Dept.

of Health and Nutrition Sciences

2900 Bedford Ave. • Brooklyn, NY 11210

HNSC 2221 Food Science Lecture Section: RZ9 [7541] (1 Credit)

Semester: Spring 2021
Class time: ONLINE – Thursday 9:05 – 10:45*
Class location:    ONLINE
Instructor:    Nicholas Sayegh, MS
Office location: ONLINE
Office hour: TBA
Contact email: Nicholas.sayegh@brooklyn.cuny.edu

*The designated time for the course is Thursday 9:05 to 10:45. We will meet at this time for our first class on
8/26 on ZOOM. Starting week 2, the class will meet on ZOOM between 9:05 and 9:25 for the introduction of each
week’s topics and material. Here you will be able to ask necessary question or present concerns to the material.
After the introduction for each week, you will have all necessary material to complete Lab Assignments
accordingly. Attendance will be based on student presence in weekly introduction meeting sessions between
9:05 & 9:25.

Course Description:

2 hours laboratory; 1 credit

Laboratory experience demonstrating and evaluating the physical and chemical changes to food and
food nutritional values in relation to processing, preparation, and storage.

(Not open to students who are enrolled in or have completed Health and Nutrition Sciences 41, or both
41.1 and 41.2).

Pre-requisites: HNSC 1200 or HNSC 2210

Pre-requisite or Co-requisite: CHEM 1040 Co-requisite: HNSC 2221

COURSE OBJECTIVES

Upon completion of this course, you will be able to:

 Describe the function(s) of ingredients used in preparing quality selected foods and beverages;
 Describe the chemical reactions that occur as a result of food and beverage processing, preparation and
storage;
 Explain the effects of these chemical reactions on the physical and chemical characteristics of food and
beverages.

This course meets the following ACEND knowledge requirement:

 KRDN 4.5 Describe safety principles related to food, personnel, and consumers. This course contributes
to the following ACEND knowledge requirement:
 KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
 KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.

Fall 2021, HNSC 2221 Syllabus is Subject to Change

Required Devices:
This course requires the use of a Desktop or Laptop Computer to complete Lab Simulations. Simulations will not
load on Tablets or Cellular Devices.

Required Readings and Material

All necessary course work material will be shared via Blackboard Learning System.

Fall 2021, HNSC 2221 Syllabus is Subject to Change

ASSIGNMENTS AND EVALUATION

Grading
Numeric Score Letter Grade
99 -100 A+
92 - 98 A
90 - 91 A-
87 - 89 B+
82 - 86 B
80 - 81 B-
77 - 79 C+
72 - 76 C
70 - 71 C-
67 - 69 D+
61 - 66 D
60 - 61 D-
≤59 F
Unless otherwise stated, a curve will not be used.

COURSE EVALUATION/FINAL GRADE

Your final course grade will be comprised of the following components:

Introduction, Procedures, and Syllabus Quiz 2%

Lab & Kitchen Safety Quiz 2%
Attendance/Weekly Check-In 7 % (0.5%/ session)
Discussion Boards (4 Total – Module 1, 8, 11, 15) 8 % (2 % each)
Labster Lab Assignments (9 Total - Weekly Module 2, 3 (two), 5, 6, 7, 8, 9, & 10) 36 % (4 % each)
Weekly Lab Activities (7 Total – Weekly Module 4, 5, 6, 7, 9, 10, 12, & 13) 35 % (5 % each)
Final Exam 10 %

Total 100%

GRADE COMPONENT DETAILS

Quizzes

Quizzes will consist of 10 -15 questions available via Blackboard. These quizzes will reflect your understanding
of the Introduction, Procedures, and Syllabus Material (Week 1 Quiz) and Lab Safety & Kitchen Safety (Week 2
Quiz). These quizzes will count towards a total 4 % of your final grade. Quizzes will be timed (15 minutes) with
2 allowed attempt. Final quiz grade will be based on combined average between both attempts.

Format will include M/C, T or F, Matching, & Short Answer.

WARNING: Using any other tabs/windows/browsers, remote desktops, VPNs or person to-person networks during an
exam will cause an immediate zero on the exam. There is a zero-tolerance policy for cheating in any form. It will result in
an F in the course. Please see the “Academic Integrity” statement at the end of the syllabus for more information.

Quiz Due Dates

Introduction, Procedures, and Syllabus Quiz – Due 9/1 @ 11:59 PM
Lab & Kitchen Safety Quiz – Due 9/9 @ 9:00 AM

*No Lecture quizzes will be accepted past their due date

Discussion Boards (KRDN 2.1)

o There will be 4 Group discussion boards throughout the course of the term: Weeks 1, 8, 11, & 15).
They will be available under the Discussion Board Tab of Blackboard course.

