FOOD SCIENCE & TECHNOLOGY 833

Research Methods

Spring, 2006

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.

TA’s: Alessia Lodi- lodi.1@osu.edu; 7-7686; Room 240 Parker

          Casey Philbin- Philbin.9@osu.edu; 7-7686; Room 240 Parker

References:

 Paré, J.R.J. and Bélanger, J.M.R. Instrumental Methods in Food Analysis. 1997. Elsevier Science B.V., The Netherlands.

Pomeranz, Y. and Meloan, C.E. Food Analysis, Theory and Practice, 3^rd Ed., 1994. Chapman & Hall, New York.

Harwalkar, V.R. and Ma, C.Y. Thermal Analysis of Foods. 1990. Elsevier Applied Science, New York.

Course Objectives:

Students completing this course should be able to:

·        Understand the principles behind various instrumental analysis techniques used in food science.

·        Understand when a technique is applicable and what the shortcomings of the instruments are.

·        Interpret the results obtained from the technique(s)

Lecture Outline:

1.       Sample preparation

2.     Chromatography

a.      General principles

b.     Key parameters

c.      Types of Chromatography

                                                              i.      Liquid

                                                           ii.      Gas

3.     Spectroscopy

a.      Principles and Theory

b.     Visible and Ultra Violet

c.      Infra-Red

d.      Atomic Absorption, Emission and Flourescence methods

e.      Nuclear Magnetic Resonance

4.     Thermal Analysis

a.      Theory and application

b.     Methods

                                                              i.      Calorimetry

                                                           ii.      Gravimetric

                                                         iii.      Mechanical

5.     Electorphoresis

a.      Principles

b.     Components

c.      Types of analysis

6.     Rheology

a.      Theory

b.     Instrumentation

                                                              i.      Viscosity

                                                           ii.      Texture

7.     Microscopy

a.      Application

b.     Types

                                                              i.      Light

                                                           ii.      Electron

Laboratory Outline:

1. Distillation
2. Extraction and HPLC
3. Mass Spec.
4. Electrophoresis
5. Thermal Analysis (DSC and DMA)
6. FTIR
7. Liquid NMR
8. MRI
9. Rheology
10. Microscopy (Confocal and TEM)

Grading Criteria

There will be 2 exams prior to the final exam. These will be structured around problem solving: using the information obtained in class/lab to choose an appropriate technique of analysis for the information requested.

Exam 1:                                     100 points

Exam 2:                                     100 points

Final Exam:                               150 points

laboratory:                              200 points (20*10 labs)

lab leader                                 50 points

Total                             600 points