Food Science and Nutrition 822

Food Proteins

Spring 2007

Office Hours: You may make an appointment or just drop in. I will be available after class every day and from 9:00 until 11:00 most days.

Class Time: M, W and two times Friday 7::45 - 9:00  114 Parker Hall

Objectives: Students completing 822 should be able to:

1. Describe the forces involved in protein structure and functionality from a thermodynamic viewpoint.

2. Relate protein structure and functionality to environmental conditions and to achievement of the structure of lowest free energy.

3. Describe the properties of the major classes of food proteins and relate these properties to their behavior in food systems.

4. Describe the effects of processing on the structure and function of proteins in food systems.

Web Page: http://class.fst.ohio-state.edu/FST822

Final Exam. Wednesday June 8 9:30 - 11:18

Student Evaluation:

The course will be graded on the basis of two examinations and a presentation worth 100 points each. The following grading scale will be used:

Exam 100

Processing Report* 100

Final Exam 100

During the second week of the class, a list of processes commonly used by the food industry will be distributed. Each student will select three (in order of preference) and return them to the instructor no later than the last day of the third week of the quarter. Students who are interested in some aspect of protein chemistry not on the list, may add that item to the list they return.



Each student will be assigned a process and a date for discussion of the process. On the assigned date it will be the student­s responsibility to describe the process to the class> The description should include:



1. Time, temperature, pH extremes, etc that the protein will be exposed to
2. The reason the process is being employed
3. The effects the process has on the food system
4. Alternate conditions that can be used to receive the same result.



This presentation should not exceed 10 minutes. The class will then discuss the material presented with the following goals:



1. To explain the physical/chemical effects the process has on the food system as a whole and the food proteins in particular.


2. To relate as far as is possible these effects to the properties of the proteins involved and explain the changes that occur on the basis of thermodynamic principles.


3. To extrapolate these concepts to other procedures not considered in detail.