{"id":472,"date":"2011-03-24T09:54:27","date_gmt":"2011-03-24T14:54:27","guid":{"rendered":"http:\/\/agrilife.org\/foodsforhealth\/?page_id=472"},"modified":"2016-09-07T22:00:07","modified_gmt":"2016-09-08T03:00:07","slug":"course-description","status":"publish","type":"page","link":"https:\/\/agrilife.org\/foodsforhealth\/course-description\/","title":{"rendered":"Syllabus – Fall 2016"},"content":{"rendered":"

Syllabus_Hort641_2016<\/a>\u00a0– download a copy\u00a0<\/sup><\/p>\n

Fall 2016 Course Description:<\/strong><\/p>\n

HORT 641.\u00a0 Science of Foods for Health \u00a0(3-0). Credit 3. Provides recent scientific advances on knowledge of foods for health using evidence based research justification; includes interdisciplinary topics emphasizing horticultural science, nutrition and biochemistry.<\/p>\n

A unique integrated blend of conventional, worldwide web and distance education through TTVN will be used to stimulate and develop thought provoking and critical thinking abilities among students.\u00a0 Prerequisite: Approval of Instructor<\/p>\n

Lecture:
\n<\/strong>Tue and Thur\u00a0 2:00 \u2013 3:30 P.M. (CST)
\nThis course will be offered simultaneously via video conference to three different locations originated from Texas A&M University.<\/p>\n

Guest Lectures:\u00a0<\/strong>Many topics are presented by recognized authorities in the various topics.<\/p>\n

Course Locations:<\/strong><\/p>\n\n\n\n\n
University<\/strong><\/td>\nCourse Number<\/strong><\/td>\nSite Coordinator<\/strong><\/td>\nVideoconference Site Location<\/strong><\/td>\n<\/tr>\n
Texas A&M University
\n(TAMU)<\/td>\n		Hort 641<\/td>\nDr. Bhimu Patil
\nPhone: (979) 458-8090\u00a0\u00a0b-patil@tamu.edu<\/a><\/td>\n		Vegetable & Fruit Improvement Center (VFIC)\u00a0<\/a>
\nCenteq, Room 120B
\n1500 Research Parkway
\nCollege Station, Texas<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructor:
\n<\/strong>Dr. Bhimanagouda S. Patil
\nOffice: Centeq building A120
\nPhone: 979-458-8090
\nFax: 979-862-4522
\nE-Mail:\u00a0b-patil@tamu.edu<\/a><\/p>\n

Course Outline:<\/strong><\/p>\n

    \n
  1. Introduction: Consumers\u2019 changing perceptions of quality in the era of food & nutritional insecurity \u00a0(1.5 hr)<\/li>\n
  2. Current functional foods trends (1.5 hr)<\/li>\n
  3. \u00a0Framing the problem \u00a0(1.5 hr)<\/li>\n
  4. Impact of non-thermal processing methods on bioactive compounds (1.5 hr)<\/li>\n
  5. Biosynthesis and Engineering of Plant Natural Products (1.5 hr)<\/li>\n
  6. Breeding and Plant Genetics (1.5 hr)<\/li>\n
  7. Crop management strategies to improve bioactives (cultural, environmental) 3.0 hr<\/li>\n
  8. Evidence based justification- cardiovascular diseases (1.5 hr)<\/li>\n
  9. Nutrition in sports (1.5 hr)<\/li>\n
  10. From Crops to the Clinic: Black Raspberries and Oral Health (1.5 hr)<\/li>\n
  11. Anthocyanin pigments: \u00a0Stability, availability, and biotransformation in the gastrointestinal Tract (1.5 hr)<\/li>\n
  12. Carotenoids: Health benefits and bioavailability (1.5 hr)<\/li>\n
  13. Structural and functional relationships (4.5 hr)<\/li>\n
  14. Characterization of bioactive compounds (1.5 hr)<\/li>\n
  15. Learning and educational strategies (1.5 hr)<\/li>\n
  16. Dietary Supplements (1.5 hr)<\/li>\n
  17. Evolution of science to policy\u00a0(1.5 hr)<\/li>\n
  18. Student presentations (7.5 hr)<\/li>\n
  19. Mid Term Exam Review (1.5 hr)<\/li>\n
  20. News articles about the health benefits and impact on society: Lessons learned and recommendations (1.5 hr)<\/li>\n
  21. Final exam Review (1.5 hr)<\/li>\n<\/ol>\n

    Text:<\/strong>\u00a0No specific text book; however, the instructor will provide information on the course Web site.<\/p>\n

    Exams and Grading:<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n
    Mid Term Exam<\/td>\n25 %<\/td>\n25 points<\/td>\n<\/tr>\n
    Final Exam<\/td>\n30%<\/td>\n30 points<\/td>\n<\/tr>\n
    Web and class discussion<\/td>\n5%<\/td>\n5 points<\/td>\n<\/tr>\n
    Term paper and Presentations<\/td>\n30%<\/td>\n30 Points<\/td>\n<\/tr>\n
    Lessons learned from news articles<\/td>\n10%<\/td>\n10 Points<\/td>\n<\/tr>\n
    Team Term paper guidelines<\/a><\/p>\n

