FOOD SCIENCE AND TECHNOLOGY
101
CHOCOLATE SCIENCE
2 Credits
3-4:36
Wednesdays
Chocolate
Science is
designed to introduce the student to the science and business behind food. Believe it or not, there is a Department that
concerns itself exclusively with food -- its safety, quality, preservation,
nutrition and business. The Department
of Food Science and Technology offers majors in Food Science and Food Business
Management for students interested in a career in the food industry or
governmental regulatory agencies. This
course will focus on chocolate. Each session will cover an aspect of chocolate’s
composition, business, safety, quality or manufacture.
Student
Learning Objectives:
1. To development an awareness of the breadth
of chocolate flavors and textures available, while developing skills in sensory
science.
2. To recognize the complexity of the
production, manufacturing and marketing of the chocolate industry.
3. To learn team work skills by forming a
virtual company and developing a chocolate product in class.
Required text
book: “The Emperors of Chocolate” by Joel Glenn
Brenner. Random House,
Interesting websites:
Chocolate
Alchemy: making chocolate at home: http://www.chocolatealchemy.com/cocoabeans.php
Instructor: Instructor: TA:
Dr. Sheryl Barringer Dr. Stephanie
Smith Anisha Gorty
317 Parker Hall 229 Parker Hall 320 Parker Hall
688-3642 292-3867 688-8243
barringer.11@osu.edu smith.5231@osu.edu gorty.3@osu.edu
292-0218 FAX
Office hours:
call or email to set up an appointment or just drop by.
Grading:
The
grading breakdown is:
Participation 20%
Reading assignments 30%
In class assignments 20%
Final presentation of project 30%
The class is graded on a straight
scale:
A = 93-100% A- = 90-92% B+
= 87-89% B = 83-86%
B- = 80-82% C+ = 77-79% C
= 73-76% C- = 70-72%
D+ = 67-69 D = 63-66% E
= 62% or less
It is acceptable (and desirable) for
every student to receive an “A,” if earned.
Participation:
Participation
is graded based on attendance and participation in the project. Attendance is expected at all classes. In cases where attendance is not possible, a
written excuse is required. Participation in the project includes working on
your team’s assignments, as well as coordinating with the other teams to be
sure the entire project is successfully completed.
Reading
assignments:
Each
week, one to three chapters from the book are assigned. Approximately 10 questions will be handed out
for those chapters. The written answers
to those questions are due at the start of the next class period.
In class
assignments:
Most
weeks, there will be in class writing assignments. Those assignments are due at the end of the
class period.
Project:
The
class will form a virtual chocolate company.
The company will design, label, package, produce and market a chocolate
product. At the end of the quarter we
will discuss the lessons learned during the process, and take home our
chocolate product to share with our friends.
Academic
Misconduct:
Statement
on Disability:
If
you are a student with a disability and you have been certified by the Office
for Disability Services (ODS), I will gladly accommodate you so please inform
me as soon as possible of your needs. The ODS is located in 150 Pomerene
Hall,
Expectations of
each Team in the Company:
Sensory
Evaluation (SE)
-
Decide on the chocolate manufacturing conditions
-
Choose a variable that will have two levels, and
set those levels
-
Prepare and conduct a class-wide sensory test of
the products with the two levels
-
Analyze the results of the sensory test
-
Communicate progress and final decisions to the
other teams
-
Present the challenges faced and lessons learned
about sensory evaluation to the rest of the class. Present the results of the
sensory tests and defend why the chocolate manufacturing conditions were
chosen.
Manufacturing
(MN)
-
Order the necessary ingredients from MG
-
In charge of producing the product in the pilot
plant
-
Test the effects of not conching
and not tempering the chocolate
-
Communicate progress and final decisions to the
other teams
-
Present the challenges faced and lessons learned
about manufacturing to the rest of the class. Present the effects of conching and tempering on chocolate quality
Packaging
(PK)
-
Determine type of package to be used for the
chocolate product
-
Ensure package maintains product quality and
matches marketing and labeling needs
-
Produce at least one packaged product with the
labels provide by LD
-
Communicate progress and final decisions to the
other teams
-
Present the challenges faced and lessons learned
about packaging design to the rest of the class. Present and explain the
package chosen.
