Spring Semester

3 Credit Hours

Lectures, M,W, & F, 9:05 a.m.

Room 124 Stocking Hall

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Course Objectives:

1. To provide basic information concerning the composition of foods and properties of food constituents, especially the important chemical and physical properties of, and reactions between the major components of foods.

2. To acquaint students with the important chemical and physical interactions between food constituents that affect quality, safety, and nutritive value.

3. To increase the students' understanding of the functional properties of food constituents and the manner in which these affect food quality, safety, and nutritional value.

4. To integrate knowledge gained from above objectives in solving potential problems encountered in food industry.

5. To provide students positive and creative learning processes by participating in teaching, oral presentation, group term paper preparation and others.

Nature of Subject Matter:

1. The portion of the course dealing with objective #1 will involve considerable memorization. Some of the material will be a review of topics covered in previous courses such as organic chemistry and biochemistry. The repetition should ensure mastery of the subject matter. Please let us know if you think some specific topics have been adequately covered in prior required courses.

2. The portion of the course dealing with the other objectives will discuss some of the "unique" properties of each of the food groups. Since time will not permit complete coverage, topics are selected to illustrate how the constituents of foods affect important or unique properties.

Books/Readings:

Required Text:

Fennema, O. R., Ed. 1996. Food Chemistry. 3rd ed., Marcel Dekker, Inc.

deMan, John M., Principles of Food Chemistry 2nd ed.

FS409 Food Chemistry Lecture Outlines.

Study Questions:

A list of study questions will be distributed at various times during the semester. These are intended as a guide for students as they study the material. These questions will not be collected but students should satisfy themselves that they can answer the questions. Exams may include some questions from the study guide but students should expect other questions as well.

Exams:

There will be 12 unannounced 10-minute quizes (10 out of 12 will be used for your term grad), formal two 50-minute preliminary exams during the semester plus a final exam. See Lecture Schedule for dates of formal exams.

Paper:

Objectives: To expose students to electronic bibliographic data base searching to promote and in-depth understanding of a specific topic related to food chemistry; to give students experience in integrating information and concepts; to enhance students' writing skills; to learn how to cooperate and help each other for a joint project.

Topic: Each group will be assigned a subject that has a significant chemical importance for foods.

Format: Each group should prepare one report. The paper should be 5-10 typed, double spaced pages of text (not including the title page and reference section). Please include the following sections in your paper and clearly label them with appropriate headings:

Introduction: Give a brief overview of your topic. Include a paragraph on the brief background of the enzyme and general characteristics of the enzyme.

Chemistry: Describe biochemical nature, mechanism/mode of reaction, assay method, effect of pH, temperature and others, purification method, kinetics of reaction, and interaction with other components.

Effect on Foods: Discuss the major functions and problems in foods.

Summary: Give a brief summary of your paper highlighting importance and applications in foods.

References: A minimum of 10 references including at least 2 original papers is required. References should be cited in the text of the paper and listed in alphabetical order in the reference section according to the format of Journal of Food Science (each year December issue included the guidelines).

Oral Presentation:

Students of each group organize themselves and share the presentation. Every student is expected to present a part of the paper. Each group is allocated for 45 min. See Lecture Schedule for dates of oral presentation.

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