
| Per college policy |
| Projects, Assignments, Portfolios, Service Learning, Internships, etc. |
| Various projects may be assigned by instructor. |
| Course Content |
| Technological and scientific aspects of modern industrial food supply systems. Food classification, nutritional consideration, modern processing, and quality control. |
| Course Calendar with Reading Assignments |
| To be determined by instructor |
| Other Student Information (clubs, tutoring, web resources, etc.) |
| Ag.
Consortium of Texas (ACT) |
