FSC 605 - Food Chemistry
Office Hours: You may make an appointment or just drop in.
Class Time: M,W,F 9:00 am; Lab: T 9:00 – 12:00 am or T 1:00 – 4:00 pm.
Students evaluate the chemical, physical and functional properties of food constituents and the variable effects of processing on those constituents using an array of both basic and recently developed chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices.
Instructor Dr. Luis E. Rodriguez-Saona
110 Parker Food Science and Technology Rm 325
Food Chemistry, 3rd edition", O.R. Fennema, Ed. Marcel and Dekker, Inc., New York, NY. 1996
Introduction to the Chemical Analysis of Foods, S. Suzanne Nieleson, ed., Jones and Bartlett, London, UK. 1994
Food Chemistry , Translation from the second German edition, H.-D. Belitz and W. Grosch, Springer-Verlag, Berlin, 1987.
Food Chemistry – A Laboratory Manual, Dennis D. Miller. 1998. John Wiley & Sons
Principles of Food Chemistry, Second Edition (J.M. deMan), Van Nostrand Reinhold, NY. 1990
Course Requirements Grading scale Grade
Midterm exams (2) 30% 400 - 375 A
Lab reports 40% 374 - 355 A-
Comprehensive final exam 25% 354 - 335 B+
334 - 315 B
314 - 295 B-
294 - 275 C+
274 - 255 C
292 – 280 C-
279 – 267 D+
266 – 240 D
< 240 E
· Examinations will only be re-graded if originally written in permanent ink
· Permanently bound lab notebooks will be used to record all data during labs and must be available for review by the TA or professor at any time during a laboratory session
· All lab reports and homework assignments must be prepared using an appropriate word processor and spreadsheet program
· Eye protection must be worn at all times during lab exercises, a penalty of 5 points will be deducted from any student found without appropriate eye protection
· absence from a laboratory session will be an automatic zero for that lab report unless excused according to University policy
Make-up Exam, Laboratory Exercises and Assignment Policy
Students are expected to take exams, perform laboratory exercises and turn in assignments at the regularly scheduled time. If a student cannot complete the specified coursework because of illness, that student must notify the professor prior to the exam, lab exercise or assignment due date. Appropriate documentation, will be required in order to be considered an excused absence. For an unexcused absence, an automatic grade of 0 pts will be assigned for the missed exam or laboratory exercise/report.
Exam and assignment scores will be considered final after 10 week days following the due date. Exams and assignments will not be re-graded at the end of the term. A late penalty of 5 points/day will be deducted from each assignment turned in late, including weekend days. No late assignments will be accepted after the final exam. Students are expected to attend every lab session.
LABORATORY POLICY AND GENERAL INFORMATION
1. Lab Sessions
· Read lab material before coming to lab, prepare data tables and calculations as needed
· record all data and observations in bound lab notebook
· clean your bench area and the area around any lab equipment used ESPECIALLY balances after use
· wear eye protection at all times
· NEVER wear contact lenses in lab
· No eating, drinking, chewing gum or pipetting by mouth in the lab
· Label all tubes, beakers and flasks used with:
Name of Substance / Solvent
concentration / your initials
· Use appropriate waste containers
· Wear gloves when handling chemicals and samples
· clean all glassware used in lab, rinse with DI water and leave in lab cart to dry
· wipe down your bench area with sponge
· clean around balances and spectrophotometers if used
4. Lab Notebooks
· notebook must be permanently bound: spiral notebooks, essay books, or standard lab notebooks are acceptable
· notebooks must be available for inspection by TA or professor at any point during class
· record all necessary data and observations made during lab in your lab notebook; it is always better to record too much rather than too little. Remember, this is your main reference for preparing your laboratory reports
5. Lab Reports
· must be word processed or typed
· all graphs and plots must be prepared using a Spreadsheet program such as Excel
· format and grading scale are given on the following page.
6. Equipment Use and Manuals
· the first time a piece of equipment is used in a laboratory session the TA will demonstrate its proper use following the equipment manual
· each group will have available a copy of the equipment manual to be kept in the file cabinet in class
· for all subsequent use of equipment students will first review the equipment manual and use.
The lab report is a permanent record of the data you obtained during an experiment, the analysis of data you made following the lab session, and the results and conclusions you were able to draw from this data. The format of the Lab reports will follow the guidelines set by the Journal of Food Science for manuscript preparation. It will include the following sections:
FULL TITLE - be concise
NAME(S) OF AUTHOR(S)
AUTHOR AFFILIATION(S) with complete address(es)
(including complete mailing address, telephone, and electronic mailing address)
State what was done, how it was done, major results, and conclusions in 300 words or less. Do not cite references. Include five (5) key words.
In one page or less (double spaced), review pertinent work, cite key references, explain importance of research, and state the objectives of your work.
MATERIALS & METHODS
Provide sufficient detail so work can be repeated. Use subheads for clarity. Define abbreviations and acronyms. Do not repeat what is already written in the lab manual (cite the manual as a reference), but make a clear a note of any changes to material or methods/procedures that YOU and YOUR group might have made.
RESULTS & DISCUSSION
This section summarizes what you learned in the laboratory and by analysis of your results. Present and discuss results concisely, using figures and tables as needed (but not the same information in both figures and tables). Compare results to those previously reported, and indicate what new information is contributed herein. Make sure each table, graph or plot has a clear title, is numbered, all axes or columns and rows are clearly labeled and all units are clearly designated.
State conclusions (do not summarize) briefly.
List only those references cited in the text (be sure references list all text citations). Check JFS Style Guide for required format of references.