FOOD SCIENCE & TECHNOLOGY 823

Functional Properties of Food Carbohydrates

Spring, 2007

Instructor: Yael Vodovotz

Office: 227 Parker Food Science and Tech. Bldg - 2015 Fyffe Court

Phone: 247-7696

Email: vodovotz.1@OSU.edu

Office Hours: After class and by appointment.

References:

Alexander, R.J. and Zobel, H.F. Development in Carbohydrate Chemistry, 1992, The American Association of Cereal Chemists, St. Paul.

Whistler, R.L. and BeMiler, J.N. Carbohydrate Chemistry for Food Scientists, 1997. Eagan Press, St. Paul.

Cui, S.W. Food Carbohydrates, Chemistry, Physical Properties and Applications, 2005. CRC Press, Boca Raton, FL.

Course Objectives:

Students completing this course should be able to:

·         Understand the functional properties of food carbohydrates especially carbohydrate polymers.

·         Understand the interaction of other food components with carbohydrates.

·         Chose an appropriate carbohydrate for a specific food application.

Lecture Outline:

1.     Introduction: importance and functional properties of carbohydrates in food systems

2.    Sugars

a.    Browning Reaction

b.    Non-nutritive sweeteners

3.    Starch

a.    Source and Structure

b.    Effect of Water

c.    Effect of Temperature

d.    Interaction with Sugars

e.    Interaction with Proteins

f.    Interaction with Lipids

4.    Gums

a.    Source and structure

b.    Physical properties

c.    Effect of water

d.    Effect of temperature

e.    Gels

5.    Pectins

a.    Properties and uses

b.    Physical properties

c.    Interaction with water

d.    Interaction with sugar

6.    Cellulose and its Derivatives

a.    Microcrystalline Cellulose

b.    Carboxymethyl Cellulose

7.    Nutritional applications

Grading Criteria

There will be 2 exams prior to the final exam. These will be encompassing information obtained in class and reading material. Additionally there will be a paper (20 pages) describing a novel use for a carbohydrate.

Exam 1:                                     100 points

Exam 2:                                    100 points

Final Exam:                               150 points

Paper:                                                50 points

Total                             400 points

Grading Scale:

Academic misconduct

"Academic misconduct is defined as any activity which tends to compromise the academic integrity of the institution, subvert the education process. Examples of academic misconduct include:

1) violation of course rules as contained in the course syllabus or other information provided the student;
2) providing or receiving information during exams and quizzes; or providing or using unauthorized assistance in the laboratory, at the computer terminal, on field work;
3) plagiarism, including the use of term papers or laboratory reports from any source other than the student's own work;
4) serving as, or enlisting the assistance of, a "ringer" or substitute for a student in the taking of examinations;
5) alteration of grades or marks by the student in an effort to change the earned grade or credit;
6) alteration of University forms used to drop or add courses to a program, or unauthorized use of those forms; and
7) failure to report incidents of academic misconduct."

All cases of suspected misconduct will be reported to the Committee on Academic Misconduct (Office of the Provost, 203 Bricker Hall, 422-5881). Sanctions imposed in cases of established misconduct range from warnings to suspension or dismissal from the University.

Any student who feels he/she may need accommodations based on the impact of a disability should contact me privately to discuss your specific needs.  Please contact the Office of Disability Services at 614-292-3307 in room 150 Pomerene Hall to coordinate reasonable accommodations for students with documented disabilities.