Food Lipids

 

 

 

Professor David B. Min

Department of Food Science and Technology

The Ohio State University

Columbus, Ohio 43210

 

Min.2@osu.edu

http://class.fst.ohio-state.edu/fst821

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Science & Technology 821

Food Lipids - 3 credits.

Instructor: Dr. David B. Min

M, W, F - 1: 00 P.M.

 

 

DESCRIPTION

This course will cover an in-depth study of chemical and physical properties of edible fats and oils and the roles of their functional properties in food systems. Major topics covered will be chemistry of triglycerides, auto and thermal oxidation, antioxidants, chemical reactions in deep-fat frying, principles and application of polymorphism, interesterification and hydrogenation, fractionation of fats and oils, current instrumental analyses of lipids and biotechnology of fats and oils.

 

 

OBJECTIVES
  1. To describe the relationship between the composition of tryglycerides and their chemical and physical properties.
  2. To describe the chemical reactions of auto and thermal oxidation of oil and the mechanisms of antioxidants.
  3. To describe the chemical mechanisms of hydrogenation and interesterification and their applications in fats and oils.
  4. To apply the physical and chemical methods to convert readily-available fats into tailor-made fats, that may be in greater demand or more desirable economically or nutritionally than the original fats.
  5. To describe the current instrumental and analytical methods as research tools in the fats and oils area.
  6. To describe the application of biotechnology to the modification and production of fats and oils.

 

 

GRADING

Exams (2) 60%

Final Exam 30%

Homework Assignments 10%

 

 

 

 

 

 

Course Schedule

Class Topics

1.

Introduction and Classification of Lipid

2.

Chemistry of Fatty Acids

3.

Chemistry of Triglycerides

4.

Chromatographic Analyses of Lipids

5.

UV & IR Spectrometric Analyses

6.

NMR Spectrometric Analyses

7.

NMR Spectrometric Analyses

8.

NMR and Mass Spectrometric Analyses

9.

Mass Spectrometry

10.

Mass Spectrometry

11.

Identification of Lipid Compounds by IR, NMR, MS

12.

Examination

13.

Lipid Oxidation - Chemistry of Oxygen

14.

Free Radical Lipid Oxidation

15.

Free Radical Lipid Oxidation

16.

Singlet Oxygen Lipid Oxidation

17.

Singlet Oxygen Lipid Oxidation

18.

Singlet Oxygen Oxidation in Milk Products

19.

Enzymatic Lipid Oxidation

20.

Evaluation of Flavor Quality and Stability

21.

Chemical Reactions in Deep-Fat Frying Oils

22.

Examination

23.

Polymorphism

24.

Application of Polymorphism in Foods

25.

Interesterification

26.

Interesterification

27.

Hydrogenation

28.

Hydrogenation

29.

Examination

 

 

 

 

 

 

 

 

 

 

 

Reference Books

 

    1. Flavor Chemistry of Fats and Oils by David B. Min and Thomas H. Smouse. American Oil Chemists' Society, Champaign, IL. 1985

      2.  

    2. Flavor Chemistry of Lipid Foods by David B. Min and Thomas H. Smouse. American Oil Chemists' Society, Champaign, IL. 1989

      3.  

    3. Food Lipids and Health by Richard E. McDonald and David B. Min. Marcel Dekker, Inc. New York, NY. 1996

      4.  

    4. Lipid Chemistry by Casimir C. Akoh and David B. Min, Marcel Dekker, Inc. New York, NY.1998

      5.  

    5. Bailey's Industrial Oils and Fat Products by Y.H. Hui Wiley Interscience. New York, NY. 1996
    6. Food Chemistry, 3rd Edition by O. Fennema, Marcel Dekker, Inc. New York, NY.1998