Fall 2021, HNSC 2221 Syllabus is Subject to Change

 o All initial postings will be due on Thursday at midnight and responses to TWO classmates are
due by midnight prior to the next session (i.e., Midnight Wednesday).
o This is where you process, examine, question, and extend your knowledge of food science.
Discussions are a way to engage in conversation with research-based support. These are great places
to engage in academic dialogue and enhance your own learning and the learning of others.
o All outside sources must properly sourced in APA format.
o
All Discussion Boards will be assessed through the following rubric.

Grading Rubric: Proficient (3) Emergent (2) Developing (1) Points

Discussion Board
Contribution Criteria
Initial Post Quality Initial posts: 1. Candidate Initial posts: 1. Candidate Initial post: 1. Candidate
responds to the guiding responds to the guiding responds to the guiding
questions/discussion prompts questions/discussion prompts questions/discussion prompts
by synthesizing information by synthesizing information by synthesizing information
from course texts; 2. from course texts; 2. from course texts; 2.
Candidate cites at least 3 Candidate cites at least 2 Candidate cites at least 1
specific points from the specific points from the specific point from the text(s).
text(s). text(s).
Response Quality 1. Candidate’s response builds 1. Candidate’s response builds 1. Candidate’s response lightly
upon other learners’ upon other learners’ references other learners’
perspectives/questions to perspectives/questions to perspectives/questions to
deepen the discussion. deepen the discussion. deepen the discussion
2. Candidate offers at least 1 2. Candidate responds to 1
additional relevant resource, peer only.
e.g. a text or website.
3. Candidate responds to 2
peers.
Grammar and Assignment contains no errors Assignment contains 2 or Assignment contains 3 or
Mechanics and is properly sourced in fewer errors. more errors.
APA. Or Or
Sourced incorrectly. Not sourced.
Timeliness All components of the N/A Some components of the
Document are posted on time. Document are posted on time.
Total Points 10

Discussion Board Due Dates

DB 1, Weekly Module 1: Initial Post Due & Two Response Post 9/1
DB 2, Weekly Module 8: Initial Post Due & Two Response Post Due 10/27
DB 3, Weekly Module 11: Initial Post Due & Two Response Post Due 11/17
DB 4, Weekly Module 15: Initial Post Due & Two Response Post Due 12/14

APA Referencs:
The Perdue OWL Writing Lab, explains and gives examples of APA intext citations.
https://owl.english.purdue.edu/owl/resource/560/02/

Assignment 3
Briefly explain what the assignment is and due date [Indicate which learning outcome is addressed by this assignment]
Labster Lab Assignments (KRDN 3.4, 4.5)

Labster is a company dedicated to developing fully interactive advanced lab simulations based on mathematical
algorithms that support open-ended investigations. We combine these with gamification elements such as an

Fall 2021, HNSC 2221 Syllabus is Subject to Change

immersive 3D universe, storytelling and a scoring system which stimulates students’ natural curiosity and
highlights the connection between science and the real world.

Labster will be utilized to perform virtual food science labs as part of this online laboratory course. Labs, and
adjoining material, will be available directly thorough Blackboard. Directions, activities, assessments will be
provided for each of the 9 Labs we will complete.

Labster activities will be due at the end of the assigned module session. Any Labster completed after the due
date will receive a 5-point deduction for each day after due date that it was submitted. If not completed by the
following week the Labster Link will become unavailable and you will receive a zero for the assignment.

Labster Lab Assignments Due Dates

Labster Assignment 1, Module 2 Due Date 9/9 @ 9:00 AM
Labster Assignment 2, Module 3 Due Date 9/22
Labster Assignment 3, Module 3 Due Date 9/22
Labster Assignment 4, Module 5 Due Date 10/6
Labster Assignment 5, Module 6 Due Date 10/13
Labster Assignment 6, Module 7 Due Date 10/20
Labster Assignment 7, Module 8 Due Date 10/27
Labster Assignment 8, Module 9 Due Date 11/3
Labster Assignment 9, Module 10 Due Date 11/10

Weekly Lab Activity (KRDN 3.4)

Weekly course assignments will consist of various assessment activities correlated to the week’s topic. Each
assignment (7 total) will be accompanied by a standard set of guidelines and instructions in which to follow.
Please read all directions and guidelines prior to starting each assignment.

Weekly Lab Assignments Lab Assignments Due Dates

Assignment 1, Module 4 Due Date 9/29
Assignment 2, Module 5 Due Date 10/6
Assignment 3, Module 6 Due Date 10/13
Assignment 4, Module 7 Due Date 10/20
Assignment 5, Module 10 Due Date 11/10
Assignment 6, Module 12 Due Date 12/1
Assignment 7, Module 13 Due Date 12/8

Lab Final

Exam will be available on Blackboard on scheduled date and time set-forth by the College. The exam will be
available during the scheduled time only. You must work independently as you will have 2 hours to
complete the exam. It will be based on information from course materials, lectures, and labs. Once graded, they

Fall 2021, HNSC 2221 Syllabus is Subject to Change

will be available for you to see. You will only have one attempt on exams. It is highly suggested that you
ensure you have sufficient internet connection and enough time to complete the exam.