Labeling (LD)
-
Determine all of the information needed on the
label
-
Design the labels, including layout and
nutritional facts (we have a nutritional facts program in the department once
you have the ingredients and amounts)
-
Produce the labels and provide them to PK
-
Communicate progress and final decisions to the
other teams
-
Present the challenges faced and lessons learned
about labeling design to the rest of the class. Present and explain the label
chosen.
Marketing
(MK)
-
Choose the name for the product
-
Take the lead in filling out the marketing
worksheet
-
Write and produce an advertisement for the
product (can be magazine, TV, radio, etc.)
-
Communicate progress and final decisions to the
other teams
-
Present the challenges faced and lessons learned
about marketing to the rest of the class. Present and explain the advertisement
and all information from the marketing worksheet.
Quality
assurance (QA)
-
Identify what makes this product safe to eat
-
Identify safety hazards that could occur during
manufacture that could make this product unsafe to eat
-
Determine how the product needs to be packaged
and stored to keep it fresh
-
Communicate progress and final decisions to the
other teams
-
Present the challenges faced and lessons learned
about quality assurance to the rest of the class. Present and explain what makes the product
safe, what safety hazards are present and how the sensory analysis was done.
Management
(MG)
-
Dr. Barringer, Dr. Smith and Anisha
Gorty
-
Assist teams with suggestions, ingredients,
equipment and other resources as needed
|
Date |
Reading
topics: |
|
Week
1 |
Introduction
and overview |
|
Week
2 |
Bar
Wars (Chapter 1), Candy from Strangers (Ch 2) and The Planet Mars (Ch 3) |
|
Week
3 |
Melts
in Your Mouth (Ch 4), To the Milky Way
and Beyond (Ch 5) and The Candy Man (Ch 6) |
|
Week
4 |
Sweet
Dreams (Ch 7) and From Bean to Bar (Ch 8)
|
|
Week
5 |
|
|
Week
6 |
M
and M (Ch 11) and Sweet Home, |
|
Week
7 |
Breaking
the Mold (Ch 13) and The Caretakers (Ch 14) |
|
Week
8 |
Milton’s Boy (Ch 15) and The Great American
Chocolate Bar (Ch 16) |
|
Week
9 |
Hot
|
|
Week
10 |
Nice
People don’t Eat Chocolate (Ch 20) and A Chocolate Covered World (Ch 21) –
Chapters 22 and 23 are optional |
|
Date |
Lecture topics and in-class activities: |
Project |
|
Week 1 |
Introduction. Choose teams-contact information. Chocolate quiz. Uncommon Commonalities. Tasting techniques. Chocolate video. |
Exchange phone
#, email |
|
Week 2 |
Marketing. Teams work on marketing worksheet. |
Roast |
|
Week 3 |
Manufacturing. Country differences. Hershey video. Teams
work on manufacturing worksheet. |
Crack,
Winnow |
|
Week 4 |
Labeling. Ingredient functionality. Teams work on
labeling worksheet. |
Grind
with ingredients |
|
Week 5 |
How
to write an advertisement. Types of sensory evaluation tests. Teams work on
sensory evaluation worksheet. |
Conch1 |
|
Week 6 |
Safety
and quality. Teams work on quality
assurance worksheet. |
Conch2,
Temper/Pour1 |
|
Week 7 |
Packaging
issues. Teams work on packaging worksheet. |
Temper/Pour2
Unmold1 |
|
Week 8 |
Cocoa
growing. History. Print sensory evaluation score sheet and
set up sensory test. |
Unmold 2 |
|
Week 9 |
Health
issues. Sensory evaluation of two
variables |
Sensory
test |
|
Week 10 |
Teams work in class
to finish their analysis and presentations |
|
|
Finals |
All teams
present lessons learned as part of the company |
|