1110 Chocolate Science

Course:
Chocolate Science
Fall 2012
118 Parker Food Science Building
Mondays 10:20-11:15 a.m.
Instructor:
Dr. Mary Kay Pohlschneider
221 Parker Food Sci Building
Phone: 292-3867
Email: [email protected]
Office hours by appointment
Teaching Assistants:
Textbooks for extra reading:
The Science of Chocolate (2nd Ed) by Stephen T. Beckett. (2008; RSC Publishing)
The Emperors of Chocolate by Joël Glenn Brenner (1999; Random House Publishing)
The Chocolate Tree by Allen M. Young (2007; University Press of Florida)
Carmen: I will post the lecture slides and any handouts on Carmen
Objectives:
 Understand the complexity of chocolate processing from the cacao tree through
commercial marketing.
 Develop skills in sensory evaluation of commercially available chocolate products and an
understanding of the processes that result in those differences.
 Recognize the political and historical implication on today’s chocolate industry
Grading:
Sensory Evaluations
Quizzes
100 pts (10 pts each)
60 pts (30 pts each)
Group projects
Group evaluations
Final
100 pts
30 pts
100 pts
TOTAL
390 pts
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
Sensory Evaluations: There will be 11 chocolate tastings, 10 are counted in your grade. The
eleventh one will be counted as extra credit or replace one if you miss a class. You will not be
able to make up a missed tasting.
Tests: There will be 2 quizzes during the quarter, each worth 30 points. They can be multiple
choice and short answer. The final will be much the same format worth 100 points.
Group projects and evaluations: You will work in groups of 4 to create an idea for a chocolate
product and marketing of that product. At the end of the quarter your group will present the idea
(about 5 minutes) to the class. Each group will turn in a 1 page report and a package or label (20
pts) for your product the day that you present to the class The report should include: Product
manufacture (20 pts), Ingredients (15 pts), Marketing (20 pts), and a Company Mission
Statement (15 pts). Your presentation (10 pts) can focus on the marketing (like a commercial),
or you can present what the product is and how it is made. You may use PowerPoint for your
presentation, but it is not necessary. I expect all members of the group to contribute to the
project; however, you may choose one or two speakers to present if you wish. All members of a
group will receive the same grade for the project. After the presentation you will evaluate each
of your group members’ contributions to the project. Your points (out of 10) will be an average
of the points your group members award you.
Date
Topics
8/27
Introduction; syllabus; tasting and sensory
9/10
Video; History;
9/17
Health/nutrition
9/24
Ingredients; Manufacturing basics
10/1
Chocolate as an ingredient: Powder, butter and
enrobing (QUIZ)
10/8
Tempering; Manufacturing details
10/15
Packaging; Labeling; Advertisement; Marketing
10/22
Anthony Thomas – field trip
10/29
Troubleshooting
11/5
Molding activity (QUIZ)
11/19
Group presentations
11/26
Group presentations
12/3
Final Review
Final: Thursday, December 6th at 10:00 in Parker 118
Policies:
I am obligated to report all instances of alleged academic misconduct to the Committee on
Academic Misconduct (University Rule 3335-31-02). “Academic misconduct” includes but is
not limited to plagiarism and dishonest practices in connection with examinations or
assignments. For additional information, see the Code of Student Conduct at
http://studentaffairs.osu.edu/resource_csc.asp .
If you are a student with a disability and you have been certified by the Office for Disability
Services (ODS), I will be glad to accommodate you. Please, inform me of your needs. The ODS
office is located in 150 Pomerene Hall, www.ods.ohio-state.edu