Food Chemistry Fundamentals FST 422/522 Course Syllabus; Fall, 2009

Transcription

1 Food Chemistry Fundamentals FST 422/522 Course Syllabus; Fall, 2009 Instructor: M. H. Penner, Associate Professor Wiegand Hall, room 9 Office Phone: mike.penner@oregonstate.edu Teaching Assistant: TBA Course Description: This is an integrated lecture/lab/recitation course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of chemical phenomena that dictate the behavior of foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. The emphasis is on the major food components (water, lipids, proteins, and carbohydrates) and their behavior under conditions of particular relevance to food processing. Credits: Three credit hours: 2 hours lecture & 2 hours lab/recitation per week Prerequisites: (CH332 or CH 336) and BB350 and (MTH 241 or 252) Meeting Time/Place: MW lecture; W or :50 lab/recitation Course/Instructors Objectives: 1. To provide an optimum environment for students to gain an understanding of the chemical bases of food component reactivity and functionality. 2. To provide an opportunity for students to develop skills for experimenting with food systems and to test various approaches for manipulating the chemical and/or functional properties of foods. 3. To provide students an opportunity to enhance and test their critical thinking skills through structured problem solving. Approach to Meet Objective: The lecture focuses on the molecular bases of food component reactivity under conditions of relevance to industrial processing and handling. The format will be to demonstrate how the chemical principles governing rates and extents of reactions may be used to rationalize and/or predict basic food phenomena. The goal is to provide a theoretical rationale for each of the food-related phenomena we study. Traditional lectures, audio/visuals, and small and large group directed discussions and writing assignments are all used to facilitate learning.

2 The laboratory provides an opportunity for students to experiment with model food systems and to quantitatively analyze the resulting data. All laboratory sessions will have mandatory exercises. In most cases laboratory sessions will also include open time for students to satisfy their own curiosity. Students are encouraged to utilize the entire laboratory period, quitting only after having taken full advantage of the opportunities in the lab. Quantitative data analysis will emphasize the application of appropriate software. The recitations will be used to expand on previously introduced concepts from lecture and laboratory. A major emphasis being the illustration of the general applicability of the specific system(s) considered in the previous week s laboratory. The instructor will use the initial part of the recitation to introduce the topic - via demonstrations, scenario development, product surveys, etc. The remainder of the recitation will be spent formulating appropriate solutions and/or molecular rationales. Students are expected to work in small groups, with the instructor s guidance, during the problem solving/phenomena rationalization phase of the recitation. Text: Damodaran, S., Parkin, K. L., and Fennema, O.R. (2008) Fennema s Food Chemistry 4 th Edition, CRC Press Reference materials on course reserve at OSU Valley Library or on Blackboard: (1) Damodaran, S., Parkin, K. L., and Fennema, O.R. (2008) Fennema s Food Chemistry 4 th Edition, CRC Press (2) Belitz, H-D., Grosch, W. & Schieberle, P. (2004) Food Chemistry 3 rd Ed. (translation of fifth German edition), Springer (3) DeMan, J.M. (1999) Principles of Food Chemistry 3 rd Ed. Aspen Publishers (4) Atkins, P. (1997) The Elements of Physical Chemistry, W.H. Freeman & Co. (5) Campbell, J. A. (1965) Why do Chemical Reactions Occur?, Prentice-Hall, Inc. (6) Segel, I.H. (1976) Biochemical Calculations 2 nd Ed., John Wiley & Sons, Inc. (kept in Valley Reserves section of library, call number VR1) (7) Assigned notes and journal readings (via Blackboard) Expected Learning Outcomes: (FST 422 and 522) Students will be able to name and describe the general chemical structures of the major components of foods (water, proteins, carbohydrates, and lipids). Students will be able to give a molecular rationalization for the observed physical properties and reactivity of major food components. Students will be able to provide a theoretical explanation for observed extents and rates of reactions that are common to foods Students will be able to predict how processing conditions are likely to change the reactivity of food components. Students will be able to predict how changes in overall composition are likely to change the reactivity of individual food components. Students will be able, through critical evaluation, to determine approaches that may be used to control the reactivity of those food components that are likely to impact the overall quality of finished products.