    Guidelines for News articles<\/a><\/p>\n

    Presentation evaluation rubric<\/a><\/td>\n<\/tr>\n

    <\/td>\n<\/tr>\n
    Total Points = 100 points<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Grading Scale<\/strong>: 100 point scale, A=91-100. B=81-90. C=71-80. D=61-70. Your grade will be based on your mathematical average rounded to the next whole number.<\/p>\n

    Attendance and Make-Up Exams<\/strong> (http:\/\/student-rules.tamu.edu\/rule07)
    \nStudents who miss an exam may be allowed to take a make-up exam, Makeup exams may differ in both form and content from the regularly scheduled exam. If you miss the exam, you must satisfy all of the following requirements in order to take a makeup exam.<\/p>\n

    If you missed the exam due to illness or university-excused absence, you must provide a satisfactory documentation explaining the reason for missing the test (for example, if you were ill, you must have a written excuse from your physician or from the University Health Center).<\/p>\n

    You must notify the instructor before the exam or within the next 48 hours after the exam.<\/p>\n

    Students who miss the exam and do not meet each of these requirements above will receive a score of zero for the exam.<\/p>\n

    Online lecture<\/strong>:\u00a0 During Fall 2016, we are testing certain lectures through E-campus.\u00a0 Please be aware that you are responsible for reading those lecture material and since question papers include from online lectures.<\/p>\n

    Late Assignments<\/strong>:
    \nLate assignments\/term papers are penalized at a rate of 10% loss in points per day late including weekends.<\/p>\n

    Academic Integrity Statement and Policy<\/strong>
    \nAggie Code of Honor<\/strong> http:\/\/aggiehonor.tamu.edu\/<\/a> : “Aggies do not lie, cheat, or steal nor do they tolerate those who do.” Students are expected to attend all classes, complete assignments on time, and participate fully in class discussions and group projects. Violations will be handled in accordance with the Texas A&M University Regulations governing academic integrity.<\/p>\n

    Suggested Inclusions from Speaker of the TAMU Faculty Senate:<\/strong><\/p>\n

    \u00a0<\/strong>Copyright \/ plagiarism statement:<\/em><\/p>\n

    \u00a0<\/strong>\u201cThe handouts (all materials generated during this course) used in this course are copyrighted.\u00a0 Because these materials are copyrighted, you do not have the right to copy the handouts, unless I expressly grant permission.<\/p>\n

    As commonly defined, plagiarism consists of passing off as one\u2019s own the ideas, words, writings, etc., which belong to another. In accordance with this definition, you are committing plagiarism if you copy the work of another person and turn it in as your own, even if you should have permission of that person. Plagiarism is one of the worst academic sins, for the plagiarist destroys the trust among colleagues without research cannot safely be communicated.<\/p>\n

    If you have any questions regarding plagiarism, please consult the latest issue of the Texas A&M University Student Rules, under the section \u201cScholastic Dishonesty\u201d.<\/p>\n

    Americans with Disabilities Act (ADA) Policy Statement:<\/em><\/p>\n

    \u201c<\/em>The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights protection for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact Disability Services, in White Creek, west campus, or call 845-1637. For additional information visit http:\/\/disability.tamu.edu<\/a>.\u201d<\/p>\n

    Calendar of Activities<\/strong>
    \nIntroduction & Consumers\u2019 changing perceptions of quality in the era of food & nutritional insecurity- August 30, 2016
    \nCurrent functional foods trends- September 1, 2016
    \nFraming the problem \u00a0– September 6, 2016
    \nImpact of non-thermal processing methods on bioactive compounds – September 8, 2016
    \nBiosynthesis and Engineering of Plant Natural Products- September 13, 2016
    \nBreeding and Plant Genetics – September 15, 2016
    \nCrop management strategies to improve bioactives (cultural, environmental)- September 20, 2016
    \nEvidence based justification- cardiovascular diseases – September 22, 2016
    \nNutrition in sports-September 27, 2016
    \nFrom Crops to the Clinic: Black Raspberries and Oral Health-September 29, 2016
    \nAnthocyanin pigments: \u00a0Stability, availability, and biotransformation in the gastrointestinal Tract \u2013October 4, 2016
    \nCarotenoids: Epidemiology, Bioavailability and Metabolism – October 6, 2016
    \nMid Term Exam Review- October 11, 2016
    \nMid Term Exam-October 13, 2016
    \nStructural and functional relationships
    \nLimonoids-October 18
    \nCarotenoids & Phenolics-October 20
    \nPhytosterols- October 25
    \nCharacterization of bioactive compounds-October 27, 2016
    \nLearning and educational strategies \u2013November 1, 2016
    \nDietary Supplements \u2013November 3, 2016
    \nEvolution of science to policy-November 8, 2016
    \nStudent presentations- November 10, 15, 17, 22, 24, 2016
    \nNews articles about the health benefits and impact on society: Lessons learned and recommendations-December 1, 2016
    \nFinal exam Review-December 6, 2016
    \nFinal Exam-December 9, 2016
    \n\u00a0<\/strong>
    \n\u00a0<\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"

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(CST) This course will be offered… Read More →<\/a><\/span><\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"open","template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-472","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSyllabus - Fall 2016 - Science of Foods for Health<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Syllabus - Fall 2016 - Science of Foods for Health\" \/>\n<meta property=\"og:description\" content=\"Syllabus_Hort641_2016\u00a0– download a copy\u00a0 Fall 2016 Course Description: HORT 641.\u00a0 Science of Foods for Health \u00a0(3-0). 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