MASTER SYLLABUS

2021-2022

A.	Academic Division: Health Sciences

B.	Discipline: Agriculture Management

C.	Course Number and Title: AGRI1010 Agriculture Production, Processing, & Nutrition

D.	Course Coordinator: Adam Bode

Assistant Dean:

Instructor Information:

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E.	Credit Hours: 4

F.	Prerequisites: None

G.	Syllabus Effective Date: Fall 2021

H.	Textbook(s) Title:

Introduction to Food Science

Author: Rick Parker

Copyright: 2001

Edition: 1st

ISBN: 9780766813144

Workbooks and/or Lab Manual: None

Course Description: An introductory course of how American Agriculturalist produces the food we use in our daily lives. This course examines the production food from farm, the processes that are required to make it to table and influences of consumer choice. This course will include units on food nutrition, quality of food, milk industry, meat industry, poultry production, aquaculture, grain production, vegetable and fruit production, beverage industry, food packaging and preservation.

K.	College-Wide Learning Outcomes:

College-Wide Learning Outcome	Assessments - - How it is met & When it is met
Communication – Written
Communication – Speech
Intercultural Knowledge and Competence
Critical Thinking	Analytical report of Agricultural Food Production topic by end of term
Information Literacy	Analytical report of Agricultural Food Production topic by end of term
Quantitative Literacy

L.	Course Outcomes and Assessment Methods:

Upon successful completion of this course, the student shall:

Outcomes	Assessments – How it is met & When it is met
Compare spending for food in the United States to that in other countries.	Quizzes throughout semester Mid-term and final exam
Interpret the USDA Food Pyramid, and evaluate a typical American meal.	Quizzes throughout semester Mid-term and final exam
Identify quality control during the production of milk, and milk products.	Quizzes throughout semester Mid-term and final exam
Determine meat yield grades and quality grades of carcasses, and how it affects price for consumer.	Quizzes throughout semester Mid-term and final exam
Identify factors affecting egg quality.	Quizzes throughout semester Mid-term and final exam
Compare and Contrast aquaculture to “main-stream” agriculture.	Quizzes throughout semester Mid-term and final exam
Describe the general composition of grains, legumes, and oilseeds.	Quizzes throughout semester Mid-term and final exam
Determine factors to consider during harvest, handling and storage of fruits and vegetables.	Quizzes throughout semester Mid-term and final exam
Evaluate factors that cause food deterioration, and how spoilage can be reduced.	Quizzes throughout semester Mid-term and final exam
Synthesize a report on Agricultural Food Production from farm to table, that includes production, handling, processing, marketing of the product	Quizzes throughout semester Mid-term and final exam Written Report

M.	Topical Timeline (Subject to Change):

Week	Content
1	Chapter 1: Overview of Food Science Food industry by major product lines The spending for food in the United States compared to that in other countries Trends in production and consumer purchases
2	Chapter 4: Nutrition & Digestion & Chapter 5: Food Composition Provide caloric content of food Protein-deficiency diseases Process of Digestion Understanding the USDA Food Pyramid
3	Chapter 6: Quality Factors in Foods & Chapter 7: Unit Operations in Food Processing The influence of color, texture, size, and shape on consumer acceptance Factors that can affect food flavor Material Handling in the food industry Importance of temperature control Purpose of Concentrations
Quiz #1
4	Chapter 16: Milk Dairy Industry and Production Quality control during the production of Milk Dairy Products
5	Chapter 16: Milk Dairy Products & Processing Pasteurization, Homogenization and Fermentation
6	Chapter 17: Meat, Poultry, and Eggs Raising Cattle, Sheep, Goats and other “Red Meats” Production of “Red Meats” and Meat grades Wholesale and Retail Meat cuts Preparation and Cooking “Red Meats”
7	Chapter 17: Meat, Poultry, and Eggs Raising Swine Production of pork and Pork grades Wholesale and Retail Meat cuts Preparation and Cooking pork
Quiz #2
8	Chapter 17: Meat, Poultry, and Eggs Raising Poultry Production of meat and eggs Wholesale and Retail Meat cuts and egg grades Preparation and Cooking poultry and eggs
9	Chapter 18: Fish & Shellfish Fish and Shellfish used for food Aquaculture and processing Products and by-products
Mid-term Exam
10	Chapter 19: Cereal Grains, Legumes, and Oilseeds Grain Operations and Production Types of American Grain production World Grain Production Grain Handling
11	Chapter 19: Cereal Grains, Legumes, and Oilseeds Grain Use and Processing Corn Soybean Wheat Rice
12	Chapter 20: Fruits and Vegetables Parts of a Plant considered vegetable or a fruit Growing fruits and vegetables Harvest of fruits and vegetables Factors affecting the texture of fruits and vegetables Storage of fruits and vegetables
Quiz #3
13	Chapter 21: Fats and Oils & Chapter 23: Beverages Oil Production, extraction, and processing Saturated and Unsaturated oils Monoglycerides, Diglycerides, and Triglycerides Beverage industry Fermentations role in beverages
14	Chapter 8: Food Deterioration & Chapter 15: Packaging After Harvest, What occurs? Factors that cause food deterioration Shelf life of Food Types of Food Packaging Packaging with Special Features
Quiz #4
15	Chapter 9: Heat, Chapter 10: Cold & Chapter 11: Drying & Dehydration Preservation achieved by heating Time-Temperature control Cooling, refrigeration, and freezing Changes in food quality that may occur during refrigeration or freezing Reasons for dehydrating foods
16	Final Exam

N.	Course Assignments:

Reading Assignments,

Attendance & Participation

Written Report

Quizzes

Mid-term Exam

Final Exam

O.	Recommended Grading Scale:

NUMERIC	GRADE	POINTS	DEFINITION
93–100	A	4.00	Superior
90–92	A-	3.67	Superior
87–89	B+	3.33	Above Average
83–86	B	3.00	Above Average
80–82	B-	2.67	Above Average
77–79	C+	2.33	Average
73–76	C	2.00	Average
70-72	C-	1.67	Below Average
67–69	D+	1.33	Below Average
63-66	D	1.00	Below Average
60-62	D-	0.67	Poor
00--59	F	0.00	Failure

P.	Grading and Testing Guidelines:

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Q.	Examination Policy:

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R.	Class Attendance and Homework Make-Up Policy:

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S.	Classroom Expectations:

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T.	College Procedures/Policies:

Important information regarding College Procedures and Policies can be found on the syllabus supplement located at

http://catalog.ncstatecollege.edu/mime/download.pdf?catoid=5&ftype=2&foid=3