3 (additional outcomes for FST 522 students) Students will be able develop hypotheses, design experiments, and evaluate experimental data pertaining to chemistry-based food phenomena. Students will be able to critically evaluate original research papers in food chemistry. Assessment of Student Performance: Exam #1 (date/tba) 100 points Exam #2 (date/tba) 100 points Exam #3 (date/tba) 100 points Lab/Rec Combinations 20pts) 100 points FST 522 Assignments 30 points TOTAL... FST points TOTAL... FST points Exams include lecture, laboratory, and recitation material. Assessment via examination, FST 422 v. FST 522: A minimum of 20 points for each exam, equivalent to 20% of each exam s total, will be based on questions unique to students enrolled in FST 422 versus FST 522. In general, questions unique to FST 522 students will have a greater emphasis on experimental design and/or data evaluation. FST 522 Critical Review Assessment: Students enrolled in FST 522 will do a critical review of a topic germane to an aspect of food chemistry. Students will be allowed to choose from a list of topics provided by the instructor. All reviews will require an evaluation of the literature pertinent to the chosen topic and the formulation of a literaturesupported, scientifically defensible, professional opinion. Reviews are to include suggestions for future research. Students will present their reviews orally in a minisymposium attended by those enrolled in the class plus invited guests. The minisymposium will be held toward the end of the term - probably during dead-week or finalsweek at a time that allows all to attend. Assessment FST 422 v summary Total points for FST 422 and FST 522 students differ (see above). The additional points assigned to FST 522 students are associated with critical review assignments (see above). In addition, examinations for FST 422 and FST 522 students differ by a minimum of 20% (see above). Typical grading scale: 90% A range (A -, ; A, 93) 90 >, 80 B range (B -, ; B, ; B +, ) 80 >, 70 C range (C -, ; C, ; C +, ) 70 >, 60 D range (D -, ; D, ; D +, ) < 60 F

4 Accommodations for Students with Disabilities (from OSU Disability Access Services) "Accommodations are collaborative efforts between students, faculty and Services for Students with Disabilities (SSD). Students with accommodations approved through SSD are responsible for contacting the faculty member in charge of the course prior to or during the first week of the term to discuss accommodations. Students who believe they are eligible for accommodations but who have not yet obtained approval through SSD should contact SSD immediately at " Expectations for Student Conduct/Academic Honesty Participants in this class are expected to conduct themselves as dictated by official Oregon State University policy. Please see the following web page (from OSU Student Conduct & Community Standards) if you are unfamiliar with University expectations in this area,

5 Anticipated Schedule Week 1 Lecture topics: Water in Foods Laboratory 1: Properties of Water (phase changes) Week 2 Lecture topics: Water in Foods Recitation 1: Phase changes, colligative properties, pressure cookers, making ice cream Week 3 Lecture topics: Lipids in Foods Laboratory 2: Properties of Lipids (melting points, cloud points, viscosity, plasticity) Week 4 Lecture topics: Lipids in Foods Recitation 2: Chemical rationales for the rheological properties of lipids Week 5 Lecture topics: Proteins in Foods Laboratory 3: Acid/base chemistry (properties of egg albumen) Week 6 Lecture topics: Proteins in Foods Recitation 3: Acid-Base Equilibria Calculations Week 7 Lecture topics: Carbohydrates in Foods Laboratory 4: Maillard Browning (model systems) Week 8 Lecture topics: Carbohydrates in Foods Recitation 4: Why do chemical reactions occur? ( controlling browning in foods) Week 9 Lecture topics: Kinetics of Food Processes Laboratory 5: Sucrose Inversion (acid-catalyzed, enzyme-catalyzed) Week 10 Lecture topics: Kinetics of Food Processes Recitation 5: Modeling reaction kinetics and food deterioration