Format will include M/C, T or F, Matching, & Short Answer.

WARNING: Using any other tabs/windows/browsers, remote desktops, VPNs or person to-person networks
during an exam will cause an immediate zero on the exam. There is a zero-tolerance policy for cheating in any
form. It will result in an F in the course. Please see the “Academic Integrity” statement at the end of the syllabus
for more information.

Lab Final Due Date

To be announced

COURSE POLICIES
Absences

Attending all lecture sessions is required for this course. Failure to attend lectures will result in loss of points
towards final grades. Over the course of the semester there are 14 lectures sessions, not including exams.
Each absence will result in a deduction of 0.5 % for each occurrence.

Other Classroom Rules

The class will be conducted FULLY ONLINE utilizing Blackboard Learning Management System.

The designated time for the course is Thursday 9:05 to 10:45. We will meet at this time for our first class on
8/26 on ZOOM. Starting week 2, the class will meet on ZOOM between 9:05 and 9:25 for the introduction of each
week’s topics and material. Here you will be able to ask necessary question or present concerns to the material.
After the introduction for each week, you will have all necessary material to complete Lab Assignments
accordingly. Attendance will be based on student presence in weekly introduction meeting sessions between
9:05 & 9:25.

Updates will be available under “Announcements”. Lectures, supporting material, and assessment submission
links will be posted under “Weekly Modules”.

Important: Update your Blackboard email to one that you check frequently.

This course requires self-motivation and self-direction. Please budget your time wisely. Expect to work
4-6 hours per weeks to successfully complete this course.

Formatting Written Work

All written work should be formatted according to APA formatting. Be sure to include BOTH in-line and reference citations notes
ass needed.

APA Referencs:
The Perdue OWL Writing Lab, explains and gives examples of APA intext citations.
https://owl.english.purdue.edu/owl/resource/560/02/

Fall 2021, HNSC 2221 Syllabus is Subject to Change

Submitting Assignments

Assignments, Discussion Boards, Quizzes, and Exams will all be completed via Blackboard according to their due dates. Submit
all assignments through designated links located within appropriate Module Folders.

Email Correspondence

The official communication channels for Brooklyn College courses are through Brooklyn College email and the Blackboard
Learning Management System. Candidates should frequently check Brooklyn College, or Blackboard associated email addresses,
and only use Brooklyn College email for communication concerning academic and other program matters. Please note: Emails sent
from Non-Brooklyn College addresses may be delayed due to virus and security screening, being identified as spam, or left
unopened due to inability to identify. As such, this will lead to a slowdown in communication.
Email response will occur within 24 hours, Monday through Friday. Emails will periodically be reviewed over the weekend,
however, there will be no guarantee of response until the following Monday.

COLLEGE POLICIES
 
Academic Integrity 
The faculty and administration of Brooklyn College support an environment free from cheating and plagiarism. Each student is responsible for
being aware of what constitutes cheating and plagiarism and for avoiding both.  The complete text of the CUNY Academic Integrity Policy and
the Brooklyn College procedure for implementing that policy can be found at this site: http://www.brooklyn.cuny.edu/bc/policies  . If a faculty
member suspects a violation of academic integrity and, upon investigation, confirms that violation, or if the student admits the violation, the
faculty member MUST report the violation. NO EXCEPTIONS!  Any violation of the following will result in a grade of 0 for the assignment or
activity. 

Types of Academic Dishonesty Explicitly Prohibited

 Cheating is the unauthorized use or attempted use of material, information, notes, study aides, devices or communication during an
academic exercise.
 Plagiarism is the act of presenting another person’s ideas, research or writings as your own.
 Internet plagiarism includes submitting downloaded term papers or parts of term papers, paraphrasing or copying information from the
internet without citing the source, and “cutting & pasting” from various sources without proper attribution.
 Obtaining unfair advantage is any activity that intentionally or unintentionally gives a student an unfair advantage in his/her academic work
over another student. This includes sharing specific information about exam questions with other students. 
 Falsification of records and official documents includes, but is not limited to, forging signatures of authorization and falsifying information
on an official academic record.
 
Center for Student Disability Services 
The Center for Student Disability Services (CSDS) will be working remotely for the fall semester. In order to receive disability-related
academic accommodations students must first be registered with CSDS. Students who have a documented disability or suspect they may
have a disability are invited to schedule an interview by calling (718) 951-5538 or emailing testingcsds@brooklyn.cuny.edu. If you have
already registered with CSDS, email Josephine.Patterson@brooklyn.cuny.edu or testingcsds@brooklyn.cuny.edu to ensure the
accommodation email is sent to your professor.

