We apologize for any confusion our syllabus may have caused. Given the large number of students that could not attend the first class we decided to shift a couple classes.
January 12 – Meeting at 12:00 in CEME 1210. In class discussion and head to the library. Regroup at 1:15 to conclude class.
January 17 – [ See Syllabus : Class #4 ] Informal Presentations (2%)
January 19 – [ See Syllabus: Class #5 ] In-class discussion
January 24 – Case Study Presentations (5%)
Please post or comment if you have any further questions,
Bee and Chelsea
Dr. Eunice Li-Chan wanted to share the following with the class:
From listening to a few of the comments and questions raised today, some students might be interested to check out the link on the Health Canada website to the pdf file of the “Food Additive Dictionary” – http://www.hc-sc.gc.ca/fn-an/securit/addit/diction/index-eng.php
Other useful websites are the CFIA website regarding labelling and advertising at http://www.inspection.gc.ca/english/fssa/labeti/labetie.shtml
and the Justice Canada website that includes among a lot of other regulations, the information about fortification with vitamins and minerals –http://laws.justice.gc.ca/eng/c.r.c.-c.870/index.html go to “Part D Vitamins Minerals and Amino Acids”
Here are the ground rules and expectations for each other that we discussed today:
- everyone is expected to attend class regularly and on time
- cell phones on silent
- active listening and respect for each others’ ideas
- active contribution to the collaborative learning process
- assignments should be submitted on time
- peer evaluations should be completed in an equitable manner
- eating in class is allowed as long as it is not distracting to others in the class
- assigned readings should be done before class
Please feel free to suggest changes or additions to our list.
Have a great first week back!
Chelsea
FNH 490 004 – Food Science Applications to Address Nutrient Deficiencies in Developing Countries
Apply to be part of our seminar where nutritional science, food science and GRS merge together to develop proposals to address nutritional deficiencies in developing countries. This is a unique opportunity for LFS students to integrate our knowledge, paradigms, experiences and interests.
So join us! This seminar will expand beyond academic disciplines and will allow you to gain valuable experience in product development, strengthen communication, teamwork and research skills. You will overcome challenges, learn about current global issues alongside peers, become aware of contrasting paradigms regarding nutrition & food AND make connections with people from other fields of study within our faculty.
Need we say more?
Please email course facilitators for more information:
- Chelsea: chelssl@interchange.ubc.ca
- Bee: beeramos@interchange.ubc.ca
We look forward to hearing from you!
Bee and Chelsea
FNH 490 004 – Food Science Applications to Address Nutrient Deficiencies in Developing Countries
- Co-ordinators: Beatriz Ramos & Chelsea Leung
- Faculty sponsors: Dr. Eunice Li-Chan & Dr. Judy McLean
- Contact: beeramos@interchange.ubc.ca or chelssl@interchange.ubc.ca
- Time and location: Mondays & Wednesdays 12-1:30pm–Room 1210 in Civil and Mechanical Engineering building (CEME)
Seminar Description
The main goal of this seminar is to incorporate topics in food chemistry, nutrition and food processing and then to apply this knowledge to develop proposals for potential products, strategies to tackle malnutrition, or processes targeted at improving the quality of life for people in developing countries.
Students will gain a global perspective of nutrient deficiencies and take part in creating potential culturally adequate solutions for the near future. More specifically, the seminar will emphasize collaborative learning in order to develop proposals that will benefit specific regions within Mexico and Rwanda. This seminar will provide an opportunity to expand beyond academic disciplines, gain valuable experience in product development, and strengthen communication, teamwork and research skills. The course will also allow students to overcome challenges, learn about current global issues alongside peers, become aware of contrasting paradigms regarding nutrition and food, and make connections with people from other fields of study within our faculty.
Class Composition
This seminar will allow third and fourth year students from different specializations within Land and Food Systems–such as Global Resource Systems, Food Science, and Food, Nutrition and Health (including Nutrition and Dietetics)–to gain different perspectives on how food science can help others in their community and the world.
