FOOD SCIENCE & TECHNOLOGY 833

Research Methods

Winter, 2009

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:    Jennifer Ahn-Jarvis-  ahn-jarvis.1@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, 3rd 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.    Mass Spectroscopy

c.    Nuclear Magnetic Resonance

d.    Electron Spin 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. Extraction                                                   1/6/09
  2. HPLC                                                           1/13/09
  3. Mass Spec.                                                  1/20/09
  4. Liquid NMR                                                  1/27/09
  5. MRI                                                             2/3/09
  6. Electrophoresis                                           2/10/09
  7. Thermal Analysis (DSC and DMA)                 2/17/09
  8. Rheology/Texture Analysis                           2/24/09
  9. Microscopy (Confocal and TEM)                     3/3/09
  10. Research question                                        3/10/09

 

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 (last day of class, 3/13/09)

laboratory:                                200 points (20*10 labs)

lab leader                                 50 points

Total                             600 points

 

 

ATTENDANCE POLICY

This is a laboratory course in which actual instruction and demonstration occurs only during class time.  Each student has a maximum of 1 potentially “excused” absence.  Whether an absence is “excused” or not, is determined by instructors.  Acceptable “excuses” are only applied to unavoidable circumstances (i.e., illness, car accident, etc.) and documentation is required (i.e., doctor’s note).  Absence will not be excused for extracurricular activities, weddings, vacations, etc.  Each unexcused absence will result in a reduction of the student’s final grade by 2%.

Academic Misconduct

Academic integrity is the pursuit of scholarly activity free from fraud and deception and is an educational objective of this institution. Academic dishonesty includes, but is not limited to, cheating, plagiarism, fabrication of information or citations, facilitating acts of academic dishonesty by others, unauthorized prior possession of examinations, submitting work of another person or work previously used without informing the instructor, or tampering with the academic work of other students. Any suspected violation of the Code of Student Conduct will be forwarded to the Committee on Academic Misconduct.