Student Absence on Account of Religious Belief 

A student who, for religious reasons, does not attend classes on a particular day or days shall be excused from any examination or other work. 
The student shall have equivalent opportunity to make up any examination or study or work requirements. Please make every effort to notify me
beforehand of any planned absences for religious reasons.  For a full description of the policy, consult the Brooklyn College Bulletin.

Important Dates Fall 2021:

Aug. 25 - First day of classes

Sept. 3-5 - No classes scheduled
Sept. 6 - College Closed
Sept. 7-8 - No classes scheduled
Sept. 15-16 - No classes scheduled
Oct. 11 - College closed
Nov. 25-26 - College Closed

Fall 2021, HNSC 2221 Syllabus is Subject to Change

 Nov. 27-28 - No classes scheduled Dec. 14 Reading Day
Dec. 15-21 - Undergraduate Final Examinations
Dec. 15-21 - Graduate Final Meeting/Examinations
Dec. 18-19 - Final Examinations weekend classes Dec. 24-25 College Closed

Tentative Course Schedule Fall 2021 – Subject to Change

Week Date Module Topic Weekly Module Chapter Readings & Assessments
Activities
1 Thursday, Module Presentation: Introductory Lesson  Introductory Discussion & two
8/26 1 Class Syllabus Review response posts due 9/1
Introduction  Syllabus Quiz due 9/1
Syllabus Review

2 Thursday, Module Lab Safety Food Safety Practices in  Quiz due 9/9 @ 9AM
9/2 2 Food Safety the Kitchen  Laboratory Safety Completion &
Lecture? Introduction to Labster – Activities due 9/9 @ 9AM
Laboratory Safety
3 Thursday, Module Bacteria Growth Introduction to Bacteria  Bacteria Growth Lab & Activities due
9/9 3 Labster: Bacteria Growth 9/22
Labster: Bacteria Isolation  Bacteria Isolation Lab & Activities due
9/22
Thursday,
4
9/16 School Closed – No Class
5 Thursday, Module Food Identification of Varying  Kitchen Technique Research
9/23 4 Preparation Kitchen Techniques Assignment due 9/29
Basics and Application
Demonstration Review
6 Thursday, Module Milk & Cheese Homogenization Lab  Homogenization Lab Completion and
9/30 5 Acid Vs. Enzyme Cheese Activities due 10/6

Fall 2021, HNSC 2221 Syllabus is Subject to Change

 Production  Procedural & Preparational
Identification of Acid Vs. Enzyme
Coagulation due 10/6
7 Thursday, Module Eggs Versatility of Eggs in the  Experimental Egg Assignment – TBD
10/7 6 Experimental Kitchen due 10/13
Protein Denaturation Lab  Protein Denaturation Lab & Activities
due 10/13
8 Thursday, Module Enzymatic Labster: Enzymatic  Enzymatic Kinetics Lab & Activities
10/14 7 Browning in Kinetics due 10/20
Fruits and Enzymatic Browning in  Identification of components of
Vegetables Fruits and Vegetables Enzymatic Browning and Variable
Impact Factors due 10/20
9 Thursday, Module Vegetables, Labster: Acids and Bases  Acids and Bases Lab & Activities due
10/21 8 Fruits, & The Effects of Acids and 10/27
Legumes Basics on Food  Discussion Post Two, IP due 3/18, two
Preparation RPs due 10/27
10 Thursday, Module Cereals, Flours, Labster: About  About Carbohydrates Lab & Activities
10/28 9 and Starches Carbohydrates due 11/3

11 Thursday, Module Quick Breads Labster: Fermentation  Fermentation Lab and Activities due
11/4 10 Versus Yeast Leavening Agents 11/10
Breads  Weekly Lab Assignment Activity due
11/10
Thursday, Module Cakes, Cookies, Impact of Ingredients,  Discussion Post Three, IP & two RPs
11/11 11 and Pastries Preparation Methods, due 11/17
and Temperature
12 Thursday, Module Fats and Oils Saturated versus Weekly Lab Assignment Activity due
11/18 12 Unsaturated 12/1
Emulsions
13 Thursday,
11/25 School Closed – No Class
14 Thursday, Module Candies Crystallization Understanding the Effect of
12/2 13 Procedural Steps to Candy Crystallization on Candy Production due
Production 12/8
15 Thursday, Module Ice Creams The Variables to Ice  Discussion Post Four, IP & two RPs
12/9 14 Production due 12/14

16 Final Exam Module Preparation for

15 Final
Date and Time of Final to Be
Announced

Fall 2021, HNSC 2221 Syllabus is Subject to Change