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:
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%.